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Classic Jelly Donuts Recipe

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★★★★★

4.6 from 132 reviews

Classic Jelly Donuts are light, fluffy, and perfectly golden on the outside, filled with sweet fruit jam and coated in granulated sugar. Made from a tender yeast dough, these donuts are deep-fried to perfection and filled with your favorite jam for a nostalgic and delightful treat.

Ingredients

Scale

Dry Ingredients

  • 3 ¼ to 3 ¾ cups all-purpose flour, plus extra as needed
  • 2 tablespoons granulated sugar
  • 2 packets (4 ½ teaspoons) instant yeast
  • 1 teaspoon salt
  • 1 cup granulated sugar (for coating)

Wet Ingredients

  • 1 cup plus 2 tablespoons milk (any dairy or non-dairy milk works)
  • ¼ cup (½ stick) unsalted butter, at room temperature
  • 3 large egg yolks, at room temperature
  • Vegetable oil, for deep frying
  • ½ cup fruit jam of choice (e.g. strawberry, raspberry, or apricot)

Instructions

  1. Combine Dry Ingredients: In a stand mixer fitted with the paddle attachment, combine 2 cups of the flour with the granulated sugar, yeast, and salt. Mix on low speed until everything is just combined.
  2. Warm Milk and Butter: Heat the milk and butter together in a microwave-safe bowl until warm to the touch and the butter is mostly melted—about 45 seconds—being careful not to overheat and kill the yeast.
  3. Mix Wet and Dry: Pour the milk mixture into the flour mixture along with the egg yolks. Beat on low speed, gradually increasing to medium speed, for two minutes. The dough will be loose at this stage, similar to a batter, which is normal.
  4. Knead Dough: Switch to the dough hook attachment and add 1 ¼ cups more flour. Knead on low speed until combined and a soft dough forms. Scrape sides down as needed. Continue kneading at low speed until dough pulls away from the bowl and forms a ball, then increase to medium-low and knead for about 5 minutes until smooth and supple. Add up to ½ cup more flour if dough is too sticky.
  5. Rest Dough: Turn dough onto a lightly floured surface, cover loosely with a dish towel, and let rest for 10 minutes.
  6. Shape Donuts: Roll dough out into a 12-inch circle about ½-inch thick. Use a 3-inch round cutter to cut donuts and place scraps into a ball, rest 15 minutes, then re-roll and cut again to yield about 10 donuts.
  7. Proof Donuts: Arrange donuts 3 inches apart on greased or parchment-lined baking sheets. Cover loosely and let rise in a warm spot until doubled in size, about one hour.
  8. Heat Oil: In a large pot, heat 4 inches of vegetable oil over medium-low until it reaches 350°F. Prepare a cooling rack set over a baking sheet to drain donuts after frying.
  9. Prepare Filling and Coating: Place 1 cup granulated sugar in a bowl for coating. Fill a piping bag fitted with a ½-inch metal tip with your chosen fruit jam.
  10. Fry Donuts: Fry 2 to 3 donuts at a time, avoiding overcrowding. Fry each side for about 2 minutes until golden brown and floating. Use a slotted spatula to transfer to the cooling rack.
  11. Coat Donuts: While still warm but cool enough to handle, toss the fried donuts in granulated sugar to coat evenly.
  12. Fill Donuts: Insert the piping tip into the side of each donut and squeeze several tablespoons of jam inside.
  13. Serve: Serve donuts warm for best flavor and texture, ideally within 4 hours of frying.

Notes

  • Ensure the milk mixture is warm, not hot, to activate yeast without killing it.
  • The dough will be wet/loose initially; this is normal and important for texture.
  • Don’t overcrowd the oil when frying to maintain consistent temperature.
  • Use your favorite jam flavor to customize the filling.
  • Best enjoyed the same day as frying for maximum freshness.
  • Adjust flour quantity as needed for dough consistency.
  • Keep oil temperature steady at 350°F for even frying.

Keywords: classic jelly donuts, homemade donuts, fried donuts, yeast donuts, jelly filled donuts, dessert recipe

Find it online: https://flavorsbymaya.com/classic-jelly-donuts-recipe/