jelly doughnut loaf
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this jelly doughnut loaf is baked and not fried, and a fun breakfast idea for lazy summer mornings
the kids have been out of school for a little over two weeks. so it’s a safe bet that at any given time, i have absolutely no idea what day it is. i’m not complaining, really. i love not having much of a schedule. the kids are at ages where they are in and out with friends all day long. gone much more than they are home. ian and i have had dinner alone a lot the last few weeks. again i’m not complaining, but i do like to see the kids from tine to time.
doughnuts are a good way to get charlie and stella interested in being home, at least for breakfast. you know how i love my doughnuts. our neighborhood doughnut shop is the kids’ favorite place to go. unfortunately, our neighborhood doughnut shop was recently voted best bakery in california. now, if you want doughnuts, you stand in line. a long line, and if you are lucky enough to get in while it is still morning, chances are your favorites will be long gone.
we didn’t even score a doughnut for national doughnut day.
but we did get a jelly doughnut loaf. i decided to make bread, one of my all time favorite things to do, out of doughnut dough. then, i filled that loaf with raspberry jam and gave it a a hefty dusting of powdered sugar.
jelly doughnuts with no rolling, no cutting, no frying
jelly doughnut loaf
- 1 cup whole milk
- 2 Tbsp butter
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 package active dry yeast ( I prefer Red Star Platinum Yeast )
- 3 - 4 cups AP flour
- 2 eggs, lightly beaten
- 1/2 -3/4 cup raspberry jam
- sugar for dusting doughnuts
- in a small saucepan warm the milk with butter, until butter melts
- remove from the heat, and stir in sugar and salt
- allow to cool to slightly more than lukewarm (100- 110 degrees)
- combine the yeast with 3 cups of flour
- stir in milk and eggs
- knead dough (either by hand on a well floured surface, or using the dough hook of a stand mixer) adding enough of the extra flour to create a smooth ball of dough (dough should not be sticky)
- place the dough in a bowl, cover and let rise until doubled, about 60-90 minutes
- once risen, place dough on a well floured surface and form into a rough rectangle
- fit into a buttered loaf pan, cover and let rise until dough reaches about 1/2 inch over the rim of the loaf pan (about 45 minutes)
- preheat oven to 350 degrees
- bake loaf for 25 minutes
- cool in pan 10 minutes
- remove from the pan, and while still warm hollow out a small channel in the center of the loaf (I used the handle of a wooden spoon)
- pipe jelly into the loaf
- once cool, dust with powdered sugar, and slice
in my opinion it is hard to top sweet, fried dough filled with jelly, and while this loaf is not exactly the same as a jelly doughnut, it is really delicious and not nearly as guilt inducing
like doughnuts this loaf is best eaten fresh; i make it the night before we plan to have it for breakfast. wrapped tightly in foil or plastic wrap, this doughnut loaf can be stored at room temperature for 1-2 days. slice and pop in the microwave for 5 seconds to freshen.