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Jelly Doughnuts



Perfect for your Hanukkah dessert table or anytime you want a sweet treat, these jelly doughnuts are deliciously decadent.


2 1/2 cups ARROWHEAD MILLS All-Purpose Flour (divided)(plus more for dusting)

1/4 cup organic granulated sugar

1/4 teaspoon fine kosher salt

2 large egg yolks

1 teaspoon vanilla extract

4 tablespoons unsalted butter, divided, melted & cooled

1 packet (2 1/2 teaspoons) instant rise yeast (

2/3 cup warm milk (105 degrees)

4 tablespoons unsalted butter, divided & melted

1/2 cup jelly or jam

1/3 cup granulated sugar (to roll donuts in)



1.In a large bowl, combine 1 cup flour, 1/4 cup granulated sugar, salt, egg yolks, vanilla extract, and 3 tablespoons cooled melted butter; whisk well.

2.Allow mixture to sit for 5 to 10 minutes until bubbles start to form on the surface.

3.Add remaining 1 1/2 cups flour and mix until the batter pulls from the side of the bowl. Hand knead for 5 minutes until a smooth ball forms. Add a little flour to mixture as needed if it becomes too sticky.

4.Cover and let rise for 1 1/2 hours until at least doubled in size. (you can test if it’s ready by gently poking the dough. If it springs back and leaves a small indentation, it’s ready to go!)

5.Divide the dough into 12 equal pieces. Roll each piece into a ball and place on a parchment lined baking sheet. Cover lightly and let proof for an additional 45 minutes.

6.Uncover and bake in a preheated 375 degrees oven for 10 to 12 minutes, or until cooked all the way through.

7.Remove from oven and while hot, brush each donut with melted butter and toss in granulated sugar. Allow to cool completely.

8.Using a sharp knife, cut a deep slit into the side of each donut and fill using a piping bag filled with jelly. Enjoy!


Find this recipe and more holiday treats at