Jelly filled donuts are a classic treat beloved for their pillowy, golden exterior and luscious fruity centers. Making them from scratch allows you to control the dough’s texture and the filling’s flavor, resulting in a fresh, indulgent pastry that beats store-bought versions every time. This recipe guides you through crafting soft yeast donuts filled with your choice of jelly, perfect for breakfast or dessert.
Ingredients
- 3 ½ cups (440g) all-purpose flour, plus extra for dusting
- 2 ¼ tsp (1 packet) active dry yeast
- ¾ cup (180ml) whole milk, warmed (about 110°F/43°C)
- ¼ cup (50g) granulated sugar
- 2 large eggs, room temperature
- ¼ cup (60g) unsalted butter, melted and cooled
- ½ tsp salt
- Vegetable oil, for frying (about 4 cups)
- 1 cup (about 320g) jelly or jam of your choice (strawberry, raspberry, or apricot recommended)
- Powdered sugar, for dusting
Instructions
- Activate the yeast: In a small bowl, combine the warm milk and 1 tablespoon of sugar. Sprinkle the yeast over the top and stir gently. Let it sit for 5–10 minutes until foamy and bubbly, indicating the yeast is active.
- Mix the dough: In a large mixing bowl, whisk together the flour, remaining sugar, and salt. In a separate bowl, beat the eggs with the melted butter. Add the yeast mixture and egg mixture to the dry ingredients. Stir until a shaggy dough forms.
- Knead the dough: Turn the dough onto a lightly floured surface and knead for about 8–10 minutes until smooth, elastic, and slightly tacky but not sticky. Alternatively, use a stand mixer fitted with a dough hook on medium speed for 6–8 minutes.
- First rise: Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free spot for 1 to 1 ½ hours, or until doubled in size.
- Shape the donuts: Punch down the risen dough gently to release air. Roll it out on a floured surface to about ½-inch thickness. Using a 3-inch round cutter, cut out circles. Re-roll scraps and cut more circles until all dough is used.
- Second rise: Place the cut dough rounds on parchment-lined baking sheets, cover loosely with plastic wrap or a towel, and let them rise for 30–45 minutes until puffy.
- Heat the oil: In a heavy-bottomed pot or deep fryer, heat vegetable oil to 350°F (175°C). Use a thermometer for accuracy to avoid greasy or undercooked donuts.
- Fry the donuts: Carefully slide 2–3 donuts at a time into the hot oil, frying about 1–2 minutes per side until golden brown. Avoid overcrowding to maintain oil temperature. Use a slotted spoon to transfer cooked donuts to a paper towel-lined rack to drain.
- Fill the donuts: Once slightly cooled but still warm, fit a piping bag with a long, thin nozzle or a small round tip. Fill the bag with your chosen jelly. Insert the tip into the side of each donut and gently squeeze to fill until you feel resistance (about 1–2 tablespoons of jelly per donut).
- Finish and serve: Dust the jelly filled donuts generously with powdered sugar. Serve fresh for best texture and flavor.
Tips
- Substitution for milk: You can use whole milk or 2% milk for a tender crumb. For dairy-free, substitute with unsweetened almond or oat milk warmed to the same temperature.
- Yeast activation: If your yeast doesn’t foam after 10 minutes, it may be expired or the milk too hot/cold. Start over with fresh yeast to ensure proper rise.
- Oil temperature control: Use a thermometer to maintain 350°F; too low and donuts absorb oil, too high and they brown outside but remain raw inside.
- Storage: Store donuts in an airtight container at room temperature for up to 2 days. For longer storage, freeze unfilled donuts and fill after thawing.
Serving Suggestions
Jelly filled donuts are delightful on their own but can be served with a side of fresh fruit or a cup of coffee or tea to balance their sweetness. For a brunch spread, pair them with scrambled eggs and bacon for a sweet and savory contrast. A drizzle of chocolate or a dusting of cinnamon sugar can also add an extra touch of flavor.
Variations
You can customize your jelly filled donuts by switching up the filling. Try lemon curd, cream cheese frosting, or Nutella for a decadent twist. For the dough, adding a teaspoon of vanilla extract or a pinch of nutmeg can enhance the flavor subtly. For a healthier alternative, experiment with whole wheat flour for part of the dough, though this will affect the lightness. Finally, baked versions of jelly donuts can be made by shaping the dough and baking at 375°F (190°C) for 12–15 minutes, then filling and dusting afterward.
Storage and Reheating
Store freshly made jelly filled donuts in an airtight container at room temperature for up to 2 days to preserve softness. Avoid refrigeration as it can dry the dough. For longer storage, freeze unfilled donuts in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 1 month. Thaw at room temperature before filling. To reheat, warm donuts in a 300°F (150°C) oven for 5–7 minutes or microwave briefly (about 10 seconds) to regain softness. Avoid overheating to prevent drying out or melting the jelly filling.
Frequently Asked Questions
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast in this recipe. Use about 2¼ teaspoons (one packet) and mix it directly with the flour instead of dissolving it in milk first. You may find the dough rises a bit faster, so keep an eye on it.
How do I prevent donuts from absorbing too much oil?
Maintaining the oil at a steady 350°F (175°C) is key. If the oil is too cool, donuts soak up oil and become greasy. Fry in small batches to avoid temperature drops, and drain on paper towels immediately after frying.
What’s the best way to fill donuts with jelly?
Use a piping bag fitted with a long, thin tip to insert the jelly into the side of the donut. Ensure the donuts are warm but not hot, as warm donuts absorb the filling better without tearing. Avoid overfilling to prevent jelly from leaking out.
Can I make the dough ahead of time?
Yes, after kneading, you can refrigerate the dough overnight, tightly wrapped. Bring it to room temperature before the first rise step to reactivate the yeast and get a good rise.
Why are my donuts dense or heavy?
Common causes include under-kneading the dough, not letting it rise enough, or using old yeast. Ensure the dough is smooth and elastic, and give it sufficient rising time in a warm place.
Is it possible to bake jelly filled donuts instead of frying?
Yes, baking is a healthier alternative. Bake the shaped donuts at 375°F (190°C) for 12–15 minutes until golden, then fill with jelly once cooled. The texture will be different—less crispy outside but still soft and delicious.
Making jelly filled donuts from scratch is a rewarding project that yields irresistibly fresh pastries with a soft crumb and sweet, gooey centers. With careful attention to dough texture, oil temperature, and filling technique, you’ll enjoy bakery-quality donuts right at home.
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