Grape Juice Jelly Filled Donuts

Serves: Makes 5 Donuts


For the Grape Jelly:
2 cups Welch’s Manischewitz Grape Juice
3/4 cups sugar
1 tsp lemon juice
2 tbsp cornstarch

For the Donuts:
Oil, for frying
¾ milk
2 tbsp butter, melted
2 eggs
1 Box Manischewitz Chanukah Donut Mix


For the Grape Jelly:
Pour the Welch’s Manischewitz Grape Juice into a medium pot on a high flame.
Bring to a boil then add in the sugar and mix.
Continue boiling until it reduces to half the original volume, about 15 minutes.
Add in the lemon juice and stir.
Remove ¼ cup of the reduced grape juice add it to the cornstarch, mix to combine fully.
Add the cornstarch mixture into the rest of the reduced grape juice and keep boiling.
Keep boiling for 10 minutes, or until the juice turns into a thick jelly consistency.
Transfer to a bowl and cool in the fridge until room temperature.

For the Donuts:
Pour oil into a large pot or deep fryer and heat to 350 Degrees Fahrenheit.
In a medium bowl, combine the milk, butter, eggs and donut mix until filling combined.
Roll out the donut dough on floured surface to about ½ inch thick.
Using a 3 inch cookie cutter cut out the donuts. (You should be able to get 5)
Fry the donuts for 1:45 on each side then transfer to a cooking rack.
Transfer the grape jelly into a piping bag with hard tip.
Puncture the tip into the middle of each donut and squeeze some of the filling into each.
Flip over each donut and top with powdered sugar.

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