These raspberry jelly-filled donuts are soft, fluffy, fried until golden brown, sugar-dusted, then filled with real fruit jelly. Made with a simple milk-bread yeast dough and fully customizable fillings, they’re approachable to make at home while still delivering better than bakery results!
I made jelly donuts by the hundreds while working in bakeries, and this recipe comes straight from that hands-on experience.
I know frying donuts at home can feel intimidating, so I walk you through each step so it feels fun and manageable, with clear cues for getting an evenly fried texture and a generous fruit filling.
Fair warning… ever since I shared my vanilla-glazed donuts and viral cinnamon sugar donuts, readers tell me that bakery versions just don’t compare anymore. 😂
Let’s make them!
How to Make Jelly Donuts
1
Cook the bread flour and water until it becomes thick and pasty. This is the tanzghong that is going to give the donuts SO much softness and moisture!
2
Knead all of the dough ingredients until a smooth, tacky dough ball forms.
3
Check the dough for a gluten windowpane by grabbing a golf-sized ball of dough and gently stretching it as thin as possible without tearing. That’s how you’ll know your donut dough is strong and ready to be used!
4
Roll out the dough to 3/4″ thickness and use a ~3″ round cutter to cut out as many donuts as possible. Then you can reroll the dough as many times as needed to get a total of 9 donuts.
5
Transfer each donut to a square of parchment paper.
This step is important because it will make it really easy to transfer them into the hot oil without burning yourself or messing up the shape.
6
Use a slotted spoon to slide 1–2 donuts into the hot oil with the parchment paper attached, then remove the paper after 5–10 seconds.
Start with fresh oil for the best flavor and even browning. You’re looking for a light, floating donut with an even golden color and that pale ring around the center before flipping.
7
Once cooled, roll the donuts in granulated sugar and pipe the jelly into the centers. You’ll feel the donut gently expand as it fills, and a small amount of jelly should just start to push back toward the tip.
Once you get the hang of making the dough and frying, it’s literally a copy-and-paste method for all of my fried donut recipes. From my dark chocolate-glazed donuts to seasonal apple fritters, and even strawberry-glazed donuts!
I can’t wait for you to make them and find your favorite.
— Cambrea 🫶🏻
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Jelly-Filled Donuts
Ingredients
Tangzhong
- 3/4 cup water
- 1/4 cup bread flour, *See notes below for measuring*
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, from recipe above
- 5 tablespoons unsalted butter, room temperature
- Neutral oil, for frying, like canola, vegetable, or avocado oil
- Granulated sugar, for rolling
- ~1 cup homemade or store-bought raspberry jelly, jam, or preserves
Instructions
- In a small saucepan, whisk together the water and bread flour. Cook over medium heat, whisking constantly, until the mixture thickens to a paste (about 4–5 minutes). Scrape into a small bowl and set it aside until ready to use.3/4 cup (155 g) water, 1/4 cup (32 g) bread flour
- In the bowl of a stand mixer fitted with the dough hook, combine the bread flour, sugar, yeast, and salt. Add the milk, egg, and tangzhong. Knead on low speed for 2 minutes until a dough forms.3 cups + 2 tablespoons (406 g) bread flour, 1/3 cup (66 g) granulated sugar, 1 tablespoon (9 g) instant yeast, 1 1/4 teaspoon (6 g) fine sea salt, 1/2 cup (120 g) whole milk, 1 (55 g) large egg, Tangzhong
- With the mixer running on low, add the softened butter a tablespoon at a time, letting it fully incorporate before adding more. Once all the butter is added, increase the speed to 2 on the KitchenAid and knead for 12 minutes, or until the dough is smooth, elastic, and passes the windowpane test.5 tablespoons (70 g) unsalted butter
- Shape the dough into a ball and place it in a lightly greased bowl. Cover and rest for 20–30 minutes to relax the dough.
- While the dough is resting, cut out 9 squares of parchment paper.
- Turn the dough onto a floured surface, lightly flour the top, and roll to 3/4-inch thickness. Use a large ~3” round cutter to cut donuts. Gently re-roll the scraps once, then rest the dough for 5–10 minutes before cutting again.
- Place each donut on a square of parchment paper and arrange them on a baking tray. Cover the top loosely with plastic wrap and let rise until puffy and doubled, about 45–65 minutes.
- When the donuts are about halfway through their final proof, start heating 3–4 inches of oil in a heavy pot over medium-low heat to 350°F (180°C). Line a baking sheet with a wire rack. Keep an eye on the temperature with a candy thermometer. If the oil reaches 350°F before the donuts are ready, lower the heat slightly to hold it steady until they finish proofing.Neutral oil
- You’ll know the donuts are ready when you gently touch the side with your finger and the dough feels slightly airy. Use a metal slotted spoon to lower 1-2 donuts into the oil with the parchment paper on. After 5-10 seconds, use tongs to remove the paper from the oil. Each donut will fry for 2 ½ minutes total, flipping once halfway through. Use a timer so you don’t overcook them! Once fried, transfer them to the prepared wire rack.
- Once completely cool, toss the donuts in sugar until fully coated.Granulated sugar
- Then, fill a piping bag fitted with a small round tip with the jelly. Insert the tip into the side of the donut and gently pipe until you feel the donut puff slightly and the jelly starts to push back.~1 cup homemade or store-bought raspberry jelly
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
Hi Cambrea,
My family and I enjoyed your Jelly Donuts very much they were very fluffy and soft as stated. The next recipe I plan to make is the Gingerbread Cinnamon Rolls they sound great/different
Thanks for the recipes.
Sandra
Hi Sandra! I am SO happy to hear that you enjoyed them! You are going to love the gingerbread rolls the flavor is so fun and perfect for winter. I can’t wait to hear what you think of them 😊.