This is the best and easiest way to get your jelly donut fix without pulling out a pastry bag or developing some other fancy-but-messy stuffing procedure. I specifically use sugar for this recipe because I think it holds the jam together nicely, and I prefer to finish it with powdered sugar.
Recipe information
Yield
makes 12
Ingredients
Preparation
Step 1
Preheat the oven to 325°F. Brush 2 six-mold donut trays with coconut oil and set aside.
Step 2
In a medium bowl, whisk together the sugar, flours, potato starch, arrowroot, baking powder, xanthan gum, salt, and baking soda. Add the 1/3 cup coconut oil, the applesauce, vanilla, lemon extract, and hot water and mix with a rubber spatula just until the ingredients are combined. Fold in the jam just until the batter takes on a swirled pattern.
Step 3
Using a melon-baller or tablespoon, drop 2 1/2 tablespoons of batter into each donut mold. Using a toothpick, spread the batter evenly around the mold.
Step 4
Place them in the oven for 8 minutes, rotate, and continue baking for another 8 minutes, or until the donuts are golden brown. Let cool in the molds for 5 minutes if sprinkling with toppings such as cinnamon sugar, or 15 minutes if using glaze or icing. Run a knife around the donuts in the molds, lift them out, and place them on a baking sheet. Coat the donuts with your choice of topping (see Dressing Up Your Donut, page 131).
