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Homemade Jelly Doughnuts

Homemade Jelly Doughnuts bring the joy of fresh, fluffy, jam-filled pastries right to your kitchen. No preservatives, no shortcuts—just pure, delicious satisfaction.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 20 minutes
Servings 12

Ingredients
  

For the Doughnuts:

  • 2 1/4 tsp active dry yeast 1 packet
  • 3/4 cup warm milk 110°F
  • 1/4 cup granulated sugar
  • 2 1/2 cups all-purpose flour
  • 1/4 tsp salt
  • 2 large egg yolks
  • 3 tbsp unsalted butter softened
  • 1 tsp vanilla extract
  • Oil for frying vegetable or canola

For the Filling & Finishing:

  • 1 cup seedless jelly or smooth fruit jam
  • 1/2 cup fine granulated sugar for rolling

Instructions
 

  • Activate the yeast: In a small bowl, combine warm milk, yeast, and a pinch of sugar. Let sit for 5–10 minutes until foamy.
  • Make the dough: In a large bowl, whisk together flour, remaining sugar, and salt. Add the yeast mixture, egg yolks, butter, and vanilla. Mix until a dough forms.
  • Knead for 5–7 minutes until smooth and elastic. Add a little flour if too sticky.
  • Transfer to a lightly greased bowl, cover, and let rise in a warm place until doubled in size, about 1 to 1.5 hours.
  • Punch down the dough and roll out to about 1/2 inch thick. Cut into 3-inch rounds. Place on a floured baking sheet and cover with a towel. Let rest for 30 minutes.
  • Heat the oil: In a large heavy pot, heat oil to 350°F (175°C). Fry doughnuts 2–3 at a time until golden brown, about 1–2 minutes per side.
  • Remove with a slotted spoon and drain on paper towels. While warm, roll in granulated sugar.
  • Once cooled, use a piping bag fitted with a narrow tip to fill each doughnut with jelly. Insert the tip into the side and gently squeeze until you feel resistance.
  • Serve fresh and enjoy the soft bite and burst of fruity flavor.

Notes

  • Let the dough rise in a warm, draft-free area for best results.
  • Use a deep-fry thermometer to maintain even oil temperature.
  • Don’t overcrowd the pot—too many doughnuts can lower the oil temperature and affect texture.
  • Roll in sugar right after frying for maximum adhesion.
  • Fill only after doughnuts are cool to avoid melting the jelly.