Name: Jelly-Filled Donuts Recipe
Prep time: 3 h 45 min
Cook time: 15 min
Total time: 4 h
Cuisine: American
Ingredients: 3/4 cup water; 1/4 cup bread flour; 3 cups + 2 tablespoons bread flour; 1/3 cup granulated sugar; 1 tablespoon instant yeast; 1 1/4 teaspoons 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 (canola, vegetable, or avocado oil); Granulated sugar, for rolling; ~1 cup raspberry jelly, jam, or preserves

If you love soft, pillowy treats with a burst of sweet raspberry goodness, then this Jelly-Filled Donuts Recipe is going to be your new favorite weekend project. They’re everything you want in a classic donut—airy dough, golden fried perfection, and that irresistible jam-filled center.

A close-up image of several sugar-coated jelly-filled doughnuts stacked closely inside a cardboard box. The doughnuts have a golden-brown outer layer with a sugar crystal texture visible on the surface. Two doughnuts are broken open, showing soft, fluffy white bread inside filled with bright red, glossy jelly that looks thick and smooth. Some jelly is oozing out slightly from the broken parts and from a few small holes on the doughnuts. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Jelly-Filled Donuts Recipe
Top Tip
How to Serve Jelly-Filled Donuts Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Jelly-Filled Donuts Recipe

Why You'll Love This Recipe

I’ve made plenty of donuts in my kitchen, and this version with a tangzhong starter truly changes the game. It makes the dough unbelievably soft and tender, which pairs perfectly with the sweet raspberry jelly inside. Trust me, once you try these, you’ll want to make them again and again.

Super soft dough: Thanks to the tangzhong method, these donuts stay fluffy and fresh longer than your average fried treat.
Perfectly golden: Frying at 350°F ensures a crispy exterior without greasy, undercooked centers.
Sweet raspberry filling: Homemade or store-bought raspberry jelly adds a lovely pop of fruitiness in every bite.
Great for brunch or special occasions: These donuts impress guests and make mornings feel extra special.

Ingredients & Why They Work

The key to these homemade jelly-filled donuts isn’t just in the technique but also in choosing the right ingredients. For instance, picking good bread flour and using unsalted butter at room temperature make a huge difference in texture and flavor.

Flat lay of a small white ceramic bowl with clear water, a small white ceramic bowl with pale beige bread flour, a simple white ceramic bowl filled with fine white granulated sugar, a single large clean whole brown egg, a small white ceramic bowl holding creamy whole milk, a smooth ball of pale yellow unsalted butter, a small white ceramic bowl containing vibrant red raspberry jelly, all ingredients fresh and natural, arranged in perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Water: Used to create the tangzhong, which helps keep the dough extra moist and soft.
Bread flour: Provides the perfect balance of protein for structure and chew.
Granulated sugar: Sweetens the dough just right and helps with browning during frying.
Instant yeast: Gives the dough the rise you want without a long wait.
Fine sea salt: Enhances all the flavors without overpowering sweetness.
Whole milk: Adds richness and tenderness to the dough.
Large egg: Helps bind the dough and contributes to its soft texture.
Unsalted butter: Gives richness and a tender crumb when kneaded in slowly.
Neutral oil: Like canola, vegetable, or avocado oil—essential for frying without imparting extra flavor.
Granulated sugar (for rolling): Adds a sweet, slightly crunchy coating that contrasts beautifully with the soft donut.
Raspberry jelly: The star filling that adds a fruity burst—feel free to swap in your favorite jam if you like.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Jelly-Filled Donuts Recipe is how easily you can make it your own. Whether you want to experiment with different fillings or tweak the flavors slightly, there’s plenty of room for personalization to delight your taste buds.

Different Jelly or Jam: I love switching up the jelly with seasonal fruits. Blueberry or apricot preserves work beautifully, and sometimes I mix in a little fresh fruit for an extra burst of flavor.
Dietary Variation: For those avoiding dairy, swapping the whole milk with a plant-based milk (like oat or almond) and using a vegan butter substitute can still yield tasty results, though the dough might need a tiny bit more kneading for elasticity.
Adding Citrus Zest: Adding a teaspoon of lemon or orange zest to the dough adds a fresh zing that pairs wonderfully with raspberry jelly. I often do this when making these donuts for brunch gatherings—it’s such a nice surprise!
Spiced Sugar Coating: Instead of plain granulated sugar, toss the finished donuts in cinnamon sugar or a mix of sugar and a pinch of cardamom for a warmly spiced twist.

Step-by-Step: How I Make Jelly-Filled Donuts Recipe

A close-up shows a woman's hand holding a small, sugar-coated doughnut with a light golden-brown color and grainy sugar texture on its surface. Another woman's hand squeezes a red sauce or jam from a piping bag into a small hole in the middle of the doughnut, filling it with glossy, deep red jam that looks thick and sticky. The background is a white marbled texture, and a long white baking sheet sits behind the doughnut. The image captures the detailed texture of the sugar and jam. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk and Cook the Tangzhong Starter

Start by whisking together ¾ cup water and ¼ cup bread flour in a small saucepan. Cook this mixture over medium heat, whisking constantly for about 4–5 minutes, until it thickens into a smooth paste — this is your tangzhong. You’ll know it’s ready when it coats the back of a spoon and you can draw a clear line with your finger. Transfer it into a bowl and let it cool to room temperature; this step is key to achieving those soft, fluffy donuts everyone raves about.

Step 2: Mix Dry Ingredients and Begin Dough Formation

In the bowl of your stand mixer fitted with a dough hook, combine 3 cups plus 2 tablespoons bread flour, ⅓ cup granulated sugar, 1 tablespoon instant yeast, and 1 ¼ teaspoons fine sea salt. Then add ½ cup room temperature whole milk, 1 large room temperature egg, and the cooled tangzhong. Knead on low speed for about 2 minutes until a rough dough starts to form. This initial mixing sets the foundation for a beautifully structured dough.

Step 3: Incorporate Butter and Knead Until Elastic

With your mixer running on low, add 5 tablespoons unsalted butter one tablespoon at a time, making sure each is fully combined before adding the next. Once all the butter is incorporated, turn your mixer to medium speed and knead for 12 minutes. The dough should become smooth, elastic, and pass the windowpane test—meaning you can gently stretch a piece of dough thin enough to see light through it without tearing. This step is essential for those airy donuts.

Step 4: Rest and Relax the Dough

Shape your dough into a smooth ball and place it into a lightly greased bowl. Cover it and let it rest for 20–30 minutes. This relaxation period helps the gluten unwind, making the dough easier to shape later on.

Step 5: Roll Out and Cut Donuts

Flour your work surface lightly and roll the dough out to about ¾-inch thickness. Use a 3-inch round cutter to cut out nine circles. Don’t toss the scraps—gently re-roll once, rest the dough for 5 to 10 minutes to relax, then cut more rounds as needed. This ensures minimal waste and keeps your donuts tender.

Step 6: Final Proofing for Puffy Perfection

Place each donut on individual squares of parchment paper and arrange them on a baking sheet. Cover loosely with plastic wrap, and let the donuts rise for 45–65 minutes until doubled in size and beautifully puffy. If you gently press a donut with your fingertip, it should feel light and airy.

Step 7: Heat Oil and Prepare for Frying

While your donuts are proofing, heat 3–4 inches of neutral oil (like canola or vegetable oil) in a heavy pot to 350°F (180°C). A candy thermometer is your best friend here—maintaining consistent temperature is crucial for even frying without greasiness. If the oil heats before your donuts are ready, lower the heat slightly and keep an eye on it.

Step 8: Fry and Drain to Golden Perfection

Using a slotted spoon, gently lower 1–2 donuts at a time—parchment paper and all—into the hot oil. After 5–10 seconds, remove the parchment with tongs so it doesn’t burn. Fry each side for about 1 ¼ minutes, or 2 ½ minutes total, until golden brown. Use a timer to keep track, then transfer the donuts to a wire rack to cool completely. This prevents sogginess by letting excess oil drip away.

Step 9: Sugar Coat and Fill with Raspberry Jelly

Once the donuts are cool to the touch, toss them generously in granulated sugar until fully coated. Then fill a piping bag fitted with a small round tip with about 1 cup of raspberry jelly. Insert the tip carefully into the side of each donut, pipe gently, and watch the donut puff slightly as the jelly fills the center. The moment the jelly starts pushing back against the bag is your sign to stop. Enjoy that first bite of fluffy, sweet heaven!

Top Tip

Mastering the art of these jelly-filled donuts recipe really comes down to a few crucial details that make all the difference between good and unforgettable donuts.

Keep Oil Temperature Steady: I always use a candy thermometer and adjust heat constantly to keep the oil at exactly 350°F. This ensures donuts cook evenly without soaking up excess oil or burning.
Don’t Rush the Proof: I’ve learned the hard way that under-proofed donuts just don’t fry right! Waiting until they’re perfectly puffy and light-to-the-touch guarantees a tender, airy bite.
Use the Spoon-Level Method for Flour: Measuring flour properly is key. I fluff and spoon the flour into my measuring cup instead of scooping. This little step keeps the dough from becoming too dense.
Fill When Cool: Filling the donuts once completely cool prevents the jelly from melting and keeps that classic fluffy texture intact.

How to Serve Jelly-Filled Donuts Recipe

A flat dough sheet rests on a white marbled surface, with seven round dough pieces cut evenly and placed closely. The dough is light beige, soft, and smooth with a slightly shiny texture. A blue round cutter sits on the right side, partially cutting another circle. The dough scraps between the circles remain on the white marbled surface, showing thin, uneven edges. There is a light dusting of flour scattered on the dough and the surface, giving a soft powdery look. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Classic granulated sugar coating is perfect for that traditional touch, but you can also dust your jelly-filled donuts with powdered sugar for a snowy finish. If you want a little extra flair, drizzle a light glaze made from powdered sugar and a splash of lemon juice or vanilla extract. Fresh raspberries or mint leaves make lovely edible accents when serving.

Side Dishes

These donuts shine as a sweet breakfast or brunch centerpiece, so pair them with robust coffee or a creamy latte. Fresh fruit salad or a simple green arugula salad with a citrus vinaigrette brings a refreshing contrast. For a richer spread, serve alongside scrambled eggs or fluffy vanilla yogurt topped with granola.

Make Ahead and Storage

Storing Leftovers

Store your jelly-filled donuts at room temperature in an airtight container to keep them soft and fresh for up to one day. Avoid refrigerating as it can dry them out, and trust me, these treats are best enjoyed fresh!

Freezing

If you want to freeze your donuts, wrap each one tightly in plastic wrap and place them in a freezer-safe bag or container. They’ll keep well for up to a month. When ready, thaw at room temperature before reheating gently.

Reheating

To refresh your donuts, warm them in a 300°F oven for about 5–7 minutes or until just heated through — this gently revives the softness without drying them out. Avoid microwaving, which can make them rubbery.

Frequently Asked Questions:

Can I use a different type of jelly for this recipe?

Absolutely! While raspberry jelly pairs beautifully, you can use any jam or preserves you love, like strawberry, apricot, or even blueberry. Just make sure the jelly isn’t too runny to avoid soggy donuts.

Why is the tangzhong starter important?

The tangzhong method creates a water roux that keeps the dough extra moist and soft. This results in light, fluffy donuts that stay fresh longer compared to traditional doughs.

How do I know when the oil is at the right temperature?

Using a candy or deep-fry thermometer is the best way to monitor the temperature. The oil should be maintained at 350°F. If you don’t have a thermometer, drop a small piece of dough in the oil; it should bubble and float to the surface quickly without browning immediately.

Can I make the dough in advance?

You can prepare the dough the night before, refrigerate it after the first rest to slow the fermentation, and then let it come to room temperature before shaping and final proofing. This can deepen the flavor and make the process more manageable.

Final Thoughts

Making these jelly-filled donuts recipe from scratch is such a rewarding experience — the soft, airy dough and the sweet burst of raspberry jelly really bring that classic American breakfast joy right to your table. It takes a little time and patience, but every bite is worth it. I hope you enjoy sharing these homemade treats with your friends and family as much as I do. Happy frying and happy indulging!