These easy Baked Jelly Doughnut Bites are soft, moist, and delicious. Nothing beats the smell (or taste) of fresh, homemade doughnuts – especially warm from the oven. These two-bite doughnuts are a special treat and can be stuffed with any flavor jelly you prefer. Today, we used raspberry jam.
It’s hard to believe that summer is coming to an end and fall is just around the corner. Fall marks the start of my baking season. To be honest, my co-workers have been missing the surplus of baked treats they get to sample flooding the control room each week. One treat they especially enjoy are doughnuts – of any variety. However, Jelly doughnuts always seem to be the first to get eaten. Even grown men can’t resist the pull of powdered sugar topped, jelly-filled doughnuts.
Baked Jelly Doughnut Bites are very easy to make but do require some planning. One of the most important steps is to proof the yeast. In this step, you get to see if your yeast is alive and ready to go to work making the dough rise.
If your yeast does not look foamy and bubbly (as above), throw it out and get a fresh package (or packet) of yeast. You do not want to waste two hours on a recipe if the yeast isn’t going to rise during the bake. Trust me on this point. It’s a major disappointment for all involved.
If you are using yeast that’s been stored in the freezer, it does take a little extra time for it to activate.
The key ingredients in these Baked Jelly Doughtnut Bites are simple pantry staples you probably have on hand. These doughnuts are so easy to make and taste so much better than starting with any canned biscuit variety I have tried!
I mix this up in my electric stand mixer equipt with the dough hook, but you could mix these by hand as well. The dough should be tacky to the touch but not wet and sticky. If the dough is wet and sticky, add an extra tablespoon of flour and mix well. Repeat if necessary.
Coat the dough and bowl with a little oil, cover with plastic wrap or a tea towel, and allow the dough to rise in a warm place in your kitchen.
For me, I use my oven and just turn the interior light on without turning the stove on at all. The light bulb generates just enough heat to help the dough rise. For gas ovens, the pilot light is usually enough to keep the dough warm – again, without turning the stove on.
Once the dough has risen, pinch off bits of dough and roll it between your hands to form small 1-inch balls that fit into the cups of mini muffin tins. The smoother the ball surface, the smoother the end doughnut shape will be on top. I usually do not worry too much about this as it has no bearing on the flavor, but it you are looking for perfectly shaped doughnuts, you will want to pay attention to the shape and smoothness before you put them into the tin.
They will be about this size – like a walnut.
Now, cover and let them rise… again. They will double in size. I place them back into the oven with the light on to keep them warm.
Once they have risen, I remove them from the warm oven and then pre-heat the oven. Once the oven has heated, they take just 8-10 minutes to bake.
While they are warm, I poke a hole in them with the fat end of a chop stick and pipe them with jelly. You can make the holes on the top or the sides. For me, the top is easier but the side is more aesthetically pleasing.
But any way you stuff them, they always taste great! Nom, Nom, Nom …
I like that these Jelly Doughnut Bites are baked instead of fried and that I can stuff them with any jam, jelly, or preserve I have on hand.
Baked Jelly Doughnut Bites
Yield 36 doughnut bites
These easy Baked Jelly Doughnut Bites are soft, moist, and delicious. Nothing beats the smell (or taste) of fresh, homemade doughnuts - especially warm from the oven. These two-bite doughnuts are a special treat.
To Proof the Yeast:
- 3 tbsp warm milk
- 1 1/4 tsp active dry yeast
- 1 tsp sugar
For the Dough:
- 2 1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1/2 tsp salt
- 1/2 cup milk, whole
- 1 tbsp butter, softened
- 1 egg
For the garnish:
- 1/2 cup jelly, jam, or preserves - your favorite (I used raspberry)
- 1/4 cup powdered (confectioner's) sugar
To Proof the Yeast:
- Warm 3 tbsp milk in a small cup or bowl for 10 to 15 seconds in the microwave. It should be just warm, too hot and the heat will kill the yeast. Too cold, and the yeast will be slow to activate.
- Add 1 tsp of granulated sugar and stir until dissolved.
- Add 1 1/4 tsp yeast and stir. Set aside for 10 - 20 minutes - until it is bubbly and puffy
For the dough:
- Add all dough ingredients into a large bowl. Pour in the yeast mixture. Mix in a bowl with a spoon or with an electric mixer fitted with a dough hook. Mix on medium until the dough starts to climb up the hook. About 1 minute. The dough will look glossy and slightly tacky but not overly wet. If the dough is very wet, add more flour 1 tablespoon at a time until you reach the desired consistency.
- Transfer the dough to a greased bowl and cover with a tea towel or plastic wrap. Keep in a warm place to rise for one hour. (I keep my dough in the oven (which is off) with just the light on. The light provides the right amount of heat to keep the dough warm).
- Grease 36 mini muffin cups. Punch down the dough and shape into mini 1-inch balls. Place in the preparted mini muffin tins and set aside. Allow to rise for 1-hour.
- Pre-heat the oven to 375 degrees F.
- Bake for 8-10 minutes or until golden brown. Remove to wire rascks and cool.
- Warm jam in the microwave for 10 to 15 seconds. This helps make it more fluid for piping.
- Poke a hole into the center, side or bottom of each doughnut hole. I use the fat site (top end) of a chop stick. This makes piping the doughnuts easier but may be skipped.
- Place jam (or jelly) in a piping bag with a Wilton #12 round piping tip. Alternatively, you may also try a zip top bag with a corner cut off, and pipe jam into the center of each doughnut bite.
- Sprinkle with powdered sugar.