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Jelly-Filled Donuts Recipe

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★★★★★

4.8 from 283 reviews

Delight in these classic Jelly-Filled Donuts featuring a light, fluffy dough made with tangzhong, fried to golden perfection and filled with sweet raspberry jelly. Perfectly coated in granulated sugar, these donuts offer a nostalgic balance of soft texture and fruity sweetness, ideal for breakfast or a comforting treat.

Ingredients

Scale

Dough and Tangzhong

  • 3/4 cup water
  • 1/4 cup bread flour (for tangzhong)
  • 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)
  • 5 tablespoons unsalted butter (room temperature)

Frying and Finishing

  • Neutral oil for frying (canola, vegetable, or avocado oil)
  • Granulated sugar for rolling
  • ~1 cup homemade or store-bought raspberry jelly (jam or preserves)

Instructions

  1. Make the Tangzhong: In a small saucepan, whisk together 3/4 cup water and 1/4 cup bread flour. Cook over medium heat, whisking constantly until it thickens to a paste, about 4–5 minutes. Scrape into a small bowl and set aside to cool.
  2. Combine Dry Ingredients: In the bowl of a stand mixer fitted with a dough hook, mix 3 cups + 2 tablespoons bread flour, sugar, yeast, and salt.
  3. Add Wet Ingredients and Tangzhong: Add milk, egg, and the cooled tangzhong to the dry ingredients. Knead on low speed for 2 minutes to form a dough.
  4. Incorporate Butter: With mixer on low, add softened butter one tablespoon at a time, ensuring it’s fully absorbed before adding more. Then increase the speed to medium (speed 2 on KitchenAid) and knead for about 12 minutes until dough is smooth, elastic, and passes the windowpane test.
  5. First Rest: Shape dough into a ball and place in a lightly greased bowl. Cover and rest for 20–30 minutes to relax the dough.
  6. Prepare for Cutting: Cut 9 squares of parchment paper. Turn the dough onto a floured surface and roll out to 3/4-inch thickness. Use a 3-inch round cutter to cut donut shapes. Gently re-roll scraps once and rest for 5–10 minutes before further cutting.
  7. Proof Donuts: 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.
  8. Heat Oil: Halfway through proofing, heat 3–4 inches of neutral oil in a heavy pot to 350°F (180°C), monitoring with a candy thermometer. Adjust heat to maintain temperature.
  9. Fry Donuts: When donuts feel airy to the touch, lower 1-2 donuts with parchment into the oil. After 5-10 seconds, remove parchment with tongs. Fry donuts for 2 ½ minutes total, flipping halfway, using a timer to avoid overcooking. Transfer to a wire rack-lined baking sheet to drain.
  10. Sugar Coating: Once cool, toss donuts in granulated sugar until coated evenly.
  11. Fill with Jelly: Fill a piping bag with raspberry jelly fitted with a small round tip. Insert into the side of each donut and pipe jelly until the donut slightly puffs and resists, indicating filling is complete.

Notes

  • Measuring flour correctly for tangzhong is critical: spoon and level to avoid dense dough.
  • Use room temperature ingredients for better dough consistency.
  • A candy thermometer is essential to maintain ideal oil temperature for frying.
  • Let donuts cool completely before sugar coating to prevent melting sugar.
  • Donuts can be stored in an airtight container for 1-2 days but are best fresh.
  • Adjust frying oil quantity based on pot size; maintain temperature carefully to avoid greasy donuts.

Keywords: jelly donuts, fried donuts, homemade donuts, raspberry jelly donuts, tangzhong donuts

Find it online: https://leofoster.com/jelly-filled-donuts-recipe/