• Skip to main content
  • Skip to primary sidebar

A Farmgirl's Kitchen® logo

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Home
  • About
    • Privacy Policy
  • Farm Fresh
  • Recipes
  • Contact
  • Shop
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About
    • Privacy Policy
  • Farm Fresh
  • Recipes
  • Contact
  • Shop
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » EASY Jelly Donuts

    Published: Jun 9, 2020 · Modified: Sep 12, 2022 by Jessica Robinson · This post may contain affiliate links

    EASY Jelly Donuts

    66.2K shares
    • Facebook
    • Email
    Jump to Recipe
    Jelly donuts lined up against each other in metal loaf pan.

    Homemade Jelly Donuts filled with raspberry jam is one of my favorite donuts recipe. Light and fluffy homemade donuts coated in granulated sugar and filled with raspberry jam.

    Homemade donuts in a metal loaf pan

    One of my fondest memories growing up on a small farm, was my mom making homemade doughnuts. She would stand in our small kitchen frying doughnuts, while an auburn color Golden Retriever impatiently waited at her feet for donut holes to drop.

    She mostly made an old-fashioned cake-style doughnut. They barely had time to cool before we were popping them into our mouths! Inspired by my mom, I’m sharing my recipe for Homemade Jelly Donuts.

    doughnut dough in a mixing bowl.

    Making homemade donuts isn’t hard, it just takes a good amount of time for the dough to rise.

    To help save time, often times, I’ll make donuts in the afternoon/evening and let them have their final proof in the fridge overnight. Try my Glazed Donuts and Apple Fritters.

    How to make jelly donuts

    Jelly doughnuts lined up against each other in a metal loaf pan, filled with raspberry seedless jam

    Step 1: In a large mixing bowl of a stand mixer dissolve the yeast in the warm water. Add the warm milk, sugar, honey and eggs.

    Use the dough hook attachment, and stir in the flour and salt. Scrape the bottom and sides of the bowl occasionally with a rubber spatula.

    Step 2: Cut the butter into small pieces and incorporate into the dough. Scrape the bowl a few times. Beat the dough until it becomes smooth, about 5-7 minutes.

    donut dough being rolled out on a piece of white marble and wooden rolling pin with red handles.

    Step 3: Turn the dough out onto a floured work surface and knead for 5-6 minutes, making a smooth dough. This dough is going to be sticky when you turn it out.

    After kneading, shape into a round ball and place back into the greased mixing bowl. Cover loosely with plastic wrap and drape with a clean kitchen towel. Place in a warm area and let rise until doubled in size, about 1-2 hours.

    Step 4: Turn the dough out onto a lightly floured work surface and knead the dough for a few minutes. Turn back into the greased bowl (spray with cooking spray again if needed) and let rise until doubled, about 1 hour.

    cutting out donuts with a donut cutter.

    Step 5: Roll out the dough to about ¾-inch thickness on a lightly floured surface. Then cut out doughnuts with a 3 ½-inch round doughnut cutter.

    Rub the doughnut cutter in plenty of flour for each cut you make. Twist the doughnut cutter back and forth a bit and gently bang out the doughnut onto the counter.

    Step 6: Place the doughnuts evenly onto a half sheet pan lined with parchment paper. You’ll want to give them a little room to rise on the sheet pan. (I generally put 3 doughnuts in each row and you’ll fit about a dozen on each half sheet pan)

    rolling freshly fried donuts in granulated sugar in a bowl.

    Step 7: Cover loosely with plastic wrap and plop in the refrigerator overnight. This way, they’ll proof in the fridge and you’ll have most of the work done in the morning. Just get to frying them up fresh.

    Step 8: Take the donuts out of the fridge and let them warm up while your oil heats up. Place about 3-4 inches deep of canola oil in a 12-inch or 13.5-inch cast iron skillet.

    Heat up the oil over medium heat to 375 degree F canola oil. Use a digital thermometer to maintain 375 degrees at all times while frying doughnuts.

    filling homemade donuts with raspberry jam.

    Cook a few doughnuts at a time for about 1-2 minutes per side. Once fried, place them on a sheet pan lined with plenty of paper towels to absorb some of the excess oil.

    While they are still warm, gently toss in granulated sugar.

    Fill Jelly Donuts with store-bought Raspberry or Strawberry Jam

    Place preserves or jelly into a disposable pastry bag with a pastry tip and insert the tip into the side of a doughnut. Squeeze preserves or jelly into each donut to fill. Enjoy immediately or within a day or so.

    donuts lined up in a metal loaf pan.

    You can also roll them in powdered sugar. But, but sure and wait until the donuts are completely cooled before rolling in powdered sugar. I hope you enjoy these jelly donuts as much as we do!

    two jelly donuts dusted in sugar and filled with raspberry jam sitting on a white plate

    And for more great doughnut recipes, try Apple Cider Donuts, Blueberry Cake Donuts, Homemade Pumpkin Donuts, and Red Velvet Donuts.

    Did you make one of my recipes? Please take a moment to leave a star rating. Also, if you are on Pinterest, please feel free to leave a comment there! Follow A Farmgirl’s Kitchen on FACEBOOK, PINTEREST and YouTube and subscribe my mailing list for ALL the latest recipes!

    5 from 7 votes
    jelly donuts lined up against each other in a metal loaf pan lined with parchment paper
    Print Rate this Recipe

    Jelly Donuts

    Prep Time3 hrs
    Cook Time3 mins
    Total Time3 hrs 3 mins
    Light and fluffy doughnut dough made into delicious jelly doughnuts. Simple to make at home.
    Course: Dessert
    Cuisine: American, Southern
    Servings: 18 donuts
    Calories: 230kcal
    Author: Jessica Robinson

    Equipment

    • Doughnut Cutter (round)

    Ingredients

    Jelly Doughnuts

    • 2 ¼ teaspoons (1 packet) active dry yeast
    • ¼ cup lukewarm water
    • 1 ½ cups whole milk warm
    • ¼ cup granulated sugar
    • 2 tablespoons honey
    • 3 large eggs room temperature
    • 5 ½ cups all-purpose flour
    • 1 teaspoon salt
    • ½ cup (1 stick) unsalted butter softened
    • canola oil for frying
    • sugar to coat doughnuts
    • 1 (18-ounce) jar Raspberry preserves or jelly (seedless jam or preserves)

    Instructions

    Jelly Doughnuts

    • In a large mixing bowl of a stand mixer dissolve the yeast in the warm water. Add the warm milk, sugar, honey and eggs. Add the dough hook attachment, and stir in the flour and salt. Scrape the bottom and sides of the bowl occasionally with a rubber spatula. Cut the butter into small pieces and incorporate into the dough. Scrape the bowl a few times. Beat the dough until it becomes smooth, about 5-7 minutes.
    • Turn the dough out onto a floured work surface and knead for 5-6 minutes, making a smooth dough. This dough is going to be sticky when you turn it out. After kneading, shape into a round ball and place back into the greased mixing bowl. Cover loosely with plastic wrap and drape with a clean kitchen towel. Place in a warm area and let rise until doubled in size, about 1 to 1 ½ hours.
    • Turn the dough out onto a lightly floured work surface and knead the dough for a few minutes. Turn back into the greased bowl (spray with cooking spray again if needed) and let rise until doubled, about 1 hour.
    • Roll out the dough to about ¾-inch thickness on a lightly floured surface. Then cut out doughnuts with a 3 ½-inch round doughnut cutter. Rub the doughnut cutter in plenty of flour for each cut you make. Twist the doughnut cutter back and forth a bit and gently bang out the doughnut onto the counter.
    • Place the doughnuts evenly onto a half sheet pan lined with parchment paper. You’ll want to give them a little room to rise on the sheet pan. (I generally put 3 doughnuts in each row and you’ll fit about a dozen on each half sheet pan) Cover loosely with plastic wrap and plop in the refrigerator overnight. This way, they’ll proof in the fridge and you’ll have most of the work done in the morning. Just get to frying them up fresh.
    • OR To make doughnuts immediately, let the doughnuts rise on the counter for about 30 minutes. (Cover the tray loosely with plastic wrap or with a clean kitchen cloth)
    • Place about 3-4 inches deep of canola oil in a 12-inch or 13.5-inch cast iron skillet. Heat up the oil over medium heat to 375 degree F canola oil. Use a digital thermometer to maintain 375 degrees at all times while frying doughnuts.
    • Cook a few doughnuts at a time for about 1-2 minutes per side. Flip carefully. Once fried, place them on a sheet pan lined with plenty of paper towels to absorb some of the excess oil. While they are still warm, gently toss in granulated sugar.
    • Place preserves or jelly into a pastry bag with a pastry tip and insert the tip into the side of a doughnut. Squeeze in preserves or jelly to fill. Enjoy immediately with a fresh cup of coffee, if desired.

    Nutrition

    Calories: 230kcal | Carbohydrates: 36g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 43mg | Sodium: 195mg | Potassium: 92mg | Fiber: 1g | Sugar: 6g | Vitamin A: 230IU | Calcium: 34mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @AFarmgirlsKitchen or tag #afarmgirlskitchen!

    Disclosure: As an Affiliate Marketer, I earn from qualifying purchases. If you click a product affiliate link on A Farmgirl’s Kitchen and make a purchase, I may receive a commission at no additional cost to you!  I own every cooking product I recommend and love how they perform.

    « Grilled Steak Marinade
    Italian Pizza Recipe »

    Reader Interactions

    Comments

    1. Megan says

      December 18, 2022 at 6:48 pm

      5 stars
      hi there! do the eggs absolutely have to be room temperature?

      Reply
      • Jessica Robinson says

        December 19, 2022 at 12:29 pm

        Not necessarily. But definitely better if they are.

        Reply
    2. Esther Brueck says

      December 18, 2022 at 9:41 am

      5 stars
      These were the best donuts, I have made. Thank you for a wonderful recipe. I did use my electric mixer to knead the dough for the first kneading. The dough was very sticky but, adding a bit more flour did take care of that problem. During the second kneading, a dusting of the dough was all I needed to prevent
      the dough from sticking. Rolling out was a breeze. The donuts came out beautifully. I glazed them after placing homemade raspberry jam inside. Our guest enjoyed them as much as we did.

      Reply
      • Jessica Robinson says

        December 19, 2022 at 12:30 pm

        Thanks Esther,
        Just be really careful with adding extra flour, as if you add too much it can make your dough tough and donuts won’t be light and fluffy. Glad to hear you enjoyed them!

        Reply
    3. Oralia says

      June 30, 2022 at 11:40 pm

      Can I use an electric skillet to fry these instead of a cast iron skillet?

      Reply
      • Jessica Robinson says

        July 06, 2022 at 2:52 pm

        You can use any method you prefer to fry them!

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Yes, I would like to receive emails from A Farmgirl's Kitchen. Sign me up!


    By submitting this form, you are consenting to receive marketing emails from: A Farmgirl's Kitchen, Dixon Road, Graham , NC, 27253. You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact

    Primary Sidebar

    Meet Jessica

    Hi I’m Jessica!

    Meals are meant to be shared around the dinner table. My recipes are farm-inspired with a modern twist for active families. All of my recipes use simple and readily available ingredients. Read more →

    • Facebook
    • Instagram
    • Pinterest

    Cast Iron Cooking and Baking

    Caramel Apple Pie

    apple fritters on baking rack with glaze drying.

    Homemade Apple Fritters

    Red Dutch oven with Boeuf Bourguignon

    Classic Boeuf Bourguignon

    Chicken fajitas with onions and peppers being hand held

    Cast Iron Chicken Fajitas

    Blackberry hand pies on wooden cutting board, loose blackberries around.

    Blackberry Hand Pies

    Apple donuts coated in cinnamon sugar.

    Apple Cider Donuts

    Home Canning

    Dill pickle spears in clear glass jar with clasp lid and rubber orange seal on small wooden cutting board.

    Dill Pickles Recipe

    Jar of raspberry peach jam on wooden cutting board, floral spoon in jar.

    Raspberry Peach Jam

    Mason jars of marinara sauce on wooden cutting board, tomato quarters, fresh herbs, whole garlic cloves.

    Marinara Sauce Recipe

    Vintage Mason jars filled with multi color pickled sweet peppers.

    Pickled Peppers

    raspberry rhubarb jam on spoon on top of glass jar with loose berries and rhubarb on wooden cutting board

    Raspberry Rhubarb Jam

    Homemade Pie Recipes

    Cobbler with lattice pie crust in white baking dish, apples around.

    Apple Cobbler

    Cherry cobbler with lattice crust, fresh cherries around, wooden spoon.

    Cherry Cobbler

    Cherry pie with crumb topping in dual handle white pie pan.

    Cherry Crumb Pie

    Peach crumb pie with peaches in background.

    Peach Crumb Pie

    Blueberry cobbler with lattice pie crust, fresh blueberries around.

    Blueberry Cobbler

    Crumb apple pie on wooden cutting board, red and green apples around.

    Apple Crumb Pie

    Chili & Soups

    Red Dutch oven with Boeuf Bourguignon

    Classic Boeuf Bourguignon

    bowl of Italian sausage soup, topped with shredded yellow cheddar cheese and slices of French baguette to side of bowl

    Sausage and Vegetable Soup

    pulled pork on a soft roll topped with coleslaw

    Slow Cooker Pulled Pork

    The Best Mac and Cheese Recipe is super creamy and topped with Applewood Bacon Pulled Pork. This dish uses two different kinds of cheeses in a homemade cheese sauce for the ultimate comfort food! #bestmacandcheese #recipes #recipe #kidfriendly #macandcheese #macaroni

    Homemade Mac and Cheese

    loaded baked potato soup with crumbled bacon pieces, shredded cheddar cheese, sour cream, and thin slices of green onions in a white glass bowl with large spoon to the right of the bowl

    Homemade Potato Soup

    Beef stew with carrots, potatoes, celery in small white bowl, spoon on right.

    Braised Brisket Stew

    Footer

    ↑ back to top

    About

    • About
    • Contact

    Follow Us On

    • Facebook
    • Twitter
    • Instagram
    • Pinterest

    Policies

    • Privacy Policy
    • Accessibility Statement

    Copyright 2022 - A Farmgirl's Kitchen ®