Yeasted dough rises, and is then cut, fried, and filled with jelly. This is the basic formula for making jelly doughnuts. And lucky for us, everyone loves a doughnut. That being said, the world’s recipes include nuances to the basic formula.

For my turn, I’ve fried mini jelly doughnuts. My dough includes milk and cinnamon and butter (other doughnut recipes do not necessarily include these ingredients). A doughnut’s dough is barely sweet, yet it’s not savory like bread would be. The sweet jelly is what always seals the deal.

I give my dough an overnight rise in the refrigerator, then cut thin, small circles, and sandwich them with a bit of jelly inside. Rather than seasoning my jelly with spices, I use it straight from the jar. Frying dough that’s already been filled, however, is not the typical doughnut technique. Traditionally, thicker and wider dough disks are filled with jelly only after they are fried. My pre-filled method works fine though, for the mini version.

Mini doughnuts require only a quick fry, or else they’ll burn. Drop them in the hot oil, then flip them and pull them right out. That’s enough.

People automatically enjoy fried dough. It’s an inborn trait. And the jelly! See how your plate of freshly fried doughnuts, dusted with sugar, disappear. Everybody loves you and your doughnuts.