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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Servings: 18 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
- 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.