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.
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.
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
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.
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.
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)
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.
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.
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!
And for more great doughnut recipes, try Apple Cider Donuts, Blueberry Cake Donuts, Homemade Pumpkin Donuts, and Red Velvet Donuts.
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Jelly Donuts
Equipment
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
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Megan says
hi there! do the eggs absolutely have to be room temperature?
Jessica Robinson says
Not necessarily. But definitely better if they are.
Esther Brueck says
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.
Jessica Robinson says
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!
Oralia says
Can I use an electric skillet to fry these instead of a cast iron skillet?
Jessica Robinson says
You can use any method you prefer to fry them!