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Jelly Doughnuts

Name: Jelly Doughnuts
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 16 doughnuts.
Ingredients: 2 packages (1/4 ounce each) active dry yeast; 1/2 cup warm water (110° to 115°); 1/2 cup warm 2% milk (110° to 115°); 1/3 cup butter, softened; 1-1/3 cups sugar, divided; 3 large egg yolks, room temperature; 1 teaspoon salt; 3 to 3-3/4 cups all-purpose flour; 3 tablespoons jelly or jam; 1 large egg white, lightly beaten; Oil for deep-fat frying

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Total Time

Prep: 30 min. + rising Cook: 10 min.

Makes

16 doughnuts

Updated: Jun. 30, 2023

There's no need to run to the bakery for delicious jelly doughnuts! These sweet treats are lighter than air. I've been fixing them for 25 years for my husband, our two daughters and their families. They disappear almost as fast as I make them. —Kathy Westendorf, Westgate, Iowa

Jelly Doughnuts Recipe photo by Taste of Home

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Ingredients

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup warm 2% milk (110° to 115°)
1/3 cup butter, softened
1-1/3 cups sugar, divided
3 large egg yolks, room temperature
1 teaspoon salt
3 to 3-3/4 cups all-purpose flour
3 tablespoons jelly or jam
1 large egg white, lightly beaten
Oil for deep-fat frying

Directions

In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, butter, 1/3 cup sugar, egg yolks, salt, yeast mixture and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough (do not knead).

Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
Punch down dough. Turn onto a lightly floured surface; knead about 10 times. Divide dough in half.
Roll each portion to 1/4-in. thickness; cut with a floured 2-1/2-in. round cutter. Place about 1/2 teaspoon jelly in the center of half the circles; brush edges with egg white. Top with remaining circles; press edges to seal tightly.
Place on a greased baking sheet. Cover and let rise until doubled, about 45 minutes.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, 1-2 minutes on each side or until golden brown. Drain on paper towels. Roll warm doughnuts in remaining sugar.

Jelly Doughnuts Tips

How do you fill a jelly doughnut?

In this recipe, we fill the jelly doughnuts before they are fried. We roll the dough very thin, spoon jelly into the center of a round, and brush the edges with egg whites before adding a second round on top. Some recipes call for rolling a thicker dough and frying the doughnut whole, using a pastry bag to fill the inside after it’s cooked.

What jelly is best for jelly doughnuts?

You can use jelly, jam, marmalade or preserves to make jelly doughnuts. Keep in mind that thick marmalades and preserves will introduce a textured element to the doughnut, which you may or may not enjoy. Any flavor works here—sweet strawberry or tangy raspberry are always favorites, but have some fun and experiment with your favorite types. Cultures around the world have their own version of a jelly doughnut, such as sufganiyot made for Hanukkah, and the Midwestern favorite paczki.

How do you store jelly doughnuts?

Leftover jelly doughnuts should be stored in an airtight container in the refrigerator, where they are good for up to 4 days. They taste best the same day, but you can refresh leftovers in the microwave by reheating them in 10 to 15 second intervals until soft. You can also freeze doughnuts, letting them cool to room temperature before packing them in a single layer in a freezer-safe bag. For best quality, use frozen doughnuts within 2 months.

—Lindsay Mattison, Taste of Home Contributing Writer

Nutrition Facts

1 doughnut: 270 calories, 12g fat (3g saturated fat), 45mg cholesterol, 188mg sodium, 38g carbohydrate (19g sugars, 1g fiber), 4g protein.