The BEST Jelly Donuts Recipe - Mom On Timeout (2024)

HomemadeJelly Donuts(also called Sufganiyot) are perfect for weekends, holidays and special occasions! Soft, pillowy donuts, with golden exteriors, rolled in sugar and filled with sweet jelly – like the donut shop, but better!

Looking for more sweet breakfast treats? Make sure to try myGlazed Donuts, Blackberry Turnovers and this stunning Cherry Cheese Danish Recipe!

Jelly Donut Recipe

Homemade Jelly Donuts are a thing of beauty! Soft, pillowy donuts, golden exteriors, rolled in sugar and filled with sweet jelly. There is nothing better than enjoying a batch of homemade, warm, sugary, jam-packed donuts with family and friends. These impressive and delicious donuts are perfect for weekend treats or special occasions

This easy to follow Jelly Donut recipe creates the most exquisite, donut shop worthy donuts right in your kitchen. These donuts are made from scratch with everyday ingredients like milk, butter, yeast and eggs which means you can whip up a batch on a whim. Fill these donuts with your favorite flavor of jam but seedless raspberry or strawberry jam are always great choices.

With their soft, pillowy texture and sweet, jam-filled center, they’re a treat that’s hard to resist. Fried to golden brown, rolled in sugar and filled with jam – these donuts are a sweet treat that’s worthy of special occasions and weekend brunches.

Sufganiyot

These Jelly Donuts are commonly called Sufganiyot and are a staple of Hanukkah celebrations. The only difference between Jelly Donuts and Sufganiyot used to be that one was fried in lard and one in oil but that is no longer the case.

Why You’ll Love This Jelly Filled Recipe

These heavenly, homemade treats are perfect for any and all occasions!

• Simple Ingredients:Easy steps, common ingredients found in your pantry and minimal equipment make this recipe a breeze!
• Perfect Texture. These donuts are ridiculously soft and fluffy on the inside with a perfectly golden exterior. They are SO good!
• Customizable.Customize the donuts with your favorite flavor of jam. You can also fill with custards if you prefer.

What You’ll Need

Pillowy soft, light and fluffy Jelly Filled Donuts and you don’t even have to go to the donut shop! As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post. Let’s take a look at what you’ll need…

For the Donuts

• warm milk– To proof the yeast, you will want warm milk. Whole milk is preferred and you want it to be between 90°F to 100°F.
• yeast– I have made this recipe with both active dry yeast and instant yeast and both work beautifully. Just make sure the yeast is good. If it doesn’t foam up, it’s not good.
• granulated sugar– To help activate the yeast and add sweetness to the donuts. You also need some to roll the donuts in for a sugary coating.
• flour– I used bread flour and prefer it for a softer donut. All purpose flour can be used interchangeably in this recipe. Flour should be spooned and leveled.
• eggs– Add richness, flavor and structure to the donuts. You’ll need two large eggs atroom temperature.
• salt– Necessary to enhance the flavors and provide balance.
• unsalted butter– You need one stick of butter at room temperature. The butter gets added to the dough one tablespoon at a time. It add a ton of flavor and richness to the donuts.
• vegetable oil– You’ll need enough to fry the donuts so it depends on the size of pot you are using. Canola oil or other neutral, frying oils, will also work.
• jam – I like to use seedless raspberry or strawberry jam for this recipe.

How To Make Jelly Donuts

Make the Dough

1. Proof yeast by whisking together the warm milk, yeast and granulated sugar and let sit for 5 minutes or until the mixture is foamy.
2. Mix in the flour, eggs and salt to the bowl with the dough hook for one minute on low speed. Scrape down the sides and bottom of the bowl and continue mixing at medium speed, for 2 minutes. The dough should be pulling away from the sides of the bowl.
3. Add butter one tablespoon at a time. The dough will look very sticky and wet. Continue mixing with the dough hook for another 5 minutes until the dough looks smooth and elastic. It should feel almost dry (not sticky) to the touch.
4. Transfer the dough to a large, lightly greased bowl.
5. Cover the bowl with greased plastic wrap and let rise until doubled in size, about 60 to 90 minutes.
6. Punch the dough down several times to release the air bubbles and then transfer to a lightly floured surface.
7. Shape the dough into a ball then cut into quarters.
8. Cut each quarter into quarters again for a total of 16 pieces.
9. Shape each piece of dough into a ball.

Frying and Filling

10. Transfer the donuts to parchment lined baking sheets leaving space in between to allow the donuts to rise. Loosely cover the baking sheet with greased plastic wrap and let rest until they have puffed up and are nearly double in size, about 30 minutes.
11. Heat the oil to 330°F to 350°F. Use a thermometer to check the temperature. (If you do not have a thermometer, add a small piece of the dough to the pot and if it floats and sizzles, the oil is ready.)
12. Fry the donuts, 3 to 4 at a time, depending on the size of your pot. Fry for 2 minutes on each side or until golden brown. Use aspiderto lift the donuts out and place on a metal cooling rack to cool for just a minute or two.
13. Immediately toss in sugar then set on a wire rack. Continue working until all the donuts have been fried and tossed in sugar. Make sure to monitor the temperature of the oil as you go.
14. To fill the donuts: use a pair of scissors or sharp knife to make a hole in the side of each donut.
15. Transfer the jam to a piping bag and snip the end off with a pair of scissors. Pipe the filling into each donut. You will know when they are full because they will feel plump and heavy in your hand.

Troubleshooting Your Donuts

In case you encounter issues, here’s a quick guide to troubleshooting common problems:

• Dough Isn’t Rising:Ensure your yeast is fresh and activated properly with warm milk and sugar. Also, place the dough in a warm, draft-free area for rising.
• Oil Temperature:Use athermometerto maintain the oil temperature between 330°F to 350°F. Oil that is too hot will brown the donuts too quickly, leaving them uncooked inside, while oil that is too cold will cause the donuts to absorb too much grease.

Storage Information

These jelly filled donuts are best enjoyed freshly made. If needed, you can reheat them for a few seconds in the microwave.

Make Ahead.You can certainly prepare the dough in advance! After the first rise, cut into donut shapes and place on parchment lined sheet pan. Cover with plastic wrap and place in the refrigerator overnight. To prepare, let dough come to room temperature and then proceed with the recipe as written.

Freeze Unfried Donuts.Donut dough can be frozen as well. After the donuts have been cut and risen the second time, place sheet tray in freezer and freeze until solid. Transfer to a freezer safe ziploc bag and freeze for up to 2 months. Let the donuts defrost at room temperature and then fry as directed.

Freeze Fried Donuts.You can also freeze the fried donuts without the filling for up to two months. Place in a single layer in a freezer safe gallon ziplock and freeze for up to 1 month. Set out at room temperature to thaw. Warm in microwave for a few seconds or in an air fryer and then add filling.

Variations To Try

• Add apinch of cinnamon or nutmegto the dough.
• Experiment with different jams, like blueberry or apricot, or even custard or chocolate for a twist.
• Lemon curd is a delicious filling option.
• Add ateaspoon of vanilla extractto the wet ingredients in the dough for more vanilla flavor.
• Dust with powdered sugar instead of rolling in granulated sugar.

Can I bake these donuts?

This recipe is for fried donuts but if you can’t fry them, try baking at 375°F for 15 to 20 minutes. The texture will be different.

When is the oil ready for frying?

The oil should be between 330°F to 350°F (165°C to 177°C). Use athermometerto check the temperature. If you don’t have a thermometer, drop a small piece of dough into the oil; if it floats and sizzles, the oil is ready.

What are some other options for fillings?

Puddings, custards, curds and other flavors of jam or jelly are great options for filling these donuts.

Trish’s Tips and Tricks

For the dough:

• Check the expiration date on your yeast. If the yeast doesn’t get foamy after sitting in the warm (not hot!) milk and sugar, it’s not good and won’t give the donuts the rise they need.
• Instant yeast and active dry yeast are interchangeable in this recipe. Both have been tested and work. The rise time is the only thing effected.
• I recommendbread flourbecause the extra gluten helps to create a softer, fluffier donut. However, this recipe has been tested with all purpose flour and still makes delicious donuts.
• The dough should be smooth, elastic, and almost dry to the touch before proceeding with the recipe.
• Let the dough to rise in a warm place. If your house is pretty chilly, you can create a warm environment by setting your oven to the lowest temperature, allow it to come to temperature, then turn it off. Place the covered bowl in the oven with the door slightly ajar.
• Punch the dough down and toss the dough back and forth in your hands to help eliminate air bubbles in the donuts.
• The second rise doesn’t take very long so keep an eye on the donuts. You are looking for the donuts to puff up to about twice the size. Don’t let them rise too long or they will completely deflate while frying or create large open holes on the inside of the donut.

Frying donuts:

• If you don’t have athermometer, drop a small piece of dough into the hot oil. If it floats and sizzles right away, then the oil is ready to use. If the dough sinks, the oil needs longer to heat up.
• If your donuts are deflating when you pick them up to fry them, try cutting the parchment around the donuts and transfer the donuts to the hot oil that way. Be careful!
• Maintaining the right oil temperature ensures your donuts are perfectly cooked – golden outside and fully cooked inside.

Tools Needed

• Stand Mixer:It makes the dough-making process easier, but a hand mixer or manual mixing works too.
• Thermometer:For ensuring your oil is at the perfect temperature for frying the donuts.
• Spider Strainer:Handy for safely removing the donuts from the hot oil.

More Sweet Breakfast Treats

1. Waffle Recipe
2. Buttermilk Pancakes
3. Stuffed French Toast
4. Cinnamon Roll Layer Cake
5. Almond Bear Claw