Super fluffy and tender brioche donuts, filled with homemade blueberry jelly. These blueberry jelly donuts are flavorful with amazing texture.

In a bowl of a stand mixer fitted with a dough hook add the warm milk and stir in the sugar and yeast. 

The Dough

Add the eggs, flour, and salt. Turn the mixer on low speed until it forms a thick dough. 

Mix this dough for around 2 minutes. It will be a stiff dough.

Add in the butter, a few cubes at a time. Incorporate each cube before the next addition.

Turn the mixer on medium until the sticky dough starts to strengthen and come together. 

Keep mixing for at least 10 minutes. The dough should feel soft, smooth and strong.

Shape into a ball and place it into a lightly greased bowl.

Cover the bowl with a damp tea towel, and let it proof at room temperature until doubled in size.

In a medium saucepan combine the blueberries, sugar, lemon juice, and salt, and place the saucepan over low heat.

Let the blueberries warm-up begin releasing their juices. Then simmer for 18-20 minutes until the mixture has slightly thickened.

When the dough has risen, punch it down and pull it from the bowl onto a lightly floured surface. Roll the dough into a ½ inch/ 1.3cm thick rectangle.

Use a jar lid or cookie cutter to cut out round donuts about 3.5 inches/9 cm in diameter. Place each cut donut onto some parchment paper.

Let them rest for another hour until they are puffy. 

In a deep pot heat frying oil to around 338°F / 170°C. Fry them for 2 minutes on each side.

Remove the donuts using a slotted spoon, and add each just-fried donut to a bowl of granulated sugar and toss it to coat.

Insert the tip of a knife into the side of each donut to make a hole for the filling. Use a teaspoon to scoop the jelly into the hole of each donut.

The filled donuts are best immediately. Leftover donuts can be stored covered at room temperature for up to 2 days.