Print

Jelly-Filled Donuts Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 78 reviews

This classic recipe for Jelly-Filled Donuts features light, fluffy fried dough filled with your favorite fruit jelly or preserves and finished with a sweet sugar coating. Perfect for a homemade treat, these donuts are made from a yeasted dough that rises twice before being fried to golden perfection and filled with luscious jelly for a delightful surprise in every bite.

Ingredients

For the Donut Dough

  • ¾ cup warm milk (110°F / 43°C)
  • ¼ cup granulated sugar
  • 2 ¼ tsp active dry yeast (1 packet)
  • 3 cups all-purpose flour
  • ½ tsp salt
  • 2 tbsp unsalted butter, softened
  • 2 large eggs
  • 1 tsp vanilla extract

For Frying

  • Oil for frying (vegetable or canola recommended)

For Filling & Coating

  • 1 cup jelly or preserves (raspberry, strawberry, blackberry, etc.)
  • Powdered sugar or granulated sugar for coating

Instructions

  1. Prepare the Dough: In a bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy, indicating that the yeast is active. Then add flour, salt, softened butter, eggs, and vanilla extract. Mix and knead the dough by hand or using a mixer for about 5–7 minutes until it becomes soft, smooth, and elastic.
  2. Let the Dough Rise: Transfer the kneaded dough to a greased bowl and cover it to prevent drying. Allow it to rise in a warm place for 1 to 2 hours, or until the dough has doubled in size.
  3. Shape the Donuts: On a lightly floured surface, roll the dough out to about ½ inch thickness. Use a round cutter or a glass to cut out circles. Place these dough circles on parchment-lined trays and let them rise again for 20–30 minutes until puffy.
  4. Fry the Donuts: Heat oil in a deep fryer or heavy skillet to 350°F (175°C). Fry the donuts in small batches for about 1–2 minutes on each side until they turn golden brown. Remove the donuts with a slotted spoon and drain the excess oil on paper towels.
  5. Fill with Jelly: Fit a piping bag with a narrow tip and fill it with the jelly or preserves of your choice. Insert the tip into the side of each donut and gently squeeze to fill the center with jelly.
  6. Coat the Donuts: Finally, roll the filled donuts in granulated sugar or dust with powdered sugar to finish. Serve fresh and enjoy!

Notes

  • Ensure milk is warm, not hot, to activate the yeast properly.
  • Do not overcrowd the fryer to maintain oil temperature and even cooking.
  • Store leftover donuts in an airtight container for up to 2 days; reheat gently before serving.
  • For a different filling, you can use custard or chocolate instead of jelly.
  • Use a thermometer to maintain the frying oil temperature for best results.

Find it online: https://oliviabakes.com/jelly-filled-donuts-recipe/