Description

Bakery-style grape and strawberry jam filled donuts, made from scratch, are a fluffy, sugar-coated treat with a sweet surprise inside. This easy-to-follow recipe offers both frying and baking methods, tips for perfect proofing, and expert guidance for mess-free filling. Whether you’re a first-time baker or a seasoned pro, these homemade jelly donuts are guaranteed to satisfy your sweet tooth and impress anyone who tastes them.

Ingredients

Scale

For the dough:

2 ¼ teaspoons active dry yeast
2 tablespoons warm water
¾ cup warm milk
¼ cup granulated sugar
½ teaspoon salt
2 large eggs
¼ cup unsalted butter, softened
3 cups all-purpose flour, plus more for dusting
Oil, for frying

For the filling:

¾ cup jelly or jam of your choice

For coating:

½ cup granulated sugar

Instructions

Mix the yeast and warm water in a small bowl and let it sit until foamy.

In a large bowl, combine warm milk, sugar, salt, eggs, butter, and the foamy yeast mixture. Gradually add the flour and mix until a soft dough forms.

Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise until doubled in size.

Roll out the dough to about ½ inch thick. Cut into rounds using a donut cutter or a round cookie cutter.

Place the rounds on a floured surface, cover, and let rise again until puffy.

Heat oil in a deep pan to 350°F (175°C). Fry the donuts in batches until golden brown on both sides. Drain on paper towels.

Roll the warm donuts in granulated sugar until fully coated.

Using a piping bag fitted with a small tip, fill each donut with jelly or jam through the side.

Serve fresh and enjoy.

Notes

Use smooth, seedless jam for easiest filling.
Proof the dough in a warm environment for best rise.
Frying is recommended for the most authentic texture.
Don’t skip the sugar coating—it completes the donut.
Donuts are best eaten fresh but can be frozen unfilled.
Try flavoring your jam or dough for unique variations.
Store in an airtight container to maintain softness.