• Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter

Bakers Royale

A food blog filled with easy baking recipe and simple everyday recipes

  • Sweet
  • Savory
  • All Recipes
  • About
    • Press
  • Contact

From Scratch Jelly-Filled Doughnuts

April 12, 2015 By Naomi Robinson | Bakers Royale 31 Comments

Chewy, pillowy-soft yeast doughnuts: yes please! This jelly doughnut recipe proves you can make perfect, fluffy donuts at home in less than two hours. Let’s do it!

Homemade yeast doughnuts filled with raspberry jam in a bowl next to a jar of raspberry jam.

Okay, so I might be stretching it because these doughnuts require yeast while most cakes don’t; and this hardly has any butter, whereas most cakes do. But do we have to be technical? Let’s just agree that it’s a spongy-like cake with a little more elasticity.

Yeah. Okay, let’s do this.

Please.

Jelly-Filled Doughnuts | Step 1 of 3 via Bakers Royale

Because I even went as far as doing step-by-step photos to show you how easy this recipe is to pull off. Admittedly, step-by-step photos take a good long while to do, but I tried a video and that was a colossal failure. I scrapped it half way through. Ah well. Luckily, the pictures worked out, so really, now  you must make this. I promise it’s worth the effort. But if I still haven’t convinced you, pass this along to a friend who will make these for you, because homemade doughnuts are the awesome-est (awesomest – a real word if you play Scrabble with me) and even more awesome when they are jelly-filled.

Jelly-Filled Doughnuts | Step 2 of 3 via Bakers Royale

Jelly-Filled Doughnuts | Step 3 of 3 via Bakers Royale

Homemade yeast doughnuts filled with raspberry jam in a bowl next to a jar of raspberry jam.

Homemade Jelly Doughnuts

Yield: Makes 18-20 doughnuts
Prep Time: 2 hours 40 minutes
Cook Time: 20 minutes
Additional Time: 15 minutes
Total Time: 3 hours 15 minutes

Ingredients

  • 2 tablespoons active dry yeast
  • 1/2 cup milk (100 degrees to 110 degrees)
  • 1/3 cup + 1 teaspoon sugar
  • 2 1/4 cups all-purpose flour
  • 3 large egg yolks
  • 2 tablespoons unsalted butter, room temperature
  • 2 teaspoons salt
  • 3 cups vegetable oil
  • 1 cup seedless raspberry jam

Instructions

Recipe adapted from Martha Stewart

Place yeast, warm milk, and 1 teaspoon sugar in a small bowl. Set aside until foamy and doubled in size, about 15 minutes.

Place flour in a large bowl. Create a well in the center and add eggs, yeast mixture, 1/4 cup sugar, butter, and salt. Using a wooden spoon, stir dough starts to come together and is sticky. Flour a work surface and knead until dough is smooth, soft, and bounces back when poked with a finger, about 8 minutes (add more flour if necessary). Place in a lightly oiled bowl; cover with plastic wrap. Set in a warm place to rise until doubled, 1 to 1 1/2 hours.

Lightly flour a work surface, roll dough to 1/4-inch thickness. Using a 2 1/2-inch-round cutter, cut 20 rounds. Cover with plastic wrap; let rise 15 minutes.

In medium saucepan over medium heat, heat oil until a deep-frying thermometer registers 370 degrees. Using a slotted spoon, carefully slip 2 rounds into oil. Fry until golden, about 40 seconds. Turn doughnuts over; fry until golden on other side, another 40 seconds. Using a slotted spoon, transfer to a paper-towel-lined baking sheet. Roll in sugar while warm. Fry all dough, and roll in sugar.

Fill a pastry bag fitted with a #4 tip with jam. Using a wooden skewer or toothpick, make a hole in the side of each doughnut. Fit the pastry tip into a hole, pipe about 2 teaspoons jam into doughnut. Repeat with remaining doughnuts.

Notes

Adaptations I made to the original recipe:

This recipe is untraditional in the sense that it lets the yeast proof beyond just foaming. I let the yeast double in size because it makes for  a jelly doughnut that is just a bit chewier the way I like it. To keep, the doughnuts pillowy-soft stick to the original recipe and proof the yeast just until foamy, about 10 minutes.

The original recipe uses water, I use milk instead. I went for the latter because it seems to hold the heat a bit longer than water, a necessary thing when you proof the yeast to double the size rather than just foamy (this is solely an empirical observation and not scientific in any way).

The original recipe uses 2 1/2 cups of four, but I dropped that to 2 1/4 cup.

The original recipe uses two large eggs, but I went for 3 large egg yolks instead for some added density and chewiness—again, if you like your jelly doughnut pillowy soft and light, stick to the original recipe and just use two eggs.

Lastly, I skipped the nutmeg.

© Naomi Robinson | Bakers Royale
Category: Breakfast

Filed Under: Breakfast, Cakes, Sweet

« Graham Cracker & Popcorn Toffee Bars
Butterscotch Pot de Creme »

Comments

  1. Lauren @ Lauren Caris Cooks says

    April 12, 2015 at 11:41 pm

    Wow! These look delightful and I LOVE your step by step photos. I’ve always been a bit scared to try doughnut making, but I think now I really have no excuse not to try!

    Lauren x

  2. Karen says

    April 13, 2015 at 2:35 am

    Can’t wait to make these. Thanks for the great photos. What brands of jams would you recommend for more deliciousness?!

  3. Alice @ Hip Foodie Mom says

    April 13, 2015 at 3:20 am

    These doughnuts are fabulous! love all of the photos!

  4. marla says

    April 13, 2015 at 4:09 am

    Awesomest indeed! Great step-by-step & yes….loads of work to do one, but worth it!

  5. Brenda @ a farmgirl's dabbles says

    April 13, 2015 at 4:54 am

    These look delightful, soft and puffy and prettily sugared!

  6. Brian // A Thought For Food says

    April 13, 2015 at 5:00 am

    So, Boston is all about the Dunkin’ Donuts and I just can’t get behind it… for me, a doughnut should be subtly sweet and light with a bit of chew. Yours look absolutely perfect. Really need to get on the doughnut making bandwagon here.

  7. Lynn| The Road to Honey says

    April 13, 2015 at 5:11 am

    These doughnuts look absolutely divine. Making doughnuts with grandma was a favorite activity when I was a wee one. As an adult, I’ve never actually made them. Can you believe this? I think we are going to have to change that lickety split.

  8. Tieghan Gerard says

    April 13, 2015 at 5:11 am

    These process shots are incredible!! Love your wood table and of love these doughnuts!! The look perfect!

  9. [email protected]+Climbing+Grier+Mountain says

    April 13, 2015 at 5:32 am

    These photos are amazing!! Also, totally can’t wait to action these doughnuts!

  10. Jocelyn+(Grandbaby+cakes) says

    April 13, 2015 at 5:36 am

    That first description about what you love about doughnuts is me all day. I love the exact same things. These are sooo perfect. I want to stuff them in my mouth.

  11. Linda says

    April 13, 2015 at 5:54 am

    These look amazing And delicious. The photos are a great help! Will definitely give these a try.

    Linda

  12. Heather+Christo says

    April 13, 2015 at 6:22 am

    there is probably nothing better on this planet than a hot fresh doughnut and these pictures are AMAZING!!!

  13. Katrina @ Warm Vanilla Sugar says

    April 13, 2015 at 6:41 am

    Homemade donuts are just the best. Your recipe looks PERFECT!

  14. Mary Ann @ the beach house kitchen says

    April 13, 2015 at 6:57 am

    Naomi these doughnuts look wonderful! I absolutely love your step by step photos! I am sure lots of time went into this whole post, doughnuts and photos! Awesome!

  15. Sarah | Broma Bakery says

    April 13, 2015 at 6:57 am

    These are possibly the most perfect jelly donuts I’ve ever seen. Those sugar crystals and that jelly just casually bursting out of the donuts? Swooooon!

  16. [email protected]+Table+for+Two says

    April 13, 2015 at 8:20 am

    These look perfect!! So light and fluffy. Like pillows 🙂 I need a plate of these in my life!

  17. [email protected]+Floating+Kitchen says

    April 13, 2015 at 9:28 am

    Love these photos, Naomi! And love these donuts even more! They are so dreamy!

  18. Lily Lau says

    April 13, 2015 at 11:10 am

    Can´t think of anything lovelier than jelly doughnuts! 🙂 Thanks for bringing them to us, Naomi!

  19. Dorothy @ Crazy for Crust says

    April 13, 2015 at 5:00 pm

    GORGEOUS!!! Love these, pinned!

  20. Laura (Tutti Dolci) says

    April 13, 2015 at 5:52 pm

    These are so pretty, love the jelly filling!

  21. Megan+{Country+Cleaver} says

    April 13, 2015 at 7:17 pm

    I am in heart with these photos!! And I agree – the best part of doughtnuts if that they’re dessert for breakfast!!

  22. Angela says

    April 14, 2015 at 12:14 am

    These look amazing and keeping the sugar in a paper bag for coating the doughnuts just makes so much sense, I can’t believe I never thought of it.

    Normally when I use a bowl, it’s never deep enough.

    Absolutely stunning doughnuts that look just like the ones I used to eat when I was a child, so thank you for giving me a trip down memory lane! 🙂

  23. Laura Dembowski says

    April 14, 2015 at 4:36 am

    Omg! I wish I had a batch of these for breakfast. Doughnuts are on my bucket list!

  24. Marisa says

    April 14, 2015 at 2:51 pm

    They look amazing!!!!

  25. Maria says

    April 15, 2015 at 10:43 am

    I’m in love with these doughnuts! Oh yummmm.

  26. ellie | fit for the soul says

    April 17, 2015 at 12:18 pm

    Mmmm these look almost too gourmet and so perfect, Naomi! Love the pictures and the fact that they’re as fresh as they can get. This is coming from a formerly doughnut hating momma who seems to have acquired new taste buds after baby, haha. And ohhh can’t imagine how frustrating it must have been to have have to nix the video

  27. Kaitlin says

    April 19, 2015 at 4:35 pm

    YUM! These are beautiful. In general, I’m not a filled doughnut kinda person, but the thought of customizing them at home with legit jam never occurred to me. Thank you for sharing!

  28. Christine @ Cooking with Cakes says

    April 21, 2015 at 8:21 am

    let’s just say I was that weird kid who liked jelly munchkins, so this post is SERIOUSLY hitting home with me!!! cannot get over the mouthwatering results and beautiful pictures, just gorg! x

  29. Amy says

    June 13, 2016 at 1:46 pm

    Just wanted to say you have an obvious typo with the yeast quantity. I found out the hard way after I went through all the steps and ended up with fried yeast balls. I usually cross check with other recipes when in doubt but I was craving donuts so much I just went with your recipe without questioning… I’m going to have to give donuts another try… Your donuts do look tasty.

  30. Lexi says

    August 15, 2016 at 3:31 pm

    how long does it take to cook?

  31. Janey mc cauley says

    February 18, 2021 at 7:25 am

    Oh no is the yeast quantity wrong….has anyone commenting actually even made these….

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

About Naomi Robinson

Welcome to my cozy corner where baking meets random thoughts and musings. I’m a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other.

More about Naomi »

 

Recent Posts

Guinness Chocolate Truffles

Guinness Imperial Gingerbread Truffles

How to make homemade fruit roll-up

Homemade Strawberry Fruit Roll-Up

Halloween Cheesecake Brownies

Halloween Cheesecake Brownies

Animal Cookie Blondies via Bakers Royale

Animal Cookie Blondies – Come and get it!

Baker's Royale Cookbook

Categories

Bakers Royale on Instagram

✨GIVEAWAY TIME🥰✨ Who’s ready to level up ✨GIVEAWAY TIME🥰✨
Who’s ready to level up their cooking?! I got you covered along with a few friends of mine!

We teamed up to make cooking less chore-like and more fun! Everyone knows good pans make good food. #fact

These Staub pieces are a few of my favorites. Here’s what’s in the @staub_usa giveaway bundle:

• 4 qt dutch oven with brass knob ($457 value)
• 10” white cast iron fry pan ($214 value)
• 4-piece stoneware set ($300 value)

All you have to do is follow me and these three fab accounts that I ❤️ + tag a friend in the comments for a chance to win.

Follow: 
@atabletopaffair
@fashionablehostess 
@mrssouthernsocial

The giveaway closes Sunday, the 28th at noon CT. Good luck and have fun!
Bolognese Toast with Burrata. I served this for di Bolognese Toast with Burrata. I served this for dinner (not in this styled fashion) and my boys said “That legit is NOT dinner.”
-
They grumpily ate this. I feel no guilt. I’m pretty sure they know how to pour themselves a bowl of cereal, if they’re still hungry.
-
#momlife #weeknightdinner #mealtime #bolognese #beef #toast
Snickers Chocolate Chip Cookies circa 2011. One of Snickers Chocolate Chip Cookies circa 2011. One of my kids favorites and I promise they’ll be yours too!

Aaaand. . . how is that I’ve been blogging for over ten years?!!
-
#cookies #chocolatechipcookies #snickers #candy #bakingfromscratch #bakersgonnabake #instabaking #dessert #cookiesofinstagram #cookielover
Valentine’s Peek-a-Boo Ombre Cake - so fun, righ Valentine’s Peek-a-Boo Ombre Cake - so fun, right?!!
-
Full recipe and details for how to make this on the blog!

To easily find the recipe, go to Google and type in: Valentine’s Ombré Cake Bakers Royale.

#cake #ombrecake #frosting #bakersgonnabake #instabake #valentinescake
Hand Painted Watercolor Marble Cookies made with a Hand Painted Watercolor Marble Cookies made with a no-spread sugar cookie base  and marshmallow fondant for the canvas.
-
I know everyone is all about the super bowl right now, me I’m all about the hearts! Head to the blog for the full recipe and details.
-
#cookies #decoratedcookies #paintedcookies #fondant
Who’s baking for Valentine’s? This is an oldie Who’s baking for Valentine’s? This is an oldie shot, but Valentine’s is coming so you know v-day glam macs are too. Stay tuned!
-
#macarons #macs #valentinesdessert #valentinescookies #macaronstagram #baking #bakersgonnabake #sweettreats #bakingwithlove

Copyright © 2021 Bakers Royale

Terms of Use · Privacy Policy · Contact

Support by Foodie Digital