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Jelly-Filled Donuts Recipe

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3.8 from 9 reviews

Warm, sugar-dusted raspberry jelly-filled donuts with a pillowy-soft, fluffy interior and generous fruit filling in every bite. Made with a milk-bread yeast dough, these homemade donuts are fried until golden brown, offering a cozy and nostalgic treat perfect for breakfast or brunch.

  • Author: Zara
  • Prep Time: 3 hours 45 minutes
  • Cook Time: 15 minutes
  • Total Time: 4 hours
  • Yield: 9 donuts
  • Category: Breakfast
  • Method: Frying
  • Cuisine: American

Ingredients

Tangzhong

  • 3/4 cup water
  • 1/4 cup bread flour

Donut Dough

  • 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

For Frying and Finishing

  • Neutral oil for frying (canola, vegetable, or avocado oil)
  • Granulated sugar, for rolling
  • ~1 cup homemade or store-bought raspberry jelly, jam, or preserves

Instructions

  1. Prepare Tangzhong: In a small saucepan, whisk together 3/4 cup water and 1/4 cup bread flour. Cook over medium heat, whisking constantly, until mixture thickens to a paste, about 4–5 minutes. Scrape into a small bowl and set aside to cool.
  2. Mix Dough Ingredients: In the bowl of a stand mixer fitted with the dough hook, combine 3 cups + 2 tablespoons bread flour, 1/3 cup sugar, 1 tablespoon instant yeast, and 1 1/4 teaspoon fine sea salt. Add 1/2 cup whole milk, 1 large egg, and the prepared tangzhong. Knead on low speed for 2 minutes until dough forms.
  3. Add Butter and Knead: With mixer on low, add 5 tablespoons unsalted butter a tablespoon at a time, fully incorporating each addition. Increase speed to medium (speed 2 on KitchenAid) and knead for 12 minutes until dough is smooth, elastic, and passes the windowpane test.
  4. Rest Dough: Shape dough into a ball, place in a lightly greased bowl, cover, and let rest for 20–30 minutes to relax.
  5. Cut Donuts: Roll dough onto a floured surface to 3/4-inch thickness. Use a large ~3-inch round cutter to cut 9 donuts. Re-roll scraps once and rest 5–10 minutes before cutting again. Place each donut on a piece of parchment paper and arrange on a baking tray.
  6. Proof Donuts: Cover donuts loosely with plastic wrap and allow to rise until puffy and doubled in size, about 45–65 minutes.
  7. Heat Oil: When donuts are about halfway through proofing, heat 3–4 inches of neutral oil in a heavy pot over medium-low heat to 350°F (180°C). Use a candy thermometer to maintain steady temperature.
  8. Fry Donuts: Fry donuts in batches, carefully sliding the parchment paper underneath them into the oil to avoid sticking. Fry each side until golden brown, about 1–2 minutes per side. Remove and drain on a wire rack-lined baking sheet.
  9. Fill Donuts: Once cooled slightly, fill each donut with about 1 tablespoon raspberry jelly using a piping bag or a small spoon.
  10. Coat Donuts: Roll the filled donuts in granulated sugar to coat evenly and serve warm.

Notes

  • Use bread flour for optimum dough structure and softness.
  • Ensure all wet ingredients are at room temperature to activate yeast properly.
  • Tangzhong is a cooked flour paste that helps give the donuts a soft, fluffy texture and extends freshness.
  • Maintain oil temperature carefully to prevent greasy or undercooked donuts.
  • Use a candy or deep-fry thermometer to monitor oil accurately.
  • Donuts are best enjoyed fresh but can be stored in an airtight container for up to 2 days.

Find it online: https://zaracooking.com/jelly-filled-donuts-recipe/