Introduction

Few things compare to biting into a warm, sugar-dusted donut and discovering a burst of sweet jelly hidden inside. Classic Jelly‑Filled Donuts are a bakery favorite brought straight to your kitchen—golden, fluffy, and filled with fruity goodness. They’re nostalgic and oh-so-satisfying, whether enjoyed with your morning coffee or as a mid-afternoon pick-me-up.

What makes these donuts so comforting is their pillowy texture and the gooey jam center that feels like a bite of home. Making them from scratch allows you to customize the jelly flavor and ensures every donut is as fresh as it gets. You don’t need to be a pastry chef—just a little time, love, and a deep pan of hot oil.

Though they take some rise time, these donuts are easier than you’d expect and freeze beautifully. Whip up a batch on the weekend and enjoy them throughout the week. Whether it’s a cozy brunch or a surprise treat for loved ones, these jelly donuts never fail to impress.

 

 

Why You’ll Love This Recipe

Classic Comfort: Brings back warm bakery memories with every bite.

Perfectly Pillowy: Light, soft dough that’s never dry or dense.

Totally Customizable: Fill with your favorite jelly or even custard.

Freezer-Friendly: Make ahead and thaw when the craving hits.

Homemade Magic: Better-than-store-bought freshness and flavor.

 

 

Ingredients

For the Donut Dough
3 1/2 cups all-purpose flour

1/4 cup granulated sugar

2 1/4 tsp (1 packet) active dry yeast

1/2 tsp salt

3/4 cup whole milk, warm

2 large eggs

1/4 cup unsalted butter, softened

1 tsp vanilla extract

Extra flour for dusting

For Frying and Filling
Vegetable or canola oil (for frying)

3/4 cup fruit jelly (strawberry, raspberry, etc.)

Powdered sugar or granulated sugar (for coating)

 

 

Variations

• Try Custard or Nutella instead of jelly for a creamy surprise.

• Use Brioche Dough for an ultra-rich, buttery version.

• Fill with Lemon Curd for a zesty twist.

• Bake Instead of Frying (they’ll be slightly denser).

• Infuse with Spices like cinnamon or cardamom in the dough.

• Top with Glaze instead of sugar for extra sweetness.

 

How to Make the Recipe

Step 1:
In a large bowl, combine warm milk and yeast. Let sit for 5 minutes until foamy.

Step 2:
Add sugar, eggs, butter, vanilla, salt, and flour. Mix until a sticky dough forms. Knead for 8–10 minutes until smooth and elastic.

Step 3:
Place dough in a greased bowl, cover, and let rise in a warm spot for 1–1.5 hours or until doubled.

Step 4:
Punch down dough and roll out on a floured surface to 1/2-inch thick. Cut into 2.5–3 inch circles. Place on a floured tray, cover, and let rise again for 30–45 minutes.

Step 5:
Heat oil in a deep pot to 350°F (175°C). Fry 2–3 donuts at a time for 1–2 minutes per side, or until golden.

Step 6:
Drain on paper towels, then roll in sugar while warm. Cool slightly.

Step 7:
Using a piping bag with a narrow tip, fill each donut with jelly. Serve fresh!

 

 

Tips for Making the Recipe

• Make sure your milk is warm, not hot to avoid killing the yeast.

• Let the dough rise fully for the fluffiest results.

• Use a thermometer to maintain steady frying temperature.

• Don’t overfill the donuts—1–2 teaspoons of jelly is perfect.

• Roll in sugar while still warm so it sticks beautifully.

 

How to Serve

Serve fresh and warm with coffee, hot cocoa, or cold milk. For a brunch board, pair with fresh fruit, mini quiches, or muffins. Dust with powdered sugar for elegance or dip tops in glaze for a more indulgent treat.

 

Make Ahead and Storage

Storing Leftovers:
Keep in an airtight container at room temp for 1–2 days. Reheat in the microwave for 10–15 seconds.

Freezing:
Freeze unfried dough circles or fried, unfilled donuts. Thaw, fry or reheat, and fill just before serving.

Reheating:
Microwave briefly or warm in the oven at 300°F for 5 minutes. Avoid overheating or jelly may ooze.

 

 

FAQs

1. Can I use instant yeast instead of active dry?
   Yes—no proofing needed, just mix into dry ingredients.
2. Can I make the dough the night before?
   Yes, refrigerate after the first rise, then bring to room temp and continue.
3. What’s the best oil for frying?
   Use neutral oils like canola, vegetable, or peanut oil.
4. How do I fill without a piping bag?
   Use a zip-top bag with the corner snipped and a straw to make the hole.
5. Can I make mini donuts?
   Yes! Cut smaller circles and fry for slightly less time.
6. What’s the best jelly to use?
   Any smooth fruit jelly works—strawberry, raspberry, grape, or mixed berry.
7. Can I bake these instead?
   Yes, at 375°F for about 10–12 minutes, though texture will be different.
8. Do they stay crispy?
   They’re best eaten the day they’re made but still tasty the next day.
9. Can I use whole wheat flour?
   You can swap half the flour for whole wheat, but expect a denser dough.
10. Is the dough sticky?
    Yes, slightly—dust your hands and surface with flour to manage it.

 

 

Health Benefits

While these are a treat, they use real ingredients—milk, eggs, and fruit-based jelly. Using homemade fillings lets you skip preservatives and high-fructose sweeteners. You also control portion size and oil quality, making them a more wholesome option than store-bought.

 

 

Conclusion

Classic Jelly‑Filled Donuts are more than just dessert—they’re a joyful experience. From the aroma of dough frying to the sweet surprise inside each bite, they’re a labor of love that delivers comfort and delight. Whether it’s your first time or your fiftieth, this recipe will keep you coming back for more.

 

 

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