Jelly filled donuts are a classic treat loved for their soft, fluffy exterior and the burst of sweet fruit filling inside. This easy recipe simplifies the process, letting you create bakery-style donuts right in your kitchen without complicated techniques or equipment. Whether you’re making them for breakfast, dessert, or a special occasion, these donuts deliver irresistible flavor and texture every time.
Ingredients
- 2 ¼ teaspoons (1 packet) active dry yeast
- ¾ cup warm whole milk (about 110°F or 43°C)
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour, plus more for dusting
- ¼ teaspoon salt
- Vegetable oil, for frying (about 4 cups)
- ½ cup fruit jelly or jam (strawberry, raspberry, or your favorite flavor)
- Powdered sugar, for dusting
Instructions
- Activate the yeast: In a small bowl, combine the warm milk, yeast, and 1 tablespoon of sugar. Stir gently and let it sit for 5-10 minutes until foamy. This indicates the yeast is active.
- Make the dough: In a large bowl, whisk together the flour, remaining sugar, and salt. Add the melted butter, egg, vanilla extract, and the yeast mixture. Stir with a wooden spoon or dough hook until the dough comes together.
- Knead the dough: Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer fitted with a dough hook on medium speed for 6-7 minutes.
- First rise: Lightly grease a large bowl with oil or butter. Place the dough inside, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for 1 to 1 ½ 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 thickness. Use a 3-inch round cutter to cut out circles. Gather scraps, reroll, and cut until all dough is used.
- Second rise: Place the dough circles on a parchment-lined baking sheet, cover loosely with a towel, and let them rise for another 30-40 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 accurately.
- Fry the donuts: Carefully lower a few donuts at a time into the hot oil. Fry for about 1-2 minutes per side, until golden brown and puffed. Avoid overcrowding the pot, which lowers oil temperature.
- Drain and cool: Use a slotted spoon to remove donuts and place them on a paper towel-lined tray to drain excess oil. Let cool slightly but remain warm for filling.
- Fill the donuts: Transfer jelly or jam to a piping bag fitted with a small round tip or use a plastic bag with a corner snipped off. Insert the tip into the side of each donut and gently squeeze to fill with about 1 tablespoon of jelly.
- Finish: Dust the filled donuts generously with powdered sugar. Serve warm or at room temperature.
Tips
- Substitutions: You can substitute whole milk with 2% or plant-based milk like almond or oat milk, but keep the temperature warm. For a lighter donut, use cake flour instead of all-purpose flour.
- Storage: Store donuts in an airtight container at room temperature for up to 2 days. Avoid refrigeration as it can dry them out.
- Common mistakes: Don’t let the oil get too hot, or the donuts will brown quickly outside but remain raw inside. Use a thermometer for consistent frying temperature.
- Filling tips: If your jelly is too runny, cook it down slightly to thicken before filling. Alternatively, use thick preserves or curd for less mess.
Serving Suggestions
Jelly filled donuts are best enjoyed fresh and warm, dusted with powdered sugar. Pair them with a cup of coffee, hot chocolate, or tea for a cozy breakfast or afternoon treat. For an indulgent twist, serve alongside whipped cream or a scoop of vanilla ice cream. They also make delightful additions to brunch spreads or dessert platters at parties.
Variations
You can easily customize these donuts by changing the filling and toppings. Try lemon curd, Nutella, or cream cheese filling instead of jelly. For extra flair, dip the donuts in glaze or melted chocolate after filling. Adding a sprinkle of cinnamon sugar or toasted coconut on top can also elevate the flavor. Vegan and gluten-free versions are possible by swapping dairy and flour accordingly, though texture may vary.
Storage and Reheating
Store leftover donuts in an airtight container at room temperature for up to 2 days to maintain softness. If you need to keep them longer, freeze the donuts (unfilled) individually wrapped in plastic wrap and placed in a freezer bag for up to 1 month. To reheat, thaw at room temperature, then warm in a 350°F (175°C) oven for 5-7 minutes or microwave for 15-20 seconds. Avoid reheating filled donuts for too long as the filling may become too hot or leak.
Frequently Asked Questions
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast for active dry yeast using the same quantity. Since instant yeast doesn’t require proofing, you can mix it directly with the dry ingredients and warm liquids, skipping the initial activation step.
How do I prevent donuts from absorbing too much oil?
Make sure the oil temperature is steady at around 350°F (175°C). If the oil is too cool, donuts absorb more oil and become greasy. Also, avoid overcrowding the pot, which lowers the temperature. Drain donuts on paper towels right after frying to remove excess oil.
Can I bake these instead of frying?
Baking is possible but will produce a different texture—less crispy and less airy. To bake, place the shaped donuts on a parchment-lined baking sheet, brush them with melted butter, and bake at 375°F (190°C) for 12-15 minutes until golden. Fill with jelly after cooling.
What’s the best way to fill donuts without making a mess?
Use a piping bag with a small round tip or a resealable plastic bag with a tiny corner cut off. Insert the tip about halfway into the side of the donut and squeeze gently. Filling the donuts while they are still slightly warm helps the jelly spread evenly inside without leaking.
Can I prepare the dough ahead of time?
Yes, you can make the dough the night before and let it rise slowly in the refrigerator overnight. Before shaping, bring the dough to room temperature for about 30 minutes. This slow fermentation can enhance flavor and make the dough easier to handle.
What type of jelly works best?
Choose thick, high-quality fruit preserves or jelly that isn’t too runny. Traditional flavors like raspberry, strawberry, or grape work well. Avoid watery fillings as they can leak during frying or make the dough soggy.
With these steps and tips, you’ll be able to make soft, sweet, and perfectly filled jelly donuts that rival your favorite bakery. Enjoy the process and the delicious results!
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