Jelly rings are a popular American candy featuring rings of jelly covered in chocolate. In my doughnut version, a take on the classic Hanukkah jelly doughnut, I bake mini chocolate doughnuts and fill them with raspberry doughnut jam using a syringe. I dip them in chocolate and voila! They look and taste like my husband's all-time favourite candy. You’ll need a mini doughnut pan and flavour injector syringe, from cake decorating shops.
- canola oil spray, to spray
- 1 cup plain (all-purpose) flour
- ¼ cup cocoa powder
- ½ tsp bicarbonate of soda
- ¼ tsp salt
- ¼ cup (firmly packed) dark brown sugar
- ¼ cup caster (granulated) sugar
- ½ cup coconut milk
- 1 egg
- 120 ml canola oil
- 1 tsp vanilla extract
- ½ cup raspberry doughnut jelly (see Note) or raspberry jam
- 300 g chocolate chips
- 1 tbsp canola oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time 30 minutes
Chilling time 1 hour
Preheat oven to 160ºC. Spray 1–2 mini doughnut baking pans with the oil spray and set aside.
In a bowl, whisk the flour, cocoa powder, baking soda, salt and sugars. In a separate bowl, whisk the coconut milk, egg, oil and vanilla. Pour the wet ingredients into the dry ingredients and, using an electric mixer, beat until well combined.
Transfer the batter to a piping bag (or a zip-lock bag with a tip snipped off) and pipe into the doughnut moulds, filling two-thirds full. Bake for 8 minutes, swapping the trays halfway, or until a skewer inserted into the centre comes out clean. Remove from the oven and cool for 3 minutes, then invert onto a wire rack to cool completely.
Meanwhile, prepare the chocolate coating. Place the chocolate chips in a double boiler or a heatproof bowl set over a saucepan of gently simmering water (don’t let the bowl touch the water), stirring until melted. Add the oil and stir until well combined, then set aside.
Fill the injector with the jelly and inject each doughnut several times, filling it with jelly all around – make sure not to inject too much or the doughnut will break apart, and inject from the flat side of the doughnut, so that the rounded surface remains untouched, for perfect presentation once glazed.
Using a fork, dip the doughnuts in the chocolate coating, shaking off the excess. Place on a baking paper-lined tray, round-side up, and refrigerate or freeze until the chocolate sets.
Recipe from Busy in Brooklyn by Chanie Apfelbaum, with photography by Chanie Apfelbaum.