a glazed Jelly Donut with California Prunes on a plate and topped with an edible flower

Jelly Donuts with California Prunes

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Homemade donuts are always a treat, but Chef Ana de Anda‘s Jelly Donuts with California Prunes, vanilla glaze, and honey walnut crumble, are a dream come true.

Chef's Roll Prune Jelly Donut

What is a Jelly Donut?

A Jelly Donut is a fried donut that is filled with a jam, jelly or preserve. Chef Ana de Anda filled her decadent jelly donuts with a prune jam, then topped them with a vanilla glaze + a walnut crumble.

How to fill Jelly Donuts

Have you ever wondered how chefs fill jelly donuts? It’s not magic – and it’s easier than you think. Because the donuts are fried, they have a light and airy center. Chef Ana de Anda inserts a pastry bag with a piping tip into the side of the donut and gently fills the donut until the filling begins to seep out of the hole.

Why is this the best jelly donut recipe?

This is the best jelly donut recipe we’ve ever tried – no contest. Why? The flavors work so beautifully together. Some donuts can be overly sweet – courtesy of sugar-laden jams and glazes. Chef Ana’s buttery vanilla glaze is rich, with just the right amount of sweetness and the walnut topping adds a delightful crunch with just a touch of bitterness to add balance to this delicious donut.

a glazed Jelly Donut with California Prunes on a plate and topped with an edible flower

Jelly Donuts with California Prunes

Ana de Anda
Homemade donuts are always a treat, but these Jelly Donuts with California Prunes, vanilla glaze, and honey walnut crumble, are a dream come true.
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Prep Time 45 minutes
Cook Time 45 minutes
Chill/Rest Time 6 hours
Course Breakfast, Dessert, Snack
Cuisine Chef Created
Servings 24
Calories 358 kcal

Ingredients
 
 

For the Donut Dough

  • 1 1/8 cup whole milk warm
  • 1/4 cup sugar
  • 2 1/4 tsp Instant / Active Dry Yeast
  • 2 whole large eggs
  • 10 TBSP unsalted butter melted
  • 4 cup AP flour
  • 1/2 tsp salt
  • oil for frying

For the Prune Jam

  • 1 lb Prunes pitted
  • 1/2 tsp Kosher salt
  • 2 TBSP Sugar
  • 1 1/2 cup Water

For the Vanilla Glaze

  • 1/2 cup butter melted
  • 2 tsp vanilla
  • 4 cups powdered sugar
  • 3 TBSP cream
  • Dash of salt

For the Honey Walnut Crumble

  • 1/2 cup butter melted
  • 2/3 cup brown sugar
  • 3/4 cup AP flour
  • 3/4 cup ground walnuts
  • 1/8 cup honey
  • ¼ tsp salt

Instructions
 

To make the Donut Dough

  • Warm the milk to about 105F (40C) degrees. Add the milk to a mixing bowl.
  • Add the sugar and stir to dissolve. Add the yeast and stir to combine. Let the yeast rest for 5 minutes.
  • Add the beaten eggs and melted butter to the bowl and stir to combine.
  • While the mixer is running slowly, add the flour and salt and mix until the dough comes together.
  • Turn off the bowl and let the dough sit in the bowl of the mixer for 10 minutes.
  • After the rest period, turn the dough out into a lightly oiled bowl, cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours.

To form the Donuts

  • Remove the dough from the fridge and roll it out on a lightly floured surface until it is 1/2 to 1/3 of an inch (about 1 cm) thick. Using a ring cutter, cut the donuts.
  • Place the cut donuts and holes on a lightly greased baking sheet.
  • Cover the donuts and let them rise until doubled in size, about one hour.

To fry the Donuts

  • Heat the oil until it reaches 350 to 375 degrees (180C).
  • Add the donuts to the hot oil and fry until golden brown, about 1 1/2 minutes per side.

To make the Prune Jam

  • Bring prunes and water to a simmer, then cover and cook until prunes are meltingly tender, about 15 minutes, cook until the liquid in the pan is syrupy. * (Depending on the moisture content of your prunes, you may need to add more water to keep prunes from drying out)
  • Transfer mixture to a food processor and add kosher salt, then pulse until it develops into a thick paste.
  • Add sugar in 2tablespoon increments to desired sweetness.
  • Use immediately, or transfer to a clean jar, seal, and chill in the refrigerator for at least 4 hours.

To make the Vanilla Glaze

  • Melt butter in a medium bowl.
  • Add vanilla and stir to combine.
  • Add powdered sugar and stir to form a thick paste. Thin out the paste with milk, one tablespoon at a time.
  • Glaze donuts!

To make the Honey Walnut Crumble

  • Melt butter and set aside.
  • Mix dry ingredients, set aside.
  • In a stand mixer, add butter, honey, and dry ingredients until a crumble forms
  • Bake at 350ºF (180C) for 15 min until golden.

Assembly

  • Once the donuts are slightly cooled, pipe prune jelly inside then glace the top. Sprinkle the walnut honey crumble on top and decorate with an edible flower if desired. Enjoy your Jelly Donut!

Video

Notes

Looking for more chef-inspired recipes? Check out this Spice Cake with Chocolate Mousse created by Chef Ana!

Nutrition

Calories: 358kcalCarbohydrates: 62gProtein: 4gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 36mgSodium: 192mgPotassium: 202mgFiber: 2gSugar: 37gVitamin A: 433IUVitamin C: 0.2mgCalcium: 27mgIron: 2mg
Keyword ana de anda, donuts, jelly donuts
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