Print

Jelly-Filled Donuts Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 139 reviews

Classic homemade jelly-filled donuts featuring a soft, tender dough fried to golden perfection and filled with your favorite fruity jelly, then dusted with powdered or granulated sugar for a delightful treat.

Ingredients

For the Donut Dough

  • ¾ cup warm milk (110°F / 43°C)
  • ¼ cup granulated sugar
  • 2 ¼ tsp active dry yeast (1 packet)
  • 3 cups all-purpose flour
  • ½ tsp salt
  • 2 tbsp unsalted butter, softened
  • 2 large eggs
  • 1 tsp vanilla extract

For Frying

  • Oil for frying (vegetable or canola recommended)

For Filling & Coating

  • 1 cup jelly or preserves (raspberry, strawberry, blackberry, etc.)
  • Powdered sugar or granulated sugar for coating

Instructions

  1. Prepare the Dough: In a bowl, combine warm milk, sugar, and yeast. Let sit for 5 to 10 minutes until the mixture is foamy, indicating the yeast is active. Then add flour, salt, softened butter, eggs, and vanilla extract to the bowl. Mix and knead the ingredients together until the dough becomes soft, smooth, and elastic, which usually takes about 5 to 7 minutes by hand or using a mixer with a dough hook.
  2. Let the Dough Rise: Transfer the dough to a greased bowl and cover it to prevent drying out. Allow the dough to rise in a warm place for 1 to 2 hours, or until it has doubled in size, developing lightness and airiness.
  3. Shape the Donuts: On a lightly floured surface, roll out the dough to about ½ inch thickness. Use a round cutter or glass to cut the dough into circles. Place the cut donuts on parchment-lined baking trays. Cover and let them rise again for an additional 20 to 30 minutes to ensure puffiness before frying.
  4. Fry the Donuts: Heat frying oil to 350°F (175°C). Fry the donuts in small batches, cooking each side for 1 to 2 minutes until they are golden brown and cooked through. Remove donuts from the oil and drain excess oil by placing them on paper towels.
  5. Fill with Jelly: Fill a piping bag fitted with a narrow tip with jelly or preserves. Insert the tip gently into the side of each donut and carefully squeeze the jelly into the center, filling it generously but without bursting the dough.
  6. Coat the Donuts: Roll the filled donuts in granulated sugar or dust them with powdered sugar to finish, adding a sweet and decorative touch to each donut.

Notes

  • Make sure the milk is warm but not hot to avoid killing the yeast.
  • You can use any fruit jelly or preserves of your choice for the filling.
  • Maintain the oil temperature at 350°F for even frying and to prevent greasy donuts.
  • Dough rising times can vary depending on room temperature; warmer conditions speed up rising.
  • Ensure donuts have completely cooled slightly before filling to prevent jelly melting and leaking.

Find it online: https://mealoria.com/jelly-filled-donuts-recipe/