Name: Jelly-Filled Donuts Recipe
Prep time: 3 h 45 min
Cook time: 15 min
Total time: 4 h
Cuisine: American
Ingredients: 3/4 cup water; 1/4 cup bread flour; 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; Tangzhong (prepared from above); 5 tablespoons unsalted butter, room temperature; Neutral oil for frying (canola, vegetable, or avocado oil); Granulated sugar, for rolling; ~1 cup homemade or store-bought raspberry jelly, jam, or preserves

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I am so excited to share my all-time favorite Jelly-Filled Donuts Recipe with you! These warm, sugar-dusted donuts have a pillowy-soft, fluffy interior that melts in your mouth, with a generous burst of luscious raspberry jelly in every bite. Making them from scratch using a milk-bread yeast dough and frying them to a perfect golden brown is such a rewarding experience. It’s like bringing a little nostalgic bakery magic right into your kitchen, and I promise once you try this recipe, you’ll want to make them again and again.

Why You'll Love This Jelly-Filled Donuts Recipe

What I really adore about this Jelly-Filled Donuts Recipe is the balance of flavors and textures. The dough is so soft and fluffy because of the tangzhong method I use, which boosts moisture and tenderness in the bread. Then, frying the donuts until golden creates that lightly crisp exterior that contrasts beautifully with the sweet, tangy raspberry jelly nestled inside. Each bite feels like an indulgent treat without being overwhelmingly sweet.

Another thing that makes this recipe special to me is how straightforward it is to prepare despite the luxurious results. While it involves some resting and proofing time, the actual hands-on steps are rewarding and fun — I love getting my hands into the dough and seeing it transform. Plus, these donuts are perfect for so many occasions, whether it’s a cozy brunch with family, a festive holiday breakfast, or even a special weekend treat. They always wow guests and warm hearts instantly!

Ingredients You'll Need

The image shows raw dough rolled out flat on a white marbled surface with seven round shapes cut out evenly across it. Each round dough piece has a smooth light beige color and a soft, slightly puffy texture. The dough circles are surrounded by the thin leftover dough sheet with smooth and slightly wrinkled edges. A bright blue round cutter lies on the right side, partially overlapping the dough and surface. The surrounding area has light dusting of flour giving a soft matte look. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this Jelly-Filled Donuts Recipe plays an important role in making these donuts light, fluffy, and bursting with flavor. From the bread flour that develops the perfect chew, to the raspberry jelly that adds that delightful fruity surprise, you'll find each element thoughtfully chosen to create a truly irresistible treat.

Quick Tip

All ingredient amounts are listed in the recipe card below

Water: Essential for making the tangzhong paste, which hydrates the flour for soft, fluffy donuts.

Bread flour: Gives the dough the right structure and chewiness to hold the jelly filling perfectly.
Granulated sugar: Adds natural sweetness and helps the yeast activate more efficiently.
Instant yeast: Speeds up the rising process while ensuring a light, airy crumb.

Fine sea salt: Balances the sweet flavors and enhances the overall taste of the dough.
Whole milk: Contributes to a tender crumb and rich flavor thanks to its fat content.
Large egg: Provides moisture and structure to the dough for a delicate, fluffy texture.

Tangzhong: This cooked flour-water mixture keeps the donuts incredibly soft even after frying.
Unsalted butter: Adds richness and helps create a tender, melt-in-your-mouth dough.
Neutral oil for frying: Like canola or vegetable oil, chosen for its high smoke point and neutral flavor.

Granulated sugar for rolling: Gives the finished donuts a sweet, sparkling coat that’s irresistible.
Raspberry jelly or preserves: The star of the filling that adds a vibrant burst of fruity sweetness with every bite.

Directions

Step 1: Start by making the tangzhong—a mixture that will transform your donut dough. In a small saucepan, whisk together the water and bread flour. Cook this mixture over medium heat, stirring constantly, until it thickens into a smooth paste, about 4 to 5 minutes. Scrape it into a bowl and set it aside to cool while you prepare the rest of the dough.

Step 2: In the bowl of your stand mixer fitted with the dough hook, combine the bread flour, sugar, instant yeast, and fine sea salt. Add the room temperature milk, egg, and the cooled tangzhong paste. Mix on low speed for about 2 minutes until a dough begins to form.

Step 3: With the mixer still running on low, incorporate the softened butter one tablespoon at a time, making sure each addition is thoroughly mixed in before adding the next. When all the butter is added, turn the mixer up to speed 2 and knead for roughly 12 minutes until you have a silky, elastic dough that passes the windowpane test.

Step 4: Shape the dough into a smooth ball and place it in a lightly greased bowl. Cover it with a clean towel or plastic wrap and let it rest for 20 to 30 minutes—this resting allows the gluten to relax, making the dough easier to roll out later.

Step 5: Prepare 9 squares of parchment paper for placing the donuts on later. Once the dough has rested, turn it out onto a floured surface and gently roll it out to about three-quarters of an inch thick. Using a roughly 3-inch round cutter, cut out your donuts. Reroll the scraps just once to minimize gluten development and give the dough a short rest of 5 to 10 minutes before cutting again to maintain softness.

Step 6: Place each cut donut on its own parchment square and arrange them on a baking sheet. Cover loosely with plastic wrap and let them rise in a warm place until they have doubled in size and look puffy—this usually takes between 45 and 65 minutes.

Step 7: When your donuts are about halfway through their final rise, start heating your neutral frying oil in a deep, heavy-bottomed pot to 350°F (180°C). Use a candy thermometer to keep a steady temperature. If the oil heats up before your donuts finish proofing, lower the heat to maintain that perfect frying temperature.

Step 8: Fry the donuts carefully, a few at a time, flipping once to get an even golden brown on both sides. This should take about 1 to 2 minutes per side. After frying, drain them briefly on a wire rack lined sheet, then roll each warm donut in granulated sugar for that familiar sweet crust.

Step 9: Once your donuts are cool enough to handle but still warm, use a piping bag fitted with a small round tip to inject about 1 tablespoon of raspberry jelly into each donut. The contrast of the warm donut and sweet jelly inside is absolutely divine.

Servings and Timing

This Jelly-Filled Donuts Recipe makes about 9 generously sized donuts—perfect for sharing with family or friends. The prep time is mostly hands-off, around 3 hours and 45 minutes, due to the necessary proofing and resting periods for the dough. The actual cook time is only 15 minutes, and the total time from start to finish comes to about 4 hours. While it is a bit of a patience game, the results are so worth it once you bite into these soft, jelly-filled delights.

How to Serve This Jelly-Filled Donuts Recipe

A close-up image shows a woman's hand holding a sugar-coated doughnut from the bottom, while another woman's hand uses a red piping bag with a metal tip to fill the doughnut hole with bright red jam. The doughnut is light brown with a rough sugar texture on the outside, and the jam is glossy and thick. In the background, there is a baking tray with some sugar scattered on it, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

I always love serving these donuts warm, fresh out of the kitchen, because that’s when their texture is at its best—soft and fluffy with a warm jelly center that feels like a little hug in every bite. To make them feel extra special, I like to arrange them on a pretty platter dusted with powdered sugar or extra granulated sugar. Garnishing with a few fresh raspberries or a light drizzle of lemon glaze also adds a lovely pop of color and flavor.

These donuts pair wonderfully with a hot cup of coffee or a creamy chai tea latte. For a brunch spread, I like to complement them with fresh fruit salad or a light yogurt parfait, which balances their richness. They also make a charming dessert at parties, and I’ve even served them alongside sparkling wine or fruity bellinis for a celebratory twist.

Whether it’s a lazy weekend morning, a festive holiday breakfast, or a special gathering with friends, I think these donuts bring a joyful, comfort-food vibe that everyone appreciates. Serve them slightly warm or at room temperature, and plan for about one donut per person for a sweet little indulgence that still feels manageable portion-wise.

Variations

One of my favorite things about this Jelly-Filled Donuts Recipe is how easily you can tailor it to your tastes or dietary needs. For example, if you want to experiment with flavors, swapping the raspberry jelly for other fillings like strawberry, blueberry, or apricot preserves brings delightful variations. You can even try chocolate hazelnut spread for a decadent twist.

If you need to make this recipe gluten-free, I recommend using a high-quality gluten-free bread flour blend designed for yeast breads and adding an extra egg or a bit of xanthan gum to help with elasticity. Vegan adaptations are possible too—try substituting the butter with coconut oil or vegan margarine, and use a flax egg or commercial egg replacer instead of the large egg. The tangzhong method still works well here to keep the dough soft and tender.

Speaking of cooking methods, if frying isn’t your thing, you can try baking these donuts at 375°F (190°C) for about 12 to 15 minutes until golden. While the texture is a bit different when baked, the flavor and jelly filling still shine brilliantly. No matter how you approach it, these donuts are forgiving and fun to customize.

Storage and Reheating

Storing Leftovers

If you have any leftovers—though I doubt that will happen!—store them in an airtight container at room temperature for up to 2 days. To keep the sugar coating intact and donuts from becoming soggy, avoid sealing them in plastic wrap tightly; a container with a loose-fitting lid or a paper towel-lined box works perfectly.

Freezing

These jelly-filled donuts freeze wonderfully if you want to make them ahead of time. Wrap each donut individually in plastic wrap and then place them in a freezer-safe bag or airtight container. They stay fresh in the freezer for up to one month. When you’re ready to enjoy, thaw them at room temperature for a few hours or overnight in the fridge.

Reheating

To bring your donuts back to life, warm them gently in a 300°F (150°C) oven for about 5 to 7 minutes. This warms the jelly filling without drying out the dough. Avoid microwaving because it can make the dough tough or chewy. A quick re-toast on a low toaster oven setting also works if you want a bit of crispness restored to the surface.

FAQs

Can I use regular all-purpose flour instead of bread flour?

Yes, you can substitute all-purpose flour, but the texture might be slightly less chewy and elastic. Bread flour’s higher protein content helps develop stronger gluten, essential for the soft, fluffy crumb you want in these donuts. If you only have all-purpose flour, the donuts will still be delicious—just a bit more tender.

Why do the donuts need to rest and proof for so long?

I know it feels like a lot of waiting, but the resting and proofing times are crucial for the yeast to work its magic. This fermentation develops flavor and allows the dough to rise properly, resulting in that airy, light interior. Skipping or shortening these steps will make for denser, less flavorful donuts.

What if I don’t have a thermometer to check the oil temperature?

You can still fry donuts without a thermometer, but you need to watch carefully. Heat the oil over medium heat and drop in a small piece of dough. If it bubbles and floats to the surface in about 30 seconds without burning quickly, the oil is ready. If the dough browns too fast, lower the heat; if it sinks without bubbling, raise the heat slightly.

Can I make these donuts ahead of time for a party?

Absolutely! You can prepare the dough and let the donuts rise in the fridge overnight for a slower proof and more developed flavor. Fry them fresh in the morning or just before serving. Alternatively, you can fry and fill them in advance and reheat gently before guests arrive for the best experience.

What’s the best type of jelly or jam to use for filling?

I love classic raspberry jelly for this recipe because of its vibrant color and balanced sweetness. However, any thick, high-quality fruit preserve works well. Avoid watery jams, as they can make the dough soggy. If you want to get creative, try alternating with lemon curd or a thick chocolate spread for different flavor profiles.

Conclusion

Now that you have this wonderful Jelly-Filled Donuts Recipe in your hands, I really encourage you to dive in and make a batch for yourself. There is something truly special about biting into a warm, homemade donut filled with sweet, tangy jelly—it's a little moment of joy that’s perfect any day of the week. I hope you enjoy every step of the process and even more every bite!

Jelly-Filled Donuts Recipe

Why You'll Love This Jelly-Filled Donuts Recipe