Homemade jelly-filled donuts are a delicious treat that combines the nostalgia of childhood with the irresistible allure of a warm, freshly made dessert. Soft, fluffy, and filled with your favorite fruity jam, these donuts will soon become a family favorite. Perfect for breakfast, brunch, or a sweet snack, these donuts are easier to make than you think and are guaranteed to impress.

Why You’ll Love This Recipe

Homemade jelly-filled donuts are not only delicious but also customizable. You can use any type of jam or jelly you prefer—raspberry, strawberry, grape, or even lemon curd or Nutella! These donuts are perfectly golden on the outside and light and airy on the inside, making them a perfect treat for any occasion. Whether you enjoy them fresh from the fryer or at room temperature, you’ll love the burst of sweet flavor with every bite. Plus, you don’t need fancy equipment—just basic ingredients and simple steps to create bakery-quality donuts at home.

Ingredients

• 1 cup (166 mL) warm milk (about 110°F)

• ¼ cup (50 g) granulated sugar

• 4 ½ teaspoons active dry yeast (1 packet = 7 grams)

• ¼ cup (56 g) unsalted butter, melted and still warm

• 1 large egg, beaten and at room temperature

• 1 egg yolk, beaten and at room temperature

• ½ teaspoon pure vanilla extract

• 3 to 3 ½ cups (375 g to 437 g) all-purpose flour, plus more for dusting

• ¼ teaspoon salt

• Pinch of nutmeg

• ¾ cup (150 g) granulated sugar (for coating donuts)

• ¾ cup jelly or jam (no large fruit pieces)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In the bowl of a stand mixer, whisk together warm milk, ¼ cup sugar, and active dry yeast. Cover and let sit for 5 minutes until the yeast becomes foamy.

2. Add melted butter, egg, egg yolk, and vanilla extract to the milk mixture. Whisk until combined.

3. Gradually add flour, salt, and nutmeg. Attach the dough hook to the stand mixer and mix on medium speed until the dough pulls away from the sides. Transfer to a lightly floured work surface and knead briefly by hand for about 2 minutes. The dough should be soft and pillowy.

4. Place the dough back into the bowl, cover with a clean cloth or plastic wrap, and let rise for 30 minutes.

5. Punch the dough down and transfer to a lightly floured surface. Roll the dough to ½-inch thickness and use a 3-inch round biscuit cutter to cut out circles.

6. Place the dough circles on a parchment-lined baking sheet, cover with a clean towel, and let them rise for 1 hour.

7. Heat oil in a fryer or Dutch oven to 350°F (175°C), ensuring it’s 2 inches deep. Fry 3-4 donuts at a time for 45-60 seconds per side, or until golden brown. Transfer donuts to paper towels to drain excess oil.

8. While warm, toss the donuts in granulated sugar to coat.

9. Using a piping bag fitted with a jelly tip, pipe about 2 tablespoons of jelly into each donut.

10. Serve immediately or store at room temperature.

Servings and Timing

• Servings: 10 to 12 donuts

• Prep Time: 15 minutes

• Cook Time: 5 minutes

• Rising Time: 2 hours

• Total Time: 2 hours 25 minutes

Variations

• Different fillings: Try swapping out the classic jelly with lemon curd, chocolate ganache, pastry cream, or Nutella for a fun twist.

• Cinnamon sugar coating: For a spiced variation, toss the warm donuts in cinnamon-sugar instead of granulated sugar. Mix 2 ½ tablespoons ground cinnamon with ¾ cup sugar.

• Powdered sugar dusting: Skip the granulated sugar and dust your donuts lightly with powdered sugar for a classic bakery look.

Storage/Reheating

• Room temperature: Store donuts in an airtight container at room temperature for up to 2-3 days. They are best enjoyed the day they are made.

• Refrigerator: If you need to store them longer, refrigerate in an airtight container for up to 5 days. Reheat briefly in the microwave to soften.

FAQs

1. Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Just whisk it with the flour before adding to the wet ingredients.

2. Can I use almond milk or other non-dairy milk for this recipe?

Yes, you can use almond milk or another non-dairy milk. Just make sure to warm it to the proper temperature for activating the yeast.

3. What if my yeast doesn’t foam?

If your yeast doesn’t foam after 5-10 minutes, it may be inactive. Make sure your yeast is fresh, and try using a different packet if needed.

4. Can I fill these donuts with something other than jelly?

Absolutely! You can fill them with lemon curd, chocolate ganache, or even Nutella for a different flavor experience.

5. How do I know when the oil is at the right temperature for frying?

Use a candy thermometer to keep the oil temperature around 350°F. If you don’t have one, drop a small piece of dough into the oil—if it sizzles immediately, the oil is ready.

6. Can I bake these donuts instead of frying them?

While the frying process creates a unique texture, you can bake the donuts at 375°F for 10-12 minutes, or until golden brown, if you prefer a healthier option.

7. Can I freeze these donuts?

Yes! After frying, let the donuts cool completely, then freeze them in an airtight container. Reheat in the oven or microwave before serving.

8. Can I use store-bought jam for the filling?

Yes, store-bought jam works just fine. Just make sure to strain it if it contains large fruit chunks.

9. How can I prevent the donuts from becoming greasy when frying?

Ensure that the oil temperature stays at a steady 350°F. If the oil is too cool, the donuts will absorb excess oil and become greasy.

10. How should I store leftover donuts?

Store them in an airtight container at room temperature for up to 2-3 days. For longer storage, refrigerate them for up to 5 days and reheat before serving.

Conclusion

Homemade jelly-filled donuts are a treat everyone will love. Soft, golden, and filled with sweet jelly, these donuts will bring a little piece of nostalgia to your kitchen. With easy-to-follow steps, no special equipment required, and the option to customize fillings and coatings, this recipe is bound to become a favorite. Enjoy them fresh, warm, or at room temperature—either way, these donuts are simply irresistible.