This recipe for jelly-filled donuts makes the best light and fluffy donuts ever! It uses an even split combo of water and milk for the liquid ingredients, so its equal parts light and rich!
It’s also super easy to make; it just takes a bit of time for the dough to rise, but other than that, it’s not much more than mixing ingredients into a bowl. You can use any jam or jelly to fill these doughnuts, but I used my favorite bourbon blackberry jam.
How to make filled donuts:
These donuts are really easy to make. You first activate your active dry yeast with the water and milk by heating it to 105-110 degrees. After that, you mix in your egg, followed by all the other ingredients except the butter. Beat well, and then add in the butter. The big trick is to get the right amount of gluten. To see if there is enough gluten, take a section of dough and carefully pull it to see if it breaks right away or thins out and becomes translucent like a windowpane. After that, you let it sit and rise, cut the dough, and then fry them up. For me, the most intimidating part of the whole process was the frying, but it’s so easy if you place each donut on a square of parchment and use that to slide the dough into the pot. This minimizes splashes of hot oil.
The filling for these jelly donuts:
I used my absolute favorite bourbon blackberry jam, and the recipe for the jam is included in the donut recipe below. But you could use any filling you like! Store-bought raspberry jam or jelly would be incredible too; the donut is really the star of the show here.
Other donut filling options:
- Raspberry Jelly
- Strawberry jam
- Vanilla pastry cream
- Whipped cream and finely chopped strawberries
- Chocolate pastry cream
- Bourbon whipped cream
- Orange pastry cream
- My Mint Julep pastry cream from Mint Julep Cream Puffs would also be a fun Kentucky Derby treat!
How long do these jelly-filled donuts keep?
The unfilled donuts will keep in an airtight container for a few days, but they should be eaten the same day once filled. But they Are so good that is not a problem!
Tips for perfect donuts:
- Make sure all your ingredients are room temp (except for the water and milk, which should be 105-110 degrees). If that isn’t an option, just worry about the butter and zap it in the microwave for 15 seconds.
- Keep an eye on the rising dough; you don’t want to over-proof them.
- Cut up individual squares of parchment paper for each donut for their 2nd rise. This will make it super easy to drop into the pot of oil.
- Sugar your donuts before filling them. The filling happens fast, and you don’t want the jam to go everywhere.
- Use a small pairing knife to make an opening to pipe the filling into.
- Don’t pour your oil down the sink; I let mine cool, and then I pour it back into the container.
THANKS SO MUCH FOR READING ABOUT THIS AWESOME PIE! IF YOU MAKE IT BE SURE TO LEAVE A COMMENT AND/OR GIVE THIS RECIPE A RATING! I WOULD LOVE EVERYONE’S THOUGHTS!Print