Jelly Donuts Recipe

If you’re craving a sweet treat that melts in your mouth and bursts with flavor, I’ve got just the thing for you. This Jelly Donuts Recipe is hands down one of my all-time favorites to make at home. I absolutely love how these donuts come out fluffy, tender, and filled with your favorite jam—trust me, once you try this recipe, you won’t want store-bought donuts ever again!

this …

Ingredients You’ll Need

Each ingredient here plays an important role to make your jelly donuts light, fluffy, and flavorful. The balance between yeast, flour, and dairy products ensures a perfect dough that rises beautifully and fries up golden.

• Active dry yeast: Make sure it’s fresh and active so your dough rises perfectly—this yeast is the heart of the donuts.
• Sugar: Just enough sweetness to feed the yeast and add flavor to the dough.
• Milk (lukewarm): Warm milk helps wake up the yeast; too hot and it can kill it, so keep it comfortably warm to the touch.
• All-purpose flour: Provides structure while keeping the dough tender—adding up to a bit extra flour might be necessary if your dough feels sticky.
• Salt: Balances the sweetness and enhances overall flavor.
• Large egg: Adds richness and helps bind the dough.
• Sour cream: This is my secret for extra soft and moist donuts; it’s a slight tang that elevates the flavor.
• Unsalted butter (melted): For richness and that tender crumb you’ll adore.
• Vegetable oil: Ideal for frying because it doesn’t overpower the donuts with any additional flavors.
• Jelly: Use your favorite type—strawberry, raspberry, or even apricot—to fill your donuts for that irresistible fruity center.
• Powdered sugar: A classic dusting that gives a pretty finish and extra sweetness.

Variations

One of the best parts about this Jelly Donuts Recipe is how easy it is to make it your own. Play around with fillings and toppings or tweak the dough to suit your preferences—you really can’t go wrong.

• Glazing Instead of Powdered Sugar: I once dipped donuts in a vanilla glaze and oh my, it was decadently good—giving a shiny finish and sweeter bite.
• Different Fillings: Besides jelly, try lemon curd, Nutella, or even pastry cream for a twist that dazzles your guests.
• Whole Wheat Flour: For a slightly nuttier flavor and more fiber, swap out half the flour—but keep an eye on dough hydration since whole wheat absorbs more liquid.
• Baked Version: If frying isn’t your thing, you can bake these donuts—though frying gives that classic crispy shell that I love.

How to Make Jelly Donuts Recipe

Step 1: Activate the yeast with care

Start by mixing your yeast, sugar, and lukewarm milk in a small bowl. You’ll want to let it rest for about 15 minutes until you see it froth and bubble—that’s a sure sign your yeast is alive and ready. I’ve found that if it doesn’t foam, your yeast might be expired or the milk too hot, so watch closely here!

Step 2: Combine and knead the dough

In a larger mixing bowl, whisk together the flour and salt. Then add in your frothy yeast mixture, egg, sour cream, and melted butter. Using a paddle attachment, mix until the dough comes together and pulls clean from the sides—usually around 3-5 minutes. I usually stop a bit earlier then finish kneading gently by hand to get just the right feel.

Step 3: Let the dough rise and rest

Cover your bowl with a towel or plastic wrap and find a warm spot for your dough to double in size—that can take about 1 to 1.5 hours. I sometimes preheat my oven at the lowest setting for a few minutes, then turn it off and place my dough inside for a nice, cozy rise.

Step 4: Shape your donuts

Once risen, gently punch down the dough to release the air, then roll it out on a floured surface to about ½-inch thickness. Use a 3-inch round cutter or a glass to cut your donuts. If you’re like me, you’ll enjoy cutting out as many perfect circles as you can—and don’t toss those scraps; just reroll them carefully to save every last bit of dough.

Step 5: Fry until golden

Heat vegetable oil in a deep pot or Dutch oven to 350°F (175°C). When hot, fry your donuts in batches, flipping once, until both sides are a beautiful golden brown. This usually takes 1-2 minutes per side. Don’t overcrowd the pot or the temperature will drop, giving you greasy donuts. Drain them on a wire rack for the best texture—paper towels tend to make them soggy.

Step 6: Fill and finish with powdered sugar

Once cooled enough to handle but still warm, use a sharp knife to make a small cut on the side of each donut. Fill a piping bag fitted with a small round tip (about ¼ inch) with your favorite jelly and carefully pipe it into the center of each donut. Finish by dusting generously with powdered sugar. The first time I did this, I squeezed a bit too hard and jelly overflowed everywhere—so take it slow and steady.

How to Serve Jelly Donuts Recipe

Garnishes

I typically keep it simple with a generous dusting of powdered sugar—the classic look is unbeatable. But sometimes I’ve sprinkled a little cinnamon sugar mix or even a light drizzle of melted chocolate for a special treat. These options add subtle layers of flavor that bring your donuts to another level.

Side Dishes

These jelly donuts taste amazing alongside a steaming cup of coffee or tea—perfect for your morning ritual. If you want to make a brunch spread, pair them with fresh fruit salad or yogurt to balance out the sweetness.

Creative Ways to Present

For birthdays or holiday parties, I arrange donuts on tiered dessert stands and add edible flowers or fresh berries for a gorgeous look. I even love popping them into cute paper bags with a sticker for gifting. Making them look festive encourages everyone to dig in happily!

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store them in an airtight container at room temperature for up to 2 days. My family always wants to finish them faster because they lose some of that fresh, fluffy texture—but if stored properly, they’re still delicious enough to enjoy later.

Freezing

I like to freeze these donuts after frying but before filling. Just place them on a baking sheet to freeze individually, then transfer to a freezer bag. When you want a treat, fill them fresh and dust with powdered sugar. This method keeps the texture near-perfect and lets you enjoy donuts any day.

Reheating

To reheat, I pop them in the microwave for 10-15 seconds or warm them briefly in a low oven to bring back softness without drying out the dough. Avoid frying again as it changes the texture and can make them chewy.

FAQs

Final Thoughts

This Jelly Donuts Recipe is truly a game-changer for me. I remember my first attempt: a bit of a disaster as my jelly overflowed everywhere, but that smell while frying pulled me back in. After a few tries, I nailed the perfect soft, pillowy donut with a jam center that makes everyone smile. I’m so excited for you to give this recipe a go—you’ll enjoy making them as much as eating them. Trust me, once you experience homemade jelly donuts fresh from the pan, you’ll never settle for less.

Print