Homemade Jelly Filled Donuts
Bursting with fruity flavor, jelly filled donuts are a sweet, nostalgic treat that’s pillowy soft on the inside and golden on the outside. They are surprisingly simple to make, and totally irresistible fresh from the fryer.
I love jelly filled donutsโalways 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.
Theyโre also way easier to make than youโd think. No fancy equipment, no complicated stepsโjust simple ingredients, a little time, and a big payoff. Once you taste one warm and fresh from your own kitchen, youโll never want store-bought again. You can also make glazed air-fryer donuts as a healthier alternative!
Why Youโll 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.ย Raspberry, strawberry, lemon, or even Nutellaโyou pick your favorite!
- Way easier than you’d think. No donut shop skills requiredโjust basic ingredients and easy steps.
- Fresh and warm is best. Youโll love biting into one while itโs still warm and lightly dusted with sugar.
- A crowd-stopper.ย Serve these at your next brunch or party andย watchย them disappear in minutes.
Ingredient Notes
- Warm milk: This helps activate the yeastโaim for about 110ยฐF. 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 minutesโif it doesnโt, the yeast might be inactive.
- Unsalted butter: Adds flavor and moisture. Let it cool slightly before adding so it doesnโt 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 spiceโjust a pinch adds subtle warmth.
- Granulated sugar (for coating): Roll the donuts in this while theyโre 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.
Recipe Variations
Different fillings.ย Swap classic jelly for lemon curd, chocolate ganache, pastry cream, Nutella, or even peanut butter for a fun twist.
Cinnamon sugar coating. Instead of plain granulated sugar, toss warm donuts in a cinnamon-sugar mix for extra flavor. Use about 2 ยฝ tablespoons ground cinnamon with the 3/4 cup sugar.
Powdered sugar dusting. Skip the granulated sugar coating and give them a light dusting of powdered sugar for a classic bakery look.
How to Make Jelly Filled Donuts
- Mix warm milk, sugar, and yeast, then let it sit until foamy.
- Whisk in melted butter, egg, egg yolk, and vanilla.
- Add flour, salt, and nutmeg.
- Knead with a stand mixer until the dough pulls away from the sides. Finish by kneading briefly by hand until soft and pillowy.
- Place the dough in a bowl, cover, and let it rise for 30 minutes.
- Punch it down, then roll out on a floured surface to ยฝ-inch thick. Cut into 3-inch circles.
- 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.
- Heat 2 inches of oil in a fryer or Dutch oven to 350ยฐF. Fry 3 to 4 donuts at a time, cooking for 45โ60 seconds per side until golden brown.
- 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.
- 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.
Expert Tips
Check your yeast. Make sure your yeast is fresh and active. Your milk mixture should become foamy after 5โ10 minutes. If not, start over with new yeast.
Mind the dough texture. The dough should be soft and slightly tacky, but not sticky. Add extra flour gradually, about 1 tablespoon at a time, to avoid over-drying.
Oil temperature matters. Keep your frying oil steady at about 350ยฐF and no hotter than 365ยบF. Too hot and the donuts burn outside while staying raw inside; too cool and theyโll absorb oil and turn greasy.
Fill while warm. Let donuts cool slightly before filling so the jelly doesnโt melt, but donโt wait too longโtheyโre best fresh and slightly warm.
Use a piping bag. A piping bag with a narrow tip makes filling neat, easy, and evenly distributed.
Storage Tips
Room temperature. Store filled donuts in an airtight container at room temp for up to 2-3 days. Theyโre best enjoyed the day theyโre 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.
Recipe FAQs
Frying gives that classic donut texture and flavor, but yesโyou can bake them! Here’s my recipe for baked jelly filled donuts. The texture will be more like a soft roll than a traditional donut.
Yes! After kneading, cover and refrigerate the dough overnight. Let it come to room temperature and rise before rolling and cutting.
This could be due toย inactive or expired yeastย or using milk thatโs too hot or too cold. Make sure your yeast foams up during the proofing step, and keep the milk aroundย 110ยฐF.
I do not recommend freezing these donuts. They lose their light, fluffy texture and the strawberry filling defrosts at a different rate than the dough.
More Delicious Donut Recipes
If you love homemade donuts as much as I do, give these other favorite recipes a try!
Did you love this recipe? Please leave a 5-star ๐๐๐๐๐ 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
Ingredients
- 1 cup (166 mL) warm milk (about 110หF)
- ยผ cup (50 g) granulated sugar
- 4 ยฝ teaspoons active dry yeast, (1 packet = 7 grams)
- ยผ 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
- ยฝ teaspoon pure vanilla extract
- 3 to 3 ยฝ cups (375 g to 437 g) all-purpose flour, plus more for dusting
- ยผ teaspoon salt
- Pinch of nutmeg
- ยพ cup (150 g) granulated sugar, (to coat donuts)
- ยพ cup jelly or jam, no large fruit pieces
Instructions
- In the bowl of a stand mixer, whisk together warm milk, ยผ 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 itโs about ยฝ-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. Youโll need enough oil so itโs 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.
