Jelly filled donuts are a timeless treat beloved for their pillowy texture and sweet, fruity center. This recipe delivers soft, fluffy donuts filled with luscious homemade or store-bought jelly, combining the perfect balance of light dough and rich filling. Whether for breakfast or dessert, these donuts are a delightful indulgence that’s surprisingly easy to make at home.
Ingredients
- 2 ½ cups (320g) all-purpose flour, plus extra for dusting
- ¼ cup (50g) granulated sugar
- 1 packet (2 ¼ tsp) active dry yeast
- ½ tsp salt
- ¾ cup (180ml) whole milk, warmed to about 110°F (43°C)
- 2 tbsp unsalted butter, melted and slightly cooled
- 1 large egg, room temperature
- 1 tsp vanilla extract
- Vegetable oil, for frying (about 4 cups)
- ½ cup (160g) strawberry or raspberry jelly (or preferred flavor)
- Powdered sugar, for dusting
Instructions
- Activate the yeast: In a small bowl, combine the warm milk, 1 tablespoon of sugar (from the ¼ cup), and yeast. Stir gently and let sit for 5-10 minutes until frothy and bubbly, indicating the yeast is active.
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, remaining sugar, and salt.
- Combine wet ingredients: In a separate bowl, whisk the egg, melted butter, and vanilla extract.
- Form the dough: Make a well in the center of the dry ingredients and pour in the yeast mixture and egg mixture. Stir with a wooden spoon or dough hook attachment on a stand mixer until a shaggy dough forms.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until smooth, elastic, and slightly tacky. Alternatively, knead with a stand mixer fitted with a dough hook for 6-7 minutes on medium speed.
- First rise: Shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free spot for 1 to 1½ hours, or until doubled in size.
- Shape the donuts: Punch down the risen dough and roll it out on a floured surface to about ½-inch (1.3 cm) thickness. Using a 3-inch round cutter, cut out circles. Gather scraps, reroll, and cut more circles until all dough is used.
- Second rise: Place the cut dough rounds on parchment-lined baking sheets, cover loosely with a towel, and let rise for 30-40 minutes until puffy but not doubled.
- Heat the oil: In a large, heavy-bottomed pot or deep fryer, heat vegetable oil to 350°F (175°C). Use a candy or deep-fry thermometer for accuracy.
- Fry the donuts: Carefully drop 2-3 donuts at a time into the hot oil, frying for about 1-2 minutes per side until golden brown. Avoid overcrowding the pot. Use a slotted spoon to transfer donuts to a wire rack lined with paper towels to drain excess oil.
- Fill the donuts: Allow donuts to cool slightly but while still warm, fill a piping bag fitted with a long round tip or a small nozzle with your jelly. Insert the tip into the side of each donut and gently squeeze about 1-2 tablespoons of jelly inside.
- Finish and serve: Lightly dust the filled donuts with powdered sugar and serve warm or at room temperature.
Tips
- Substitution for milk: You can use almond milk or oat milk warmed to the same temperature for a dairy-free option, but whole milk gives the best richness and texture.
- Best jelly choices: Tart jams like raspberry, strawberry, or apricot complement the sweet dough well. Avoid overly runny fillings as they may leak during frying.
- Oil temperature matters: Maintaining the oil temperature around 350°F (175°C) ensures even cooking without greasy donuts. Use a thermometer for precision.
- Storage advice: Store leftover donuts in an airtight container at room temperature for up to 2 days. Avoid refrigeration as it can dry them out.
Serving Suggestions
Jelly filled donuts are best enjoyed fresh and warm. Serve them alongside a cup of hot coffee, tea, or milk for a classic breakfast or snack. For a festive brunch, pair with fresh fruit and whipped cream. You can also dust them with cinnamon sugar instead of powdered sugar for a twist on traditional toppings.
Variations
This recipe is versatile and can be adapted in many ways. Try swapping jelly for pastry cream or lemon curd for a creamy filling. For a chocolate lover’s version, fill the donuts with chocolate ganache and dust with cocoa powder. You can also experiment with different dough flavors by adding spices like cinnamon or nutmeg to the dough for extra warmth. Vegan versions can be made by replacing the egg with flaxseed egg and using plant-based milk and butter substitutes.
Storage and Reheating
Store jelly filled donuts at room temperature in an airtight container for up to 2 days. For longer storage, freeze the donuts in a sealed plastic bag or container for up to 1 month. To reheat, thaw at room temperature and warm in a 300°F (150°C) oven for 5-7 minutes to restore softness. Avoid microwaving as it can make the donuts soggy or tough.
Frequently Asked Questions
Can I bake jelly filled donuts instead of frying?
Yes, you can bake them for a lighter version. After shaping and the second rise, bake at 375°F (190°C) for about 12-15 minutes or until golden. After baking, fill with jelly using a piping bag. The texture will be less rich and crispy than fried but still tasty.
What type of yeast should I use?
Active dry yeast is recommended here, but you can substitute with instant yeast by reducing the amount slightly and mixing it directly with the dry ingredients. Instant yeast may speed up the rising times slightly.
Why are my donuts dense or heavy?
Dense donuts usually result from under-kneading, not allowing the dough to rise enough, or using water that is too hot or cold which can kill or slow yeast activity. Ensure proper kneading and proofing in a warm environment for light, fluffy donuts.
Can I use other fillings besides jelly?
Absolutely! Pastry cream, custard, lemon curd, Nutella, or even sweetened cream cheese work wonderfully. Just make sure the filling isn’t too runny to avoid leaks during frying.
How do I prevent the jelly from leaking out?
Fill the donuts while they are still warm but not hot, and use a thick jelly or jam rather than a very runny preserve. Insert the piping tip deep enough into the donut and fill slowly to allow the dough to accommodate the filling.
Can I make the dough ahead of time?
Yes, you can prepare the dough the night before. After the first rise, punch it down, cover tightly, and refrigerate overnight. The next day, bring the dough to room temperature before shaping and proceeding with the second rise.
With this recipe and tips, you can enjoy fresh, homemade jelly filled donuts that rival your favorite bakery. The combination of tender dough and sweet filling makes these donuts a satisfying treat for any occasion.
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