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Jelly Doughnuts

This recipe for sugar coated homemade Jelly Doughnuts can be filled with strawberry jelly, jam or preserves for a classic bakery shop treat you can make at home.


Easy Homemade Jelly Doughnuts Recipe

Homemade doughnuts are a bonefide treat that you may not think of making yourself at home. It’s likely something you associate with your neighborhood bakery or grocery store. Perhaps it makes you think of Dunkin Donuts or in my neck of the woods, Krispy Kreme Doughnuts. There are many other delicious doughnut chains that turn out equally impressive sweet doughnut treats to enjoy. The good news is, the doughnut dough itself is made using basic pantry ingredients that are turned into something really special. To make homemade jelly filled doughnuts a stand mixer is helpful to knead the dough until its smooth and elastic. You could also use a hand mixer fitted with a dough hook or knead the dough yourself on a lightly floured counter. My best results have been using my stand mixer to knead the homemade dough and I like to let it do the heavy lifting while attending to other things.



How to Make the Best Jelly Doughnuts Recipe

When making a sweet treat like homemade doughnuts, it’s helpful to plan ahead and get the family in on the preparation. This is the kind of interactive dessert that everyone loves.

  • Ingredients you’ll need to make this recipe for homemade Jelly Doughnuts: Warm water, rapid rise yeast, sugar, warm milk, vanilla extract, large eggs, all purpose flour, butter and vegetable oil for frying. For the sugar coating you’ll need granulated sugar and strawberry jelly, jam or preserves for filling the jelly doughnuts after frying.
  • Kitchen tools you’ll need: Stand mixer (you can use a hand mixer but it will take longer) Measuring cups and spoons, 3 1/2 inch biscuit cutter, pastry mat or similar nonstick surface. rolling pin, large bowl, medium bowl, pastry bag, Dutch oven and fry thermometer.
  • When working with yeast, it’s important to check the dates on the package to make sure it’s fresh. If the yeast doesn’t bloom or react once added to the warm water, then toss it out and start again. It’s the basis of the dough for jelly doughnuts.
  • You can use strawberry jelly, strawberry jam or strawberry preserves for the filling of these doughnuts.
  • Once the homemade doughnut dough has been placed into a large bowl to rise, you can cover it and place it into the refrigerator overnight. When doing so, cut into rounds and allow the final rise at room temperature just before frying.
  • You’ll need a round 3 – 3 1/2 inch biscuit or pastry cutter to divide the dough. When gently lowering the doughnut into the oil, as the dough stretches they sometimes become slightly oval in shape. You can make these jelly doughnuts into any size or shape that you like.
  • Even when chilled the dough will continue to rise and it will be ready for making doughnuts in the morning.
  • Once the doughnuts have been coated with granulated sugar, place them onto a cooling rack to cool slightly and allow the coating to dry.
  • Can you freeze jelly doughnuts? Yes, you can, The best way is to fully cook them, coat them with sugar per the recipe and fill with jelly, then cool completely. Place into an airtight container and into the freezer and store for up to 2 months. Thaw in the refrigerator, then reroll in granulated sugar just before serving.
  • Store jelly doughnuts in an airtight container in the refrigerator or at room temperature for up to 2-3 days. The shelf life is slightly longer when chilled.


More Homemade Doughnut Recipes to Make

Whether you spell it donuts or doughnuts the end result is always delicious. More Southern style recipes for doughnuts you may like to try:






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Helpful Kitchen Items:

Jelly Doughnuts

Prep Time30 minutes
Cook Time10 minutes
Rise time3 hours
Total Time3 hours 40 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: homemade-jelly-doughnuts, jelly-doughnuts, jelly-doughnuts-recipe
Servings: 20 servings (may vary)
Calories: 489kcal


  • 2 (1/4 oz each) packets rapid rise yeast
  • 1/3 cup warm water
  • 1 1/2 cups warm whole milk (110-115°F)
  • 2 tsp pure vanilla extract
  • 1/2 cup granulated sugar, plus 1 Tbsp divided use
  • 3 large eggs room temperature
  • 5 1/2 - 6 cups all purpose flour plus additional for rolling
  • 1 tsp salt
  • 1/2 cup unsalted butter cubed and softened
  • Coating:
  • 1 cup granulated sugar
  • Filling:
  • 16 oz strawberry jelly, preserves or jam
  • 6-8 cups vegetable oil for frying


  • In a large mixing bowl of a stand mixer dissolve both packets of yeast in warm water with 1 Tbsp sugar. Let stand for 5-8 minutes until frothy.
  • To the bowl, add warm milk, vanilla, 1/2 cup sugar and eggs. Add the dough hook attachment, turn the mixer on low and stir together, then add 5 1/2 cups flour and salt. Mix on low, scraping the sides of the bowl as needed.
  • With mixer running, drop cubes of butter into the dough mixing well between each addition to incorporate.
  • Increase the mixer speed and knead the dough for 5-7 minutes adding additional 1/2 cup flour as needed, if too sticky.
  • Turn the dough out onto a lightly floured work surface and turn to coat with flour. Knead by hand incorporating just enough flour that it's no longer sticky, and forms a smooth dough. After kneading, shape into a round ball and place back into the greased mixing bowl. Let stand covered with a damp towel in a draft free space for 2 hours or until doubled in size.
  • Punch down dough and turn out onto a floured surface. Roll about 3/4 inches thick. Cut dough into rounds using a 3 1/2 inch cutter. Place onto a greased sheet pan leaving enough space between that they don't touch. Cover loosely with plastic wrap and let rise for 1 hour or until doubled. (You may also cover and chill overnight at this point.)
  • To fry: Heat 4-6 inches of oil in a deep pot to 365-375°F. Drop doughnut rounds into oil frying for about 2 minutes per side, or just until puffed and golden. Remove to a paper towel lined sheet pan.
  • Pour 1 cup granulated sugar into a shallow bowl. Gently turn warm doughnuts to coat in granulated sugar.
  • To fill: Using a piping bag fitted with a round tip insert 1 Tbsp jam into the side of each doughnut. (You may dust with more sugar, if desired.)
  • Serve immediately. Store leftovers in a paper towel lined airtight container at room temperature or chilled for up to 2-3 days.


Serving: 1serving | Calories: 489kcal | Carbohydrates: 86g | Protein: 9g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 143mg | Potassium: 135mg | Fiber: 2g | Sugar: 27g | Vitamin A: 212IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 4mg
Tried this recipe?Mention @melissassk or tag #melissassk!



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