Introduction

Jelly-filled donuts are a timeless treat, perfect for satisfying your sweet tooth with a soft, pillowy exterior and a burst of fruity filling inside. This recipe guides you through making homemade donuts that rival your favorite bakery version, complete with a luscious raspberry jelly center.

A close-up view of a sugar-coated donut held by a woman's hand with light pink nail polish, while another woman's hand fills the center hole with bright red jelly from a red piping bag. The donut's surface is golden brown and covered evenly with granulated sugar, making it look soft and sweet. In the background, there is a white marbled texture surface with a blurred white tray beneath the donut, adding a clean and bright feel to the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup water
1/4 cup bread flour
3 cups + 2 tablespoons bread flour
1/3 cup granulated sugar
1 tablespoon instant yeast
1 1/4 teaspoon fine sea salt
1/2 cup whole milk (room temperature)
1 large egg (room temperature)
Tangzhong (from recipe above)
5 tablespoons unsalted butter (room temperature)
Neutral oil for frying (canola, vegetable, or avocado oil)
Granulated sugar (for rolling)
Approximately 1 cup raspberry jelly, jam, or preserves

Instructions

Step 1: In a small saucepan, whisk together the water and 1/4 cup bread flour. Cook over medium heat, whisking constantly until the mixture thickens into a paste, about 4–5 minutes. Scrape into a small bowl and set aside.
Step 2: In a stand mixer bowl fitted with the dough hook, combine 3 cups plus 2 tablespoons bread flour, sugar, yeast, and salt. Add the milk, egg, and the prepared tangzhong. Knead on low speed for 2 minutes until dough forms.
Step 3: With the mixer running on low, add softened butter one tablespoon at a time, allowing each to incorporate fully. Once all butter is added, increase speed to medium and knead for 12 minutes until the dough is smooth, elastic, and passes the windowpane test.
Step 4: Shape the dough into a ball and place in a lightly greased bowl. Cover and rest for 20–30 minutes to relax the dough.
Step 5: While the dough rests, cut out 9 squares of parchment paper.
Step 6: Turn dough onto a floured surface, lightly flour the top, and roll to about 3/4-inch thickness. Use a 3-inch round cutter to cut donut shapes. Gently re-roll scraps once, rest 5–10 minutes, then cut again.
Step 7: Place each donut on a parchment square on a baking tray. Cover loosely with plastic wrap and let rise until puffy and doubled in size, about 45–65 minutes.
Step 8: Heat 3–4 inches of neutral oil in a heavy pot over medium-low heat to 350°F (180°C). Use a candy thermometer to monitor temperature, lowering heat slightly if oil reaches 350°F before donuts are ready.
Step 9: When donuts are ready, gently touch the side—dough should feel airy. Using a slotted spoon, lower 1–2 donuts with parchment into oil. After 5–10 seconds, remove parchment with tongs. Fry donuts for 2½ minutes total, flipping halfway. Transfer to a wire rack lined baking sheet.
Step 10: Once cooled, toss donuts in granulated sugar until coated.
Step 11: Fill a piping bag with raspberry jelly, fitted with a small round tip. Insert tip into the side of each donut and gently pipe until the donut puffs slightly and jelly pushes back.

Tips & Variations

Use a candy thermometer to maintain a steady oil temperature for even frying and less oily donuts.
For added flavor, try filling your donuts with different jams or custards.
You can substitute neutral oil with peanut oil for a slightly different taste.
Ensure the milk and egg are at room temperature to help the dough rise properly.

Storage

Store jelly-filled donuts in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days but allow them to come to room temperature before eating. Reheat gently in a microwave or oven to restore softness, but avoid overheating to prevent drying out.

How to Serve

A close-up view inside a cardboard box filled with several round, golden-brown doughnuts coated in granulated sugar. One doughnut is split in half and placed on top of the others, showing its soft, fluffy white interior with a thick, bright red jelly filling spilling out. Other doughnuts have small spots of the same shiny red jelly on their tops, contrasting with the sugar coating. The texture of the doughnuts looks light and airy, with a slightly crisp outside layer. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without a stand mixer?

Yes, you can knead the dough by hand. Mix the ingredients until a dough forms, then knead on a floured surface for about 15-20 minutes until smooth and elastic.

What is tangzhong and why is it used?

Tangzhong is a cooked flour-water paste that helps retain moisture, resulting in softer, fluffier donuts that stay fresh longer.