There’s something truly magical about biting into a warm, soft donut with a sweet burst of jelly inside. This Jelly-Filled Donuts Recipe will walk you through making these irresistible treats at home—airy, tender, and packed with luscious raspberry filling. Trust me, once you try these, store-bought donuts just won’t cut it anymore!

The image shows a close-up view of several sugar-coated doughnuts filled with bright red jelly. The doughnuts have a golden-brown outer layer dusted with granulated sugar, giving a slightly rough texture. Two doughnuts in the center are broken open, revealing soft, fluffy inner bread with thick, glossy red jelly filling that oozes out slightly. The doughnuts are packed closely together in a box with a cardboard-colored edge visible at the top. The overall look highlights the contrast between the light dough inside and the vibrant, smooth jelly filling inside. 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

From my first homemade batch, I was hooked on how soft and tender these donuts get—thanks to the tangzhong method. Whether it’s a special weekend breakfast or a fun baking project, these donuts bring a little joy to your kitchen.

Soft & Tender Texture: Using a tangzhong starter makes the dough irresistibly fluffy and moist.
Classic Raspberry Filling: Sweet and slightly tart jelly fills every bite perfectly.
Perfectly Fried: Golden brown with a light sugar coating for that extra touch of sweetness.
Impress Your Friends: Homemade donuts always turn heads and make mornings special!

Ingredients & Why They Work

Before you start, make sure to gather quality ingredients to get the best results. You’ll want fresh yeast, good bread flour, and a flavorful raspberry jelly—homemade or store-bought works just fine.

Flat lay of a small white ceramic bowl of water, a small white ceramic bowl of bread flour, a simple mound of bread flour, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of instant yeast, a small white ceramic bowl of fine sea salt, a small white ceramic bowl of whole milk, one large whole uncracked egg with a clean shell, a small white ceramic bowl of unsalted butter cubes, a small white ceramic bowl of neutral oil, a small white ceramic bowl of raspberry jelly, all arranged in perfect symmetry 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: For making the tangzhong starter, which helps create tender and moist dough.
Bread Flour: This gives the dough structure and chewiness that's essential for a great donut.
Granulated Sugar: Sweetens the dough and is used for coating the finished donuts.
Instant Yeast: Keeps things simple by activating quickly to help the dough rise nicely.
Fine Sea Salt: Enhances flavors without overpowering the sweetness.
Whole Milk: Adds richness and helps develop the dough's crumb.
Large Egg: Binds everything together and adds tenderness.
Unsalted Butter: Softened butter ensures a silky dough with richness.
Neutral Oil: Such as canola, vegetable, or avocado oil, for frying without imparting extra flavors.
Raspberry Jelly (or Jam/Preserves): The star filling that brings fruity sweetness to every bite.

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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 easy it is to personalize. Whether you want to experiment with different fillings or tweak the toppings, these donuts are your canvas for delicious creativity.

Fruit-Filled Fun: I love swapping classic raspberry jelly for other seasonal fruit preserves like strawberry or apricot to match the time of year. It’s a simple twist that refreshes the flavor beautifully.
Glazed Twist: Instead of rolling in granulated sugar, try glazing your donuts with a vanilla or lemon glaze right after frying. It adds a shiny finish and an extra layer of sweetness.
Diet-Friendly Options: For those looking for a lighter version, you can bake the donuts instead of frying. The texture won’t be quite the same, but it’s a tasty alternative with less oil.
Fill It With Cream: Who says jelly has to be the only star? Vanilla pastry cream or chocolate ganache can turn these donuts into an indulgent treat perfect for special occasions.

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

A close-up image shows a woman's hand holding a sugar-coated donut with a rough sugar layer covering the light brown dough. The donut has a small hole in the center, where thick, deep red jam is being filled from a red piping bag held by another woman's hand above. The background features a white marbled textured surface with a blurred white tray beneath, adding warmth to the scene. The lighting highlights the sugar crystals and glossy jam, creating a fresh and inviting look. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip Up That Creamy Tangzhong

Start by making the tangzhong, the secret to irresistibly soft donuts. Whisk ¾ cup water and ¼ cup bread flour together in a small saucepan over medium heat. Keep whisking constantly for about 4–5 minutes until it thickens into a smooth paste. It should have the consistency of thick pudding. Transfer this to a bowl and let it cool—this gentle starter gives your dough amazing tenderness.

Step 2: Combine the Dry Ingredients and Add Wet

In your stand mixer bowl fitted with the dough hook, add 3 cups plus 2 tablespoons of bread flour, ⅓ cup granulated sugar, 1 tablespoon instant yeast, and 1 ¼ teaspoons fine sea salt. Give it a quick mix to combine the dry ingredients. Then pour in ½ cup room-temperature whole milk, 1 large room-temperature egg, and the cooled tangzhong. Knead on low speed for 2 minutes until a rough dough starts to form.

Step 3: Incorporate Butter and Knead to Perfection

While the mixer runs on low, add 5 tablespoons of unsalted butter one tablespoon at a time, making sure each one is fully mixed before adding the next. Once all the butter is in, crank the speed up to medium (speed 2 on a KitchenAid) and knead for 12 minutes. Look for a smooth, elastic dough that passes the windowpane test—this means it stretches without tearing, a sign of perfect gluten development.

Step 4: Let the Dough Rest and Relax

Shape the dough into a ball and place it into a lightly greased bowl. Cover it and let it rest for 20–30 minutes. This resting phase allows the gluten to relax, making the dough easier to roll out and shape later.

Step 5: Roll Out and Cut Your Donuts

Turn the dough onto a floured surface and lightly dust the top with flour. Roll it out to about ¾-inch thickness. Use a roughly 3-inch round cutter to cut out 9 donuts. Gently gather the scraps, roll them out once more, and let the dough rest for 5–10 minutes before cutting again to avoid tough donuts.

Step 6: The Final Proof

Place each donut on its own square of parchment paper and arrange them on a baking tray. Cover loosely with plastic wrap and let them rise for 45–65 minutes until they puff up and roughly double in size. When you gently press the side of a donut, it should feel light and airy — that’s your cue that they’re ready to fry.

Step 7: Heat Up the Oil

About halfway through the proofing time, start heating 3 to 4 inches of your neutral oil (canola, vegetable, or avocado) in a heavy-bottomed pot to 350°F (180°C). Use a candy thermometer to keep a steady temperature. Maintaining this heat is crucial to getting golden, non-greasy donuts.

Step 8: Fry Those Donuts to Golden Perfection

Using a slotted spoon, gently lower 1 or 2 donuts into the oil along with their parchment squares. After 5–10 seconds, lift out the parchment with tongs. Fry each donut for 2 ½ minutes total, flipping once halfway through so they cook evenly on both sides. When they’re a beautiful golden brown, transfer the donuts to a wire rack to cool. Set a timer to help prevent overcooking!

Step 9: Coat with Sugar and Fill with Raspberry Jelly

Once the donuts have cooled completely, toss them in granulated sugar until fully coated—this adds the perfect sweet crunch on the outside. Then fill a piping bag fitted with a small round tip with raspberry jelly. Insert the tip into the side of a donut and pipe gently until the donut puffs slightly and the filling pushes back. That’s when you know it’s perfectly filled and ready to enjoy!

Top Tip

Perfecting your jelly-filled donuts is all about patience and precision. These tips come from my own kitchen experiments and will help you get that irresistibly soft, golden, and evenly filled donut every time.

Maintain Oil Temperature: Keep your frying oil steady at 350°F (180°C). This ensures the donuts cook through without absorbing too much oil or browning too quickly.
Don’t Rush the Proof: Give your donuts the time they need to fully proof until doubled and puffy. This step is key for that light, airy texture that makes these donuts stand out.
Roll and Cut With Care: Roll your dough evenly to ¾ inch thickness and be gentle when cutting to keep the donuts nice and airy, which also helps with proper rising during frying.
Fill Gently: When piping the raspberry jelly, insert the tip carefully and stop once the donut puffs slightly to avoid overfilling and messiness.

How to Serve Jelly-Filled Donuts Recipe

The image shows light beige dough rolled out flat on a white marbled surface, with nine round dough pieces cut out. Each piece is smooth with slightly uneven edges, fitting closely together in rows. The space around the circles shows thin dough left after cutting. A blue circular cutter rests on the right side, with part of it visible next to one dough circle. The dough has a soft, slightly bumpy texture and small patches of flour scattered lightly on top. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

While these donuts are delicious rolled in simple granulated sugar, feel free to get creative! A light dusting of powdered sugar adds a delicate sweetness and elegance, or sprinkle some finely shredded coconut for a tropical twist. You can also top with a drizzle of melted white chocolate or a splash of lemon glaze to brighten the classic raspberry flavor.

Side Dishes

Serve your jelly-filled donuts alongside a steaming cup of freshly brewed coffee, tea, or hot cocoa for a cozy breakfast or brunch. Fresh fruit like ripe berries or sliced oranges lighten the meal, while creamy yogurt or a small cheese plate can balance out the sweetness for a more substantial spread.

Make Ahead and Storage

Storing Leftovers

These jelly-filled donuts are best enjoyed fresh on the same day they’re made. However, if you have leftovers, store them in an airtight container at room temperature. They’ll stay soft and delicious for up to one day, perfect for a next-morning treat.

Freezing

You can freeze the donuts before coating them in sugar and filling if you want to prep ahead. Wrap each donut tightly in plastic wrap, place them in a freezer-safe bag, and freeze for up to 1 month. When ready to enjoy, thaw at room temperature completely before rolling in sugar and piping the jelly.

Reheating

To refresh the softness, warm the donuts gently in a 300°F (150°C) oven for about 5-7 minutes or until just warmed through. Avoid microwaving as this can make them chewy. After warming, roll in sugar and fill with jelly if not already done.

Frequently Asked Questions:

What is tangzhong and why is it used in this Jelly-Filled Donuts Recipe?

Tangzhong is a cooked flour-water mixture that acts as a starter to add moisture and tenderness to the dough. It helps create donuts that are soft, airy, and stay fresh longer.

Can I use a different flavor of jelly or jam in this recipe?

Absolutely! While raspberry jelly is classic, you can swap in strawberry, blueberry, apricot, or any jam you love for a personalized twist.

How do I know when the oil temperature is right for frying?

Use a candy or deep-fry thermometer to maintain the oil at 350°F (180°C). This temperature cooks the donuts evenly without making them greasy or undercooked.

Can I make these donuts without a stand mixer?

Yes! You can knead the dough by hand. It might take 15-20 minutes of kneading to achieve the same smooth and elastic texture that a mixer provides.

Final Thoughts

Making homemade jelly-filled donuts is such a rewarding experience that fills your kitchen with nostalgic warmth. With this recipe and your newfound tips, each bite will be a delicious reminder of patience and care turning simple ingredients into something magical. So go ahead—treat yourself and your loved ones to a batch of these golden, fluffy beauties that truly taste like love at first bite.