Go Back

Homemade Jelly Donuts

Soft, sweet, and shareable, these Homemade Jelly Donuts burst with flavor from your favorite jam, making them a nostalgic treat that's easy to make.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 donuts
Course: Breakfast, Dessert
Cuisine: American, Baked Goods
Calories: 200
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 2 cups all-purpose flour Weigh or spoon flour for accuracy.
  • 1/4 cup granulated sugar
  • 1 packet active dry yeast (2 1/4 teaspoons) Use fresh yeast for reliable rise.
  • 1/2 teaspoon salt Use unsalted butter for better control.
  • 1/2 cup milk, warmed Warm, but not hot, at about 105–110°F.
  • 2 large eggs Use room-temperature eggs.
  • 1/4 cup unsalted butter, melted
  • Vegetable oil for frying Choose neutral oil with a high smoke point.
Filling and Coating
  • Jam or jelly of choice (thick preferred) Opt for jams with good fruit content.
  • Granulated sugar for rolling

Method
 

Proof the Yeast
  1. In a large bowl, mix warm milk, sugar, and yeast. Wait 5–10 minutes until frothy.
Mix the Dough
  1. Add flour, salt, eggs, and melted butter to the yeast mix. Stir until a shaggy dough forms.
Knead the Dough
  1. On a floured surface, knead about 5 minutes until smooth and elastic.
First Rise
  1. Place dough in a greased bowl, cover, and let rise in a warm spot until doubled, about 1 hour.
Shape the Donuts
  1. Punch down, roll to 1/2 inch thickness, and cut circles with a glass or cutter.
Heat Oil
  1. Heat vegetable oil in a deep pan to 350°F (175°C).
Fry the Donuts
  1. Fry a few at a time until golden brown, flipping once. Drain on paper towels.
Fill the Donuts
  1. Once cool enough to handle, use a piping bag with a small tip to inject jam into each donut.
Roll in Sugar
  1. While still slightly warm, roll donuts in granulated sugar. Serve fresh.

Notes

Store filled donuts in an airtight container for up to 2 days or freeze unfilled donuts for up to 1 month.