Jelly donuts are a beloved treat featuring soft, pillowy fried dough filled with sweet fruit preserves. Their light texture combined with a burst of jam makes them irresistible, perfect for breakfast or an indulgent snack. Making them at home allows you to customize the filling and enjoy them fresh and warm.
Ingredients
- 2 ¼ teaspoons (1 packet) active dry yeast
- ¾ cup warm whole milk (about 110°F/43°C)
- 2 tablespoons granulated sugar
- 3 ½ cups all-purpose flour, plus more for dusting
- ¼ teaspoon salt
- 2 large egg yolks
- 3 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- Vegetable oil, for frying (about 4 cups)
- ½ to ¾ cup fruit jelly or jam (raspberry, strawberry, or your choice)
- 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.
- Prepare the dough: In a large mixing bowl, whisk together the flour, remaining sugar, and salt. Add the egg yolks, softened butter, vanilla extract, and the yeast mixture. Stir until the dough begins to come together.
- Knead the dough: Turn the dough out 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 for 6–7 minutes on medium speed.
- First rise: Shape the dough into a ball and place it 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 and roll it out on a floured surface to about ½-inch thickness. Use a 3-inch round cutter to cut out circles. Re-roll scraps as needed. Place the rounds on parchment-lined baking sheets, leaving space between them.
- Second rise: Cover the cut dough rounds loosely with a towel and let them rise for another 30–45 minutes until puffy but not doubled.
- Heat the oil: In a deep, heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a candy or deep-fry thermometer to maintain temperature.
- Fry the donuts: Fry the dough rounds in batches, carefully lowering them into the hot oil. Fry for about 1–2 minutes per side, turning once, until golden brown and puffed. Avoid overcrowding the pot to keep oil temperature steady.
- Drain and cool: Use a slotted spoon to remove the donuts and drain on paper towels. Allow them to cool slightly but while still warm, proceed to fill.
- Fill the donuts: Transfer the jelly or jam to a piping bag fitted with a long, thin nozzle or a small round tip. Insert the tip about halfway into each donut and squeeze gently to fill with about 1 tablespoon of jelly.
- Finish and serve: Dust the filled donuts generously with powdered sugar. Serve warm or at room temperature for best flavor and texture.
Tips
- Yeast activation: Ensure your milk is warm but not hot (110°F/43°C) to avoid killing the yeast. If the yeast doesn’t foam, it’s inactive and you should start with fresh yeast.
- Frying oil temperature: Use a thermometer to maintain 350°F. If the oil is too cool, donuts absorb excess oil and become greasy; too hot and they burn on the outside before cooking inside.
- Filling variations: If you don’t have a piping bag, use a small zipper bag with a corner snipped off or fill a plastic squeeze bottle.
- Storage: Store donuts in an airtight container at room temperature for up to 2 days to maintain freshness. Refrigeration can dry them out.
Serving Suggestions
Jelly donuts are delicious on their own but can be served alongside a hot cup of coffee or tea for a classic pairing. For a brunch spread, include fresh fruit and whipped cream to balance the sweetness. They also work well as a dessert topped with a scoop of vanilla ice cream or drizzled with chocolate sauce.
Variations
You can customize this basic jelly donut recipe in several ways. Substitute different fillings such as lemon curd, Bavarian cream, or Nutella for varied flavors. For a richer dough, replace some milk with cream or add a splash of orange zest to the dough. Try topping the donuts with cinnamon sugar instead of powdered sugar for a different finish. For baked versions, you can bake instead of fry, though the texture will be less traditional.
Storage and Reheating
Store leftover jelly donuts in an airtight container at room temperature for up to 2 days. To keep them fresh longer, freeze the donuts individually wrapped in plastic wrap and placed in a freezer bag for up to 1 month. To reheat, thaw at room temperature and warm in a 300°F (150°C) oven for 5–7 minutes or microwave for 15–20 seconds. Avoid overheating as it can dry out the donuts and melt the filling excessively.
Frequently Asked Questions
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast for active dry yeast in this recipe. Use about 2 ¼ teaspoons of instant yeast and mix it directly with the dry ingredients without proofing in warm milk. Adjust the rising times slightly as instant yeast acts faster.
How do I know when the donuts are cooked through?
A properly fried donut will be golden brown on both sides and puffed up. The internal temperature should reach around 190°F (88°C). If unsure, fry one donut first to test the timing and texture before proceeding with the rest.
Can I make the dough ahead of time?
Yes, you can prepare the dough a day ahead and refrigerate it after the first rise. Before shaping, bring it to room temperature and proceed with the second rise. This slow fermentation can enhance flavor and make the dough easier to handle.
What if I don’t have a thermometer for frying?
While a thermometer is recommended for accuracy, you can test the oil by dropping a small piece of dough into it. If it sizzles and rises to the surface quickly without browning too fast, the oil is ready. Adjust the heat to maintain this behavior.
How much filling should I use per donut?
Typically, about 1 tablespoon of jelly or jam per donut is sufficient. Overfilling may cause the filling to leak during frying or handling, while underfilling can leave the center dry.
Can I bake jelly donuts instead of frying?
Baking is a healthier alternative but results in a different texture—less crispy and more bread-like. To bake, place shaped dough rounds on a parchment-lined baking sheet, brush with melted butter or egg wash, and bake at 375°F (190°C) for 12–15 minutes until golden. Fill after baking once cooled.
Making jelly donuts at home is a rewarding process that yields fresh, flavorful treats. With a little patience and attention to detail, you can enjoy bakery-quality donuts tailored to your taste.
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