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Homemade Jelly Donuts

A basket of sugar-coated homemade jelly donuts filled with raspberry and apricot jam, resting on a white cloth.
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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.

  • Author: Emily
  • Prep Time: 50 minutes
  • Cook Time: 15 minutes
  • Total Time: 3 hours 35 minutes
  • Yield: 13 donuts 1x
  • Category: Breakfast, Dessert
  • Method: Frying
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 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

  1. Whisk together flour, sugar, and salt in a bowl and set aside. Beat the egg in a separate bowl.
  2. In a small pot, melt butter and shortening over low heat. Add oil, milk, and beaten egg. Heat to 106°F while stirring constantly.
  3. Pour the warm mixture into a stand mixer bowl and whisk in the yeast. Let it bloom for 10 minutes.
  4. 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.
  5. Transfer dough to a greased bowl, fold dough once, cover with plastic wrap, and refrigerate for 30 minutes.
  6. 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.
  7. Heat oil in a deep pot to 360°F. Let donuts sit at room temp for 6 minutes before frying.
  8. 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.
  9. Drain on a wire rack and roll in granulated sugar while warm.
  10. 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.

Nutrition

Find it online: https://recipeshots.com/homemade-jelly-donuts-recipe/