Ingredients Weight Measure
Sugar 3 cups
Rice vinegar 1 cup
TABASCO® brand Original Red Sauce 2-1/2 tsp.
Knox gelatin, powdered 1/4 oz.
Water 1/4 cup
Red bell pepper, minced 1 cup


Ingredients Weight Measure
Water, room temperature 8 oz.
Yeast, dry active 1 oz.
Shortening 1-1/2 oz.
Salt pinch
Granulated sugar 2 oz.
Eggs 2 oz.
Flour 14-1/2 oz.
Powdered sugar 1 lb.
Water, hot 3 oz.
Corn syrup 1 oz.


  1. To prepare the Jelly, bring the sugar, vinegar and TABASCO® Sauce to a boil in a stainless steel saucepan.
  2. Put the gelatin into a small container and pour the water over the gelatin. Stir the gelatin and let sit for 1 minute.
  3. Place red bell pepper in a quart-size container. Whisk the gelatin into the hot vinegar mixture until the gelatin dissolves. Pour the mixture over the pepper and refrigerate overnight.
  4. To prepare the Doughnuts, dissolve the yeast in water; set aside.
  5. Using the paddle attachment of a mixer, cream together the shortening, salt, and granulated sugar until smooth. Slowly incorporate the eggs into the sugar mixture until well blended.
  6. Slowly add the water mixture to the sugar mixture. Remove the paddle attachment from the mixer and put the dough hook attachment onto the mixer. Turn the mixer on and sprinkle in the flour until the dough pulls clean away from the sides of the mixing bowl. Proof the dough until it doubles in size.
  7. Punch the dough and form into slightly flattened 2-oz. ovals. Place the ovals on a pan lined with parchment paper and let rise again until it almost is doubled in size.
  8. Fry the doughnuts at 350°F until lightly browned on both sides and cooked all the way through. Let doughnuts cool.
  9. Using a jelly injector, fill the doughnuts with 2 Tbsp. pepper Jelly. To make the doughnut glaze, mix the powdered sugar, hot water and corn syrup together until smooth; glaze the doughnuts over a wire rack. Let the icing set; then serve.

Yield: 12 doughnuts