Homemade Jelly Filled Donuts

I love jelly filled donuts—always have, always will. There’s just something magical about biting into that soft, fluffy dough and hitting that pocket of sweet, fruity jam. It brings back memories of weekend donut runs and sticky fingers as a kid. But honestly? Homemade jelly donuts blow the bakery ones out of the water.

They’re also way easier to make than you’d think. No fancy equipment, no complicated steps—just simple ingredients, a little time, and a big payoff. Once you taste one warm and fresh from your own kitchen, you’ll never want store-bought again. You can also make glazed air-fryer donuts as a healthier alternative!

Why You’ll Love This Recipe

• Bakery-level flavor at home. Soft, fluffy donuts with a sweet jam center that taste even better than what you would get at the donut shop.
• Customize your fillings. Raspberry, strawberry, lemon, or even Nutella—you pick your favorite!
• Way easier than you’d think. No donut shop skills required—just basic ingredients and easy steps.
• Fresh and warm is best. You’ll love biting into one while it’s still warm and lightly dusted with sugar.
• A crowd-stopper. Serve these at your next brunch or party and watch them disappear in minutes.

Ingredient Notes

• Warm milk: This helps activate the yeast—aim for about 110°F. Whole milk is best for richness, but 2% works too.
• Granulated sugar: Feeds the yeast and sweetens the dough. Regular white sugar works perfectly here.
• Active dry yeast: Needs to be dissolved in warm liquid. It should foam after a few minutes—if it doesn’t, the yeast might be inactive.
• Unsalted butter: Adds flavor and moisture. Let it cool slightly before adding so it doesn’t cook the eggs.
• Egg: Provides structure and richness. Use at room temperature for better incorporation.
• Egg yolk: Boosts richness and helps create a softer dough.
• Vanilla extract: Adds warmth and depth of flavor. Pure vanilla is best if you have it.
• All-purpose flour: Start with the lower amount and add more as needed. The dough should be soft but not sticky.
• Salt: Enhances flavor and balances the sweetness.
• Nutmeg: A traditional donut spice—just a pinch adds subtle warmth.
• Granulated sugar (for coating): Roll the donuts in this while they’re still warm so it sticks well.
• Jelly or jam: Use a smooth jelly or strained jam with no large fruit pieces for easy piping. Raspberry, grape, and strawberry are all great options.

Refer to the recipe card for the full list of ingredients and measurements.

How to Make Jelly Filled Donuts

1. Mix warm milk, sugar, and yeast, then let it sit until foamy.
2. Whisk in melted butter, egg, egg yolk, and vanilla.
3. Add flour, salt, and nutmeg.
4. Knead with a stand mixer until the dough pulls away from the sides. Finish by kneading briefly by hand until soft and pillowy.

5. Place the dough in a bowl, cover, and let it rise for 30 minutes.
6. Punch it down, then roll out on a floured surface to ½-inch thick. Cut into 3-inch circles.
7. Place the dough circles on a parchment-lined baking sheet. Cover and let rise for 1 hour. If re-rolling scraps, let the dough rest 20 minutes before cutting again.
8. Heat 2 inches of oil in a fryer or Dutch oven to 350°F. Fry 3 to 4 donuts at a time, cooking for 45–60 seconds per side until golden brown.

9. Transfer donuts to a paper towel-lined plate using a slotted spoon. Check doneness with a skewer if needed. While warm, toss donuts in granulated sugar.
10. Fill a piping bag fitted with a jelly tip and pipe about 2 tablespoons of jelly into each donut. Serve warm or at room temperature.

Storage Tips

Room temperature. Store filled donuts in an airtight container at room temp for up to 2-3 days. They’re best enjoyed the day they’re made.

Refrigerator. If you need to store them longer, refrigerate in an airtight container for up to 5 days. Reheat briefly in the microwave to soften.

More Delicious Donut Recipes

If you love homemade donuts as much as I do, give these other favorite recipes a try!

Homemade Powdered Sugar Donuts

Baked Strawberry Donuts

Baked Chocolate Donuts

Baked Banana Donuts

Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.

Get the Recipe: Jelly Filled Donuts

Yield: 10 to 12 donuts

Prep Time: 15 minutes mins

Cook Time: 5 minutes mins

Rising Time: 2 hours hrs

Total Time: 2 hours hrs 25 minutes mins

Jelly filled donuts are golden, pillowy, and jam-packed with flavor—nostalgic, simple to make at home, and irresistible fresh from the fryer!

5 (5 ratings)

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Equipment

• ▢
  1 Kitchen scale
• ▢
  1 Stand mixer
• ▢
  1 Dough hook
• ▢
  1 Cast iron Dutch oven

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Ingredients

• ▢ 1 cup (166 mL) warm milk (about 110˚F)
• ▢ ¼ cup (50 g) granulated sugar
• ▢ 4 ½ teaspoons active dry yeast, (1 packet = 7 grams)
• ▢ ¼ cup (56 g) unsalted butter, melted and still warm
• ▢ 1 large egg, beaten and at room temperature
• ▢ 1 egg yolk, beaten and at room temperature
• ▢ ½ teaspoon pure vanilla extract
• ▢ 3 to 3 ½ cups (375 g to 437 g) all-purpose flour, plus more for dusting
• ▢ ¼ teaspoon salt
• ▢ Pinch of nutmeg
• ▢ ¾ cup (150 g) granulated sugar, (to coat donuts)
• ▢ ¾ cup jelly or jam, no large fruit pieces

Instructions 

• In the bowl of a stand mixer, whisk together warm milk, ¼ cup sugar and instant yeast. Cover and let sit for 5 minutes (it should foam up). Add melted butter, egg, egg yolk and vanilla. Whisk until combined.
• Add flour, salt and nutmeg. If using a stand mixer, attach a dough hook and mix/knead on medium speed until the dough pulls away from the sides. Then transfer to a lightly floured work surface and knead 2 minutes by hand. The dough should be soft and pillow-like.
• Place dough back into the bowl and cover it with a clean kitchen cloth or plastic wrap. Let dough rise for 30 minutes.
• Punch the dough down and transfer to a lightly floured work surface. Roll the dough until it’s about ½-inch thick. Use a 3-inch round biscuit cutter or cookie cutter to cut the dough into circles. Place them on a parchment-lined baking sheet 2 inches apart. Cover with a clean kitchen towel and let them rest for 1 hour. For rerolling scraps, form the dough into a ball and let the dough rest for 20 minutes before rerolling.
• To fry the donuts, add the oil to the fryer or a Dutch oven. You’ll need enough oil so it’s 2 inches deep. Adjust your fryer to 350 F or use a candy thermometer to test the temperature.
• Add 3 to 4 donuts to the pot keeping in mind that the donuts will puff up as they cook. Cook 45 to 60 seconds per side, flipping halfway through. Make sure the outsides get a nice golden brown color.
• Use a slotted spoon to transfer donuts to a plate lined with paper towels. If needed, use a toothpick or skewer to check that the donuts are cooked all the way through. Fry remaining dough.
• While the donuts are still warm, gently toss them in granulated sugar.
• Transfer jelly to a frosting bag with a jelly tip. Insert tip into the side of the donuts and squeeze about 2 tablespoons of jelly into each donut. Serve warm or at room temperature.

Notes

Instant yeast can be used instead of active dry yeast (always check the expiration date before using). Whisk it together with the flour before adding to the wet ingredients. 

Fillings: Other fruit jellies, chocolate ganache or lemon curd are good alternatives for the filling.

Store in an airtight container at room temperature for up to 3 days. Donuts are best when eaten the day they are made.

Serving: 1donut, Calories: 380kcal, Carbohydrates: 73g, Protein: 7g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 51mg, Sodium: 85mg, Potassium: 127mg, Fiber: 2g, Sugar: 34g, Vitamin A: 232IU, Vitamin C: 2mg, Calcium: 49mg, Iron: 2mg

Author: Haley D Williams

Course: Breakfast

Cuisine: American