Baked Donuts Filled with Jelly

Fluffy Baked Donuts Filled with Jelly Recipe – Better Than Bakery

There is something incredibly nostalgic about a jelly donut. That first bite where the sugar coats your lips, followed by soft, pillowy dough, and finally, that burst of sweet, fruity filling. It is pure comfort food. But let’s be honest—dealing with a vat of hot oil for deep-frying isn’t always on my weekend agenda. That is why I fell in love with this baked donut recipe. It delivers all that tender, golden goodness without the greasy mess or the lingering smell of frying in the house. It is the perfect weekend baking project that fills the kitchen with the scent of warm yeast and vanilla, resulting in a treat that feels truly special.

Why You’ll Love This

No Frying Required: You get that satisfying donut shop taste without the hassle or cleanup of deep-frying. These bake up golden and beautiful right in your oven.
Soft and Pillowy Texture: Thanks to a yeast dough enriched with butter and egg yolks, these bake up incredibly tender and fluffy, rather than dense like cake donuts sometimes can be.
Customizable Filling: While I adore a classic raspberry or strawberry jam, you can easily swap the filling for Nutella, lemon curd, or even pastry cream depending on your craving.

It is always interesting to see who ends up loving a new recipe the most. My dad is a staunch traditionalist when it comes to donuts; he firmly believes that if it isn’t fried, it isn’t worth the calories. I brought a batch of these fresh-baked donuts over for coffee recently, conveniently forgetting to mention they came from the oven, not a fryer. He grabbed one, rolled through the sparkly sugar coating, and took a huge bite. He was silent for a minute, brushed the sugar off his chin, and went straight for a second one before even asking for the recipe. He couldn’t believe how light they were. That is when I knew this recipe was a definite keeper.

What Makes It Special

Instant Yeast: This speeds up the process significantly. We give it a quick head start with warm milk to ensure a lively, airy rise.
Egg Yolks: Using just the yolks instead of whole eggs adds richness, fat, and tenderness to the crumb, giving the baked donuts that melt-in-your-mouth quality.
Melted Butter: Incorporating melted butter right into the dough ensures every bite is moist and flavorful.
The Sugar Finish: Brushing the hot donuts with butter and immediately rolling them in granulated sugar mimics that classic bakery finish and adds a lovely textural crunch to the exterior.

Making It Happen
Starting this dough is surprisingly simple. You will begin in a large bowl, giving the yeast a quick wake-up call by whisking it with some of the flour, sugar, salt, warm milk, melted butter, egg yolks, and vanilla. Let that mixture sit for about ten minutes; you are looking for it to become bubbly and alive. Once that starter is active, you will mix in the rest of the flour.

The goal here is a dough that holds together but is still soft; you do not want to over-flour it, or the donuts will be tough. A quick five-minute knead right inside the bowl is usually all it takes to get it smooth. Then, tuck it in for a nice long nap in a warm spot until it has doubled in size.

When the dough is puffy and ready, gently turn it out onto a floured surface and roll it to just under half an inch thick. Cut out your rounds—a biscuit cutter works perfectly here. Let these rounds rise again on the baking sheet until they look noticeably puffed up. They bake quickly at 375°F, just until they are lightly golden on top.

The final magic happens the moment they come out of the oven. Brush the hot buns all over with melted butter and immediately toss them in a bowl of sugar to coat. Once they are cool enough to handle, use a paring knife to make a deep slit in the side, insert your piping bag, and squeeze in that glorious jelly filling until you feel the donut push back slightly.

You Must Know Tips

Milk Temperature Matters: The milk needs to be lukewarm (around 110˚F). If it is too hot, it will kill the yeast; too cold, and the dough won’t wake up properly.
Don’t Over-Flour: The dough should be tacky but not impossible to handle. Adding too much flour during kneading or rolling is the number one cause of heavy, dry baked donuts.
The Second Rise is Key: Don’t skimp on the time after you cut the donut shapes. That second proofing period is what gives the final baked donut its airy height.

Serving Ideas
These are best enjoyed fresh on a weekend morning while the sugar is still slightly warm. They pair perfectly with a strong cup of dark roast coffee to balance the sweetness, or a cold glass of milk for kids. If you are serving them for a brunch gathering, they look beautiful piled high on a platter alongside a bowl of fresh berries.

Make It Different
If you aren’t a fan of fruit jelly, the possibilities are endless. Try filling them with chocolate hazelnut spread for a decadent treat. For a zesty twist, lemon or lime curd is fantastic. You could also skip the final granulated sugar rolling step and instead dip the tops of the cooled donuts in a simple vanilla or chocolate glaze.

Storage and Reheating Recipe Tips
Like most homemade bread products, these baked donuts are genuinely best on the day they are made. However, if you have leftovers, store them in an airtight container at room temperature for up to two days. By day two, the texture will be firmer. To refresh them, pop one in the microwave for just 8 to 10 seconds to soften the interior and slightly warm the filling.

Success Tips
Use a smooth jam or jelly for filling. Avoid preserves with large chunks of fruit, as they will clog your piping tip and make filling the donuts frustrating. Also, investing in a disposable piping bag fitted with a long, thin Bismark tip makes the filling process neat and easy.

Frequently Asked Questions

Can I make the dough ahead of time? Yes. You can let the dough do its first rise covered in the refrigerator overnight. Just bring it back to room temperature for about 30 minutes before rolling and cutting the next morning.
Why are my donuts heavy instead of fluffy? You likely added too much extra flour during the kneading or rolling stages. Always measure flour by spooning it into the cup and leveling it off, rather than scooping directly from the bag.
Can I use active dry yeast instead of instant yeast? Yes, but you will need to prove the yeast first. Mix the active dry yeast with the warm milk and a pinch of the sugar and let it sit for 5-10 minutes until it gets foamy before adding it to the rest of the ingredients.
How do I know when they are done baking? They should be pale golden on top and feel firm yet springy when gently pressed. Be careful not to overbake them, or they will dry out quickly.
What if I don’t have a piping bag? You can use a sturdy plastic zip-top bag. Just fill the bag with jelly, seal it, snip off a very small corner, and insert that corner into the slit in the donut to fill.

Prep time: 2 hours 15 minutes
Cook time: 12 minutes
Total time: 2 hours 27 minutes
Servings: 12 Donuts
Category: Breakfast, Dessert
Difficulty: Intermediate
Cuisine: American
Yield: 12 Donuts

Equipment

Large mixing bowl
Whisk
Baking sheet
Parchment paper
2 1/2 inch round cookie cutter
Pastry brush
Pastry bag for filling

Ingredients

2 1/2 cups all-purpose flour, divided, plus more for dusting*
1/4 cup granulated sugar
1/4 tsp salt
2 1/4 tsp instant yeast, quick acting, (1 packet = 7 grams)
2/3 cup warm milk, 110˚F – microwave 35 sec.
4 Tbsp unsalted butter, melted, divided
2 egg yolks
1/2 tsp vanilla extract
1/3 cup jelly or jam, (no large fruit pieces)
1/3 cup granulated sugar , to roll donuts

Instructions

In a large mixing bowl, whisk together 1 cup flour, 1/4 cup sugar, 2 1/4 tsp (1 packet) instant yeast and 1/4 tsp salt.
Add warm milk, 3 Tbsp melted butter, 2 egg yolks and 1/2 tsp vanilla extract, and whisk vigorously to combine well.
Cover with plastic wrap and rest at room temperature 10 minutes, until some bubbles form on the surface.
Add remaining 1 1/2 cups flour, adding just enough until dough holds together and no longer sticks to the sides of the bowl (Add the last 2 Tbsp of flour only if needed) and knead in the bowl 5 minutes. If dough is really sticking to your hands, dust lightly with flour then continue kneading with clean dry hands. Cover the bowl with plastic wrap and let rise in a 100˚F oven for 45 min or at room temperature for 1 1/2 hours, or until doubled in size.
Line a baking sheet with parchment paper and preheat oven to 375˚F with rack in the center of the oven.
Turn dough out onto a floured surface and roll the dough out to just under 1/2” thick. Cut circles using a 2 1/2 inch round cookie cutter. Re-roll scraps if needed to make 12 donuts total. Place donuts on prepared baking sheet, cover with a tea towel and let rise in a 100˚F oven for 20 min or at room temperature 45 min, or until puffed. Bake uncovered in the center of a preheated oven at 375˚F for 10-12 minutes or until lightly golden on top.
Right out of the oven, brush a hot bun all over with remaining 1 Tbsp melted butter and roll in a bowl of sugar to coat lightly with sugar. Cut a deep slit in the side of each donut and pipe jam with a pastry bag into each one.

Notes
*For best results, be sure to measure the flour correctly – spoon it into the cup and level off the top for an accurate measure.

Fluffy Baked Donuts Filled with Jelly Recipe – Better Than Bakery

Laura J. Boss