These Jelly-Filled Donuts are irresistibly soft, fluffy, and filled with sweet raspberry jelly in every bite. Made with a tangzhong dough method, this recipe delivers bakery-style jelly donuts that stay tender for days and taste just like your favorite donut shop classic.
Why You’ll Love This Recipe
- Ultra-soft texture thanks to the tangzhong method
- Lightly crisp exterior with a fluffy interior
- Perfectly sweet without being overwhelming
- Family-friendly and bakery-quality at home
- Ideal for holidays, brunch, or special treats
Ingredients
Tangzhong
- 3/4 cup water
- 1/4 cup bread flour
Donut Dough
- 3 cups + 2 tablespoons bread flour
- 1/3 cup granulated sugar
- 1 tablespoon instant yeast
- 1 1/4 teaspoons fine sea salt
- 1/2 cup whole milk, room temperature
- 1 large egg, room temperature
- Tangzhong (from above)
- 5 tablespoons unsalted butter, room temperature
- Neutral oil for frying
- Granulated sugar for coating
Filling
- About 1 cup raspberry jelly, jam, or preserves
Instructions
- In a small saucepan, whisk the water and bread flour. Cook over medium heat, whisking constantly, until it thickens into a paste. Set aside to cool.
- In a stand mixer bowl, combine flour, sugar, yeast, and salt. Add milk, egg, and tangzhong. Mix on low speed for 2 minutes.
- Add butter gradually while mixing. Increase speed slightly and knead for 12 minutes until smooth and elastic.
- Shape dough into a ball, place in a greased bowl, cover, and rest for 20–30 minutes.
- Roll dough to 3/4-inch thickness and cut with a 3-inch round cutter. Place on parchment squares.
- Cover loosely and proof until doubled and puffy, about 45–65 minutes.
- Heat oil to 350°F (180°C). Fry donuts 1–2 at a time for about 2 1/2 minutes total, flipping halfway.
- Cool completely, roll in sugar, then fill with raspberry jelly using a piping bag. This Jelly-Filled Donuts recipe delivers perfect results every time.
Tips & Tricks
- Use bread flour for maximum structure and softness
- Keep oil temperature steady to avoid greasy donuts
- Let donuts cool before filling to prevent jelly leakage
- Use a thermometer for accurate frying
Details
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 30 minutes
- Yield: 10–12 donuts
- Category: Dessert
- Method: Frying
- Cuisine: American
- Difficulty: Intermediate
- Dietary Notes: Halal-friendly
Notes
- Swap raspberry jelly for strawberry or mixed berry
- Serve with tea, coffee, or hot chocolate
- Best enjoyed fresh but stores well
Nutrition (Approximate per donut)
- Calories: 260
- Protein: 5g
- Carbohydrates: 38g
- Fat: 10g
FAQ
Can I bake these jelly-filled donuts instead of frying?
Frying is recommended for authentic texture, but baking is possible at 375°F until golden.
Why use tangzhong in donut dough?
Tangzhong improves softness and keeps donuts fresh longer.
Can I make the dough ahead of time?
Yes, refrigerate overnight after the first rise.
What jelly works best for filling?
Raspberry jelly offers the best balance of sweet and tart.
How do I know when donuts are done frying?
They should be golden brown and puffed, about 2–3 minutes total.
Storage
- Store at room temperature for up to 24 hours
- Refrigerate for up to 3 days
- Reheat briefly in the microwave before serving
Similar Recipes
Jelly Filled Donuts (Soft Bakery-Style Recipe)
Ingredients
Tangzhong
- 3/4 cup water
- 1/4 cup bread flour
Donut Dough
- 3 cups + 2 tablespoons bread flour
- 1/3 cup granulated sugar
- 1 tablespoon instant yeast
- 1 1/4 teaspoons fine sea salt
- 1/2 cup whole milk room temperature
- 1 large egg room temperature
- Tangzhong from above
- 5 tablespoons unsalted butter room temperature
- Neutral oil for frying
- Granulated sugar for coating
Filling
- About 1 cup raspberry jelly jam, or preserves
Instructions
- In a small saucepan, whisk the water and bread flour. Cook over medium heat, whisking constantly, until it thickens into a paste. Set aside to cool.
- In a stand mixer bowl, combine flour, sugar, yeast, and salt. Add milk, egg, and tangzhong. Mix on low speed for 2 minutes.
- Add butter gradually while mixing. Increase speed slightly and knead for 12 minutes until smooth and elastic.
- Shape dough into a ball, place in a greased bowl, cover, and rest for 20–30 minutes.
- Roll dough to 3/4-inch thickness and cut with a 3-inch round cutter. Place on parchment squares.
- Cover loosely and proof until doubled and puffy, about 45–65 minutes.
- Heat oil to 350°F (180°C). Fry donuts 1–2 at a time for about 2 1/2 minutes total, flipping halfway.
- Cool completely, roll in sugar, then fill with raspberry jelly using a piping bag. This Jelly-Filled Donuts recipe delivers perfect results every time.
Notes
- Swap raspberry jelly for strawberry or mixed berry
- Serve with tea, coffee, or hot chocolate
- Best enjoyed fresh but stores well
Conclusion
These Jelly-Filled Donuts are everything a homemade donut should be — soft, rich, and bursting with fruity filling. Whether you’re recreating a bakery favorite or making a special treat, this recipe guarantees impressive results every time.