Rhubarb Jelly Doughnuts

Rhubarb Jelly Doughnuts


  • 3/4 cup whole milk
  • 3 tablespoons unsalted butter
  • 1 package active dry yeast
  • 1 egg
  • 1/4 cup granulated sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 2 1/2 cups all-purpose flour, plus extra for rolling


  • 1/4 cup rhubarb jam
  • 1/3 cup water
  • 1/2 cup granulated sugar
  • 2 tablespoons light corn syrup
  • 2 1/2 cups powdered sugar

Rhubarb Jam: click here for recipe.

Warm the milk and the butter to between 110-115 degrees F.  Pour into the bowl of your stand mixer.  Sprinkle with the yeast and let stand for 10 minutes, until foamy.  Add the egg, sugar, salt, nutmeg and 1 1/2 cups flour, mixing with the paddle attachment to combine.  Switch to the dough hook and gradually add the remainder of the flour, kneading for about 5-7 minutes, until the dough is smooth and elastic, springing back slowly when pressed.  The dough may be loose and sticky, but don't add any more flour.

Dump the dough into a greased bowl, cover with plastic, and set in a warm place to rise until doubled in size, about an hour.  On a floured surface, roll the dough out to 1/2 inch thick.  Use a doughnut cutter with a hole in the center to cut as many doughnuts as you can, about a dozen.  (Baker's Note: while you can re-roll and cut the scraps, I prefer not to, as the doughnuts yielded from pressed-together scraps tend to not be as light and fluffy.)

Do not remove the holes from the centers, but leave them in place, and set the doughnuts on a parchment lined baking sheet to rest and rise again while you heat the oil to 365 F.

While the oil is heating, make the glaze.  In a blender, puree the jam with the water until smooth, then pour into a saucepan and whisk in the granulated sugar and corn syrup.  Whisk over medium heat to dissolve the sugar, then whisk in the powdered sugar until smooth.  Keep warm over low heat, whisking occasionally.

Fry the doughnuts in the hot oil for about a minute on each side, until golden brown.  Drain on a wire rack.  Use your fingers to pull out a little of the center, leaving the bottom of the hole in place to act as a well.  While the doughnuts are hot, dip them into the hot glaze, then place back on a wire rack to let the excess glaze drip off.  The glaze will set in about 10-15 minutes.  Spoon about a tablespoon of jam into the centers of each, and serve.

Doughnuts are best eaten the same day they are made.


Yields 1 dozen


Recipe from Curly Girl Kitchen