Homemade Jelly Donuts

[@BrianLagerstrom]

Donuts and cereal. Two of my favorite things. Use my special link magicspoon.com/BRIANBDAY to get a free box of Birthday Cake with your order of Magic Spoon cereal.

[@alanrodgers2793]

Hey Bri.... getting a 404 not found on your Magic Spoon link. Just FYI. All the best.

[@singe0diabolique]

@@alanrodgers2793 Same, Love you, Bri!

[@logmegadeth72]

Links not working for me either :/

[@efuass]

Yeah magicspoon link isn't working. get a 404 not found error

[@jacoblief8263]

I got it to work by entering the URL instead of clicking the link.

[@marck0060]

These donuts are great! Jelly filled are my favorite!! Nothing beats a jelly filled donut!!!!

[@tmck4138]

I was looking for this comment

[@Godzilla5675]

Now it's a real one

[@MarieAchee]

Your recipes are a boon to my marriage :). Every time I whip out a new "Brian recipe," my husband's day is made; they're just all so perfect! He loves donuts, so this one is going on the menu for the weekend.

[@BrianLagerstrom]

Report back on how it goes! Enjoy them, thanks for watching.

[@owenmeier]

@@BrianLagerstrom I love that you reply to comments still even though you’re a large channel. That’s very rare.

[@ThePolaroid669]

Where are you? 1952?

[@owenmeier]

@@ThePolaroid669 what? why do you think this is outdated?

[@davewilson7602]

@@ThePolaroid669you know some people cook as a means of showing affection she’s obviously not forced in the kitchen against her will if she’s talking like that

[@ac281201]

These onigiris look so good!

[@abmrose]

Lol

[@gimmeurshibaquik7]

LMAO, I understood that reference!

[@sayakchoudhury9711]

Pokemon!

[@Bruja989]

Heaven forbid if kids learn about different cultures

[@tuqk4u22]

😊

[@heathersmithmusic22]

That little light spot on the doughnuts are because air bubbles got caught under the doughnut as they were cooking, and pressed up against the underside of the doughnut as they were frying, and the oil couldn't reach that spot where the air was (when your doughnuts have a hole, this doesn't happen). You can fix this by tipping the doughnut onto its side for a second to release the air from underneath shortly after you drop it into the oil. The recipe looks amazeballs!! I love making doughnuts and can't wait to try this one! Thanks!!

[@DOGO8991]

The raspberry jam and final product both look incredible

[@BrianLagerstrom]

THANKS OWEN!!!

[@karenbrooks3765]

Hey Bri one can definitely mix a brioche style dough by hand. You simply need to give it time - resting and folding in the same way we do sourdough. You can do the Bertinet slap and fold method too. Or simply spread out on the counter and do envelope folds!

[@stephen6739]

Agreed, he said the same thing with Krispy Kreme style recipe and it works great by hand. Just get it out onto the bench, knead into bench with base of palms while scrape back with dough scraper. Eventually it will comr together smooth.

[@annchovy6]

Slap and fold definitely works. Yes, it takes a while, but it’s an amazing transformation to see the dough becoming taut and losing the stickiness.

[@noriakikakyoin4430]

Indeed, I’ve made sourdough brioche by hand twice and it is 100% possible by hand using autolyse method. Slap and fold works as well but you have to be quick, otherwise your dough will heat up and it’ll be harder to knead with hot butter. If it gets to hot just put it in the fridge for 15 minutes. By the way, the brioche with sourdough recipe that I got from The Pantry Mama is too good. It has the enrichment of the butter and it isn’t nowhere near as sour as your normal sourdough bread.

[@TheMockatiel]

Poor people without a fancy machine and dough hook thank you

[@debraruffindesign8720]

they look awesome! have to try them!!! to answer your question...the light spots on the bottom of the donuts are your finger indentations when you moved the dough from the tray to the oil... the heat instantly sears the outside surface of the dough and because the dough in indented, a small air pocket forms in those holes which keeps the oil from frying inside the indentations like it is the flat bottom parts that are touching the oil... you would have to move them with a spatula into the oil if you don't want those lighter spots on the bottom (hope that makes sense)

[@vistaoalry4883]

I make my circle donuts by making balls as you would for a bun instead of a round cutter - This eliminates having to reroll scraps and it works perfectly!

[@BrianLagerstrom]

This is creative!, but ends up working the gluten a little too much for me, the donuts end up being kinda chewy. Is that your experience?

[@vistaoalry4883]

@@BrianLagerstrom Chewier than a cut one for sure, but not to a point that I mind or that anyone else notices! I find they are still 10x better than a store/cafe bought one that anyone eating still thinks they are amazing!

[@phyllisreinking4208]

Raspberry filled donuts are my husband’s favorite but you’re absolutely correct in that the raspberry filling ranges from so-so to horrendous most of the time. The ones you made look fantastic!

[@MikoMango23]

These donuts are great! Jelly-filled are my favorite! Nothing beats a jelly-filled donut! (if you got the reference you get a cookie)

[@ComicSams48]

🍙 jelly-filled really is the best kind of donut 🍙

[@forzemajore]

Noble should see this 🍙🍙🍙

[@zoukon]

I bet you use your frying pan as a drying pan

[@marck0060]

I hate you I literally just commented this omg 😭😭

[@DallasPurdum]

I came here to post this, but this was more subtle. I believe you deserve the cookie!

[@yankeesaugust]

Thank you for this recipe sir. My favorite local bakery was bought out and closed permanently and their jelly donuts were my favorite occasional treat. These look great

[@formxshape]

If you ever make a cookery book, you’ve got to call it “Let’s eat this thing!”. 😂❤

[@johncspine2787]

Or..”Let’s eat THIS thing”…lol..

[@Milliardo66]

@@johncspine2787 Or „Let‘s eat this THING“

[@nicokojima4214]

And make sure to make it edible

[@mf2943]

So you're basically creating a Berliner (german pastry) :) I would love to see you take a part on more german style bread, bread buns and pastries, maybe they are something for you as well

[@BrianLagerstrom]

I would love to do German Rye, but Im not sure anyone would watch it.

[@romanstory5649]

اعمله ونقوم بمشاهدته ولكن ان يكون مترجم باللغه العربيه ❤❤❤

[@dmonkar]

@@BrianLagerstrom Rye sourdough might be too much vor your kitchen aid anyway ;)

[@LexusLFA554]

@@BrianLagerstrom Just go for it.

[@Xardaras]

@@BrianLagerstrom German bread culture is officially part of the "Worlds Cultural Heritage" and considered one of the, if not the best bread in the world. The diversity and skills as well as creativity acquired over hundreds of years of war and shortages is probably something that a lot of people interested in cooking would like to see and there are lots of stories to put into a video of that kind. If the idea is something you'd want to put into action and need some help with translations, recipes or stories from germany, feel free to PM me. Stay awesome.

[@noonefromnowhere1711]

I love the fact you give reasons for why you are doing things as you do it, it has really helped me up my home cook game!!! Keep up the good work!!😊

[@cam-joh]

1:15 that “NO” startled me lol, im so used to brian going out of his way to show the non-mixer method for those that don’t have one (so glad that i do so i can make this)

[@shelleyscloud3651]

A long since closed wee bakers in the small town I grew up in made the best jam doughnuts. I’ve been looking for a recipe to recreate this sweet childhood memory for years and by the looks of it you’ve delivered!!! Can’t wait to try (will hang off until the fryer oil is changed though!) thank you 🙏

[@jaclyniicole]

My momma's favorite donut is the jelly donut! Specifically ones with granulated sugar as opposed to powdered. I'll have to give these a try for her birthday. Maybe I'll actually like them too (not usually a fan of cooked fruit). Thanks, Bri!

[@amj.composer]

I love traditional Japanese cuisine so much

[@createmations7892]

Ummmmm….

[@mohammadrahman8263]

Just made these are they are very VERY good. Also first time making anything like this.

[@sean.furlong1989]

Was always insecure about making jam/jelly donuts so always stuck to ring donuts, deep fried in lard and coated in cinnamon sugar. This recipe looks so easy.

[@lexchan4]

I'm pretty sure KitchenAid says to use the dough hook on speed 2 and not anything higher, otherwise you could break the plastic gears inside the mixer.

[@hurley31]

Some grated lemon zest in the dough * chef kiss *

[@СолнечныйПарус-р7щ]

I like to add cardamom to the dough, it sets off the eggs and flour, and gives a slight fragrant. You can add a little cinnamon to the sugar for sprinkling/dipping.

[@dpelpal]

I just moved to New Orleans after living in CA all my life, and the donut shops here fill up jelly doughnuts a la minute lol. Seriously, they have a machine and pump in as much (or as little) as you want. Never seen anything like it, and every donut shop seems to have one!

[@KlemensWengert]

Finished making these for Memorial Day in 2 batches. The recipe was easy to follow and the outcome was spectacular. I expect the little guy to request a repeat soon.

[@chrissiebeneck3294]

Hey bri...what's the sog-factor of the magic spoon cereals? Rice crsipies>pops>cheerios>trix>grape nuts? Roughly quickest sog to crunchiest.

[@JohnHausser]

I’m not gonna lie! I’m not a 🍩 person but when I want to eat one I want the best Cheers from San Diego California

[@mlt6322]

Your description of donuts amazes me, where do you find donuts with too much filling? Everything where I live has a small glob of jelly about the size of a nickel in it. Like eating a Twinky with 3 cream buttons inside. I remember when I was a kid in the 60's my mother used to make cream puffs with Bavarion cream inside. The puffballs had the texture & taste of french cruller donuts. And her bread pudding with raisins and cinnamon and cream sauce poured on top bring back memories too. Watching cooking videos always brings back memories. I grew up across the street from a PA Dutch family from up around Scranton, PA with 12 kids and they always had trays of apple cider vinegar taffy cooling on a window sill, I need to walk across the street and see if her grand daughter still has the recipe, I'm craving it now just talking about it.

[@grantanderson3709]

Hey Bri, most donut shops use frying fat that's solid at room temp, so when the donut cools, the fat solidifies. They don't get grease all over the bag that way.

[@annchovy6]

Coconut oil is great for frying for this reason. The issue is how foamy it gets, though.

[@grantanderson3709]

@@annchovy6 Coconut oil would probably impart a nice flavor, but I think shortening is the more common fat for doughnuts.

[@rodrigodemiguellamminen5244]

In Finland, coarsely ground cardamom is often added to sweets, including our version of these (munkki/ munkit in plural) and it's absolutely delicious. I don't have a standmixer so whenever I eventually try to do this with a wooden spoon it shall be quite the workout for my (non-mechanical) arm. Regardless, great video as always!

[@arnaldoalegria2209]

With that hydration is not impossible to make the dough by hand, I make my doughnuts the same way but I add the butter at the end straight from the fridge, 1 spoon at the time while I kneed the dough, it takes like 15 minutes

[@Gryphnn]

I did this and i used the long scrap stripes to make regular round doughnuts by twisting 2 together and close it into a ring.

[@alvinalcid5617]

A trick I saw for rolling out a dough square with no scraps: put the dough ball in a bowl to rise as normal, then slash an "x" in the top. The x will spread as it rises and you'll end up with a rounded square of sorts. Then from here you just wrap it in a packet of plastic wrap or maybe even some parchment paper and roll it out and into the corners like you were making a butter block

[@compromisedssh]

For some reason, I never thought I'd see Brian make donuts. I mean, I don't know why-- that's just what I thought. It would almost be like clicking into a new Bri-dawg video to hear him say "Cheerios are great, but there's no reason to think you can't make better breakfast cereal in your own kitchen." The best part? I have a bunch of raspberries, which means I have all these ingredients in my house right now. You better believe I'm about to test out my brand-new dough mixer on these donuts.

[@BrianLagerstrom]

Best of luck with the recipe!

[@canadiangirl1179]

😂

[@pianodjr]

My daughter and son in law love donuts so much. I’m going to surprise them soon with this recipe. I’ve never made donuts at home before. But it looks like a lot of fun. I’ll have to look for a good lemon filling recipe also. Maybe you have one?

[@nutmatical1042]

Private Pyle would love these

[@bryancorell9092]

Can confirm, was extremely good. Make sure you get enough pectin in there or they'll ooze a little more than you want!

[@uhulpires]

7:13 I think the little white spots are there because of the way your thumb is "hurting" the donut. You can see it on 7:33 when you put one on the oil, and it shows the hole exactly where your thumb was

[@azxsys]

10 points for making a proper donut, but taking 3 for making it square 🥺. You also need a pretty bright ring in the middle for style 😎 Try simple frosting with lemon juice, plus some zest, instead of sugar. Makes all the difference

[@airplanes7204]

Thank you so much! Your recipe is so clear and straight to the point that is fool proof, I'm gonna try this recipe and thank you very much! I love donuts ❤!

[@kjutras9719]

I love the turkey baster idea. Thanks

[@qweqwe1324]

Omg... nothing hits the sweet spot like jelly donuts, nothing...and these, are the most incredible looking ones I've ever seen. I'll be trying these soon with blueberries, as with all the other "Brian recipes" I'm sure it will slap so hard. Thx bro.

[@f3wbs]

I tend to make jellies every year. I have a ton of raspberries as well as other berries but the one berry I struggle with is blueberries. I don't need pectin anymore because my ribes (Currants, Gooseberries, hybrids) provide enough for all my recipes.

[@joaomatos1420]

Nice looking Berliner/Pfannkuchen (german one uses powdered sugar though)! In Portugal our version uses granulated sugar and custard cream as the filling. Delicious!

[@StuJones86]

Well. Making these for Mother’s Day. Is there a spot in the process that can be done the day before or is this best done all same day ala “time to make the donuts”? Thanks Bri!

[@luckybarrel7829]

Looks really really good. Wish it was possible to make with less or no sugar....

[@jacoblief8263]

Looks amazing! The jelly you made, could that be jarred and used for other things like toast or PB&J?

[@bethanywashington1243]

I came in your channel specifically looking for a donut recipe, crazy how you just posted this right as I was looking. Thought I would have to scroll forever lol.

[@Jimmy-McPerson]

I don't have the stand mixer for making donuts... but that jam recipe looks real compelling, think I'm gonna try that one once my blackberries start coming in

[@monchiexthemonkey6068]

You dont need a stand mixer he is just a crybaby that dosen't want to get his hands dirty and mix and fold the dough for a while

[@Bivry]

Thanks for the jelly recipe. I reckon the pale spots are your thumbprints, I like to cut individual squares of parchment paper and transfer with the paper to minimise pinching

[@deebrake]

Way to Go! This will definitely allow me to make these more palatable as I really don’t like super sweet filling. Be nice to have this option. Have a good one.

[@glumbumble]

Your dough is so pretty looking in the bowl. It looks perfect.

[@wilhelmseleorningcniht9410]

I believe the light spot on one side is due to like a bit of an air bubble forming, I get kind of a similar thing with pancakes sometimes. Seems to always happen with square doughnuts whenever I make em Interestingly enough, square doughnuts are actually traditional if you just call them fasnachts (Pa Dutch doughnuts) lol

[@dougengel2449]

If you don't have a piping bag just use your piping bag to fill a turkey baster :) Looks amazing, Bri! Thanks for another rad recipe.

[@UnitedCuisines]

Bri may not be pregnant, but he always delivers.

[@karenfox1671]

They're perfect pillows of lusciousness! I haven't even tasted them and I know I'm hooked. I think I'm going to have to make some lemon filled ones too! Wow, these are too tempting for words. Once I make them, there's no turning back, they'll be on the menu every week. This would move your cinnamon buns out of the current rotation. Haha!

[@shuman26V]

These look fantastic

[@michaelsearle]

You should totally roll up the remaining dough you cut away, cut them up into little balls and fry them after the main donuts, like little timbits 😁

[@Anarcath]

World class!!!

[@Iri5hman]

Generally for donuts, you want to use a saturated fat (like shorting) for frying, as when the donuts sit they dont lose the slight crunch from the oil seeping out. :)

[@BrianLagerstrom]

At home I haven't seen a real difference between the two. Interesting.

[@Iri5hman]

@@BrianLagerstrom I dont think there is much difference if you eat the donuts right away, but if they are left out for any amount of time I think there is a huge difference

[@pianodjr]

When making the dough the night before, should we stick it in fridge after the first fermentation?

[@CaribbeanLife101]

That certainly looks delicious. 😋

[@melonshop8888]

IT WILL BE SERVE OZZY HOT BERRY UHMMM... mmmMMMM.😋😋😋

[@susangarland6869]

"This heating step denatures proteins inside of the milk that would otherwise inhibit gluten formation." Gluten is a protein, and it, too, is denatured by heat. By heating the milk, you're inhibiting gluten formation. Tortilla dough is made with very hot water in order to inhibit gluten formation during kneading, which, in turn, allows the tortillas to be rolled out thinly.

[@SetaRotta]

What dough would be a good substitute if no stand-mixer is available?

[@kimberlycooper6321]

I'm reliving my Baking & Pastry classes (& the frustration involved)..! Why I'm a cook instead of a baker 😊

[@BrianLagerstrom]

haha I know the feeling. Though donuts are closer to my bread baking comfort zone so they get a pass!

[@DarkSpiderRider]

I’m definitely going to try this recipe tonight

[@BrianLagerstrom]

I highly recommend.

[@braddixon3338]

How cool! Who doesn't like donuts, and really good jelly filled donuts like this! How about showing how to make those giant plate sized apple fritters next? To me, fritters are the king of donuts.

[@brianheuschkel3391]

Super yummy. Could you use the same base recipe and fill it with custard and dip the top in chocolate to make a Boston cream?

[@Jkend199]

So, probably no one will ever read this, but if you let a dough just sit in the fridge for 24-48 hours even an enriched dough will usually develop enough strength to knead by hand. I haven't tried it with this recipe, but I make bread pretty often and this is essentially a brioche dough.

[@yolk1753]

these look so good 😋i hope to make them eventually! also, what's your opinion on mint salads? do you have a recipe that you like? i've never had one before but i love mint as a flavour. it sounds like it may be refreshing.

[@pandorahalfdanarson5171]

LOVE THIS! I would eat everything, filled or not

[@JeanneEveld]

Hi! Do you think a one for one gluten free flour is okay for the dough? Or would it give me a different not as great result? I miss jelly filled donuts :(

[@SinisterMD]

I've always wondered about that dough that's stuck to the bottom when mixing. Is it necessary to pull the hook up and get that incorporated or is it an issue at all in the end?

[@sreichlin]

Brian - question about dough making - when I use a stand mixer I don't get nice, kneaded dough like you do; it's always too soft and doesn't come together until I knead it by hand on the counter. I'm generally using wetter doughs, about 65 to 70%. Is that the reason, or is there another reason the kneading won't complete in the mixer? Thanks.

[@knarf146]

Gonna try it this weekend. First time using I'll be using yeast

[@CookingDome]

Hi Brian . Love your videos but you can make the dough by hand ,you just need the right technique. There are people like me who don't have a mixer and cant buy it ,because it's really expensive in their country. Keep making great recipes.

[@TaberIV]

I've never liked jelly donuts, but these look _awesome_

[@robertbeer2584]

I would use the scraps to make twist donut topped with chocolate or dusted cinnamon sugar

[@Wes_Jones]

What does the vinegar do in the jelly? Is it to raise the acidity for the pectin?

[@brianhopkins5251]

That looks amazing.

[@bethanywashington1243]

Did you use all 5 1/2 cups of flour for the dough because I tried making the dough and it was not sticky and was very dry with little to no stretch. Not sure where I went wrong. I measured everything twice to make I had the correct measurements

[@jmsoole1]

Hey man when you say you switch it to high speed for 6 minutes I notice your setting on the stand mixer is set at 4. Just wondering, do you consider 4 high? Or is that for video purposes? Or is "high" the max setting I'm always confused by this. Sorry for the long comment

[@PaulJHershey1]

This donut you made is called a 'BERLINER' in Germany, specifically in Berlin, the capital city. And if you recall seeing a video of Pres Kennedy in Berlin (1963), he used the phrase: "Ich bin ein Berliner" (meaning to say "I am a Berliner, like you.") as part of his speech voicing his support of the German people (Berliners) due to the newly built Berlin Wall. But the funny thing was...in proper German, what he said was "I am a Jelly Filled donut" not "I am a Berliner." Properly, he should have said: "Ich bin aus Berlin" or "I stamme aus Berlin." - Just a humorous side note to history - for what it is worth. TY for the donut lesson...looks very doable...and tasty.

[@yvettegon4403]

Hell yeah BRi!

[@CryoJnik]

Jelly donuts are my favroite. Nothing beats a jelly filled donut.

[@BrianLagerstrom]

Dead heat with the apple fritter for me

[@megancole9696]

Glad I wasn't the only one who immediately thought of this

[@NebLleb]

@@BrianLagerstrom ...You REALLY didn't get the Pokémon reference in that comment, didn't you?

[@davidrandall4001]

Oh... I can't wait to try this one out this weekend. Making out the shopping list now..... Thank you Brian. Also agree with formxshape.... Want the cookbook.

[@temirlantuganov7616]

Thank you for your content! Keep making amazing videos please ❤

[@BigPeter1313]

I have watched quit a few of your cooking videos. Fantastic!! Subscribed!!!!

[@AGermanMan]

Love all your recipes !! PS - you forgot to list the salt in the ingredients. Just an FYI

[@ASimplePlan]

Hi Brian, why are the bakery doughnuts still kinda good if they sit out and these are amazing out of the oil, but seem to degrade faster when left out for a bit? I’m not a chef so I may be doing something wrong.

[@williamnessanbaum7464]

R. Lee Ermey!! Full Metal Jacket!

[@Chris-ut6eq]

Custard donuts ftw!

[@fak8680]

Can you let me know what those little clear bowls are that you use when you measure your flour,salt etc?

[@oumali06]

We just came back from savanah, ga, my husband said he wanted to go to the beach, but really, he always went to get his best dunat we enjoyed the beach and the dunat but your dunat looks way too good and if I made them I don't think we going back to savanah anymore:) by the way I made your lasagna with homemade ricotta cheese and it was so delicious, thank you so much

[@sierrahjmartinez6703]

Yes finally someone mentions that cooked milk breaks down protein strands! Also changes the way it tastes

[@Burritosarebetterthantacos]

Almost a million….you are own a quick trajectory my friend👍

[@jackw536]

Bri these look super dope. Do you think I could get away with baking or air frying instead of oil frying? Not a big fan of using oil at home

[@Justanotherguy1234]

these. look. GREAT!

[@Tony-hx2fj]

what is your room temp?? humidity? frozen rasberries?