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Homemade Jelly Doughnuts

Learn how to make perfect homemade jelly doughnuts with detailed instructions. Make them more delicious by topping them with fudge frosting and strawberries

Confession time => I have been too much of a chicken to make homemade jelly doughnuts during all these years of baking and cooking.

Well, I have made those easy cake mix pumpkin donuts before but they are NOT the real deal.

In the words of my bestie, “those are not even doughnuts… they are doughnut shaped cakes” LOL!

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It was time to put on my big girl pants this weekend coz I finally made them… YAY!

They were not as hard as I thought but there were A LOT of steps.

All that work was totally worth it coz I finally made my very own homemade jelly doughnuts successfully and they tasted even BETTER than the doughnuts I get at bakeries and coffee shops.

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You can fill them with whatever flavor of jam you like.

I filled mine with HOMEMADE strawberry jam.

However, I must point out that some of these homemade jelly doughnuts are actually filled with store-bought jam coz halfway through, I ran out of homemade jam…lol.

Can you spot the DIFFERENCE?

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I went a step further and topped some of these doughnuts with FUDGY coconut cream chocolate frosting and fresh strawberries.

Omg guys…These were the most HEAVENLY jelly doughnuts I have ever had!

By the way, my recipe is only slightly adapted from Bakers Royal recipe (She had step by step directions which were very helpful).

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If you liked this post, you may like some of these other strawberry recipes too…

Key lime cookies

Easy strawberry strudels

Kit Kat and strawberry cake

5.0 from 1 reviews
Homemade Jelly Doughnuts
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 18-20
 
Learn how to make perfect homemade jelly doughnuts with detailed instructions. Make them even more delicious by topping them with chocolate fudge frosting and fresh strawberries.
Ingredients
Doughnuts:
  • 2½ cups flour + additional flour for kneading
  • ½ cup whole milk (100-110 degrees)
  • ⅓ cup + 1 tsp sugar
  • 3 large egg yolks
  • 2½ tbsp active dry yeast
  • 2 tbsp salted butter
  • 1 tsp vanilla extract
  • 3½ cups oil for frying
Filling:
Topping:
Instructions
  1. In a small bowl, add 1 tsp sugar, yeast and milk. Keep this mixture aside for about 15 minutes until it becomes foamy.
  2. In a deep mixing bowl, add flour, sugar, egg yolks, butter, vanilla extract and yeast mixture. Mix everything with a thick plastic spoon until you have a sticky mixture.
  3. Dump this mixture onto your floured countertop and start kneading until you form a dough ball that's not sticky any more (takes about 10-15 minutes). I had to add some additional flour at this point to help with all that kneading. The dough should eventually bounce back when poked with a finger.
  4. Oil a bowl and place this dough ball in it. Cover with saran wrap and keep it in a warm area and allow the dough to rise for 1½ hours. (I keep the bowl inside my oven- Don't turn it on though!)
  5. Now, flour your countertop again and roll out the dough at a thickness of ¼ inches. Use a round cutter to cut out circular pieces.
  6. Cover these circles with saran wrap and allow them to rise for about 15 minutes.
  7. Heat oil in a saucepan until the temperature reaches 370 degrees.
  8. Add 3-4 the circle pieces into the oil very carefully and fry them on both sides until they are golden (about 40 seconds on each side).
  9. Use a slotted spoon to remove the doughnuts from the oil and place them on a tray lined with paper towels.
  10. Then quickly roll the doughnuts in sugar while they are still warm.
  11. Now, attach the round tip to a piping bag and fill it with strawberry jam.
  12. On the side of the doughnut, make 2 holes with a wooden skewer about 1 inch apart. Push your piping bag into the holes and fill the inside of the doughnut with jam. Do this for all the doughnuts.
  13. When the doughnuts have cooled down, spread fudgy coconut cream chocolate frosting on top of them and place a few sliced strawberries on top.
  14. And you are done!

Well, that’s all for today.

Until next time, tata my lovelies!

13 Comments

  1. Maylee Sue

    March 13, 2017 at 1:40 am

    I’m kinda confused with cup measurements. Do you use 1cup=250gr or 150gr?

    1. Abeer Rizvi

      March 24, 2017 at 9:47 pm

      I don’t work with “grams.” So, I really don’t know…Sorry! I just use measuring cups.

  2. Mindy

    April 15, 2017 at 4:25 pm

    Thanks for sharing the recipe. I attempted the recipe twice today and neither time did the donuts rise much. I checked the expiration date on the yeast thinking that was the problem but wasn’t. I went to the link you provided from where the recipe originated and her recipes calls for 2 tablespoons of yeast. Your recipe says 2 teaspoons. Is this correct. Just curious because I am very frustrated even after following your recipe to a T. Please let me know. Btw, your donuts look delicious!!

    1. Abeer Rizvi

      April 17, 2017 at 4:50 am

      Thank you so much for bringing to my attention. I have been updating the recipe card for all my posts for the last couple of weeks and I have to manually write out each recipe again. I made an error in this process :S So sorry! I checked my notes and it’s actually 2-1/2 tbsp. Not 2 tsp and not 2 tbsp. I hope they turn out perfect this time! They truly are delicious 🙂

  3. Rosa

    April 28, 2017 at 4:41 am

    Hey 🙂

    They look delicious!
    Do you you think it will work in the oven?
    Or in a cake pop electrical machine?

    Thank you for sharing 🙂

    1. Abeer Rizvi

      May 26, 2017 at 2:08 am

      I have never tried that and I am not sure how that would affect the texture or flavor or even the cooking time. Sorry! If you try it, I would love to know how it turns out…

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