Jelly-Filled Donuts
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 and fried until golden brown, these homemade donuts are cozy, nostalgic, and hard to resist fresh from the kitchen.
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.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Never scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Storage: While they are best enjoyed the day of, they will stay soft and moist for one day if stored in a container at room temperature, so you can enjoy them the next day 😋
Oil temperature matters. Keep the oil as close to 350°F as possible. If it’s too hot, the donuts will brown before cooking through; too cool, and they’ll absorb oil and turn greasy.
Don’t rush the proof. The donuts should look puffy and feel light before frying. Under-proofed donuts won’t float properly or develop that pale ring around the center.
