Jelly Donuts Recipe: Pillow Soft & Jam Filled

Achieve Golden Results with This Jelly Donuts Recipe

The first time I tried making a jelly donuts recipe, it was a total disaster. I didn’t check my oil temperature, and I ended up with what looked like charred hockey pucks that were still raw and doughy in the middle. The kitchen smelled like a grease fire, and I almost gave up on frying forever.

But then I saw that golden, sugar coated beauty in a bakery window and knew I had to figure it out.

Since then, I’ve spent countless Saturday mornings tinkering with dough ratios and proofing times. I learned that the secret isn’t just in the recipe itself, but in how you handle the yeast and the oil. Once you nail that balance, you get a donut that’s so light it practically floats.

There is nothing quite like the sound of that first bite the crunch of the sugar coating giving way to a soft, airy crumb and a burst of bright fruit jam.

You don't need a professional kitchen or fancy gadgets to make this work. We are going to use basic pantry staples and turn them into something that feels truly special. I’ll walk you through the timing so you aren't stuck standing over a stove for hours.

Trust me, once you pull that first batch of warm, glistening donuts out of the oil, you’ll never want the store-bought ones again.

Physics of the Cloud Like Crumb

The Lift Mechanism: Yeast consumes the granulated sugar, releasing carbon dioxide that gets trapped in the gluten network to create airy pockets.

The Barrier Effect: Using an egg yolk adds extra fat and lecithin, which weakens gluten just enough to ensure the crumb stays tender rather than chewy.

Thermal Momentum: Frying at exactly 175°C causes moisture in the dough to turn into steam instantly, pushing the dough outward and creating the "white ring" around the center.

Osmotic Balance: Salt regulates the yeast's activity, preventing it from over proofing and collapsing during the heat shock of the oil.

Precision Control Points

Right then, before we get our hands messy, let's look at the different ways you can approach this. If you are in a massive rush, you might be tempted by the "fast" version, but the classic yeast method always wins on texture.

Choosing Your Cooking Path

The classic method is what we are focusing on today because that "velvety" interior is impossible to replicate with chemical leaveners. If you’ve mastered the dough for my Parker House Rolls recipe, you already have the muscle memory needed for this dough.

Component Deep Dive Analysis

Core Essentials for Dough Success

• 500g all purpose flour: The foundation for that soft, manageable structure. Why this? Provides enough protein for lift without being tough like bread flour.
  • Substitute: 00 flour for an even finer, more delicate crumb.
• 240ml whole milk (warmed to 105°F): Provides the moisture and sugar for the yeast. Why this? Fat in whole milk yields a richer, softer donut.
  • Substitute: Unsweetened almond milk (dough will be slightly less rich).
• 7g active dry yeast: The engine that makes the donuts grow. Why this? Reliable and provides that classic fermented flavor.
  • Substitute: 5g instant yeast (skip the blooming step).
• 50g granulated sugar: Feeds the yeast and sweetens the dough. Why this? Necessary for the fermentation process to kick start.
  • Substitute: Honey (use 40g and reduce milk by 10ml).
• 60g unsalted butter (softened): Adds tenderness and flavor. Why this? Fat coats flour proteins to prevent excess gluten development.
  • Substitute: Solid coconut oil for a slightly nutty undertone.
• 1 large egg + 1 large egg yolk: The secret to a professional texture. Why this? Extra yolk adds fat for a "melt in-the mouth" feel.
  • Substitute: 2 whole eggs (dough will be slightly firmer).
• 5g fine sea salt: Enhances all the other flavors. Why this? Sharpens the sweetness of the jelly filling.
  • Substitute: Table salt (use only 4g as it’s denser).
• 300g seedless jelly or jam: The heart of the treat. Why this? Seedless ensures a smooth flow through the piping tip.
  • Substitute: Lemon curd or chocolate ganache for a twist.
• 150g fine granulated sugar: For the final coating. Why this? Fine sugar sticks better than coarse crystals.
  • Substitute: Powdered sugar (dust only after the donuts cool).
• 1 liter neutral vegetable oil: For deep frying. Why this? High smoke point prevents the donuts from tasting burnt.
  • Substitute: Sunflower oil.

Tools for Stress Free Frying

Having the right gear makes this whole jelly donuts recipe process way less intimidating. I used to try and eyeball the oil temp, but honestly, don't even bother trying that. A digital thermometer is your best friend here.

You’ll also want a heavy bottomed pot, like a Dutch oven, because it holds heat much better than a thin stainless steel pan.

For the filling, a piping bag with a long, thin Bismarck tip is the "game changer" (even though I hate that word, it really is). If you don't have one, a sturdy freezer bag with the corner snipped off works, but it’s a bit messier.

Also, grab a wire rack set over a baking sheet this allows the excess oil to drip off so the bottoms don't get soggy while you're waiting to coat them in sugar.

The step-by-step Cooking Guide

1. Bloom the yeast. Combine the 240ml warm milk with 7g yeast and a pinch of sugar. Note: Wait 10 mins until it is frothy to ensure the yeast is alive.
2. Mix the base. In a stand mixer, combine 500g flour, 50g sugar, and 5g salt. Note: Mixing dry first prevents salt from hitting yeast directly.
3. Incorporate liquids. Add the yeast mixture, 1 egg, and 1 yolk to the dry ingredients. Note: Use the dough hook on low speed until a shaggy mass forms.
4. Add the butter. Drop in the 60g softened butter one tablespoon at a time. Note: This ensures the fat is fully emulsified into the gluten.
5. Knead the dough. Increase speed to medium and knead for 8 mins until the dough is silky and pulls away from the sides.
6. First proof. Place dough in a greased bowl, cover, and let rise for 1 hours until it has doubled in size.
7. Shape the donuts. Punch down dough and roll into 12 balls (about 65g each). Note: Rolling them tight helps them rise upward rather than outward.
8. Second proof. Let shaped balls rest on a lined tray for 30 mins until they look puffy and light.
9. Fry the dough. Heat 1 liter oil to 175°C and fry 3 donuts at a time for 2 mins per side until they are a deep mahogany brown.
10. Coat and fill. Toss warm donuts in 150g sugar, then inject 300g jelly into the side using a piping bag.

Chef's Tip: Add a teaspoon of vodka to the dough. The alcohol evaporates faster than water during frying, which creates a more "shatter crisp" crust and prevents the dough from absorbing too much oil.

Fixing Common Frying Mishaps

If your donuts look perfect on the outside but are raw inside, your oil is too hot. The exterior cooks before the heat can reach the center. On the flip side, if they are heavy and greasy, your oil is too cold. The dough just sits there absorbing fat instead of "searing" shut.

It's a delicate dance, but once you get the rhythm, it's easy.

Troubleshooting Quick Fix

The key to preventing these issues is patience. Don't rush the proofing. Just like when making a Cinnamon Rolls recipe, the dough needs time to develop those air bubbles. If you poke the dough and the indentation stays, you are ready to fry.

Common Mistakes Checklist

• ✓ Never skip the "bloom" phase it's your insurance policy against flat donuts.
• ✓ Don't use cold eggs; they can shock the yeast and slow down the rise significantly.
• ✓ Avoid overcrowding the pot; more than 3 or 4 donuts will tank the oil temperature.
• ✓ Use a thermometer constantly don't trust the dial on your stove.
• ✓ Let the donuts sit for 1 minute on a paper towel before tossing in sugar so they aren't dripping oil.

Scaling the Batch Size

Scaling Down (Makes 6 donuts): Cut all ingredients exactly in half. Use the 1 whole egg but skip the extra yolk. Reduce the kneading time by 2 minutes as smaller batches come together faster. You can use a smaller saucepan for frying to save on oil.

Scaling Up (Makes 24 donuts): Double the flour and milk, but only use 1.5x the salt and yeast (about 10g yeast total). If you use too much yeast in a large batch, the dough can develop an "off" beery flavor.

You will need to fry in several batches, so keep the un fried dough in a cool spot to prevent over proofing while the first batches cook.

Simple Flavor and Method Variations

• Baked Version: If you want to avoid the oil, bake these at 190°C for 12 mins. Brush with melted butter immediately after and then toss in sugar. The texture will be more like a brioche bun than a classic donut, but still incredible.
• Yeast Free: You can use a "drop donut" style with self rising flour and Greek yogurt, but you won't get that signature jelly pocket as easily.
• Mini Treats: Divide the dough into 30g balls. Reduce frying time to 1 minute per side. These are perfect for parties!
• Vegan Option: Use soy milk and vegan butter. Replace the egg with 60g of unsweetened applesauce. The rise will take about 30% longer.

If you enjoy the process of shaping dough, you might also like experimenting with Bread Machine Pizza Dough recipe for a different kind of weekend project.

Keeping Your Donuts Fresh Longer

Storage Guidelines: Freshly fried donuts are best within 4 hours. However, you can store them in an airtight container at room temperature for up to 2 days. Don't refrigerate them, as the cold air turns the starch into a rock hard texture.

Freezing Instructions: You can freeze the fried (but unfilled) donuts for up to 2 months. Wrap them individually in plastic wrap. When you're ready to eat, thaw at room temperature and then pop them in a 175°C oven for 5 minutes to crisp back up before filling with jelly.

Zero Waste Tip: If you have leftover dough scraps after shaping, don't throw them away! Fry the little bits to make "donut holes" or "croutons" for a sweet dessert salad.

Even the leftover sugar from the coating can be saved for your next cup of coffee it’ll have a faint toasted dough aroma that is surprisingly good.

Best Ways to Serve Treats

Serving these is all about the "wow" factor. I love putting them out on a large wooden board while they are still slightly warm. If you are feeling extra, serve them alongside a bowl of extra jelly or some lightly sweetened whipped cream for dipping.

For a brunch setting, these pair beautifully with a dark, bitter roast coffee. The bitterness of the coffee cuts through the sugar and fat of the jelly donuts recipe perfectly. If you are making these for kids, a cold glass of milk is the only way to go.

Just be ready with the napkins once those jelly centers start bursting, things get messy in the best way possible!