There’s just something magical about biting into soft, pillowy donuts bursting with sweet raspberry jelly. Today, I’m sharing my favorite Jelly-Filled Donuts Recipe that delivers those tender, fluffy bites you’ll want to make again and again.

The image shows a close-up view of several sugar-coated doughnuts filled with bright red jelly. The doughnuts have a golden-brown outer layer dusted with granulated sugar, giving a slightly rough texture. Two doughnuts in the center are broken open, revealing soft, fluffy inner bread with thick, glossy red jelly filling that oozes out slightly. The doughnuts are packed closely together in a box with a cardboard-colored edge visible at the top. The overall look highlights the contrast between the light dough inside and the vibrant, smooth jelly filling inside. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Jelly-Filled Donuts Recipe
Top Tip
How to Serve Jelly-Filled Donuts Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Jelly-Filled Donuts Recipe

Why You'll Love This Recipe

I’ve made plenty of donut recipes over the years, but this one with a tangzhong starter really stands out. The dough is irresistibly soft and moist, and frying them to a perfect golden brown is so satisfying.

Super Soft Texture: Thanks to the tangzhong, these donuts stay light and fluffy well after frying.
Perfectly Golden and Not Greasy: Maintaining that 350°F oil temperature gives you that ideal crust with minimal oil absorption.
Freshly Filled for Maximum Flavor: Filling the jelly right before serving keeps the donuts luscious and vibrant.
Raspberry Jelly That Pops: You can use homemade or store-bought preserves for that classic sweet-tart inside.

Ingredients & Why They Work

Before we get to mixing, a quick note: for best results, measure your dry ingredients precisely, either with a scale or by using the spoon-and-level method. This helps keep your dough perfectly tender, not tough or dry.

Flat lay of a small white ceramic bowl of water, a small white ceramic bowl of bread flour, a simple mound of bread flour, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of instant yeast, a small white ceramic bowl of fine sea salt, a small white ceramic bowl of whole milk, one large whole uncracked egg with a clean shell, a small white ceramic bowl of unsalted butter cubes, a small white ceramic bowl of neutral oil, a small white ceramic bowl of raspberry jelly, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Water: For making the tangzhong, this hydrates the flour to create a unique starter that locks in moisture.
Bread Flour: Used both in the tangzhong and dough, it gives the donuts great structure and chewiness.
Granulated Sugar: Sweetens the dough and also is used for that classic sugar coating on the finished donuts.
Instant Yeast: Helps the dough rise perfectly, ensuring light and soft donuts.
Fine Sea Salt: Balances sweetness and enhances all the flavors.
Whole Milk: Adds richness and helps keep the dough soft.
Egg: Gives structure and tender crumb to the dough.
Unsalted Butter: Adds flavor and moisture, making the dough incredibly tender.
Neutral Oil: Such as canola or avocado oil, needed for frying without overpowering flavors.
Raspberry Jelly: The star filling—sweet, tangy, and luscious inside every donut.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the greatest joys of making my Jelly-Filled Donuts Recipe is how easily you can tailor it to your tastes and occasions. Whether you want to experiment with different fillings or tweak the texture, these donuts are the perfect canvas for your creativity.

Berry Medley Filling: I love swapping out the classic raspberry jelly for a mixed berry jam during summer. It adds a vibrant, tangy twist that pairs beautifully with the sweet dough and sugar coating.
Chocolate Hazelnut Surprise: For a rich indulgence, try filling your donuts with chocolate hazelnut spread. The warm, gooey center turns every bite into a decadent treat — perfect for special breakfasts or brunches.
Vegan Version: If you want to make these donuts vegan-friendly, you can substitute the whole milk with almond or oat milk, and swap the egg and butter for vegan alternatives. Just be mindful that the dough might need a little extra resting time for the best rise.
Seasonal Spice Twist: During colder months, adding a teaspoon of cinnamon or cardamom to the dough adds a cozy warmth that's absolutely irresistible.

Step-by-Step: How I Make Jelly-Filled Donuts Recipe

A close-up image shows a woman's hand holding a sugar-coated donut with a rough sugar layer covering the light brown dough. The donut has a small hole in the center, where thick, deep red jam is being filled from a red piping bag held by another woman's hand above. The background features a white marbled textured surface with a blurred white tray beneath, adding warmth to the scene. The lighting highlights the sugar crystals and glossy jam, creating a fresh and inviting look. photo taken with an iphone --ar 2:3 --v 7

Step 1: Preparing the Tangzhong for Extra Softness

Start by whisking together ¾ cup of water and ¼ cup of bread flour in a small saucepan. Cook this over medium heat while whisking constantly until it thickens into a smooth paste, about 4 to 5 minutes. You'll notice it clings to your whisk and thickens nicely—that’s your sign it’s ready. Scrape it into a small bowl and let it cool before adding to the dough. This tangzhong method is the secret to the extra moist, fluffy texture that makes these donuts stand out.

Step 2: Mixing Dry Ingredients and Starting the Dough

In your stand mixer’s bowl fitted with a dough hook, combine 3 cups plus 2 tablespoons of bread flour, ⅓ cup granulated sugar, 1 tablespoon instant yeast, and 1 ¼ teaspoon fine sea salt. Add ½ cup room temperature whole milk, 1 large egg, and the cooled tangzhong paste. Mix on low speed for about 2 minutes until a rough dough forms. This initial mix binds everything before adding butter.

Step 3: Kneading in Butter for Elastic, Smooth Dough

While the mixer is running on low, add 5 tablespoons of softened unsalted butter one tablespoon at a time. Make sure each tablespoon is fully incorporated before adding the next. Once all butter is in, crank up the speed to medium (speed 2 on a KitchenAid) and knead for 12 minutes. Look for a smooth, elastic dough that passes the windowpane test—stretching the dough thin without it tearing. This process develops the gluten for that perfect chewy bite.

Step 4: Time to Rest and Relax Your Dough

Shape your dough into a neat ball and place it in a lightly greased bowl. Cover it loosely to keep moisture in and let it rest for 20 to 30 minutes. This short rest relaxes the gluten, making rolling and shaping easier later on.

Step 5: Rolling and Cutting Out Those Perfect Circles

Turn the dough onto a lightly floured surface. Sprinkle a little more flour on top and gently roll it out to about ¾-inch thickness. Use a large 3-inch round cutter to stamp out your donuts. Don’t throw away the scraps! Gently re-roll the scraps once, allow them to rest for 5 to 10 minutes to relax, then cut again. This ensures tender, consistent donuts.

Step 6: Proof Your Donuts Until Puffy and Ready to Fry

Place each donut on individual squares of parchment paper and set them on a baking tray. Cover loosely with plastic wrap to keep the air moist and let them rise for 45 to 65 minutes. You’re looking for donuts that have doubled in size and feel light and puffy when gently touched. This proofing step is vital for lightness and a beautifully tender crumb.

Step 7: Heating the Oil to the Perfect 350°F

While the donuts proof, heat 3 to 4 inches of neutral oil (canola, vegetable, or avocado oil) in a heavy pot over medium-low heat to 350°F (180°C). Use a reliable candy thermometer to keep an eye on the temperature. If it reaches 350°F before the donuts are ready, reduce the heat to keep it steady—this consistency is critical for golden, non-greasy donuts.

Step 8: Frying Your Donuts to Golden Perfection

Use a metal slotted spoon to gently lower 1 or 2 donuts into the oil along with their parchment paper. Hold the donuts in the oil for 5 to 10 seconds before carefully removing the parchment with tongs—this prevents sticking. Fry each donut for a total of 2 ½ minutes, flipping halfway through with your spoon. You’ll know they’re ready when they’re golden brown and cooked through. Transfer them to a wire rack-lined baking sheet to drain excess oil.

Step 9: Sweeten Up with Sugar Coating and the Final Jelly Filling

Once your donuts have cooled completely, toss them gently in granulated sugar until they’re thoroughly coated—this adds that classic sweet crunch. Then, fill a piping bag fitted with a small round tip with about 1 cup of raspberry jelly. Insert the tip into the side of each donut and pipe gently until you feel the donut puff slightly and jelly begins to push back. This fresh filling method keeps your donuts delightfully soft and bursting with flavor.

Top Tip

Making jelly-filled donuts at home can feel a bit daunting, but these tips will help you nail the texture, flavor, and presentation every time.

Perfect Proofing: I always keep a close eye on the donuts during the final rise—the dough should be beautifully puffy and springy. Under-proofed donuts can turn dense and won’t swell properly when fried.
Oil Temperature Control: Maintaining that sweet spot of 350°F (180°C) is a game changer. After a few tries, I learned that a reliable candy thermometer and gentle heat adjustments keep the donuts from burning or soaking up too much oil.
Filling Freshness: Filling the donuts right before serving keeps them soft and prevents the jelly from making the dough soggy. Trust me, piping the jam in just before you dive in makes all the difference.
Butter Incorporation: Adding softened butter a tablespoon at a time while kneading ensures an ultra-smooth, elastic dough that’s tender and moist thanks to the tangzhong method.

How to Serve Jelly-Filled Donuts Recipe

The image shows light beige dough rolled out flat on a white marbled surface, with nine round dough pieces cut out. Each piece is smooth with slightly uneven edges, fitting closely together in rows. The space around the circles shows thin dough left after cutting. A blue circular cutter rests on the right side, with part of it visible next to one dough circle. The dough has a soft, slightly bumpy texture and small patches of flour scattered lightly on top. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

While these classic jelly-filled donuts are already rolled in a sparkling coat of granulated sugar, you can elevate them with a light dusting of powdered sugar or a drizzle of melted white chocolate for special occasions. A sprinkle of freeze-dried raspberry powder or finely chopped fresh mint adds a fresh, colorful touch that complements the sweet filling beautifully.

Side Dishes

Serve your donuts alongside a steaming cup of coffee or rich hot chocolate for a comforting breakfast or brunch. Fresh berries or a simple fruit salad provide a tangy contrast to the sweet, fluffy donuts. For a brunch spread, consider pairing with scrambled eggs or creamy yogurt topped with granola to balance indulgence with freshness.

Make Ahead and Storage

Storing Leftovers

These jelly-filled donuts are best eaten the day they’re made for maximum freshness and softness. If you have leftovers, store them in an airtight container at room temperature to keep them moist. Just be aware they will stay soft for up to one day—beyond that, they’ll start losing their irresistible fluffiness.

Freezing

If you want to enjoy them later, freeze the unfried donut dough rounds after cutting but before proofing. Lay them out on a parchment-lined tray to freeze individually, then transfer to a freezer bag. When you’re ready, let them thaw and proof fully before frying. Unfortunately, freezing fully fried and filled donuts isn’t recommended, as the jelly and sugar coating won’t hold up well.

Reheating

Because these donuts are best fresh, reheating leftovers isn’t ideal. However, if needed, warm them briefly in a low oven (around 300°F or 150°C) for 5–7 minutes wrapped in foil to prevent drying out. Avoid the microwave, which can make the dough tough or chewy.

Frequently Asked Questions:

Can I use other types of jelly or jam for this recipe?

Absolutely! While raspberry jelly is classic and pairs beautifully with this dough, you can substitute with strawberry, apricot, blueberry, or any jelly or jam you love. Just make sure it’s not too runny for easy piping.

Why do you use tangzhong in the dough?

Tangzhong is a water-roux starter that hydrates the flour, resulting in a softer, fluffier, and more moist donut that stays fresh longer. It’s a little extra step that truly elevates the texture.

What if I don’t have a candy thermometer?

While it’s best to use one for precise temperature control, you can test oil heat by dropping in a small piece of dough—it should bubble and rise to the surface steadily without burning. Adjust your burner heat accordingly and keep an eye on the color and cooking time.

Can I bake these donuts instead of frying?

This recipe is designed for frying to achieve that rich golden crust and tender interior. Baking won’t give the same texture or taste, but if you prefer baking, there are recipes specifically tailored for baked jelly-filled donuts that you might want to try.

Final Thoughts

There’s something truly special about homemade jelly-filled donuts—each bite a little moment of sweet nostalgia. I hope this Jelly-Filled Donuts Recipe inspires you to roll up your sleeves and enjoy the soulful process of frying, filling, and sharing these delightful treats. Remember, patience and a little love go a long way, and the result is well worth the wait. Happy frying!