I love how these donuts give me all the joy of a bakery jelly-filled treat without the fuss of frying. They come out of the oven light, fluffy, and warm, with a sweet burst of jam hidden inside, then get rolled in sugar for that irresistible finish.

Soft & Airy Baked Jelly-Filled Donuts

Why You’ll Love This Recipe

I enjoy this recipe because it’s both comforting and surprisingly easy. Baking instead of frying keeps the process simpler and a bit lighter, while the yeast dough still delivers that tender, airy texture. Plus, I can customize the filling with my favorite jelly or jam flavors.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 ½ cups all-purpose flour
¼ cup granulated sugar + extra for coating
½ teaspoon salt
2 ¼ teaspoons instant yeast (1 packet)
⅔ cup warm milk (about 110 °F)
4 tablespoons unsalted butter, melted and divided
2 egg yolks
½ teaspoon pure vanilla extract
⅓ cup jelly or jam (smooth, thick)

Directions

I whisk together 1 cup of flour, ¼ cup sugar, salt, and yeast in a large bowl. I add the warm milk, 3 tablespoons melted butter, egg yolks, and vanilla, then stir until well combined and slightly bubbly.
I stir in the remaining flour until the dough no longer sticks to the bowl. I knead gently for about 5 minutes right in the bowl, then cover and let it rise until doubled—about 45 minutes to 1½ hours depending on room temperature.
I preheat the oven to 350 °F, dust my work surface with flour, roll the dough to ½-inch thickness, and cut into 2.5-inch rounds. I place them on parchment-lined baking sheets, cover, and let them rise again for about 30 minutes.
I bake for 10–15 minutes until lightly golden, then immediately brush with the remaining melted butter and roll generously in sugar.
Once slightly cooled, I cut a small slit in each donut and pipe in jelly using a piping bag until nicely filled.

Servings and timing

Servings: 12 donuts
Prep Time: 30 minutes
Rise & Bake Time: ~2 hours
Total Time: ~2 hours 30 minutes

Variations

Sometimes I dust the donuts with powdered sugar instead of rolling in granulated sugar for a softer sweetness. For a festive twist, I use raspberry or apricot preserves and add a pinch of cinnamon to the sugar coating.

Storage/Reheating

I store these donuts in an airtight container at room temperature for up to 2 days. To refresh them, I warm them in the microwave for about 10 seconds or in a 300 °F oven for 5 minutes.

FAQs

Can I make the dough the night before?

Yes, I prepare the dough and let it rise overnight in the fridge, then bring it to room temperature before shaping and baking.

Can I use active dry yeast instead of instant?

Yes, I dissolve it in the warm milk with a pinch of sugar and let it sit until foamy before mixing.

How do I prevent the jelly from leaking out?

I use a thick jelly or jam and avoid overfilling the donuts.

Can I fill them with custard instead?

Absolutely—vanilla custard or pastry cream works beautifully.

Can I freeze these donuts?

Yes, I freeze them unfilled after baking and cooling, then thaw, warm, and fill before serving.

Conclusion

I love how these soft and airy baked jelly-filled donuts deliver that nostalgic bakery flavor in a lighter, no-fry form. They’re cozy, customizable, and a perfect weekend baking project.