The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Imagine biting into a cloud-like confection, its soft, pillowy exterior giving way to a burst of sweet, vibrant fruit filling. These aren’t just any donuts; they are homemade Jelly Filled Donuts, a true labor of love. Perfect for a slow morning or a comforting afternoon treat, their warmth and delightful texture bring pure joy.
This recipe for classic Jelly Filled Donuts elevates a simple pleasure. Get ready to create magic in your kitchen.
Table of Contents
Why You’ll Love These Homemade Jelly Filled Donuts
Embrace the joy of crafting your own sweet masterpieces. These Jelly Filled Donuts offer an unmatched experience:
- Superior Taste: Enjoy warm, pillowy Jelly Filled Donuts bursting with homemade fruit, far superior to store-bought.
- Mindful Baking: A truly comforting and rewarding kitchen experience, perfect for slow-living enthusiasts.
- Wholesome Customization: Fill with homemade compotes for a healthier, delicious treat that caters to your preferences.
- Pure Comfort: Indulge in homemade goodness, a delightful sensory experience embodying warmth and joy.
Ingredients You’ll Need
Creating perfect Jelly Filled Donuts starts with selecting quality ingredients. Each component plays a vital role in achieving that coveted fluffy texture and vibrant flavor.
- For the Dough:
- All-Purpose Flour (500g): Opt for an unbleached, good quality brand for best results. This forms the essential structure of your fluffy donuts.
- Granulated Sugar (50g): Provides sweetness and helps activate the yeast.
- Active Dry Yeast (7g / 1 standard packet): The magical ingredient that makes these homemade Jelly Filled Donuts rise to perfection.
- Fine Sea Salt (5g): Balances the sweetness and enhances all the flavors.
- Whole Milk (200ml): Warmed to the correct temperature, it activates the yeast and enriches the dough.
- Unsalted Butter (70g): Softened and at room temperature, it contributes to the richness and tenderness of the donuts.
- Large Eggs (2): At room temperature, they add structure, moisture, and a lovely golden hue.
- Pure Vanilla Extract (1 tsp): A touch of vanilla elevates the overall aroma and flavor of your Jelly Filled Donuts.
- For the Filling:
- Berry Jam or Preserves (200g): Choose your favorite! Raspberry, strawberry, or apricot work wonderfully. For Emma’s touch, consider a low-sugar or homemade fruit compote for a fresher, more authentic taste in your Jelly Filled Donuts.
- For Frying & Coating:
- Neutral Oil (2-3 cups): Canola, vegetable, or grapeseed oil are excellent choices for deep frying, providing a clean taste.
- Granulated Sugar (100g): For rolling the warm donuts, giving them that classic sugary coating.
- Powdered Sugar (optional): For a lighter dusting, if preferred, on your freshly fried Jelly Filled Donuts.
Substitutions & Variations
Note: This video is for demonstration purposes and may use a slightly different method.
Embracing a slow-living, wellness-focused approach means finding ways to adapt recipes to suit your needs without sacrificing flavor. These delightful Jelly Filled Donuts offer several opportunities for healthy swaps and creative variations:
- Flour Blend: For a nutritional boost, try substituting up to one-third of the all-purpose flour with whole wheat pastry flour. This adds fiber while maintaining a relatively tender texture for your homemade Jelly Filled Donuts.
- Sweeteners: Reduce the refined sugar in the dough by a quarter and incorporate a tablespoon of maple syrup or honey. Remember to adjust liquid content slightly if using liquid sweeteners.
- Homemade Compote: Elevate the filling by making your own fruit compote with fresh or frozen berries, lightly sweetened with a touch of maple syrup or stevia. This allows full control over sugar content and freshness in your Jelly Filled Donuts.
- Baked/Air-Fried Option: While frying yields classic results, for a lighter take, you can bake or air-fry these donuts. The texture will be different (more cake-like), but still delicious. Brush or spray lightly with oil before baking.
- Gluten-Free: A good quality gluten-free all-purpose flour blend (one designed for yeast baking) can be used, though results may vary. You might need to adjust liquid slightly and ensure your yeast is gluten-free.
- Filling Variations: Beyond classic berry jam, consider a homemade apple butter, a light lemon curd, or even a sugar-free chocolate hazelnut spread for a different twist on your Jelly Filled Donuts.
For those looking to enjoy a healthier version of Jelly Filled Donuts, explore the recipe for Baked Jelly Donuts. These baked delights offer a guilt-free alternative without compromising on flavor or texture.
Equipment You’ll Need
Having the right tools makes the process of crafting these beautiful Jelly Filled Donuts much smoother and more enjoyable. You likely have most of these items already!
- Stand Mixer with Dough Hook: Essential for efficient kneading, ensuring a well-developed, elastic dough.
- Large Mixing Bowls: For dough preparation and proofing.
- Rolling Pin: To achieve an even thickness for your donut dough.
- Round Donut Cutter (2.5-3 inch / 6-7.5 cm): Or use two different sized round cutters (one for the main donut, one for the center if making rings, though for jelly-filled, you only need the larger one).
- Baking Sheets: Lined with parchment paper, for proofing the cut donut shapes.
- Large Heavy-Bottomed Pot or Dutch Oven: Ideal for deep frying, maintaining a consistent oil temperature.
- Deep-Fry Thermometer: Crucial for monitoring oil temperature, preventing greasy or burnt donuts.
- Slotted Spoon or Spider: For safely transferring donuts to and from hot oil.
- Wire Rack: Placed over paper towels, for draining excess oil from freshly fried donuts.
- Piping Bag with a Long, Thin Nozzle (Bismarck or round tip): Perfect for injecting the delicious jelly filling into your donuts.
Step-by-Step Instructions
Embark on the delightful journey of making your own Jelly Filled Donuts from scratch. Patience and attention to detail will be your allies in achieving light, fluffy perfection.
- Activate the Yeast: In a small bowl, gently warm the whole milk to between 105-115°F (40-46°C). Stir in 1 teaspoon of granulated sugar and the active dry yeast. Let it sit for 5-10 minutes until foamy, indicating the yeast is active and ready.
- Combine Dry Ingredients: In the bowl of your stand mixer, whisk together the all-purpose flour, remaining granulated sugar, and fine sea salt.
- Form the Dough: Create a well in the center of the dry ingredients. Add the activated yeast mixture, two large eggs, and vanilla extract. Attach the dough hook to your stand mixer and mix on low speed for 2-3 minutes until a shaggy dough forms.
- Knead for Gluten Development: Increase the mixer speed to medium-low and knead for about 5 minutes until the dough becomes smoother and begins to pull away from the sides of the bowl.
- Incorporate Butter: Gradually add the softened unsalted butter, one tablespoon at a time, allowing each piece to fully incorporate before adding the next. Continue kneading for another 8-10 minutes until the dough is smooth, elastic, and passes the windowpane test (you can stretch a small piece thin enough to see light through it without tearing). This extensive kneading is key for fluffy Jelly Filled Donuts.
- First Rise (Bulk Fermentation): Lightly grease a large bowl. Place the dough in the bowl, turning once to coat. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let it rise in a warm, draft-free place for 1 to 2 hours, or until doubled in size.
- Shape the Donuts: Gently punch down the risen dough to release air. Turn it out onto a lightly floured surface. Using a rolling pin, roll the dough to about 1/2 inch (1.25 cm) thickness. Using your donut cutter, cut out circles of dough. Reroll scraps once and cut more donuts.
- Second Rise (Proofing): Carefully transfer the cut donut rounds onto baking sheets lined with parchment paper, leaving some space between each. Lightly cover them with plastic wrap or a kitchen towel. Let them rise again in a warm place for 30-45 minutes, or until visibly puffy and light. This crucial step ensures light Jelly Filled Donuts.
- Heat the Oil: Pour neutral oil into a large heavy-bottomed pot or Dutch oven, ensuring it’s at least 3-4 inches (7-10 cm) deep. Heat the oil over medium heat to 350-360°F (175-180°C). Use a deep-fry thermometer to monitor the temperature accurately.
- Fry the Donuts: Carefully lower 2-3 donuts into the hot oil using a slotted spoon or spider, taking care not to overcrowd the pot. Fry for 1-2 minutes per side, or until they are golden brown and puffed.
- Drain and Cool: Remove the fried donuts with a slotted spoon and immediately place them on a wire rack lined with paper towels to drain excess oil. Allow them to cool slightly, as they are easier to handle when warm but not hot.
- Prepare the Filling: If your jam is very thick, you can warm it gently in a small saucepan or microwave for a few seconds to make it easier to pipe. Transfer the jam to a piping bag fitted with a long, thin bismarck nozzle.
- Fill the Donuts: Once the donuts are cool enough to handle, use a skewer or a small knife to poke a hole into the side of each donut, wiggling it gently to create a cavity inside. Insert the nozzle of the piping bag into the hole and squeeze in a generous amount of jelly, until the donut feels weighty and plump. This step truly transforms them into irresistible Jelly Filled Donuts.
- Coat the Donuts: Roll the still warm Jelly Filled Donuts in granulated sugar, ensuring they are evenly coated. Alternatively, dust them lightly with powdered sugar for a more delicate finish. Serve immediately and enjoy!
As you take on the delightful challenge of making Jelly Filled Donuts, consider pairing them with our Blueberry Donuts for an exciting flavor combination. The additional fruity goodness will make your donut experience even more enjoyable!
Pro Tips for Success
Achieving bakery-quality Jelly Filled Donuts at home is within reach with these expert tips:
- Temperature Control is Key for Yeast: Always ensure your milk is within the recommended temperature range (105-115°F / 40-46°C) for yeast activation. Too hot will kill the yeast, too cold will prevent it from activating properly, leading to dense donuts.
- Don’t Skimp on Kneading: Thorough kneading is vital for developing gluten, which gives donuts their characteristic chewiness and elasticity. The windowpane test (stretching a small piece of dough until it’s translucent without tearing) is your best indicator.
- Proper Proofing Matters: Both the first and second rises are crucial. Under-proofed dough will result in dense, heavy donuts, while over-proofed dough can lead to a coarse texture and even collapse during frying. Look for dough that is visibly puffy and springs back slowly when gently poked.
- Maintain Consistent Oil Temperature: This is arguably the most critical factor for perfectly fried Jelly Filled Donuts. Use a deep-fry thermometer and adjust heat as needed. Oil that’s too cool will lead to greasy donuts, while oil that’s too hot will burn the outside before the inside cooks through.
- Handle with Care: Be gentle when transferring the proofed donuts to the hot oil. Any rough handling can deflate them, resulting in a less airy texture.
- Generous Filling: Don’t be shy with the jelly! A generous filling is what truly defines a superb Jelly Filled Donut. Use a piping bag with a long, thin nozzle to ensure the jelly reaches the center.
- Coat While Warm: For the best sugary coating, roll the donuts in granulated sugar while they are still warm (but not scalding hot) from frying. This helps the sugar adhere beautifully.
Storage & Reheating Tips
While Jelly Filled Donuts are undeniably at their best enjoyed fresh, you can store them to savor their deliciousness a little longer with these simple tips:
- Best Eaten Fresh: For the ultimate experience, aim to enjoy your homemade Jelly Filled Donuts within a few hours of making them. The texture is unparalleled.
- Room Temperature Storage: Store any leftover filled donuts in an airtight container at room temperature for up to 2 days. The dough can start to dry out and the sugar coating may absorb moisture over time.
- Reheating for Freshness: To revive a slightly stale donut, microwave it for 5-10 seconds. Be careful not to overheat, as the jelly can become very hot. Alternatively, warm them gently in a preheated oven at 300°F (150°C) for about 5 minutes for a softer texture.
- Freezing Unfilled Donuts: If you’re planning ahead, the unfried donut dough rounds can be frozen after the second proofing (flash freeze them on a baking sheet, then transfer to an airtight bag). Thaw overnight in the refrigerator, then let them come to room temperature and proof slightly before frying. Unfilled, fried donuts can also be frozen for up to a month. Thaw at room temperature, then fill and coat as desired.
- Freezing Filled Donuts: Freezing filled Jelly Filled Donuts is generally not recommended as the jelly can weep and alter the texture of the donut upon thawing, making it soggy.
To make the most of your Jelly Filled Donuts, learn how to store them properly with tips from our recipe for Homemade Chocolate Glazed Donuts. This can help you extend the enjoyment of these delectable treats beyond just the initial bake.
What to Serve With This Recipe
These luscious homemade Jelly Filled Donuts are truly a celebration on their own, a testament to comforting, slow-living culinary joys. However, for a balanced experience or a lovely brunch spread, consider these mindful and healthy pairings that Emma loves:
- Fresh Fruit Platter: Complement the sweetness and richness of the donuts with a vibrant assortment of seasonal fresh fruits. Think juicy berries, sliced melon, crisp apple slices, or tangy citrus. This adds freshness and a burst of vitamins.
- Herbal Tea or Coffee: A warm cup of your favorite herbal tea (chamomile, mint, or berry infusion) or a freshly brewed coffee provides a perfect counterpoint to the sweetness. It’s a comforting ritual that encourages slowing down.
- Greek Yogurt Parfait: For a more substantial pairing, a simple Greek yogurt parfait layered with homemade granola, a drizzle of honey, and fresh fruit offers protein and probiotics, balancing the indulgence of the donuts beautifully.
- Light Green Salad: If you’re serving these Jelly Filled Donuts as part of a brunch, a small, vibrant green salad with a light vinaigrette (lemon and olive oil) can provide a refreshing contrast and cut through the richness.
- Sparkling Water with Fruit: A glass of sparkling water infused with fresh lemon, cucumber, or berries offers a light, refreshing palate cleanser that keeps you hydrated.
Frequently Asked Questions (FAQ)
Can I make the dough for Jelly Filled Donuts ahead of time?
Absolutely! You can prepare the dough the night before. After the first rise, gently punch down the dough, cover the bowl tightly with plastic wrap, and refrigerate overnight. On baking day, remove the dough from the refrigerator, let it come to room temperature for about 30-60 minutes, then proceed with rolling, cutting, and the second rise for your delicious Jelly Filled Donuts.
What kind of jelly is best for Jelly Filled Donuts?
Strawberry, raspberry, and apricot jams or preserves are classic, beloved choices for Jelly Filled Donuts. For Emma’s authentic touch, opt for a good quality jam with a high fruit content and less added sugar, or even better, a homemade fruit compote. Ensure the jelly is smooth or has very small fruit pieces to prevent clogging your piping nozzle and to ensure a smooth texture in every bite.
Is it possible to bake or air-fry these donuts instead of frying?
Yes, you can certainly bake or air-fry these donuts for a lighter version, though the texture will be closer to a cake donut rather than a classic fried donut. For baking, place the proofed donuts on a lined baking sheet and bake at 375°F (190°C) for 10-12 minutes, flipping halfway.
For air frying, lightly spritz the proofed donuts with oil and air fry at 350°F (175°C) for 4-6 minutes, flipping halfway through until golden brown. Then, fill and coat your delicious, lighter Jelly Filled Donuts as usual.
Jelly Filled Donuts are a beloved treat around the world, offering a delightful combination of fluffy dough and sweet fruit filling. These indulgent pastries celebrate the art of baking, making them a popular choice for both casual gatherings and festive occasions, as detailed in their donut history.
Final Thoughts
Crafting these delightful Jelly Filled Donuts transcends mere baking; it’s an act of love, connecting us to cherished traditions. Each warm bite offers pure joy, a gentle nudge to slow down and savor life’s simple pleasures. Embrace the comfort of homemade goodness. You deserve this sweet, mindful indulgence.
Nutrition Information (per serving)
These values are approximate and can vary based on specific ingredients and portion sizes. Enjoy your homemade Jelly Filled Donuts in moderation as part of a balanced diet.
| Nutrient | Amount |
|---|---|
| Calories | ~300-350 kcal |
| Total Fat | ~15-20g |
| Saturated Fat | ~5-8g |
| Carbohydrates | ~35-45g |
| Sugars | ~15-25g |
| Protein | ~5-7g |
| Fiber | ~1-2g |
Jelly Filled Donuts
Homemade Jelly Filled Donuts offer a delightful sensory experience with their soft, pillowy exterior and bursting sweet fruit filling. Perfect for a comforting treat on a slow morning or afternoon.
Ingredients
Method
- Warm the milk and activate the yeast with sugar.
- Combine dry ingredients and form a dough.
- Knead the dough until smooth and elastic.
- Let the dough rise until doubled in size.
- Shape the donuts and let them proof again.
- Heat the oil and fry the donuts until golden brown.
- Fill the donuts with jam using a piping bag.
- Coat in sugar and serve warm.
Notes
Best eaten fresh, but can be stored for up to 2 days in an airtight container. To revive, microwave briefly or warm in the oven.
