4.4 Shaping the Donuts
After the first proof, gently punch down the dough to release gas and prepare for shaping.
Transfer the dough to a floured surface and roll it out to about ½ inch thickness.
Use a round cookie cutter or donut cutter (2.5–3 inches) to cut out circles. Avoid twisting the cutter, as it can seal the dough and affect rising.
Place the dough rounds on a floured tray or parchment paper-lined baking sheet, spaced slightly apart.
Re-roll any remaining scraps once to cut out more donuts. Avoid overworking the dough, which can result in a tough texture.
Cover the donuts loosely with a clean kitchen towel and allow them to rise a second time for 30–45 minutes, or until puffy and noticeably lighter. This second proof gives the donuts their final airy structure.
4.5 Frying vs Baking Method
Frying (Traditional Method):
Heat oil in a deep pan or fryer to 350°F (175°C). Use a thermometer to maintain temperature—too hot and the exterior will burn before the inside cooks; too cool and the donuts absorb oil.
Fry donuts in batches, 1–2 minutes per side, until golden brown.
Remove with a slotted spoon and drain on paper towels.
Baking (Lighter Option):
Preheat oven to 375°F (190°C).
Brush each donut with melted butter to encourage browning.
Bake for 8–10 minutes, or until lightly golden on top.
While frying creates the most authentic texture and flavor, baking is a cleaner alternative and still yields soft, fluffy donuts with slightly less richness. Whichever method you choose, ensure consistency in cooking for perfect results.
Want more tips for safe frying? Explore this helpful overview on deep frying techniques to understand oil management and safety.
4.6 Coating with Sugar
While still warm (but not hot), roll each donut in ½ cup granulated sugar until fully coated.
The warmth helps the sugar adhere better.
For a finer finish, use superfine sugar or pulse granulated sugar in a food processor.
If baking your donuts, brush lightly with butter before rolling in sugar for the best adherence.
A well-executed sugar coating adds the iconic sparkle and subtle crunch that makes jam donuts irresistible.
5. How to Fill Donuts Without Making a Mess
Filling your donuts evenly is essential for flavor and appearance. Here’s how to do it neatly and effectively:
Use a piping bag fitted with a small round tip (like a Bismarck or filling tip).
Fill the bag with smooth grape or strawberry jam. If your jam is thick or chunky, warm it slightly and strain it first.
Poke a hole in the side of each donut with a knife or skewer.
Insert the piping tip and gently squeeze until the donut feels slightly heavier, being careful not to overfill.
For visual filling inspiration and techniques, check out this Pinterest collection on jelly-filled donuts. A balanced jam-to-dough ratio ensures flavor in every bite and prevents mess.
6. Tips for Perfect Jelly Donuts Every Time
Consistency is key to getting bakery-quality results. Use these expert tips to perfect your technique:
Use a kitchen thermometer to monitor both your oil temperature and proofing conditions.
Don’t skip proofing times. Rushing leads to dense, uneven donuts.
Avoid over-kneading, which can toughen the dough.
Test one donut first when frying to check oil temperature and cooking time.
Use smooth, high-quality jam or jelly, especially when piping. Seedless varieties are best.
Want to explore other fillings or techniques? Browse home baking ideas for variations and style inspiration.
Freezing Tip: Unfilled donuts can be frozen after cooling. Reheat in an oven and fill after thawing for best results.
7. Variations & Creative Twists
Looking to elevate your jam-filled donuts even more? Try these unique twists:
Combine strawberry and grape jam for a dual-flavor surprise.
Infuse your jam with vanilla, cinnamon, or citrus zest.
Add lemon zest or cardamom to the dough for extra depth.
Glaze instead of sugar coating: Dip the top in a light icing glaze after filling.
These customizations allow you to tailor each batch to your preferences while maintaining that classic bakery-style taste.
8. Serving Suggestions & Pairings
These donuts are best enjoyed fresh and warm. Here’s how to serve them:
Pair with coffee, chai, or hot chocolate for a cozy treat.
Serve as part of a brunch spread with fruit and pastries.
Add to dessert boards or wrap for gifting during holidays.
Want more jam-based baking inspiration? Check out grape jam desserts or explore strawberry jam baking ideas for new ways to use leftover fillings.
9. Storage and Reheating Tips
Keep your donuts fresh and delicious with proper storage:
Store at room temperature in an airtight container for up to 2 days.
Avoid refrigerating, which can dry them out.
To reheat, warm in a 300°F (150°C) oven for 5–7 minutes. Avoid microwaving, which softens the sugar coating.
Donuts are best enjoyed the day they’re made, but smart storage helps preserve texture and flavor.
10. Troubleshooting Common Issues
Running into issues? Here are fixes for the most common problems:
Dough didn’t rise: Yeast may be old or liquid too hot/cold. Always proof yeast properly.
Donuts are dense: Underproofing or over-kneading could be the cause.
Jam leaks out: Filling too early or using jam that’s too thin can cause leaks.
Greasy donuts: Oil too cool. Maintain 350°F consistently using a thermometer.
Uneven frying color: Donuts may be overcrowded or not flipped on time.
Understanding how ingredients and timing interact can help prevent these mistakes. For more tips, refer to this article on baking best practices.
11. Frequently Asked Questions (FAQs)
Can I use other types of jam in jelly donuts?
Yes, you can use raspberry, blueberry, apricot, or even lemon curd. Just ensure it’s smooth and pipeable.
Why are my homemade donuts not fluffy?
This is often due to insufficient proofing or inactive yeast. Make sure your dough doubles in size before frying or baking.
What’s the difference between jelly and jam in donuts?
Jam contains fruit chunks; jelly is smooth. For piping ease, use a strained or seedless jam. Learn more here.
Is it better to bake or fry donuts?
Frying gives a classic texture and flavor. Baking is lighter and easier to clean up but results in a slightly different crumb.
How do you fill donuts without bursting them?
Use a piping bag with a narrow tip, insert at the side, and fill slowly. Avoid overfilling and use thicker jam for best results.
Description
Bakery-style grape and strawberry jam filled donuts, made from scratch, are a fluffy, sugar-coated treat with a sweet surprise inside. This easy-to-follow recipe offers both frying and baking methods, tips for perfect proofing, and expert guidance for mess-free filling. Whether you’re a first-time baker or a seasoned pro, these homemade jelly donuts are guaranteed to satisfy your sweet tooth and impress anyone who tastes them.
For the dough:
- 2 ¼ teaspoons active dry yeast
- 2 tablespoons warm water
- ¾ cup warm milk
- ¼ cup granulated sugar
- ½ teaspoon salt
- 2 large eggs
- ¼ cup unsalted butter, softened
- 3 cups all-purpose flour, plus more for dusting
- Oil, for frying
For the filling:
- ¾ cup jelly or jam of your choice
For coating:
Mix the yeast and warm water in a small bowl and let it sit until foamy.
In a large bowl, combine warm milk, sugar, salt, eggs, butter, and the foamy yeast mixture. Gradually add the flour and mix until a soft dough forms.
Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise until doubled in size.
Roll out the dough to about ½ inch thick. Cut into rounds using a donut cutter or a round cookie cutter.
Place the rounds on a floured surface, cover, and let rise again until puffy.
Heat oil in a deep pan to 350°F (175°C). Fry the donuts in batches until golden brown on both sides. Drain on paper towels.
Roll the warm donuts in granulated sugar until fully coated.
Using a piping bag fitted with a small tip, fill each donut with jelly or jam through the side.
Serve fresh and enjoy.
Notes
Use smooth, seedless jam for easiest filling.
Proof the dough in a warm environment for best rise.
Frying is recommended for the most authentic texture.
Don’t skip the sugar coating—it completes the donut.
Donuts are best eaten fresh but can be frozen unfilled.
Try flavoring your jam or dough for unique variations.
Store in an airtight container to maintain softness.