Classic Jelly Donuts Recipe

Introduction

Classic jelly donuts are soft, fluffy, and filled with sweet fruit jam. These homemade treats are fried to golden perfection and rolled in sugar, making them an irresistible bite for any occasion. Let’s dive into making this timeless favorite from scratch.

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 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
• 1 cup granulated sugar
• ½ cup fruit jam of choice

Instructions

1. Step 1: In a stand mixer fitted with the paddle attachment, combine 2 cups of the flour with the granulated sugar, yeast, and salt on low speed until mixed.
2. Step 2: Warm the milk and butter in a microwave-safe bowl until the butter is mostly melted and the mixture is warm to the touch, about 45 seconds. Avoid overheating to protect the yeast.
3. Step 3: Pour the milk mixture into the flour mixture along with the egg yolks. Beat on low speed, increasing to medium, for 2 minutes. The mixture will look like batter — this is normal and helps develop gluten.
4. Step 4: Switch to the dough hook attachment. Add 1 ¼ cups of flour and knead on low until incorporated. Scrape down the bowl and knead until the dough pulls away from the bowl and forms a ball, about 3 minutes. Increase speed slightly and knead for 5 minutes more. Add up to ½ cup more flour if the dough feels too sticky.
5. Step 5: Turn the dough out onto a floured surface, cover loosely, and let rest for 10 minutes.
6. Step 6: Roll the dough into a 12-inch circle about ½ inch thick. Use a 3-inch round cutter to cut out donuts. Gather scraps, lightly knead, rest 15 minutes, then roll and cut again to make about 10 donuts total.
7. Step 7: Place donuts 3 inches apart on greased or parchment-lined baking sheets. Cover loosely and let rise in a warm place until doubled in size, about 1 hour.
8. Step 8: Heat 4 inches of vegetable oil in a large pot to 350°F. Prepare a cooling rack over a baking sheet.
9. Step 9: Place 1 cup granulated sugar in a bowl and fill a piping bag fitted with a ½-inch metal tip with jam.
10. Step 10: Fry 2 to 3 donuts at a time for 2 minutes on each side, flipping when they float and edges turn golden. Transfer to the cooling rack and repeat with remaining donuts.
11. Step 11: Once donuts are warm but cool enough to handle, toss them in sugar. Inject jam into each donut with the piping bag. Serve within 4 hours, best when still warm.

Tips & Variations

• Use a kitchen thermometer to maintain oil temperature; too hot will burn the donuts, too cool will make them greasy.
• Try different fruit jams like raspberry, apricot, or blueberry for varied flavors.
• For a lighter option, bake the donuts instead of frying, but expect a different texture.
• Ensure your milk and butter mixture is warm, not hot, to protect yeast activity.

Storage

Store leftover donuts in an airtight container at room temperature for up to 2 days. They are best enjoyed fresh but can be gently reheated in a microwave for about 10 seconds. Avoid refrigerating, as it can dry them out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but you should activate it first in warm milk for about 5-10 minutes before adding to the flour mixture.

What type of oil is best for frying these donuts?

Vegetable oil, canola oil, or peanut oil are good choices as they have a high smoke point and neutral flavor, ideal for deep frying.

Classic Jelly Donuts Recipe

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★★★★★

4.7 from 139 reviews

• Author: lilan
• Total Time: 2 hours 10 minutes
• Yield: 10 donuts 1x

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Description

Classic Jelly Donuts are fluffy, golden-fried doughnuts filled with sweet fruit jam and coated with granulated sugar. Made from a tender yeast dough, these homemade delights are perfect for a weekend treat or special breakfast. The donuts are deep-fried to perfection, resulting in a crisp exterior and a soft, airy inside that melts in your mouth.

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Ingredients

Scale 1x2x3x

Dough 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 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

For Frying and Coating

• Vegetable oil, for deep frying
• 1 cup granulated sugar

Filling

• ½ cup fruit jam of choice (such as strawberry or raspberry)

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Instructions

1. Prepare the dough mixture: In a stand mixer fitted with the paddle attachment, combine 2 cups of the flour with the granulated sugar, instant yeast, and salt on low speed until just mixed.
2. Warm the milk and butter: Heat the milk and butter together in a microwave-safe bowl until warm to the touch and butter mostly melted (about 45 seconds). Avoid overheating to preserve yeast activity.
3. Add wet ingredients and mix: Pour the milk mixture and egg yolks into the flour mixture. Beat on low speed, gradually increasing to medium speed for 2 minutes to begin gluten development; the dough will appear batter-like at this stage.
4. Knead the dough: Switch to the dough hook attachment. Add an additional 1 ¼ cups flour and knead on low until combined. Scrape dough from bowl sides, kneading for about 3 minutes until dough forms a ball around the hook. Increase speed to medium-low and knead until smooth and supple, about 5 minutes. If dough is too wet, add up to ½ cup more flour and knead for another minute.
5. Rest the dough: Turn the dough onto a lightly floured surface, cover loosely with a dish towel, and let it rest for 10 minutes.
6. Shape the donuts: Roll dough into a 12-inch circle about ½ inch thick. Cut out ten 3-inch doughnuts using a cookie cutter, rerolling scraps once after a 15-minute rest to get remaining donuts.
7. Proof the doughnuts: Place donuts on greased or parchment-lined baking sheets, spaced 3 inches apart. Cover loosely and let rise in a warm area until doubled in size, about 1 hour.
8. Heat the oil: In a large pot, heat 4 inches of vegetable oil to 350°F over medium-low heat. Set a cooling rack on a baking sheet for draining cooked donuts.
9. Prepare sugar and jam: Place 1 cup granulated sugar in a bowl for coating. Fill a piping bag fitted with a ½-inch metal tip with the choice of fruit jam.
10. Fry the donuts: Fry 2 to 3 donuts at a time, frying each side for about 2 minutes until golden brown and floating. Flip when edges turn golden and donuts rise to surface. Remove with a slotted spatula and place on rack to cool slightly.
11. Coat and fill: While donuts are still warm but cool enough to handle, toss them in granulated sugar to coat. Insert the piping bag tip into the side of each donut and squeeze a few tablespoons of jam inside.
12. Serve: Serve donuts warm for the best flavor, ideally within 4 hours of frying.

Notes

• Use instant yeast for quicker rising time compared to active dry yeast.
• Make sure the milk and butter mixture is warm, not hot, to preserve yeast effectiveness.
• If dough is sticky, add flour gradually but avoid over-flouring to keep donuts tender.
• Maintain the oil temperature at 350°F for even frying and golden color.
• Donuts are best consumed fresh and warm; they do not store well due to frying.
• Feel free to experiment with different jam flavors like raspberry, apricot, or blueberry.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Frying
• Cuisine: American

Keywords: jelly donuts, classic donuts, homemade donuts, deep fried donuts, yeast donuts, jam filled donuts, dessert