Making homemade jelly donuts is more than just a weekend baking project—it’s a delicious tradition that brings joy with every soft, jam-stuffed bite. If you’ve only had the store-bought kind, you’re missing out on the tender texture, real fruit fillings, and fresh-fried flavor that only homemade donuts deliver. In this guide, you’ll learn how to master a bakery-style donut at home, step-by-step, using a recipe developed by a professional pastry chef. We’ll explore the ingredients, dough techniques, frying tips, and creative jam ideas that make these donuts irresistible. Don’t miss our peach fritter twist if you love fruity breakfasts!
Let’s get started with why these donuts are worth the effort.
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Why Homemade Jelly Donuts Are Worth the Effort
What Makes Homemade Jelly Donuts Unique?
Unlike commercial donuts that are often overly sweet and dry, homemade jelly donuts offer an unmatched tenderness. The enriched dough includes butter, milk, and eggs—making it rich yet light. You get to choose your favorite jam (or Nutella!) and enjoy donuts at their peak: fresh from the fryer, warm, and sugar-dusted. Plus, the satisfaction of crafting each donut by hand? That’s a reward in itself.
These donuts aren’t just dessert—they’re a breakfast indulgence, a weekend brunch centerpiece, or even a festive holiday treat. Check out our guide to apple cinnamon blondies for another sweet way to start the day.
Store-Bought vs. Homemade: A Delicious Comparison
| Feature | Store-Bought Donuts | Homemade Jelly Donuts |
|---|---|---|
| Flavor | Often artificial or overly sweet | Fresh, real jam & customizable filling |
| Texture | Can be dense or dry | Airy, tender, slightly chewy |
| Freshness | Varies—days old at times | Always fresh, made-to-order |
| Customization | Limited to what’s in stock | Endless flavor and coating options |
| Cost per donut | $1.50–$3.00 each | Less than $0.50 each |
Making your own lets you control the ingredients, reduce preservatives, and experiment with seasonal jams like strawberry, mixed berry, or even sour cherry.
Nutritional Benefits of Making Donuts from Scratch
While donuts aren’t exactly a health food, making them yourself does offer a few benefits:
- You skip hydrogenated oils and artificial flavors.
- You can control the amount and type of sugar.
- Choose organic jams or low-sugar preserves.
- Use heart-healthy frying oils like canola or sunflower.
Want more fruit-based dessert inspiration? Check out our nectarine cobbler—a naturally sweet treat without deep frying.
Essential Ingredients and Tools for Jelly Donuts
Key Ingredients You’ll Need
This recipe is based on Chef Lindsey Farr’s professional doughnut formula. Here’s what makes it perfect:
- All-purpose flour – The sweet spot for gluten: not too tough, not too soft.
- Dry active yeast – Gives the donuts their puff and light interior.
- Butter + shortening + oil – A trio of fats creates tender, flavorful dough.
- Whole milk – For richness and proper dough hydration.
- Granulated sugar – Both in the dough and for rolling.
- Egg – Adds richness and helps with structure.
- Salt – Balances the sweetness and enhances flavor.
- Jam or preserves – Classic choices include raspberry, strawberry, or mixed berry.
Pro Tip: Use thicker jams to prevent leaks when filling your donuts.
Recommended Fillings: From Raspberry to Nutella
Here are delicious filling options for every taste:
| Filling Type | Flavor Profile | Best For |
|---|---|---|
| Raspberry jam | Classic & tangy | Traditionalists |
| Strawberry jam | Sweet and fruity | Kids’ favorite |
| Peach preserves | Bright and summery | Seasonal twist |
| Nutella | Rich and chocolatey | Dessert donuts |
| Mixed berry jam | Balanced sweetness and tart | Crowd-pleasers |
Looking for a side dish to complement brunch? Try our easy nectarine scones—a perfect pairing with these donuts.
Tools That Make the Process Easier
- Stand mixer with dough hook – For developing gluten effortlessly.
- Digital thermometer – Critical for frying oil temp (keep it between 350–360°F).
- Biscuit or donut cutter – To get evenly sized donuts.
- Piping bag or zip-top bag – For injecting your chosen filling.
- Cooling rack and paper towels – To drain oil before sugaring.
Optional: A spider strainer or slotted spoon for safely lifting donuts from hot oil.
Step-by-Step Guide: How to Make the Perfect Homemade Jelly Donuts
This is where the magic happens—and your kitchen starts smelling like a donut shop. From dough mixing to filling, let’s break down the process.
Preparing the Enriched Donut Dough
The dough starts with gently heating butter, shortening, and oil, then mixing in milk and beaten egg to reach 106°F. Yeast is added and allowed to bloom. The dry ingredients are mixed in gradually using a stand mixer, switching from paddle to dough hook. After 12 minutes of mixing, the dough is ready for its first proof.
Chef Tip: Don’t over-flour your work surface—use cooking spray on your hands instead to handle the sticky dough without toughening it.
Rolling, Proofing & Cutting Techniques
Once your dough has finished its first rest in the refrigerator, it’s time to shape your donuts. Lightly flour your work surface and rolling pin. Gently roll out the dough to about ½ inch thick—this gives you that fluffy, pillowy rise. Using a 3-inch round cutter (or biscuit cutter), cut out circles and place them on a parchment-lined, greased baking sheet.
Spray the tops lightly with oil and wrap the sheet with plastic wrap. Chill the cut doughnuts in the fridge for another 2 hours, or let them sit at room temp for 30 minutes if you plan to fry right away.
Avoid overworking the dough—it toughens the texture. If you need to re-roll scraps, allow them to rest for 20 minutes before rolling again to relax the gluten.
Pro Tip: The dough should feel light and airy when ready to fry. If it springs back or feels tight, let it rest longer in the fridge.
Frying Donuts to Golden Perfection
This is the most important (and exciting) step—frying! In a deep fryer or Dutch oven, heat neutral oil (like canola) to 360°F. The oil should be at least 2 inches deep.
Before frying, let your donuts sit at room temperature for 6 minutes. This helps ensure even puffing in the oil.
Gently lower 3–5 donuts at a time into the hot oil, depending on pot size. Once they rise to the surface, fry for 60 seconds, flip, then fry the other side for 45 seconds. Flip again and cook another 10–30 seconds until golden brown.
| Frying Step | Duration | Notes |
|---|---|---|
| Side 1 | 60 seconds | Wait until it floats and puffs |
| Flip & Fry Side 2 | 45 seconds | Should be golden brown |
| Final Flip | 10–30 seconds | Ensures even cooking and color |
Transfer cooked donuts to a cooling rack over a baking sheet or paper towels to drain. While still warm, roll them in granulated sugar for that classic finish.
Looking for another fried treat? Don’t miss our crowd-pleasing apple cinnamon sheet cake—perfect for fall brunches.
How to Fill Jelly Donuts Like a Pro
Filling these puffy beauties is easier than you think. Here’s how to make it clean, quick, and satisfying.
- Use a piping bag or zip-top bag filled with your desired jam, jelly, or Nutella. Cut a corner large enough for the filling to pass through easily.
- Poke a hole in the side of each donut using a chopstick or skewer.
- Insert the piping bag, gently squeeze until the filling starts to ooze slightly out of the hole.
- Don’t overfill, or it’ll leak when bitten—but a little mess is part of the charm.
Chef Tip: Thick, high-quality jam works best. It stays put and delivers bold flavor. Try options like black raspberry jam or peach preserves for variety.
Expert Tips for Light, Fluffy Donuts Every Time
Dough Handling Do’s and Don’ts
- ✅ DO chill your dough—it keeps the fat solid and improves flavor.
- ❌ DON’T add too much flour. This dough is meant to be moist.
- ✅ DO use cooking spray on hands and tools for easier handling.
- ❌ DON’T rush proofing—it leads to dense, under-puffed donuts.
Why Proofing Time Matters
Proofing isn’t optional—it’s essential. A longer chill in the fridge enhances flavor and texture. During the second rise, doughnuts need to double in size before frying. This ensures they cook evenly and develop the classic airy structure.
If your donuts don’t puff in oil, they likely didn’t proof long enough or your oil was too cool. Use a clip-on thermometer to stay in the 350–360°F range throughout.
Mistakes to Avoid During Frying
- Oil too hot = burned outside, raw inside.
- Oil too cool = greasy, soggy donuts.
- Overcrowding = temp drop + uneven cooking.
Work in small batches and watch your thermometer constantly. If you’re new to frying, check out our Texas Roadhouse Rolls Recipe for a baked alternative that’s equally satisfying.
Creative Variations and Fillings
Seasonal Jam Flavors to Try
Switching up the jam gives this recipe endless versatility. Try:
- Cranberry-orange jelly (great for holidays)
- Lemon curd for a tangy twist
- Apple butter for cozy fall flavor
- Mixed berry or cherry preserves in summer
- Nutella or dulce de leche for a dessert vibe
Want even more unique jam ideas? Explore our homemade fig jam recipe for a truly gourmet donut experience.
Sweet Glazes and Sugary Coatings
Not into granulated sugar? Mix it up with:
- Classic donut glaze
- Vanilla bean icing
- Cinnamon-sugar coating
- Chocolate ganache drizzle
Simply dip the top of your fried donuts while warm and allow to set for 5–10 minutes on a rack.
Vegan or Dairy-Free Options
To make dairy-free jelly donuts:
- Swap milk with oat or almond milk
- Use vegan butter and coconut oil
- Skip eggs and add 2 tbsp of mashed banana or flax egg (1 tbsp flaxseed + 2.5 tbsp water)
While it changes the texture slightly, it’s still wonderfully indulgent.
Looking for other dairy-free sweets? Don’t miss our pumpkin pie overnight oats for a morning treat with zero guilt.
Storage, Reheating, and Make-Ahead Advice
How Long Do Homemade Donuts Last?
Like most fried foods, homemade jelly donuts are best eaten fresh the same day. However, they can still taste good within 1–2 days if stored correctly.
To keep them fresh:
- Store at room temperature in a vented container (not airtight).
- Avoid plastic wrap—it traps moisture and makes them soggy.
- Don’t refrigerate fried donuts—it changes their texture.
If storing longer than 24 hours, keep the container slightly cracked to let excess moisture escape.
Best Way to Store for Freshness
| Storage Method | Shelf Life | Best Use |
|---|---|---|
| Room temperature, vented | 1–2 days | Retains texture |
| Freezer (raw dough) | 1 week (max) | Fry fresh as needed |
| Airtight container | Not recommended | Becomes soggy quickly |
Check out our homemade fig bars for a snack that keeps longer and travels well.
Can You Freeze Donuts or the Dough?
Yes! The cut, raw dough can be frozen for up to a week. Here’s how:
- Place shaped, unproofed donuts on a parchment-lined tray.
- Freeze until solid, then transfer to a zip-top bag.
- When ready to fry, allow them to proof until puffy, or fry from frozen and extend cook time slightly.
FAQ: Everything You Need to Know About Jelly Donuts
Can I Make These Without Yeast?
Not this recipe—it relies on yeast for that fluffy, pillowy texture. For a quicker option, try sour cream donuts, which use baking powder instead.
Why Didn’t My Donuts Puff Up?
Most often, it’s due to:
–Under-proofing before frying
–Cool oil temperature (should be 350–360°F)
–Overworked dough (too much flour or kneading)
Always allow time for the dough to double and rest before hitting the fryer.
How Do I Know When the Oil Is the Right Temp?
Use a clip-on thermometer and keep it steady at 350–360°F. If oil is too hot, the outside browns before the inside cooks.
Pro Tip: Drop a small scrap of dough—if it floats and sizzles after 1–2 seconds, the oil is ready.
Can I Fill the Donuts Before Frying?
No, you should always fill after frying. Pre-filled dough can burst or leak into the oil, ruining the batch.
Conclusion: Mastering the Art of Homemade Jelly Donuts
Once you try these homemade jelly donuts, there’s no going back. From the silky-smooth enriched dough to the jam-packed centers and sugary finish, this recipe combines tradition and creativity into every bite.
Whether you go classic with raspberry jam or get adventurous with fig or Nutella, these donuts are the kind of treat that make memories. They’re ideal for weekend baking, holiday mornings, or just because.
Looking for more feel-good baking ideas? Don’t miss our biscoff latte recipe to sip alongside your fresh donuts.
PrintHomemade Jelly Donuts
These homemade jelly donuts are light, airy, and jam-filled treats made with an enriched dough and fried to golden perfection. Ideal for breakfast, brunch, or a sweet indulgence.
- Prep Time: 50 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours 35 minutes
- Yield: 13 donuts
- Category: Breakfast, Dessert
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 30 g unsalted butter (2 tbsp)
- 25 g shortening (2 tbsp)
- 28 g vegetable oil (2 tbsp + 1/2 tsp)
- 315 g whole milk (1 cup + 3 tbsp + 1 tsp)
- 1 large egg, beaten
- 14 g dry active yeast (1 1/2 tbsp)
- 470 g all-purpose flour (3 3/4 cups)
- 100 g granulated sugar (1/3 cup + 1 1/2 tbsp)
- 3/4 tsp kosher salt
- 1 cup granulated sugar for coating
- 1 1/2 cups jam, jelly, or Nutella for filling
Instructions
- Whisk together flour, sugar, and salt in a bowl and set aside. Beat the egg in a separate bowl.
- In a small pot, melt butter and shortening over low heat. Add oil, milk, and beaten egg. Heat to 106°F while stirring constantly.
- Pour the warm mixture into a stand mixer bowl and whisk in the yeast. Let it bloom for 10 minutes.
- Attach the paddle to the mixer. Add half the flour and mix on low. Add remaining flour and mix until combined. Switch to a dough hook and knead on medium-high for 12 minutes.
- Transfer dough to a greased bowl, fold dough once, cover with plastic wrap, and refrigerate for 30 minutes.
- Roll out the dough on a floured surface to 1/2 inch thick. Cut with a 3-inch cutter and place on parchment-lined sheet. Spray with oil and refrigerate for 2 hours or rest 30 minutes at room temp.
- Heat oil in a deep pot to 360°F. Let donuts sit at room temp for 6 minutes before frying.
- Fry 3–5 donuts at a time, 60 seconds on one side, flip, then 45 seconds on the other. Flip again and fry an additional 10–30 seconds until golden brown.
- Drain on a wire rack and roll in granulated sugar while warm.
- Fill donuts by poking a hole with a skewer and using a piping bag filled with jam or Nutella.
Notes
- Use a clip-on thermometer to maintain oil temperature.
- Don’t add extra flour to the dough—it should be sticky.
- Use thick jams or preserves for best filling results.
- Re-roll dough only once and let rest before shaping again.
- Donuts are best the same day but can be stored for 1–2 days in a vented container.
