Jelly Donuts

5 from 3 votes

Homemade Jelly Donuts (also called Sufganiyot) are perfect for weekends, holidays and special occasions! Soft, pillowy donuts, with golden exteriors, rolled in sugar and filled with sweet jelly - like the donut shop, but better!

Course Breakfast

Cuisine American

Keyword jelly donut, jelly donuts, jelly filled donuts

Prep Time 30

Rise Time 2

Servings

Calories 327kcal

Author Trish - Mom On Timeout

Ingredients

For the donuts

1 cup warm milk whole milk preferred, 90°F to 100°F
1 tablespoon instant yeast or active dry yeast
3 tablespoons granulated sugar
4 cups bread flour spooned and leveled, all purpose flour can be used instead
2 large eggs room temperature
1 teaspoon salt
8 tablespoons unsalted butter room temperature
vegetable oil enough to fry the donuts (2 quarts is good)

Sugar Coating

2 cups granulated sugar for tossing the donuts in

Filling

1½ cups seedless raspberry jam or strawberry jam

Instructions

Donuts

In a large mixing bowl or the bowl of a stand mixer, whisk together the warm milk, yeast and granulated sugar. Let sit for 5 minutes or until the mixture is foamy. (If the mixture doesn't foam, you will need to start over with fresh yeast.)
1 cup warm milk, 1 tablespoon instant yeast, 3 tablespoons granulated sugar
Add the flour, eggs and salt to the bowl and mix with the dough hook for one minute on low speed, until the ingredients are incorporated.
4 cups bread flour, 2 large eggs, 1 teaspoon salt
Scrape down the sides and bottom of the bowl and continue mixing at medium speed, for 2 minutes. The dough should be pulling away from the sides of the bowl.
Scrape down the sides and bottom of the bowl. With the mixer on medium speed, begin adding the butter one tablespoon at a time. After the butter has been added, the dough will look very sticky and wet.
8 tablespoons unsalted butter
Continue mixing with the dough hook for another 5 minutes until the dough looks smooth and elastic. It should feel almost dry (not sticky) to the touch. If it is still sticky, continue mixing until it reaches the point where it feels soft and dry to the touch. (If you are using a hand mixer, you might need to finish the dough off by kneading by hand on a lightly floured surface.)
Lightly grease a large bowl and transfer the dough to the bowl. Cover the bowl with lightly greased plastic wrap and let rest in a warm place until doubled in size, about 60 to 90 minutes.
Line two large baking sheets with parchment paper and lightly grease the parchment. Set aside. Lightly flour a work surface.
Punch the dough down several times to release the air bubbles and then transfer to the floured surface.
Shape the dough into a ball then use a sharp knife or kitchen scissors to cut the ball into quarters. Cut each quarter into quarters again. You will be left with 16 pieces of dough.
Use your hands to roll and shape each piece of dough into a tight ball.
Transfer the donuts to the prepared baking sheets leaving space in between to allow the donuts to rise. Loosely cover the baking sheet with greased plastic wrap and let rest until they have puffed up and are nearly double in size, about 30 minutes.

Fry Donuts

Pour the two cups of granulated sugar into a large bowl. Set aside.
2 cups granulated sugar
Pour the oil into a large, heavy duty dutch oven or deep pot. Heat the oil to 330°F to 350°F. Use a thermometer to check the temperature. (If you do not have a thermometer, add a small piece of the dough to the pot and if it floats and sizzles, the oil is ready.)
vegetable oil
Carefully pick up the donuts, being extra careful not to deflate them, and place them gently into the hot oil. I prefer to use my hands but you can use a stiff metal spatula if you prefer. Fry the donuts, 3 to 4 at a time, depending on the size of your pot. Fry for 2 minutes on each side or until they are golden brown. Use a spider to lift the donuts out of the hot oil and place on a metal cooling rack.
Immediately toss in sugar then set on a wire rack.
Continue working until all the donuts have been fried and tossed in sugar. Make sure to monitor the temperature of the oil as you go.
Transfer the jam to a piping bag and snip the end off with a pair of scissors.
1½ cups seedless raspberry jam
To fill the donuts: use a pair of scissors or sharp knife to make a hole in the side of each donut. Pipe the filling into each donut. You will know when they are full because they will feel plump and heavy in your hand.
Enjoy the donuts while they’re still warm and fresh!

Notes

Storage Information

These jelly filled donuts are best enjoyed freshly made. If needed, you can reheat them for a few seconds in the microwave.

Make Ahead. You can certainly prepare the dough in advance! After the first rise, cut into donut shapes and place on parchment lined sheet pan. Cover with plastic wrap and place in the refrigerator overnight. To prepare, let dough come to room temperature and then proceed with the recipe as written.

Freeze Unfried Donuts. Donut dough can be frozen as well. After the donuts have been cut and risen the second time, place sheet tray in freezer and freeze until solid. Transfer to a freezer safe ziploc bag and freeze for up to 2 months. Let the donuts defrost at room temperature and then fry as directed.

Freeze Fried Donuts. You can also freeze the fried donuts without the filling for up to two months. Place in a single layer in a freezer safe gallon ziplock and freeze for up to 1 month. Set out at room temperature to thaw. Warm in microwave for a few seconds or in an air fryer and then add filling.

Tools Needed

Stand Mixer: It makes the dough-making process easier, but a hand mixer or manual mixing works too.

Thermometer: For ensuring your oil is at the perfect temperature for frying the donuts.

Spider Strainer: Handy for safely removing the donuts from the hot oil.

Nutrition