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Jelly Doughnuts Recipe

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★★★★★

4.8 from 110 reviews

Classic homemade jelly doughnuts made from a soft, yeasted dough, deep-fried to golden perfection and filled with your favorite jam or preserves. These doughnuts are lightly dusted with powdered sugar and offer a perfect balance of fluffy texture and sweet, fruity filling. The recipe includes two filling methods: an easier post-fry filling with a piping bag and a peskier pre-fry sealed filling, catering to different skill levels and presentation preferences.

Ingredients

Scale

Yeast Mixture

  • 2 1/2 teaspoons (1 7-gram or 1/4-ounce packet) active dry yeast
  • 1/4 cup (50 grams) granulated sugar
  • 3/4 cup (180 ml) lukewarm milk (not hot)

Dough

  • 2 large egg yolks
  • Few gratings of orange or lemon zest (optional)
  • 1 teaspoon vanilla extract or 1/2 teaspoon almond extract (optional)
  • 2 tablespoons (1 ounce or 30 grams) butter, softened
  • 2 1/3 cups (290 grams) all-purpose flour
  • 1/4 teaspoon coarse or kosher salt
  • 1 egg white, whisked until frothy (for peskier filling method)

Frying and Filling

  • Vegetable oil for deep-frying
  • 1/2 to 2/3 cup jam or preserves of your choice
  • Powdered sugar for dusting

Instructions

  1. Activate Yeast: In a large mixing bowl, combine the active dry yeast, granulated sugar, and lukewarm milk. Let it stand for 5 minutes until it becomes slightly foamy, indicating the yeast is active.
  2. Mix Dough Ingredients: Whisk in the egg yolks, citrus zest or extracts (if using), and softened butter into the yeast mixture, even if the butter doesn’t fully combine at this stage.
  3. Incorporate Flour – By Hand: Add half of the all-purpose flour and stir with a spoon until combined. Add the remaining flour and salt, stir as much as possible, then knead the dough by hand for about 5 minutes until it forms a smooth, elastic ball. Avoid adding extra flour to keep doughnuts soft.
  4. Incorporate Flour – With Stand Mixer: Attach the dough hook and slowly mix in half the flour on low speed. Add the rest of the flour and salt, then knead using the mixer for 3 to 4 minutes until the dough is smooth and cohesive.
  5. First Rise: Lightly oil the mixing bowl, place the dough back in, cover with plastic wrap, and let it rest at room temperature for 1 hour or refrigerate overnight for a slower rise.
  6. Prepare Doughnuts – Easiest Method: Roll the dough on a lightly floured surface to 1/2-inch thickness. Cut into 2-inch rounds and place them on an oiled tray. Allow them to rise for another 30 minutes, covered loosely with a towel or oiled plastic wrap. Skip re-rolling scraps or save them for practice.
  7. Prepare Doughnuts – Peskier Method: Roll dough to 1/4-inch thickness and cut into 2-inch rounds. Brush the edges of half the pieces with frothy egg white, place a small dollop of jam in the center, then top with the remaining cut-outs, sealing edges tightly like ravioli. Let rise for 30 minutes covered as above.
  8. Heat Oil for Frying: Heat about 2 inches of vegetable oil in a cast-iron pan or heavy pot to 350°F (175°C). Use dough scraps to test frying time and temperature.
  9. Fry Doughnuts: Carefully add about 4 doughnuts at a time to the hot oil. Fry the first side until golden brown, about 1 to 2 minutes, then flip and fry the other side until golden, about another minute. Drain on paper towels.
  10. Fill Doughnuts (If Using Easiest Method): Once doughnuts are cool enough to handle, fill a piping bag fitted with a round tip (1/4- to 1/2-inch opening) with jam. Insert the tip halfway into each doughnut from the top or side and squeeze in the filling until slightly visible at the hole.
  11. Finish and Serve: Generously dust doughnuts with powdered sugar using a fine-mesh strainer, or gently roll them in powdered sugar. Serve immediately for best texture and flavor. Store leftovers uncovered on a plate for the first day or in an airtight container at room temperature with re-powdering on the second day.
  12. Dairy-Free Variation: For a dairy-free version, replace milk with warm water or plant-based milk (soy, almond, or coconut), and substitute butter with coconut oil, shortening, or margarine.

Notes

  • Do not add extra flour even if the dough feels sticky to avoid dense and dry doughnuts.
  • Two filling methods: post-fry filling with a piping bag for ease, or pre-fry filled and sealed doughnuts for a neater presentation.
  • Use a cast-iron pan for frying to benefit from its heat retention and seasoning properties.
  • Allow doughnuts to rise twice to develop flavor and texture; avoid over-proofing with two overnight rises.
  • Powdered sugar dusting absorbs into doughnuts if stored in airtight containers, so re-dust before serving.
  • Leftover doughnuts are best eaten within one to two days.
  • Dairy-free substitutions work well for milk and butter alternatives without compromising texture significantly.

Keywords: jelly doughnuts, homemade doughnuts, fried doughnuts, yeasted doughnut recipe, jam-filled doughnuts, classic dessert, deep-fried doughnuts

Find it online: https://cheflenacooks.com/jelly-doughnuts-recipe/