When I was a kid, Saturday mornings smelled like fried dough and sugar—my neighborhood bakery set out a tray of warm jelly donuts right when the church bells stopped chiming. I remember pressing my nose against the glass, watching the baker flip each donut, the steam fogging the window in soft, perfect clouds. Making these at home brings me straight back to that bench with sticky fingers and a grin. This recipe gives you pillowy, slightly chewy dough, a sweet jam center, and that crackly sugar coating. Trust me: the first bite—warm jam, tender crumb, and a whisper of butter—feels like a hug from the past.
Quick Facts
- Yield: Serves 6–8 (about 12 donuts)
- Prep Time: 40 minutes active
- Cook Time: 20 minutes frying
- Total Time: 120 minutes
Why This Recipe is Awesome
These classic jelly donuts deliver a pillowy interior and a golden, slightly crisp exterior that gives way to a burst of jam. They taste nostalgic but feel fancy enough for brunch guests. They’re forgiving: the dough is soft to work with, and frying makes everything instantly delicious (and addictive). Plus, homemade donuts let you pick your favorite jam—raspberry, strawberry, or lemon curd all sing. It’s so satisfying you’ll catch yourself saying, “Just one more.”
Ingredients
For the Main Dish:
- 1 cup whole milk, warmed to 110°F
- 2 1/4 tsp active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 2 large eggs, room temperature
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract
- 1 tsp fine salt
- 3 1/2 to 4 cups all-purpose flour
- Vegetable oil for frying (about 4 cups in a deep pot)
- 1 cup jam or jelly of your choice (raspberry, strawberry, apricot)
- 1/2 to 1 cup granulated sugar for coating (or powdered sugar)
For the Sauce / Garnish (if applicable):
- Optional: 1/2 cup powdered sugar mixed with 1–2 tbsp milk for a light glaze
How I Make It
Step 1:
Warm the milk to 110°F—it should feel like a warm bath, not hot. Stir in the yeast and a pinch of sugar, and let it sit for about 5 minutes until it looks foamy and smells slightly yeasty. That little foam tells you the yeast is awake and ready to make the dough springy.
Step 2:
In a large bowl, whisk the eggs with the remaining 1/4 cup sugar, melted butter, and vanilla. Add the milk-yeast mixture and stir. Mix in 3 1/2 cups flour and salt until the dough comes together. Knead by hand or with a mixer for 6–8 minutes, adding up to 1/2 cup more flour if the dough feels too sticky. The dough should be soft, smooth, and slightly tacky—think supple and a little clingy, not paste-like.
Step 3:
Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm spot for about 60 minutes, or until it doubles in size. You’ll smell a warm, sweet breadiness as it rises; that’s your cue that flavor is building. Punch it down gently and roll it out on a floured surface to about 1/2-inch thickness. Use a 2 1/2–3 inch round cutter to stamp out donuts and lay them on a parchment-lined tray. Re-roll scraps once.
Step 4:
Heat oil in a deep pot to 350–360°F. Use a thermometer—you want steady heat. Fry 3–4 donuts at a time for about 45–60 seconds per side until they puff and turn golden brown. They’ll sizzle and float; that sound means crisping. Transfer to a wire rack over paper towels to drain. Work quickly but safely—hot oil burns fast.
Step 5:
While warm, roll each donut in granulated sugar (or dust with powdered sugar). Fill a piping bag fitted with a small tip (or use a zip-top bag with the corner snipped) with your jam. Insert the tip into the side of each donut and squeeze about 1–2 tablespoons of jam into the center—listen for the tiny pop as the jam slides in. If you like, drizzle the quick glaze over some for a shiny finish. Serve immediately for that unbeatable warm-jam experience.
Pro Tips
- Keep the milk between 105–115°F so the yeast activates without getting killed by heat.
- Use a candy thermometer for oil—frying at 350–360°F gives a golden exterior and fully cooked center.
- Don’t overcrowd the pot; frying 3–4 at a time keeps the oil temperature stable and gives even browning.
- If the dough feels too sticky, flour your hands instead of adding too much extra flour—overflouring makes dense donuts.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap whole milk for 2% milk or a dairy-free milk like oat milk; expect a slightly different richness.
- Use margarine or coconut oil instead of butter for a dairy-free option; flavor shifts a bit but still delicious.
- For a gluten-free version, use a reliable 1:1 gluten-free flour blend and add 1 tsp xanthan gum if it doesn’t already contain it; texture will be slightly denser.
- Replace jam with pastry cream, Nutella, or custard for a different filling and mouthfeel.
Variations & Tips
- Lemon curd filling for a bright, tart twist—great in spring.
- Chocolate-dipped donuts: dip tops in melted chocolate and sprinkle chopped nuts.
- Spiced sugar: mix cinnamon into the sugar for a warm flavor kick.
- Mini donuts: use a smaller cutter and fry for less time—perfect for parties.
- Savory version: skip jam and fill with herbed cream cheese for a brunch crowd-pleaser.
- Make “baked” donuts by shaping onto a baking sheet and baking at 375°F for 10–12 minutes; they’ll be lighter and less oily.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! You can make the dough, refrigerate after the first rise for up to 24 hours, then shape and fry the next day. Store finished donuts in an airtight container for 1–2 days, or freeze unfilled dough rounds for up to a month.
- Can I double the recipe?
- Sure thing. Use a bigger bowl and give the dough more space to rise; you may need to split it into two pots for frying so you don’t overcrowd.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if swapping (so 3 tbsp oil for 4 tbsp butter).
- How do I know it’s done?
- Donuts should be golden brown on both sides, puffed, and light when you press them gently. When filled, the jam should feel warm. If internal texture feels gummy, fry another 10–20 seconds per side.
- What if I don’t have ingredient X?
- No panic. If you run out of jam, use preserves, curd, or even a thick nut butter. If you’re out of eggs, try an egg substitute like a commercial binder or 1/4 cup applesauce per egg, though texture shifts slightly.
How I Like to Serve It
I slice into these warm and serve them on a platter with coffee and orange juice for Saturday mornings. They work beautifully at a brunch spread next to frittata and fruit. For parties, arrange mini versions on a tiered tray—guests always go for the jammy ones first. In cooler months, pair with hot cocoa; in summer, a cold iced coffee brightens the sweetness.
Notes
- Store donuts in an airtight container at room temperature for 1–2 days; reheat gently in a warm oven (about 300°F) for 5–7 minutes to refresh.
- Freeze unfilled, cooled donuts in a single layer, then transfer to a freezer bag for up to 1 month. Thaw and warm before filling.
Final Thoughts
Closing: You just turned simple pantry staples into warm, jam-filled joy — now go impress someone, or just yourself, with your homemade masterpiece!