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Jelly-Filled Donuts Recipe

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Delight in homemade jelly-filled donuts with a fluffy, tender texture achieved through the tangzhong method. These classic treats are fried to golden perfection, rolled in sugar, and filled with sweet raspberry jelly for an irresistible indulgence. Perfect for breakfast or dessert, these donuts combine traditional techniques and rich flavors in every bite.

Ingredients

For the Tangzhong

  • 3/4 cup water
  • 1/4 cup bread flour

Dough

  • 3 cups + 2 tablespoons bread flour
  • 1/3 cup granulated sugar
  • 1 tablespoon instant yeast
  • 1 1/4 teaspoon fine sea salt
  • 1/2 cup whole milk (room temperature)
  • 1 large egg (room temperature)
  • 5 tablespoons unsalted butter (room temperature)

For Frying and Finishing

  • Neutral oil (for frying, like canola, vegetable, or avocado oil) – 3 to 4 inches depth in pot
  • Granulated sugar (for rolling donuts)
  • ~1 cup homemade or store-bought raspberry jelly (jam, or preserves)

Instructions

  1. Make the Tangzhong: In a small saucepan, whisk together the water and bread flour. Heat over medium, whisking constantly until it thickens to a paste, about 4–5 minutes. Scrape into a bowl and let cool.
  2. Prepare the Dough: In a stand mixer bowl with dough hook, combine bread flour, sugar, yeast, and salt. Add milk, egg, and cooled tangzhong. Knead on low speed for 2 minutes until dough forms.
  3. Add Butter and Knead: With mixer on low, add softened butter one tablespoon at a time, fully incorporating each before adding more. Increase speed to medium (speed 2) and knead for 12 minutes until dough is smooth, elastic, and passes the windowpane test.
  4. First Rest: Shape dough into ball, place in greased bowl, cover, and rest 20–30 minutes to relax the dough.
  5. Prepare Parchment: Cut 9 squares of parchment paper to place under each donut for frying.
  6. Shape Donuts: Roll dough on floured surface to 3/4-inch thickness. Use a 3-inch round cutter to cut donuts. Re-roll scraps once and rest 5–10 minutes before cutting again.
  7. Proof Donuts: Place donuts on parchment squares on a baking tray. Loosely cover with plastic wrap and let rise until doubled and puffy, about 45–65 minutes.
  8. Heat Frying Oil: When donuts are halfway through proofing, heat 3–4 inches of neutral oil in a heavy pot over medium-low heat to 350°F (180°C). Use a candy thermometer to monitor temperature and maintain steady heat.
  9. Fry Donuts: Once proofed and slightly airy to touch, lower 1–2 donuts with parchment into oil using a slotted spoon. Remove parchment after 5–10 seconds with tongs. Fry donuts for 2 ½ minutes total, flipping halfway, until golden brown. Transfer to wire rack-lined baking sheet to cool.
  10. Roll in Sugar: Cool donuts completely, then toss in granulated sugar until fully coated.
  11. Fill with Jelly: Fill a piping bag with raspberry jelly fitted with a small round tip. Insert tip into side of donut and gently pipe until donut puffs slightly and jelly pushes back, filling the center.

Notes

  • Bread flour measurement: Spoon flour lightly into measuring cup and level with a knife to avoid dense dough.
  • Tangzhong is a flour-water roux that creates softer, fluffier bread by retaining moisture.
  • Use a candy thermometer to maintain accurate oil temperature of 350°F for even frying.
  • Do not overcrowd fryer; fry 1–2 donuts at a time to maintain oil temperature.
  • Ensure donuts are completely cool before rolling in sugar and filling to avoid melting or sogginess.

Find it online: https://justsosavory.com/jelly-filled-donuts-recipe/