Homemade Jelly Donuts in Paper Sleeves: Zero-Mess Chocolate Bliss Step-by-step instructions

Before you start

Before starting, gather all ingredients and equipment. Make sure the milk is warm (about 110°F) but not hot, as too high a temperature will kill the yeast. Let the butter melt and cool slightly. Have a deep-fry thermometer ready to monitor the oil temperature.

Prepare a wire rack lined with paper towels for draining the fried donuts. If making your own parchment cones, cut squares of parchment paper and fold them into cones, securing with a piece of tape.

Instructions

Dough Preparation and Rising

1. 1Make the Dough
   In a small bowl, dissolve the yeast and 1 tablespoon of the sugar in the warm milk. Let sit for 5-10 minutes until frothy. In a large bowl or stand mixer, combine the flour, remaining sugar, and salt. Add the yeast mixture, melted butter, and eggs. Mix until a soft dough forms. Knead on a lightly floured surface for 6-8 minutes, until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for 1 hour, or until doubled in size.
   Look for The dough should be soft, slightly sticky, and pass the windowpane test when stretched.
   Tip If the dough is too sticky, add a little extra flour, a tablespoon at a time.
2. 2Shape and Rise
   Punch down the risen dough. On a lightly floured surface, roll it out to about 1/2-inch thickness. Use a 2-inch round cutter to cut out mini donut rounds. Gather the scraps, re-roll, and cut again. Place the rounds on a baking sheet lined with parchment paper. Cover loosely with a clean kitchen towel and let rise for 15 minutes.
   Look for The rounds will puff up slightly and feel airy when gently pressed.
   Tip Keep the dough covered while cutting to prevent it from drying out.

After the first rise, the dough should have doubled in size, be airy and soft, and spring back when poked. When rolled and cut, the rounds should hold their shape and puff slightly during the second rise. The kitchen will smell of fresh yeast and butter, promising a tender crumb.

Frying and Coating

3. 3Fry the Donuts
   Heat the vegetable oil in a deep skillet or pot to 340°F (171°C). Carefully add a few donut rounds at a time, making sure not to overcrowd. Fry for 2 minutes per side, until golden brown with a white middle line. Use a slotted spoon to transfer the donuts to a wire rack set over a baking sheet to drain briefly.
   Look for The donuts should be deep golden on both sides with a lighter band around the middle.
   Tip Maintain the oil temperature between 330°F and 350°F for even cooking.
4. 4Coat in Sugar
   While the donuts are still warm, roll each one in the granulated sugar until completely coated. Shake off any excess and set aside on a clean wire rack. Work in batches so the sugar sticks well to the warm surface.
   Look for The sugar should form a thin, even crust that glistens slightly.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip For extra flavor, mix a little cinnamon into the sugar before coating.

The donuts should be golden brown with a lighter band around the middle, and they should float gently in the oil. As they fry, the sizzle is steady, and the aroma of doughnuts fills the air. Once coated in sugar, they glisten and feel slightly crisp on the outside.

Filling and Serving

5. 5Fill the Donuts
   Fit a piping bag with a small round tip and fill with the chocolate hazelnut spread. Insert the tip into the side of each donut and gently squeeze to fill with the chocolate cream. The donut should feel heavier and slightly bulge. Continue with all donuts.
   Look for A small amount of filling may peek out of the hole; that's fine.
   Tip Don't overfill—stop when the donut feels full and the filling starts to resist.
6. 6Serve in Paper Cones
   Slide each filled donut into a parchment paper triangle cone, with the open end up. Serve immediately while still warm, or at room temperature. The paper sleeves keep hands clean and make the donuts perfect for kids.
   Look for The donuts are nestled in the cones, ready to be squeezed and enjoyed.
   Tip For a fun presentation, fold the top of the cone over to hold the donut securely.

After filling, the donuts feel heavier and the chocolate hazelnut spread is visible at the puncture point. When squeezed, the chocolate oozes out smoothly. The paper cones hold the donuts neatly, ready to be enjoyed with no mess.

Common mistakes

One common mistake is overheating the oil, which causes the donuts to brown too quickly on the outside while remaining raw inside.

Keep the oil at a steady 340°F and adjust the heat as needed. Another pitfall is overworking the dough, which makes the donuts tough; knead just until smooth.

Also, avoid crowding the pan, as this lowers the oil temperature and leads to greasy donuts. Finally, fill the donuts only after they have cooled slightly, so the chocolate doesn't melt and leak out.

How to tell it’s done

The donuts are done when they are deep golden brown on both sides, with a distinct white line around the middle indicating they are cooked through but still soft.

The internal temperature of the donuts should reach about 200°F (93°C) for a fully cooked crumb. When you squeeze a donut gently, it should feel springy and the chocolate filling should ooze out. The sugar coating should be crisp and slightly crunchy.

• Egg dishes: 160°F (71°C) in the thickest part