Description

These classic homemade jelly donuts are soft, pillowy, and fried to golden perfection before being generously filled with sweet seedless raspberry or strawberry jam and tossed in sugar. Perfect for breakfast or a delightful treat, this recipe guides you through making the dough from scratch, frying the donuts, and filling them with your favorite jam for a delicious treat that’s crispy on the outside and tender on the inside.

Ingredients

Scale

Dough

1 cup warm milk (whole milk preferred, 90°F to 100°F)
1 tablespoon instant yeast or active dry yeast
3 tablespoons granulated sugar
4 cups bread flour (spooned and leveled, all-purpose flour can be used instead)
2 large eggs (room temperature)
1 teaspoon salt
8 tablespoons unsalted butter (room temperature)

For Frying and Coating

Vegetable oil (enough to fry the donuts, about 2 quarts)
2 cups granulated sugar (for tossing the donuts)

Filling

1½ cups seedless raspberry jam or strawberry jam

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Instructions

Activate yeast: In a large mixing bowl, whisk together the warm milk, yeast, and granulated sugar. Let it sit for 5 minutes or until the mixture becomes foamy, indicating the yeast is active.
Mix initial dough: Add the flour, eggs, and salt to the bowl with the yeast mixture. Using a dough hook, mix on low speed for one minute to start combining the ingredients.
Continue mixing: Scrape down the sides of the bowl and then increase the mixer speed to medium, continuing to mix for 2 minutes until the dough starts to form.
Add butter: Add the room temperature unsalted butter one tablespoon at a time, mixing continuously until the dough is smooth, elastic, and homogeneous.
First proof: Transfer the dough to a greased bowl, cover tightly, and let it rest in a warm place until doubled in size. This should take about 60 to 90 minutes.
Shape dough: Punch down the risen dough to release air. Turn it out onto a floured surface, shape into a ball, then divide it into 16 equal pieces.
Form balls and second proof: Roll each piece into a tight ball and arrange them on prepared baking sheets. Cover and allow to rise until nearly doubled, about 30 minutes.
Heat oil: In a dutch oven or a deep heavy pot, heat vegetable oil to between 330°F and 350°F, ready for frying the donuts.
Fry donuts: Carefully drop the donuts into the hot oil and fry about 2 minutes per side, or until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
Coat with sugar: While still warm, toss the fried donuts in granulated sugar until evenly coated.
Fill with jam: Using a piping bag fitted with a filling tip, inject each donut with about a tablespoon of seedless raspberry or strawberry jam.
Serve: Enjoy the jelly donuts warm for the best texture and flavor experience.

Notes

Ensure the milk is warm but not hot to avoid killing the yeast.
You can substitute bread flour with all-purpose flour, but bread flour gives a better chewy texture.
Be cautious with oil temperature; too hot will burn the donuts, too cool will make them greasy.
Use a thermometer to monitor oil temperature accurately.
Donuts are best eaten the same day they are made to enjoy their freshness.
For a different filling, try lemon curd or chocolate spread.