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how to make jelly donuts

How to Make Jelly Donuts Easy Recipe

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Learn how to make jelly donuts with this easy recipe! Fluffy, golden donuts filled with sweet jelly, plus storage tips, variations & history.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword can you freeze jelly dunuts, easy jelly donut recipe, easy jelly donuts, frying donuts at home, homemade jelly donuts, how to make jelly donuts, how to make jelly filled donuts, jelly donuts, jelly donuts recipe, jelly filled donuts, step by step jelly donuts
Prep Time 20 minutes
Cook Time 20 minutes
Rise Time 1 hour 45 minutes
Total Time 2 hours 30 minutes
Servings 11
Calories 250

Equipment

  • Large mixing bowl
  • Heavy pot (deep enough for frying)
  • Cooking thermometer (keeps oil at right temp)
  • Round cookie cutter or even a glass
  • Squeeze bottle / piping bag (for filling)
  • Chopstick or skewer (to poke holes)
  • Paper towels

Ingredients

For the dough:

  • 3 cups all-purpose flour
  • ¼ cup sugar
  • 1 packet instant yeast about 2 ¼ tsp
  • 1 tsp salt
  • ½ cup warm milk not hot, just cozy warm
  • 3 egg yolks
  • 3 tbsp melted butter
  • 1 tsp vanilla extract
  • Oil for frying neutral oil like canola or sunflower works best

For filling & topping:

  • 1 cup thick jelly/jam strawberry is classic, but raspberry, grape, or apricot work great
  • Powdered sugar for dusting

Instructions

Make the Dough

  • Warm the milk and mix with a pinch of sugar. Sprinkle yeast on top, let it sit 10 minutes until foamy. In a bowl, add flour, rest of sugar, and salt. Make a small well, pour in yeast mix, egg yolks, butter, and vanilla. Stir until dough forms. Knead 8–10 minutes until smooth and springy.

Let It Rise

  • Place dough in a greased bowl, cover with a damp cloth. Let it rise in a warm spot for about 1 hour (till doubled). Punch it down, roll out to ½-inch thickness, and cut circles. Put on parchment paper, cover again, and rise another 30–40 minutes.

Fry the Donuts

  • Heat oil to 350°F (use thermometer!). Fry donuts in small batches, 2–3 minutes per side, until golden brown. Drain on paper towels.

Fill With Jelly

  • Cool slightly. Poke a hole with a chopstick halfway inside. Use squeeze bottle/piping bag to fill each donut with jelly—don’t overdo it or they’ll burst.

Finish

  • Dust with powdered sugar and enjoy while still warm. Pure heaven!

Notes

  • Best eaten fresh, but can last 2 days at room temp in a covered container.
  • Fridge storage works for about a week if it’s hot/humid.
  • Freezing tip: Freeze plain donuts (without jelly) for up to 2 months. Thaw, then fill before serving.
  • Flavor twist: Try lemon curd, chocolate ganache, or even vanilla pudding as filling.