There’s something magical about the smell of freshly fried doughnuts filling the air — warm, soft, and dusted with sugar.

Imagine biting into a fluffy donut, filled with sweet, fruity jam, all made right in your own kitchen.

These homemade jelly donuts are the perfect treat for any occasion. Whether you’re looking for a fun weekend baking project or a special breakfast to share with loved ones, this recipe will fill your home with the kind of cozy aroma you can’t find anywhere else.

Let’s make some sweet memories with this simple, irresistible recipe!

For Jelly Donuts

Active Dry Yeast – Helps the dough rise and become light and fluffy.
Lukewarm Water – Activates the yeast to get the dough started.
Whole Milk – Adds richness and moisture to the dough.
Granulated Sugar – Sweetens the dough for that perfect balance.
Honey – Adds a touch of sweetness and helps with dough consistency.
Eggs – Bind the ingredients together and provide structure.
All-Purpose Flour – The base of the dough, providing structure and texture.
Salt – Balances the sweetness and enhances the flavors.
Unsalted Butter – Adds richness and makes the dough soft and tender.
Canola Oil – Used for frying the donuts, giving them a crispy exterior.
Granulated Sugar (for coating) – Adds sweetness to the fried donuts.
Raspberry Preserves (or Jelly) – The filling that makes these donuts so irresistible.

For Jelly Donut Filling

Raspberry Preserves or Seedless Jam – The sweet, fruity filling that makes these donuts shine.

Homemade Jelly Donuts

Craving that first bite of a warm, fluffy jelly donut — the kind that oozes with real jam and melts in your mouth? Now you can skip the bakery line and make them right at home! These homemade jelly donuts are soft, airy, and bursting with your favorite filling. Best part?

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Course: Dessert

Cuisine: American, Southern

Keyword: Homemade Jelly Donuts

Prep Time: 3

Cook Time: 3

Total Time: 3 3

Servings: donuts

Notes

Ingredients

For the Dough:

2 ¼ tsp (1 packet) active dry yeast
¼ cup lukewarm water
1 ½ cups whole milk, warmed
¼ cup granulated sugar
2 tbsp honey
3 large eggs, room temperature
5 ½ cups all-purpose flour
1 tsp salt
½ cup (1 stick) unsalted butter, softened

For Frying and Filling:

Canola oil (for frying)
Granulated sugar (for coating)
1 (18 oz) jar raspberry preserves, seedless jam, or jelly

Instructions

Make the Dough:

Activate Yeast:
In the bowl of a stand mixer, dissolve yeast in warm water. Add warm milk, sugar, honey, and eggs.
Mix Dough:
With the dough hook attached, mix in flour and salt. Scrape sides and bottom as needed. Add butter in small pieces and mix until fully incorporated. Continue mixing until the dough is smooth and elastic, about 5–7 minutes.
First Rise:
Transfer dough to a floured surface and knead by hand for 5–6 minutes. Shape into a ball and place in a greased bowl. Cover with plastic wrap and a kitchen towel. Let rise in a warm spot until doubled in size, about 1 to 1 ½ hours.
Second Rise:
Punch down dough, knead for a few minutes, and return to greased bowl. Cover again and let rise until doubled, about 1 hour.

Shape and Proof the Doughnuts:

On a lightly floured surface, roll dough to ¾-inch thickness. Cut doughnuts using a floured 3 ½-inch cutter.
Place doughnuts on a parchment-lined baking sheet, leaving space between them.
Overnight Option (Recommended): Cover with plastic wrap and refrigerate overnight.
Same-Day Option: Let rise at room temperature for 30 minutes, covered lightly with plastic wrap or a kitchen towel.

Fry the Doughnuts:

Heat 3–4 inches of canola oil in a cast iron skillet to 375°F (use a thermometer to monitor).
Fry 3–4 doughnuts at a time for 1–2 minutes per side, until golden brown. Remove to a paper towel-lined tray to drain.

Finish and Fill:

While still warm, roll doughnuts in granulated sugar to coat.
Fill a pastry bag fitted with a tip with raspberry preserves. Insert tip into side of each doughnut and squeeze gently to fill.

Notes:

Make-ahead tip: Proofing doughnuts overnight makes morning frying quick and easy.
Filling options: Swap raspberry preserves for other favorites like strawberry jam or Nutella.

Nutrition

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Can I make the dough ahead of time?

Yes, you absolutely can! If you want to get a head start, let the dough rise overnight in the fridge. This way, you’ll have fresh, fluffy donuts ready to fry up first thing in the morning. Just let the dough come to room temperature before shaping and frying—easy peasy!

What’s the best oil for frying?

Canola oil is your best friend here. It has a high smoke point, so it won’t break down during frying, and it has a neutral taste that lets the donuts shine. No need for anything fancy, just a good, reliable oil for crispy, golden donuts.

How do I keep the oil at the right temperature?

Good question! You’ll want to use a thermometer to keep the oil at a steady 375°F (190°C). If it gets too hot, the donuts will burn; too cool, and they’ll absorb too much oil. A thermometer makes it foolproof—trust me, it’s worth the investment!

Can I use store-bought jam instead of making my own filling?

Absolutely! Using store-bought raspberry jam or preserves saves time and still gives you that perfect, sweet filling. Just make sure it’s smooth and seedless for the best experience.

How do I fill the donuts without making a mess?

After frying, use a small knife or skewer to create a hole in the side of each donut. Insert a piping bag with your favorite jam and gently squeeze to fill. It’s easy, and you won’t get any jam spilling out—just be gentle with the pressure!