Jelly filled donuts are a timeless treat, combining pillowy fried dough with a sweet, fruity center that bursts with flavor. This recipe guides you through making soft, fluffy donuts from scratch, perfectly fried and generously filled with your choice of jelly, creating a delightful homemade indulgence.
Ingredients
- 2 ½ teaspoons active dry yeast (one 7-gram packet)
- 1 cup warm whole milk (about 110°F / 43°C)
- ¼ cup granulated sugar
- 2 large eggs, room temperature
- 6 tablespoons unsalted butter, melted and cooled
- 4 cups all-purpose flour, plus extra for dusting
- ½ teaspoon salt
- Vegetable oil, for frying (about 4 cups)
- 1 cup fruit jelly or jam (strawberry, raspberry, or your favorite)
- Powdered sugar, for dusting
Instructions
- Activate the yeast: In a small bowl, combine the warm milk and sugar. Sprinkle the yeast over the surface and let it sit for 5–10 minutes until foamy. This indicates the yeast is active.
- Mix wet ingredients: In a large mixing bowl, whisk the eggs and melted butter together. Add the yeast mixture once ready.
- Add dry ingredients: Gradually add the flour and salt to the wet mixture, stirring with a wooden spoon or dough hook attachment on a mixer until a soft dough forms.
- Knead the dough: Turn the dough onto a floured surface and knead for about 8–10 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook on medium speed for 6–7 minutes.
- First rise: Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 to 1½ hours, or until doubled in size.
- Shape the donuts: Gently punch down the dough, then roll it out on a floured surface to about ½-inch thickness. Use a 3-inch round cutter to cut out circles. Place them on a parchment-lined baking sheet, cover, and let rise for 30–45 minutes until puffy.
- Heat the oil: In a deep, heavy-bottomed pot or deep fryer, heat vegetable oil to 350°F (175°C). Use a thermometer to maintain the temperature for even frying.
- Fry the donuts: Carefully place 2–3 donuts at a time into the hot oil. Fry for about 1 minute per side or until golden brown. Remove with a slotted spoon and drain on paper towels. Let cool slightly.
- Fill the donuts: Fit a piping bag with a small round tip, fill it with jelly, and insert the tip into the side of each donut. Squeeze about 1 to 2 tablespoons of jelly inside until you feel resistance.
- Finish and serve: Dust the donuts generously with powdered sugar. Serve warm or at room temperature.
Tips
- Yeast activation: Ensure milk is warm but not hot; above 120°F can kill the yeast. If the yeast doesn’t foam, start over with fresh yeast.
- Oil temperature: Maintaining 350°F is crucial. Too hot will brown the outside while leaving the inside raw; too cool makes the donuts greasy.
- Filling alternatives: If you don’t have a piping bag, use a plastic sandwich bag with a small corner cut off or gently spoon jelly in using a small spoon, though piping is neater.
- Storage: Store donuts in an airtight container at room temperature for up to 2 days. Avoid refrigeration to prevent drying out.
Serving Suggestions
Serve your jelly filled donuts fresh for the best texture and flavor. They pair beautifully with a cup of coffee or hot tea for breakfast or an afternoon snack. Dusting with powdered sugar adds sweetness and a classic look, but you can also drizzle melted chocolate or glaze on top for extra indulgence. For kids’ parties or brunch, arrange donuts on a platter with assorted jams and fresh fruit for variety.
Variations
Experiment with different fillings beyond classic fruit jelly. Lemon curd, chocolate ganache, or custard create rich, decadent versions. You can also add flavor to the dough by incorporating a teaspoon of vanilla extract or a pinch of cinnamon. For a healthier twist, try baking the donuts instead of frying: bake at 375°F (190°C) for 10–12 minutes until golden, then fill and dust as usual. Another fun variation is coating the donuts in cinnamon sugar immediately after frying instead of powdered sugar.
Storage and Reheating
Store your jelly filled donuts in an airtight container at room temperature for up to 2 days. Avoid refrigeration as it can dry out the dough and harden the jelly. For longer storage, freeze unfilled donuts wrapped tightly in plastic wrap and placed in a freezer bag for up to 1 month. Thaw at room temperature, then fill with jelly before serving.
To reheat, warm donuts gently in a microwave for 10–15 seconds or in a 300°F (150°C) oven for 5 minutes to refresh the exterior without melting the filling. Avoid overheating as it can make the dough tough or cause the jelly to leak.
Frequently Asked Questions
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast. Use the same amount but mix it directly with the dry ingredients without proofing in warm milk. You might need to adjust rising times slightly as instant yeast acts faster.
Why are my donuts dense instead of light and fluffy?
Dense donuts usually result from under-proofed dough or over-kneading. Make sure to let the dough rise until doubled and knead just until smooth and elastic. Also, check that your yeast is fresh and active.
Is it necessary to use whole milk?
Whole milk gives richer flavor and tender crumb due to its fat content, but you can substitute 2% or skim milk. The texture may be slightly less tender but still delicious.
Can I make these donuts vegan?
To make vegan donuts, replace eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) and use a plant-based butter substitute. Use non-dairy milk such as almond or oat milk warmed to the correct temperature. Fry as usual and use vegan jelly for filling.
How do I prevent the jelly from leaking out after filling?
Ensure donuts are cooled but still slightly warm when filling; very hot donuts can cause jelly to melt and leak. Avoid overfilling—about 1 to 2 tablespoons is sufficient. Press the filling tip gently into the donut to create a pocket and fill slowly.
Can I prepare the dough ahead of time?
Yes, you can prepare the dough the night before and refrigerate it after the first rise. Bring it back to room temperature before shaping and allow a second rise. This slow fermentation can enhance flavor and make the process more convenient.
Mastering homemade jelly filled donuts is rewarding and allows you to customize fillings and flavors. With attention to dough rising and frying temperature, you’ll enjoy bakery-quality donuts fresh from your kitchen anytime.
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