Jelly Filled Donut Holes

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Natively constructed Jelly Filled Donut Holes are simpler to make than you might suspect. Better than Dunkin’ Munchkins, these charming doughnut nibbles are abounded in a sugar besting and overflowing with pleasantness!

Love hand crafted doughnuts? Make certain to attempt our full size Jam Donuts for delectable flavor. Or on the other hand check these Bostom Cream Donuts out for your next breakfast treat.

I figure I may have said this on more than one occasion previously, however I love cakes for breakfast. An ideal cut of acrid cream espresso cake is my jam.

There is something so wonderful about a rich baked good and warm mug of espresso toward the beginning of the day.

It’s my shortcoming. (other than rice krispie treats). There’s bonus interesting to me about reduced down baked goods with my espresso. So natural to fly in your mouth!

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Subsequent to making loads of Donut Muffins in the previous few years, the time had come to take a shot at jam filled doughnut openings!

Ingredients

For the donut holes:

  • ⅓ cup granulated sugar
  • 4 Tablespoons unsalted butter, softened
  • 1 large egg
  • ⅓ cup whole milk
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon kosher salt
  • ¼ teaspoon cinnamon

For the filling and topping:

  • 3 Tablespoons unsalted butter, melted
  • ½ cup granulated sugar
  • ½ cup strawberry jelly (or any flavor)

Instructions

  1. Beat sugar with butter until well blended. Add egg. Add milk, flour, baking powder, salt and cinnamon. Beat until combined (about 1-2 minutes).
  2. Spray mini muffin pan with non-stick baking spray. Drop dough by tablespoon into each muffin cup. Bake in a 350 degree oven for about 13-15 minutes.
  3. Remove from oven. Cool 5 minutes. Tip each donut hole on it’s side.
  4. Fill pastry bag with jelly. Press tip into side of donut, apply enough pressure and fill donut hole until you see it expand. Remove tip and repeat for remaining donuts. Allow to cool completely.
  5. Once cooled, dip each donut hole into melted butter. Put sugar in a bowl, and roll each donut hole gently in the sugar until it’s coated completely. Store in airtight container and enjoy within 3 days.
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Notes

  • How to fill jelly donuts. Place donut holes on their sides. Press the tip of the filled pastry bag gently into the side of the donut. Fill until you see the donut hole expand.
  • Storing. Keep donuts in an airtight container at room temperature and enjoy within 3 days. The fresher the better!
  • Prevent sticking. Spray the mini muffin tin with non stick baking spray before adding the batter so the donut holes slide out easily

Nutrition Information:

Yield: 24
Serving Size: 1 donut
Amount Per Serving: Calories: 93
Total Fat: 4g
Saturated Fat: 2g
Trans Fat: 0g
Unsaturated Fat: 1g
Cholesterol: 17mg
Sodium: 51mg
Carbohydrates: 14g
Fiber: 0g
Sugar: 10g
Protein: 1g

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