If you love fluffy, sweet, and oh-so-satisfying treats, then you are in for a real delight with this Crispy Jelly-Filled Donuts Recipe. Imagine biting into a golden, sugar-coated donut that bursts with luscious raspberry jelly—this recipe makes that dream a reality!

A close-up image of several sugar-coated jelly-filled doughnuts stacked closely inside a cardboard box. The doughnuts have a golden-brown outer layer with a sugar crystal texture visible on the surface. Two doughnuts are broken open, showing soft, fluffy white bread inside filled with bright red, glossy jelly that looks thick and smooth. Some jelly is oozing out slightly from the broken parts and from a few small holes on the doughnuts. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Jelly-Filled Donuts Recipe
Top Tip
How to Serve Crispy Jelly-Filled Donuts Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Jelly-Filled Donuts Recipe

Why You'll Love This Recipe

I can honestly say these donuts might just be my favorite homemade sweet indulgence. The tangzhong method makes the dough incredibly soft yet sturdy enough to hold that delightful jelly filling. Every bite feels like a light, airy cloud wrapped in sugar and bursting with fruity goodness.

Fluffy and Soft Texture: Thanks to the tangzhong technique, these donuts stay softer for longer without crumbling.
Perfectly Crispy Exterior: Fried at exactly 350°F, you get that signature golden crust without greasy heaviness.
Fresh Raspberry Filling: Using real raspberry jelly adds a vibrant, tangy sweetness that balances the dough perfectly.
Easy to Make at Home: You don’t need fancy equipment—just patience and a love for homemade treats to whip these up!

Ingredients & Why They Work

This recipe calls for simple ingredients you might already have in your pantry, but the magic lies in how they're combined. Using bread flour gives the donuts the perfect chewiness, while whole milk and butter add richness and tenderness. A good quality raspberry jelly is key for that authentic flavor pop!

Flat lay of a small white ceramic bowl with clear water, a small white ceramic bowl with pale beige bread flour, a simple white ceramic bowl filled with fine white granulated sugar, a single large clean whole brown egg, a small white ceramic bowl holding creamy whole milk, a smooth ball of pale yellow unsalted butter, a small white ceramic bowl containing vibrant red raspberry jelly, all ingredients fresh and natural, arranged in perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Water: The base for making the tangzhong starter, helping create a soft dough.
Bread Flour: Higher protein content for that chewy, elastic donut structure.
Granulated Sugar: Sweetens the dough and coats the finished donuts wonderfully.
Instant Yeast: The leavening agent that makes our donuts rise perfectly.
Fine Sea Salt: Balances the sweetness and enhances the overall flavor.
Whole Milk: Adds moisture and richness for tender dough.
Large Egg: Binds ingredients together and adds softness.
Unsalted Butter: Adds flavor and keeps the crumb tender and rich.
Neutral Oil: Such as canola, vegetable, or avocado oil for frying—important for achieving a clean, crisp crust.
Raspberry Jelly: The luscious filling that brings the donuts to life.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts of making this Crispy Jelly-Filled Donuts Recipe is how easy it is to personalize. Whether you want to swap out the raspberry jelly for a different filling or adjust the coating, there’s plenty of room to make these donuts truly your own!

Different Fillings: I love experimenting with different jams and preserves. Blueberry, strawberry, or even lemon curd make wonderful alternatives to raspberry. Just keep the volume around a cup so filling isn’t too messy.
Flavor Twists: For a seasonal spin, try stirring a little cinnamon or orange zest into the dough. It adds a subtle warmth that complements the sweet jelly perfectly. I once made these for a holiday brunch and everyone raved about that slight citrus note.
Dietary Options: To make a dairy-free version, swap the butter with a plant-based spread and use a milk alternative like almond milk. The tangzhong method keeps the donuts wonderfully soft even with these swaps!
Sugar Alternatives: Instead of rolling your donuts in granulated sugar, a dusting of powdered sugar or a quick glaze made from powdered sugar and lemon juice can add a delicate shine and sweeter finish. I often do this for special occasions.

Step-by-Step: How I Make Crispy Jelly-Filled Donuts Recipe

A close-up shows a woman's hand holding a small, sugar-coated doughnut with a light golden-brown color and grainy sugar texture on its surface. Another woman's hand squeezes a red sauce or jam from a piping bag into a small hole in the middle of the doughnut, filling it with glossy, deep red jam that looks thick and sticky. The background is a white marbled texture, and a long white baking sheet sits behind the doughnut. The image captures the detailed texture of the sugar and jam. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip up the Tangzhong to Start Soft, Fluffy Donuts

Begin by making the tangzhong, which is basically a warm flour paste. In a small saucepan, whisk ¾ cup water with ¼ cup bread flour over medium heat. Keep whisking for about 4 to 5 minutes until it thickens into a smooth, pudding-like paste. This step might seem unusual, but that paste is the secret to soft, tender donuts that stay fresh longer. Once thickened, scrape it into a small bowl and set it aside to cool while you prepare the rest of the dough.

Step 2: Combine and Knead the Donut Dough

Into your mixer bowl with the dough hook, sift together 3 cups plus 2 tablespoons bread flour, ⅓ cup sugar, 1 tablespoon instant yeast, and 1 ¼ teaspoons fine sea salt. Add ½ cup whole milk, 1 large egg, and the cooled tangzhong. Mix on low speed for about 2 minutes until a rough dough forms. Next, with the mixer still going on low, add 5 tablespoons unsalted butter one tablespoon at a time, fully incorporating each addition before adding the next. After all butter is in, increase the speed to 2 and knead for 12 minutes. The dough should feel smooth, elastic, and stretch thin enough to pass the windowpane test, meaning you can stretch it thin without tearing—perfect for fluffy donuts.

Step 3: Rest and Relax the Dough

Shape the dough into a ball and place it in a lightly greased bowl. Cover it with a clean towel or plastic wrap and let it rest for 20 to 30 minutes. This rest period relaxes the gluten and makes the dough easier to roll out later. While resting, you can prepare 9 squares of parchment paper for frying readiness.

Step 4: Shape Your Donuts

Lightly flour your work surface, then roll the dough to about ¾-inch thickness. Using a 3-inch round cutter, cut out 9 donuts. Don’t worry about scraps—gently re-roll them once more to get additional donuts and rest this dough for 5 to 10 minutes before cutting again. Place each donut on its own parchment square on a baking sheet to get ready for proofing.

Step 5: Proof for the Perfect Rise

Cover the donuts loosely with plastic wrap and let them rise until doubled in size and very puffy, which usually takes 45 to 65 minutes. You'll notice the dough feels airy when you gently press the side—this is your cue that they’re ready for frying. Keep an eye on the time but trust your touch too!

Step 6: Heat the Oil and Prepare to Fry

About halfway through proofing, pour 3–4 inches of neutral oil (like canola or avocado) into a heavy pot and heat it to 350°F (180°C). Maintain this temperature closely with a candy or frying thermometer—this balance will give your donuts that signature golden crust without greasiness. If the oil gets hot before the donuts finish proofing, just lower the heat to keep it steady.

Step 7: Fry to Golden, Crispy Perfection

Using a slotted spoon, carefully lower 1 or 2 donuts along with their parchment squares into the oil. After 5 to 10 seconds, remove the parchment with tongs—you don’t want it cooking in the oil. Fry the donuts for 2½ minutes total, flipping once halfway through. Keep your timer handy so you don’t under or overcook. When they’ve beautifully puffed and turned golden brown, transfer them to a wire rack lined baking sheet to drain.

Step 8: Coat in Sugar and Fill with Jelly

After the donuts have completely cooled, roll each one generously in granulated sugar until fully coated. Then fill a piping bag fitted with a small round tip with about 1 cup raspberry jelly. Insert the tip gently into the side of each donut and pipe the jelly slowly. You’ll know you’ve added enough when the donut puffs slightly and the jelly pushes back a bit—perfectly filled, soft, and sweet.

Top Tip

Mastering these tips will help you achieve the lightest, fluffiest, and crispiest homemade jelly-filled donuts that everyone will rave about!

Perfect Oil Temperature: Maintaining the frying oil at a steady 350°F is crucial. I learned the hard way that even slight fluctuations can make donuts greasy or unevenly cooked, so using a trusty candy thermometer is a game changer.
Don’t Skip the Tangzhong: Incorporating the tangzhong creates such a soft interior. I used to rush the dough step, but letting the tangzhong cool fully before adding it to the dough makes all the difference in texture.
Rolling and Proofing: Rolling the dough to exactly ¾ inch and allowing it to proof until doubled and airy ensures that perfectly golden and fluffy finish every time. It might take some patience, but it’s worth it.
Filling Timing: Always fill your donuts right before serving. Filling them too early can cause the sugar coating to become soggy, which I definitely want to avoid to keep that satisfying crunch.

How to Serve Crispy Jelly-Filled Donuts Recipe

A flat dough sheet rests on a white marbled surface, with seven round dough pieces cut evenly and placed closely. The dough is light beige, soft, and smooth with a slightly shiny texture. A blue round cutter sits on the right side, partially cutting another circle. The dough scraps between the circles remain on the white marbled surface, showing thin, uneven edges. There is a light dusting of flour scattered on the dough and the surface, giving a soft powdery look. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Besides the classic granulated sugar coating, you can dust the donuts lightly with powdered sugar or even a tiny sprinkle of cinnamon sugar for a warm twist. If you’re feeling extra fancy, a drizzle of melted white chocolate or a few fresh raspberry seeds on top will add charm and extra flavor complexity.

Side Dishes

These donuts shine best paired with a hot cup of coffee or tea for a cozy breakfast or brunch. You can also add fresh fruit like berries or orange slices to balance the sweetness. For a brunch spread, consider serving with scrambled eggs or crispy bacon to bring some savory contrast.

Make Ahead and Storage

Storing Leftovers

While these donuts are best enjoyed fresh, you can store leftover Crispy Jelly-Filled Donuts in an airtight container at room temperature for up to one day. This keeps them soft and moist without losing their delicate texture.

Freezing

If you want to freeze them, it’s best to skip filling the donuts before freezing. Freeze the plain, unfilled donuts in a single layer on a baking sheet, then transfer to an airtight container or freezer bag for up to one month. When ready to eat, thaw completely at room temperature before filling.

Reheating

To reheat, warm the donuts in a 325°F oven for about 5 minutes to bring back that fresh, warm softness. Avoid microwaving as it can make them chewy. After warming, fill with your favorite jelly and roll in sugar for that perfect finishing touch.

Frequently Asked Questions:

Can I use other types of jelly besides raspberry?

Absolutely! While raspberry jelly is classic and pairs wonderfully with the donut’s sweetness, feel free to experiment with strawberry, apricot, or even blueberry jelly to suit your taste preferences.

Why is the tangzhong method important in this recipe?

The tangzhong creates a cooked flour paste that holds extra moisture in the dough, resulting in donuts that are incredibly soft and stay fresh longer. It's the secret behind that fluffy texture you love.

How do I know when the oil is at the right temperature?

Use a candy or deep-fry thermometer to maintain the oil steady at 350°F. If the oil is too hot, the donuts will brown too quickly outside but remain raw inside; too cool, and they absorb excess oil and become soggy.

Can I fill the donuts ahead of time?

It’s best to fill the donuts right before serving to keep the sugar coating crisp. Filling them ahead can cause the coating to become sticky and soggy.

Final Thoughts

Making these Crispy Jelly-Filled Donuts is such a rewarding experience. The rich aroma of freshly fried dough, the soft pillowy bite, and that burst of luscious raspberry jelly inside is pure magic. Take your time, enjoy the process, and don’t be afraid to experiment with flavors—after all, homemade donuts are a delicious labor of love that deserve to be shared and savored. Happy frying!