Nothing beats the charm of homemade baked treats, especially when you get to bite into soft, fluffy donuts bursting with fruity goodness. This Baked Jelly-Filled Donuts Recipe is a delightful way to enjoy classic flavors with a lighter twist that doesn’t require frying. Imagine golden, tender donuts with a melt-in-your-mouth texture and a sweet jelly surprise inside, all topped with a sugary finish that makes every bite feel like a celebration. If you crave that perfect balance of sweet and pillowy, you’ll want to make this joyful recipe your new go-to for breakfast, brunch, or an irresistible snack.
Ingredients You’ll Need
What’s truly wonderful about this baked jelly-filled donuts recipe is how simple and approachable the ingredients are, yet each one plays a vital role in creating that perfect donut experience. From the creamy butter that adds richness to the warm milk that activates the yeast just right, every element brings a specific magic to the table.
- All-purpose flour (2 1/2 cups, divided, plus more for dusting): Provides the structure and soft crumb essential for fluffy donuts.
- Granulated sugar (1/4 cup plus 1/3 cup for rolling): Sweetens the dough gently and gives the final coating extra sparkle and crunch.
- Salt (1/4 tsp): Balances sweetness and enhances overall flavor.
- Instant yeast (2 1/4 tsp or 1 packet): Makes the dough rise beautifully, creating lightness in every bite.
- Warm milk (2/3 cup at around 110ËšF): Activates the yeast and adds tenderness to the dough.
- Unsalted butter (4 Tbsp, melted, divided): Adds richness and helps achieve that golden crust.
- Egg yolks (2): Enrich the dough for a soft and velvety texture.
- Vanilla extract (1/2 tsp): Infuses a warm, inviting aroma and flavor.
- Jelly or jam (1/3 cup, no large fruit pieces): The luscious filling that makes these donuts irresistibly delightful.
How to Make Baked Jelly-Filled Donuts Recipe
Step 1: Mix the Dry Ingredients
Start by whisking together 1 cup of flour, sugar, instant yeast, and salt in a large bowl. This simple mix lays the foundation for a perfectly risen dough, ensuring each donut is light and airy.
Step 2: Add Wet Ingredients and Combine
Pour in the warm milk, melted butter, egg yolks, and vanilla extract. Whisk vigorously to bring everything together into a smooth, slightly sticky batter. This step is key for activating the yeast and infusing richness.
Step 3: Let the Dough Rest
Cover the bowl with plastic wrap and let the mixture rest at room temperature for about 10 minutes. You’ll notice bubbles forming on the surface—this is yeast magic at work, a sign the dough is gearing up to rise beautifully.
Step 4: Incorporate Remaining Flour and Knead
Add the remaining 1 1/2 cups of flour gradually until the dough holds together without sticking to the bowl. Kneading for 5 minutes helps develop gluten for that perfect chewy texture. If the dough clings to your hands, a light dusting of flour is just right.
Step 5: Let the Dough Rise
Cover again and allow the dough to rise in a warm spot—either a 100˚F oven for 45 minutes or at room temperature for about 1 1/2 hours—until it has doubled in size. This rest is crucial for fluffy donuts that practically melt in your mouth.
Step 6: Shape and Proof the Donuts
Turn the dough onto a floured surface and roll it to just under 1/2 inch thick. Use a 2 1/2 inch round cookie cutter to cut out 12 donut circles. Place them on a parchment-lined baking sheet, cover them with a tea towel, and let them proof until puffed up—about 20 minutes in a warm oven or 45 at room temperature.
Step 7: Bake and Fill
Bake your donuts uncovered at 375ËšF for 10-12 minutes until the tops turn golden and inviting. Right out of the oven, brush them generously with the last tablespoon of melted butter, roll in sugar, and then create a slit on the side to pipe in your luscious jelly filling, giving each bite a sweet surprise.
How to Serve Baked Jelly-Filled Donuts Recipe
Garnishes
While these donuts shine on their own, a gentle dusting of powdered sugar or a light drizzle of vanilla glaze adds a lovely visual appeal and an extra hint of sweetness. Sprinkling a few crushed nuts on top after glazing also provides a delightful crunch contrast.
Side Dishes
Pair your baked jelly-filled donuts with a warm cup of coffee, tea, or even a creamy chai latte for breakfast or brunch. A side of fresh fruit or yogurt balances the sweetness and adds freshness to your plate.
Creative Ways to Present
For a fun twist, arrange donuts on a cake stand with little bowls of assorted jams so everyone can fill their own. You can also use mini piping bags and let guests choose from raspberry, strawberry, or apricot jams to customize their treats.
Make Ahead and Storage
Storing Leftovers
Store any leftover donuts in an airtight container at room temperature for up to two days to keep them soft and fresh. Avoid refrigerating as it can dry them out and toughen the texture.
Freezing
If you want to save time for later, freeze baked and filled donuts in a single layer on a baking sheet, then transfer to a freezer bag. They keep well for up to a month and thaw quickly at room temperature.
Reheating
Warm your donuts gently in a preheated oven at 300ËšF for about 5 minutes or microwave for 15-20 seconds. This revives their soft texture and brings back that freshly baked warmth friends and family will adore.
FAQs
Can I use frozen dough to make this recipe?
While this particular Baked Jelly-Filled Donuts Recipe is best made with fresh dough to achieve the fluffiest results, you can freeze the shaped donuts before the second rise and thaw them overnight in the fridge for convenience.
Is there a way to make this recipe vegan?
You can substitute dairy milk with plant-based milk and use a vegan butter alternative. Replace egg yolks with a flaxseed or chia seed egg substitute, but keep in mind this can slightly change the texture.
What types of jelly work best?
Use smooth jams or jellies without large fruit pieces so piping is easy and the texture inside the donut stays silky and consistent.
Can I bake these donuts instead of frying?
Yes! This entire recipe is designed to be baked, making it a lighter and less messy option that still delivers that satisfying donut flavor and texture everyone loves.
How do I know when the dough has risen enough?
The dough should double in size and look visibly puffed and airy. A simple “poke test” helps too—if the indentation springs back slowly, it’s ready for the next step.
Final Thoughts
You really can’t go wrong with this Baked Jelly-Filled Donuts Recipe as your next baking adventure. It combines simple ingredients, straightforward steps, and the most rewarding outcome—soft, sweet, jam-filled donuts that brighten any day. Whether you’re baking for a cozy weekend morning or a crowd-pleasing brunch, these donuts are sure to become a beloved favorite. So, roll up your sleeves, preheat that oven, and enjoy the joyful baking and eating ahead!
Print
Baked Jelly-Filled Donuts Recipe
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Total Time: 52-62 minutes (excluding dough rising time of 1.5 to 2 hours)
- Yield: 12 donuts
- Category: Baking
- Method: Baking
- Cuisine: American
Description
These Baked Donuts Filled with Jelly are a delightful homemade treat featuring soft, fluffy yeast donuts baked to golden perfection and filled with your favorite jelly or jam. Lightly coated in sugar and brushed with butter, they offer a perfect balance of sweetness and richness, ideal for breakfast or an indulgent snack.
Ingredients
Dough 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 (110ËšF)
- 4 Tbsp unsalted butter (melted, divided)
- 2 egg yolks
- 1/2 tsp vanilla extract
Finishing Ingredients
- 1/3 cup jelly or jam (no large fruit pieces)
- 1/3 cup granulated sugar (to roll donuts)
Instructions
- Combine Dry Ingredients: In a large mixing bowl, whisk together 1 cup flour, 1/4 cup sugar, 2 1/4 tsp instant yeast, and 1/4 tsp salt until evenly mixed.
- Add Wet Ingredients: Pour in the warm milk, 3 Tbsp melted butter, 2 egg yolks, and 1/2 tsp vanilla extract; whisk vigorously until thoroughly combined.
- Rest the Dough: Cover the bowl with plastic wrap and let the mixture rest at room temperature for 10 minutes until bubbles start forming on the surface, indicating yeast activation.
- Knead the Dough: Add the remaining 1 1/2 cups flour gradually until the dough holds together and no longer sticks to the bowl. Knead the dough in the bowl for 5 minutes. If sticky, dust hands and dough lightly with flour as needed. Cover and let it rise in a 100ËšF oven for 45 minutes or at room temperature for 1 1/2 hours until doubled in size.
- Prepare for Baking: Line a baking sheet with parchment paper and preheat the oven to 375ËšF with the rack positioned in the center.
- Shape the Donuts: Turn the risen dough onto a floured surface and roll it out to just under 1/2 inch thick. Cut out 12 circles using a 2 1/2 inch round cookie cutter. Re-roll scraps if necessary. Place the donuts on the prepared baking sheet, cover with a tea towel, and allow to rise again in a 100ËšF oven for 20 minutes or at room temperature for 45 minutes until puffed.
- Bake the Donuts: Bake the donuts uncovered in the center of the oven at 375ËšF for 10-12 minutes until lightly golden on top.
- Finish and Fill: Immediately brush each hot donut with the remaining 1 Tbsp melted butter and roll in granulated sugar to coat lightly. Using a knife, cut a deep slit on the side of each donut and pipe jelly or jam inside using a pastry bag or small spoon.
Notes
- Ensure the milk is warmed to about 110ËšF to activate the yeast properly without killing it.
- Use jelly or jam without large fruit pieces for easier filling and cleaner results.
- Dust your surface and hands with flour to prevent sticking when rolling out the dough.
- The second rise is important for light, fluffy donuts.
- For optimal results, bake the donuts immediately after shaping and rising.
- Store leftovers in an airtight container at room temperature and consume within 2 days for best freshness.
