There’s something magical about biting into a soft, pillowy doughnut and discovering that hidden pocket of sweet, tangy jam inside. Jelly doughnuts are a universal pleasure—whether you call them sufganiyot for Hanukkah, Berliners in Germany, or just your favorite treat from the local bakery.
This recipe delivers doughnuts that are impossibly light and tender, with a crisp golden exterior giving way to an airy interior. Filled with raspberry jam and dusted with powdered sugar, they’re pure bliss. Making them at home is a project, but the reward—warm, fresh doughnuts—is absolutely worth it.
Activate the Yeast
In a small bowl, combine the warm milk, yeast, and a pinch of sugar. Let sit for 5-10 minutes until foamy and bubbly.
Mix the Dough
In a large bowl or stand mixer fitted with the dough hook, combine the flour, remaining sugar, and salt. Add the yeast mixture, eggs, melted butter, and vanilla. Mix on low speed until a shaggy dough forms, then knead on medium-low for 5-7 minutes until smooth and elastic. The dough should be soft and slightly tacky but not sticky.
First Rise
Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 1-2 hours.
Roll and Cut
Punch down the dough and turn it out onto a lightly floured surface. Roll to about ½-inch thickness. Use a 3-inch round cutter to cut out circles. Place on a parchment-lined baking sheet, spacing about 2 inches apart. Gather scraps, re-roll, and cut additional circles.
Second Rise
Cover the cut doughnuts loosely with plastic wrap or a kitchen towel and let rise until puffy and nearly doubled, about 30-45 minutes.
Heat the Oil
In a heavy-bottomed pot or deep fryer, heat about 3 inches of oil to 350°F (175°C). Use a thermometer to maintain temperature.
Fry the Doughnuts
Carefully place 2-3 doughnuts into the hot oil (don’t overcrowd). Fry for 1-2 minutes per side, until golden brown. Use a slotted spoon or spider strainer to flip and remove. Drain on a wire rack set over a baking sheet (not paper towels—they’ll get greasy).
Cool Slightly
Let the doughnuts cool just until you can handle them, about 5-10 minutes. They should still be warm.
Fill with Jam
Transfer the raspberry jam to a piping bag fitted with a Bismarck tip (a long, narrow tip) or a round tip. Insert the tip into the side of each doughnut and gently squeeze until you feel the doughnut expand slightly. Don’t overfill—about 1-2 tablespoons per doughnut.
Dust and Serve
Generously dust the filled doughnuts with powdered sugar. Serve immediately—they’re best the day they’re made.
Pro-Tips for Jelly Doughnut Perfection
- Use a Thermometer: Maintaining the correct oil temperature is crucial. Too cool = greasy doughnuts; too hot = burnt outside, raw inside.
- Don’t Overcrowd the Fryer: Frying too many at once drops the oil temperature. Work in small batches.
- Drain on a Rack: Paper towels trap steam and make doughnuts soggy. A wire rack keeps them crisp.
- Fill While Warm: Slightly warm doughnuts are easier to fill and the jam spreads beautifully.
- Use Seedless Jam: Seeds can clog your piping tip. Seedless raspberry jam gives the smoothest result.
- Don’t Overfill: Too much jam will burst out the sides. A gentle squeeze until the doughnut expands slightly is perfect.
- Serve Fresh: Jelly doughnuts are at their absolute best the day they’re made.
- Variations: Try different jams (strawberry, apricot), pastry cream, or chocolate hazelnut spread.
These Classic Jelly Doughnuts are soft, pillowy, and absolutely delicious.
