Jelly Donuts Recipe

These homemade jelly donuts are the perfect treat for anyone who loves soft, fluffy dough filled with sweet raspberry preserves.

Whether you’re indulging in a cozy weekend breakfast or surprising your loved ones with a delicious homemade dessert, these donuts are sure to hit the spot.

With a little patience and a few simple ingredients, you’ll be enjoying fresh, warm donuts in no time!

For Jelly Donuts:

Active Dry Yeast – This helps the dough rise and gives it a light texture.
Lukewarm Water – Used to activate the yeast.
Whole Milk – Adds richness and helps with dough softness.
Granulated Sugar – Sweetens the dough and helps activate the yeast.
Honey – Adds a touch of natural sweetness and moisture.
Eggs – Provide structure and tenderness to the dough.
All-Purpose Flour – The base of the dough, giving it the right consistency.
Salt – Enhances the flavor of the dough.
Unsalted Butter – Gives the dough richness and a soft texture.
Canola Oil – For frying the donuts, ensuring they are crispy on the outside.
Sugar – Used to coat the donuts after frying.
Raspberry Preserves or Jelly – For filling the donuts with a sweet, fruity burst.

Jelly Donuts Recipe

Craving something warm, sweet, and utterly indulgent? These homemade jelly donuts are just the treat you need! With a soft, pillowy dough and a burst of fruity raspberry filling, they’re the perfect way to satisfy your sweet tooth.

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Course: Dessert

Cuisine: American, Southern

Keyword: Jelly Donuts Recipe

Prep Time: 3

Cook Time: 3

Total Time: 3 3

Servings: donuts

Notes

Ingredients:

2 ¼ teaspoons (1 packet) active dry yeast
¼ cup lukewarm water
1 ½ cups warm whole milk
¼ cup granulated sugar
2 tablespoons honey
3 large eggs, room temperature
5 ½ cups all-purpose flour
1 teaspoon salt
½ cup (1 stick) unsalted butter, softened
Canola oil for frying
Sugar for coating donuts
1 (18-ounce) jar raspberry preserves or jelly (seedless)

Instructions:

Activate the Yeast:
- In the bowl of a stand mixer, dissolve the yeast in lukewarm water.
- Stir in the warm milk, sugar, honey, and eggs.
- Add the dough hook attachment, then mix in the flour and salt.
- Occasionally scrape the sides and bottom of the bowl with a rubber spatula.
- Cut the butter into small pieces and add it to the dough.
- Scrape the bowl as needed and continue beating the dough until smooth, about 5-7 minutes.
Knead the Dough:
- Turn the dough out onto a floured surface and knead for 5-6 minutes until it becomes smooth. The dough will be sticky at first.
- After kneading, form it into a ball and place it in a greased bowl.
- Cover loosely with plastic wrap and a clean kitchen towel.
- Allow the dough to rise in a warm place for 1 to 1 ½ hours or until doubled in size.
Second Rise:
- Turn the dough out onto a floured surface and knead it for a few minutes.
- Place it back into the greased bowl (re-grease if necessary) and let it rise again until doubled in size, about 1 hour.
Shape the Donuts:
- Roll the dough to a ¾-inch thickness on a floured surface.
- Using a 3 ½-inch round doughnut cutter, cut out the donuts. Flour the cutter between each use for easy cutting.
- Gently tap the doughnut out of the cutter and onto the counter.
Proof the Donuts:
- Place the cut donuts on a parchment-lined half sheet pan, leaving enough space between them for rising.
- Cover the pan loosely with plastic wrap and refrigerate overnight for a slow proofing process. Alternatively, let the doughnuts rise at room temperature for about 30 minutes before frying.
Fry the Donuts:
- Heat about 3-4 inches of canola oil in a 12-inch or 13.5-inch cast iron skillet over medium heat until it reaches 375°F. Use a thermometer to ensure the oil stays at the correct temperature.
- Fry a few doughnuts at a time, cooking each side for 1-2 minutes until golden brown. Use tongs to flip carefully.
- Once fried, transfer the donuts to a paper towel-lined sheet pan to absorb excess oil.
Coat and Fill the Donuts:
- While the donuts are still warm, roll them in granulated sugar.
- Using a pastry bag with a tip, inject the raspberry preserves or jelly into each donut.
Serve:
- Serve immediately for the freshest taste, ideally with a cup of coffee.

Nutrition

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How can I make the donut dough less sticky?
If you’re struggling with sticky dough, don’t worry! Just flour your hands and work surface lightly, and don’t hesitate to spray your hands and tools with a little non-stick spray. This way, you’ll be able to handle the dough without it sticking too much, but without overdoing the flour.
How do I fill the donuts with jelly?
Filling your donuts with jelly doesn’t have to be complicated. Grab a piping bag with a long, plain tip and use it to fill the donuts with your favorite jam or jelly. If you don’t have a piping bag, a squeeze bottle can do the job just as well. Just make sure the jelly is chilled for the smoothest filling process!
What’s the secret to getting a golden-brown exterior when frying?
The key is getting the oil temperature just right. You’ll want your oil to be between 350°F and 365°F (175°C to 185°C). Too cold, and the donuts absorb too much oil; too hot, and they’ll burn. A thermometer is your best friend here to ensure that perfect golden color!
Can I make the donut dough ahead of time?
Yes! If you’re short on time, make the dough the night before. After mixing the dough, cover it tightly and refrigerate it. When you’re ready to fry, just let it come to room temperature and let the dough rise again as usual. Super convenient for busy mornings!
How do I avoid oil-soaked donuts?
To keep your donuts light and not greasy, make sure the oil is at the right temperature before frying, and don’t overcrowd the pan. Fry a few donuts at a time to maintain the right temperature, and always drain the donuts on a wire rack to let excess oil drip away.