Classic Jelly Donuts

Few things bring as much joy as biting into a soft, sugar-dusted donut filled with sweet strawberry jam. These Classic Jelly Donuts are golden on the outside, light and fluffy on the inside, and bursting with fruity filling. Perfect for breakfast, brunch, or a sweet afternoon treat, they taste like something straight from your favorite bakery—but even better because they’re homemade.

Behind the Recipe

This recipe was inspired by the old-fashioned jelly donuts I used to get from the local bakery on Saturday mornings. The smell of fried dough and warm sugar in the air was unforgettable. I set out to recreate that same nostalgic flavor and texture at home. After a few tries and a lot of taste-testing, this recipe became the keeper—the perfect mix of tender dough, rich jam, and that irresistible sugar coating.

Recipe Origin or Trivia

Jelly donuts, known as Berliner in Germany and sufganiyot in Israel, have long been a symbol of celebration and comfort. Traditionally filled with fruit jam and rolled in sugar, they gained popularity around the world for their soft texture and sweet surprise inside. Today, they’re a staple in bakeries everywhere, but making them at home brings back that classic, homemade warmth.

Why You’ll Love Classic Jelly Donuts

Every bite is a burst of nostalgia and comfort, and here’s why these donuts will win you over:

Versatile: Perfect for breakfast, dessert, or a special holiday treat.

Budget-Friendly: Uses simple ingredients found in most kitchens.

Quick and Easy: Straightforward steps with bakery-quality results.

Customizable: Try different fillings like raspberry, lemon curd, or chocolate.

Crowd-Pleasing: Everyone loves that jam-filled center and sugar-coated crunch.

Make-Ahead Friendly: Prepare the dough early and fry when ready.

Great for Leftovers: Stay soft and delicious even the next day.

Chef’s Pro Tips for Perfect Results

To make donuts that are soft, light, and beautifully golden, follow these insider tips:

1. Check yeast freshness: Active yeast is key for a perfect rise—test it in warm water first.
2. Keep the oil temperature steady: 350°F (175°C) is the sweet spot for frying.
3. Drain on paper towels: Keeps them crisp without getting greasy.
4. Fill while warm: The jam goes in more easily, and the donut stays tender.
5. Toss in sugar while still hot: The sugar sticks best when donuts are fresh from the fryer.

Kitchen Tools You’ll Need

You won’t need fancy gear—just a few reliable tools to get bakery-level donuts:

Large Mixing Bowl: For combining dough ingredients.
Stand Mixer (optional): Speeds up kneading but not required.
Rolling Pin: To flatten dough before cutting.
Round Cutter (2–3 inches): Creates even donut shapes.
Deep Fryer or Heavy Pot: For frying the donuts evenly.
Slotted Spoon or Tongs: To remove donuts safely.
Piping Bag or Small Spoon: For filling the donuts with jam.
Cooling Rack: Keeps them crisp while cooling.

Ingredients in Classic Jelly Donuts

Each ingredient works together to create the perfect bite—crispy on the outside, pillowy on the inside, and sweet all over.

1. Warm Water: 1/2 cup (110–115°F). Activates the yeast for a light dough.
2. Active Dry Yeast: 2 packets (0.25 oz each). Helps the donuts rise beautifully.
3. Sugar: 1/3 cup, divided. Feeds the yeast and sweetens the dough.
4. Warm Whole Milk: 1/2 cup (110–115°F). Adds richness and softness.
5. Unsalted Butter: 1/3 cup, melted. Gives flavor and tender texture.
6. Egg Yolks: 3 large. Provide color, flavor, and richness.
7. Salt: 1/2 teaspoon. Balances the sweetness.
8. Flour: 3 1/2 cups. The base of the dough, giving structure and chew.
9. Strawberry Jam: 1/2 cup. Classic filling for that sweet fruity center.
10. Egg Whites: 2 large, beaten. Used for sealing dough rounds.
11. Vegetable Oil: For frying. Ensures even cooking and golden color.
12. Sugar (for coating): 1 cup. Adds sparkle and sweetness to the finish.

Ingredient Substitutions

Want to switch it up? Here are easy alternatives:

Strawberry Jam: Use raspberry, apricot, or chocolate spread.
Whole Milk: Substitute with 2% or plant-based milk.
Butter: Margarine or plant butter works fine.
Flour: Bread flour gives chewier donuts, all-purpose for softness.
Vegetable Oil: Canola or sunflower oil are great frying options.

Ingredient Spotlight

Active Dry Yeast: The key to those perfectly fluffy donuts. Always test it first by letting it bubble in warm water with a little sugar.

Strawberry Jam: Sweet and tart, it adds the perfect burst of flavor to balance the rich dough.

Instructions for Making Classic Jelly Donuts

These steps will walk you through every part of the process—from dough to the first heavenly bite.

1. Preheat Your Equipment:
   Heat oil in a deep pot or fryer to 350°F (175°C). Line a tray with paper towels for draining.
2. Combine Ingredients:
   In a small bowl, mix warm water, yeast, and 1 teaspoon sugar. Let it sit until foamy (about 5 minutes). In a large bowl, combine the remaining sugar, warm milk, melted butter, egg yolks, and salt. Stir in the yeast mixture. Gradually add flour until a soft dough forms.
3. Prepare Your Cooking Vessel:
   Transfer the dough to a floured surface and knead for 6–8 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise until doubled (about 1 hour).
4. Assemble the Dish:
   Roll out the dough to about 1/2 inch thick. Cut into rounds using a 2-3 inch cutter. Place on parchment, cover lightly, and let rise again for 30 minutes.
5. Cook to Perfection:
   Fry 2–3 donuts at a time until golden brown, about 1 minute per side. Remove and drain on paper towels.
6. Finishing Touches:
   While still warm, roll donuts in sugar. Fill each donut with strawberry jam using a piping bag or a small spoon.
7. Serve and Enjoy:
   Serve warm with coffee or hot chocolate. The jam oozes with every bite—it’s pure joy.

Texture & Flavor Secrets

These donuts are soft, airy, and slightly chewy inside, while the outside is crisp and sweet. The strawberry jam brings a bright, fruity contrast that cuts through the richness of the dough. The sugar coating adds just the right sparkle and crunch.

Cooking Tips & Tricks

A few small tricks make all the difference:

• Use a thermometer to keep oil at the right temperature.
• Don’t overcrowd the pot—this lowers the oil temp.
• Roll donuts in sugar immediately after frying for the perfect coating.

What to Avoid

Avoid these common pitfalls:

• Don’t skip the second rise—it’s what makes them light and fluffy.
• Don’t let oil get too hot or the donuts will brown too quickly.
• Don’t overfill with jam—it can cause sogginess.

Nutrition Facts

Servings: 12 donuts
Calories per serving: 270

Note: These are approximate values.

Preparation Time

Prep Time: 25 minutes
Cook Time: 15 minutes
Rising Time: 1 hour 30 minutes
Total Time: 2 hours 10 minutes

Make-Ahead and Storage Tips

You can make the dough ahead and refrigerate overnight, then bring it to room temperature before frying. Store finished donuts in an airtight container for up to 2 days. To refresh, warm briefly in the microwave or oven. Avoid refrigeration, as it can dry them out.

How to Serve Classic Jelly Donuts

Serve these warm with a dusting of extra sugar and a cup of coffee or tea. For a fun twist, drizzle melted chocolate or add powdered sugar on top. They’re also a showstopper on brunch buffets and dessert tables.

Creative Leftover Transformations

If you somehow have leftovers, here’s what to do:

• Slice in half and add a scoop of ice cream for a donut sundae.
• Turn them into donut bread pudding.
• Cube them and layer with whipped cream and fruit for a trifle.

Additional Tips

Use room-temperature ingredients for the softest dough. Test a small piece of dough first to check oil temperature. Always fill after frying to keep the jam fresh.

Make It a Showstopper

Arrange donuts on a white platter dusted with powdered sugar. Serve a few with jam oozing out for that irresistible homemade look. Add a small bowl of extra jam on the side for dipping.

Variations to Try

• Chocolate-Filled Donuts: Swap jam for melted chocolate.
• Lemon Curd Donuts: Fill with tangy lemon curd.
• Powdered Sugar Donuts: Roll in powdered sugar instead of granulated.
• Cinnamon Sugar Donuts: Add a bit of cinnamon to the coating sugar.
• Mini Donuts: Make bite-sized versions for parties.

FAQ’s

Q1: Can I bake these instead of frying?
A1: Yes, bake at 375°F for 10–12 minutes, but they’ll be more like sweet rolls.

Q2: Can I use instant yeast?
A2: Yes, skip the proofing step and add directly to dry ingredients.

Q3: What’s the best oil for frying?
A3: Vegetable or canola oil—both have a high smoke point.

Q4: How do I fill without a piping bag?
A4: Use a plastic sandwich bag with a small hole cut in the corner.

Q5: Can I use other jams?
A5: Absolutely! Raspberry, blueberry, or apricot are delicious.

Q6: Why are my donuts heavy?
A6: The dough may not have risen enough—be patient with proofing.

Q7: Can I make the dough in advance?
A7: Yes, refrigerate overnight and let rise before frying.

Q8: Why did my donuts absorb oil?
A8: The oil was too cool. Keep it steady at 350°F.

Q9: How do I get them evenly golden?
A9: Flip halfway through frying and avoid overcrowding.

Q10: Can I freeze the dough?
A10: Yes, freeze before the second rise. Thaw and rise before frying.

Conclusion

Making Classic Jelly Donuts at home is pure joy. The golden crust, soft fluffy dough, and sweet jam center come together for a treat that’s both nostalgic and irresistible. They’re warm, comforting, and impossible to eat just one—exactly how a great donut should be.

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