I love this recipe because it delivers that perfect balance of tender dough, crispy edges, and sweet, tangy jam filling. Making jelly donuts at home lets me enjoy them fresh and warm, which is a game-changer compared to store-bought. Plus, the process is easier than it looks—especially with a stand mixer—and it’s so satisfying to watch them puff up and get golden brown in the oil.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup warm milk (90°F to 100°F, whole milk preferred) 1 tablespoon instant yeast (or active dry yeast) 3 tablespoons granulated sugar 4 cups bread flour (or all-purpose flour) 2 large eggs (room temperature) 1 teaspoon salt 8 tablespoons unsalted butter (room temperature) Vegetable oil (enough to fry, about 2 quarts) 2 cups granulated sugar (for tossing) 1½ cups seedless raspberry or strawberry jam
Directions
Make the Dough In a large mixing bowl or stand mixer, I whisk the warm milk, yeast, and sugar together and let it sit for 5 minutes until it turns foamy. This lets me know the yeast is active.
Mix the Dough I add the flour, eggs, and salt to the bowl and mix on low with a dough hook until the ingredients are just combined. Then I scrape the bowl and mix on medium for 2 minutes until the dough starts pulling from the sides.
Incorporate the Butter I add the butter one tablespoon at a time while mixing. At first, the dough looks sticky and wet, but after 5 more minutes of kneading, it becomes smooth, elastic, and soft to the touch—not sticky.
Let It Rise I transfer the dough to a greased bowl, cover it with greased plastic wrap, and let it rise in a warm spot for 60 to 90 minutes, until it doubles in size.
Shape the Donuts After punching down the dough, I divide it into 16 equal pieces and roll each into a smooth ball. I place them on greased parchment-lined baking sheets with space in between, cover loosely, and let them rise again for 30 minutes until puffy.
Heat the Oil While the donuts are rising, I pour about 2 quarts of oil into a deep, heavy pot and heat it to 330°F to 350°F. I keep an eye on the temperature with a thermometer.
Fry the Donuts I gently lower 3 to 4 donuts at a time into the hot oil, being careful not to deflate them. I fry each for 2 minutes per side until golden brown, then lift them out and place them on a cooling rack.
Coat in Sugar While still warm, I toss each donut in granulated sugar, then return them to the rack.
Fill with Jam I transfer the jam into a piping bag, snip the tip, and poke a hole in each donut using scissors or a sharp knife. Then I fill each donut until it feels plump and heavy in my hand.
Serve Warm I enjoy these donuts best when they’re still warm and fresh—they’re soft, sweet, and downright irresistible.
Servings and timing
This recipe makes 16 jelly donuts and takes about 30 minutes of active work, with a total time of around 2 hours including rising and frying.
Variations
I like using different jams like apricot, blueberry, or lemon curd.
For a custard-filled twist, I use vanilla pastry cream instead of jam.
I sometimes roll them in cinnamon sugar for a spiced variation.
To make mini donuts, I divide the dough into smaller pieces and reduce frying time.
For a chocolate version, I fill them with Nutella or chocolate ganache.
Storage/Reheating
These donuts are best enjoyed fresh, but I store leftovers in an airtight container at room temperature for up to 1 day. To reheat, I microwave them for 10–15 seconds to bring back the softness. I avoid refrigerating them since it can make them tough.
FAQs
Can I make the dough ahead of time?
Yes, I prepare the dough the night before and let it rise in the fridge overnight. I bring it to room temperature before shaping and frying.
Do I need a thermometer to fry the donuts?
It really helps. Keeping the oil between 330°F and 350°F ensures even cooking. Without one, I test by dropping in a small piece of dough—it should sizzle and float.
Can I bake these instead of frying?
They won’t have the same texture, but I can bake them at 375°F for about 15 minutes, then brush with melted butter and toss in sugar.
What’s the best way to fill the donuts?
I use a piping bag with a plain round tip and poke a hole in the side. It helps to give a gentle squeeze and feel when the donut starts getting heavy.
Why are my donuts greasy?
If the oil is too cool, the donuts absorb too much. I keep the temperature steady and avoid overcrowding the pot.
Conclusion
Jelly donuts are a classic treat that I love making at home for that unbeatable fresh, warm bite. From the golden exterior to the sweet jam filling, every step of the process is worth it—and once I take that first bite, I remember why homemade always wins. Whether I’m making them for a special occasion or just for fun, these donuts never last long.
