Homemade Jelly Donuts

There’s nothing quite like biting into a warm, homemade jelly donut — golden on the outside, pillowy-soft on the inside, and bursting with sweet fruit filling. These delightful treats may look complicated, but with the right technique, anyone can master making jelly-filled donuts from scratch.

Whether you’re craving traditional yeast donuts, healthier baked options, or festive sufganiyot for Hanukkah, this guide walks you through every step — from dough to filling to frying — so you can enjoy bakery-style results at home.

Making donuts at home gives you full control over flavor, freshness, and ingredients — no preservatives or mystery fillings.

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A Brief History of Jelly Donuts

Jelly donuts have a long and international history. In Germany, they’re known as Berliner Pfannkuchen, and in Poland, they’re called pączki. The Jewish community makes a variation called sufganiyot, traditionally eaten during Hanukkah to commemorate the miracle of oil.

To explore the origins and global variations, see this history of the jelly doughnut.

Modern versions often use creative fillings like lemon curd, Nutella, and pastry cream — but strawberry or raspberry jam remains a classic favorite. Learn more about their cultural significance in this Sufganiyah overview.

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Ingredients for Homemade Jelly Donuts

To make homemade jelly donuts that are soft, fluffy, and perfectly filled, using the right ingredients and tools is key.

Ingredients

Start with simple pantry staples: all-purpose flour provides the ideal balance of structure and softness, while active dry yeast helps your dough rise to that light, airy texture. Warm milk activates the yeast, and granulated sugar adds just enough sweetness. Unsalted butter enriches the dough, making it tender and flavorful. Eggs contribute to the dough’s structure and color, and a pinch of salt balances the flavors. For frying, a neutral oil such as vegetable or canola is essential, as it can withstand high temperatures without imparting strong flavors. Lastly, choose a thick, seedless jam—like raspberry or strawberry—for the filling, and finish your donuts with powdered sugar or cinnamon sugar coatings.

Equipment

Though you can make the dough by hand, a stand mixer with a dough hook makes kneading easier and more consistent. A candy or instant-read thermometer ensures the oil stays at the perfect frying temperature (around 350°F). A 2½-inch round cutter or glass helps shape uniform donuts. For filling, a piping bag with a round tip or a squeeze bottle is ideal. Finally, a cooling rack and paper towels help drain excess oil and keep your donuts crisp.

Having these essentials will set you up for success in making bakery-style jelly-filled donuts at home.

Step-by-Step Jelly Donut Recipe

Making homemade jelly donuts is easier than you might think when you follow the right steps carefully.

1. Activate the Yeast

Start by combining warm milk with active dry yeast. Let it sit for about 5 to 10 minutes until the mixture becomes foamy. This step ensures your yeast is alive and ready to help the dough rise.

2. Mix and Knead the Dough

Add sugar, eggs, softened butter, salt, and all-purpose flour to the yeast mixture. Mix until all ingredients come together into a soft, slightly sticky dough. Knead the dough for about 8 to 10 minutes by hand or 5 to 6 minutes using a stand mixer with a dough hook, until smooth and elastic.

3. First Rise

Cover the dough and place it in a warm spot to rise for 60 to 90 minutes, or until it doubles in size. This first rise develops flavor and gives the dough its light texture.

4. Shape the Donuts

Roll out the risen dough to approximately half an inch thick. Use a 2½-inch cutter to cut out rounds, then transfer them to a parchment-lined tray.

5. Second Rise

Cover the shaped donuts and allow them to rise again for 30 to 45 minutes. This final proofing makes sure they become fluffy and soft.

6. Frying and Filling

Heat oil to 350°F (175°C) and fry donuts in batches until golden brown, about 1 minute per side. Drain excess oil on paper towels. Once cooled slightly, fill each donut with your favorite seedless jam using a piping bag, and coat with powdered or cinnamon sugar.

Following these steps carefully will yield light, fluffy, and delicious jelly-filled donuts perfect for any occasion.

Filling & Flavor Variations

While classic raspberry or strawberry jam is a timeless favorite for homemade jelly donuts, there are plenty of delicious ways to customize your fillings and flavors to suit any taste.

Jam & Jelly Options

Experiment with different fruit preserves such as apricot, blackberry, blueberry, or even tropical flavors like passion fruit. Using seedless jams or preserves helps prevent clogging your piping bag and keeps the filling smooth inside the donut.

Creamy & Decadent Fillings

For a richer treat, swap fruit jam with pastry cream, lemon curd, or custard. These creamy fillings add a silky texture that pairs wonderfully with the fried dough. Chocolate lovers can fill their donuts with Nutella or chocolate ganache for a decadent twist.

Spiced & Unique Twists

Add a dash of cinnamon or cardamom to your dough or sugar coating to introduce warm, aromatic notes. Some bakers enjoy filling donuts with flavored butters or honey for a subtle sweetness.

Coating Variations

Beyond powdered sugar, try rolling your donuts in cinnamon sugar or drizzling them with a vanilla glaze for extra flavor and visual appeal.

These variations offer endless possibilities to tailor your homemade jelly donuts to any occasion or personal preference.

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Coating Options

Choose your favorite donut coating:

• Powdered sugar
• Cinnamon sugar
• Vanilla glaze
• Cardamom sugar

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Baked or Fried? Healthier Alternatives

While traditional jelly donuts are deep-fried for that golden, crispy exterior, you can also make lighter versions using baking or an air fryer — ideal for those seeking healthier alternatives.

Baked Jelly Donuts

To bake instead of fry, prepare the dough as usual. After shaping and the second rise, place the donuts on a parchment-lined baking sheet or in a greased muffin tin. Bake at 350°F (175°C) for 15–18 minutes until lightly golden. Brush with melted butter immediately after baking, then roll in sugar.

Air Fryer Donuts

For an even lower-fat option, air fry the risen donuts at 325°F (160°C) for 8–10 minutes. Lightly brush with oil before cooking to promote browning. Once done, fill with jam and coat in sugar just like the fried version.

Though the texture is slightly different, both methods still deliver fluffy, flavorful homemade jelly donuts with far less oil.

For an example, see this baked jelly donut recipe which offers a lighter twist.

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Tips for Filling Jelly Donuts Perfectly

Perfectly filled jelly donuts require the right technique to avoid leaks and ensure even distribution. The key is using the right tools and consistency of filling.

Choose the Right Tools

A piping bag fitted with a long, round tip works best. Alternatively, use a squeeze bottle or a donut filling injector for more control. Make a small hole in the side of each donut with a skewer before piping.

Filling Consistency Matters

Use thick, seedless jam or fruit preserves to prevent clogs and leaking. If your jam is too runny, reduce it on the stovetop or chill it slightly before piping.

Don’t Overfill

Insert the piping tip about halfway into the donut and gently squeeze. Stop as soon as the jam starts to push back or slightly bulges the donut. Too much filling can cause breakage.

These tips will help you master clean, deliciously filled homemade jelly donuts every time.

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Common Mistakes & How to Fix Them

Avoid these common issues:

• Sticky dough: Add a small amount of flour while kneading.
• Dense donuts: Let dough fully proof; check your yeast freshness.
• Greasy donuts: Oil was too cold — keep it between 350–365°F.
• Jam leakage: Don’t overfill; use thick jam.

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Serving & Storing Homemade Donuts

• Best enjoyed fresh, within 3–4 hours.
• Store in an airtight container at room temperature up to 24 hours.
• Avoid refrigerating; it dries the dough.
• To reheat, microwave for 10–15 seconds for soft texture.

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Frequently Asked Questions (FAQ)

How long should the dough rise?
60–90 minutes initially, and another 30–45 minutes after shaping.

Can I make the dough in advance?
Yes. Let it rise in the fridge overnight, then bring to room temp before frying.

Can I use cake flour instead of all-purpose?
All-purpose flour gives better texture. Cake flour makes the dough too soft.

Why are my donuts greasy?
Frying oil may be too cold. Keep it at 350–365°F and fry in small batches.

Can I freeze jelly donuts?
You can freeze shaped dough before frying or freeze finished donuts for up to 1 month (wrap tightly).

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Final Thoughts

Making homemade jelly donuts takes time, but the reward is a batch of soft, golden pastries filled with your favorite sweet fillings. Whether you’re celebrating a holiday, making weekend treats, or simply craving something special, this recipe is a go-to for donut lovers.

Master the method once, and you’ll never go back to store-bought.

If you like more delicious dessert recipes.discover our new recipe for Red Velvet Cake