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Jelly-Filled Doughnuts

Ditte Isager

Yield: Makes 16 doughnuts

This recipe uses a leaner, less sugary dough than your typical American jelly doughnut. For the best results, use either homemade preserves or best-quality local jam you can find. If your jam is very chunky, purée it in a blender or small food processor so that it will pass without effort through the tip of a pastry bag and into the doughnut.

This recipe is excerpted from Simply Great Breads.


  • 17.62 oz. (4 cups) unbleached all-purpose flour
  • 1⁄3 cup sugar, plus more for coating the doughnuts
  • 1 Tbs. plus 1-1⁄2 tsp. instant yeast
  • 3⁄4 tsp. fine sea salt or kosher salt
  • 1 cup room temperature milk (70°F to 78°F)
  • 2.5 oz. (5 Tbs.) unsalted butter, softened
  • 2 large eggs
  • 2 large egg yolks
  • 1 tsp. grated lemon zest
  • 2 tsp. pure vanilla extract
  • Vegetable oil, for frying
  • 6 Tbs. raspberry jam


  • Combine the flour, sugar, yeast, salt, milk, butter, eggs, egg yolks, lemon zest, and vanilla in the bowl of a standing mixer fitted with the paddle attachment (the hook is not needed here, since this is a rather loose batter) and mix on low speed until smooth, 8 to 10 minutes.
  • Transfer the dough to a lightly oiled bowl or dough-rising container, cover the bowl with plastic wrap, and let stand at room temperature until doubled in volume, about 1 hour.
  • Line a rimmed baking sheet with parchment or waxed paper. Brush a thin layer of vegetable oil on the paper. Turn the dough onto a lightly floured countertop and divide into 16 equal pieces. Shape each piece into a round and then flatten slightly with the palm of your hand. Place the rounds seam side down on the oiled paper. Let stand uncovered at room temperature until doubled in volume, about 1 hour.
  • Add 3 inches of oil to a deep pot. Attach a candy thermometer to the side of the pot and heat the oil over medium heat until it reaches 350°F. Line a large platter or baking sheet with several layers of paper towels.
  • Place a few of the doughnuts in the hot oil, being careful not to crowd them in the pot.
  • Fry until golden brown on one side, about 1 minute. Turn and continue to fry until golden on both sides, another minute or two. Don’t worry that there is a line of light-colored dough around the perimeter of each doughnut. This will be the “soft spot” where you will insert the tip of a pastry bag to pipe in some jam. Drain the cooked doughnuts on the paper towels, roll them in sugar, and repeat with the remaining dough, keeping an eye on the thermometer to make sure the oil stays at a steady 350°F and adjusting the heat as necessary.
  • To fill the doughnuts, place the jam in a bowl and stir it thoroughly so that there are no lumps. Scrape it into a pastry bag fitted with a large plain tip. Insert the tip into the soft spot of each doughnut and squeeze about 1 tsp. of the jam into the center. Serve immediately.


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Reviews (4 reviews)

  • highlyfavored | 12/05/2021

    I used Whole Einkorn Wheat for these donuts. I also used Almond milk instead of cows milk. They were so good! My kids said they are better than Donut King which is a great compliment! This recipe will be my go to for Donuts at Chanukah.

  • highheat | 12/24/2019

    very tasty and family thumbs up. Added more time for last rise and needed to put in oven to finish

  • Coxysahar | 03/24/2019

    First time making these, super easy and super yummy! This is going to be my “go to” doughnut recipe. Light and fluffy, slight outer crunch, sweet gooey jam filling. Can’t go wrong!

  • KiwiJeff | 10/10/2011

    This is the first time I have ever made something like a doughnut, and they were great! An hour for the second rise might be a little long as they were pretty big and puffy by the time I cooked the last one. Took me a while to figure out that my candy thermometer needed to be deeper in oil to register the true temperature (novice!) so the first few were a little dark on the outside and a little doughy in the middle -- but still good. Ate half of them while still warm, hope the rest just as good tomorrow.

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