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Classic Raspberry Jelly Donuts

Soft, pillowy yeast donuts rolled in crunchy sugar and bursting with sweet-tart raspberry jelly filling.
Print Recipe
Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 12 donuts
Course: Breakfast, Dessert, Snack
Cuisine: American, European
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Yeast Dough
  • 3.25 cups all-purpose flour plus extra for dusting
  • 0.25 cup granulated sugar divided
  • 2.25 tsp active dry yeast 1 packet
  • 0.5 tsp kosher salt
  • 0.75 cup whole milk warmed to 110°F
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 4 tbsp unsalted butter softened
  • 6 cups neutral oil for frying
Filling & Coating
  • 1.5 cups granulated sugar for rolling
  • 1.5 cups raspberry jam high quality, smooth

Equipment

  • Stand mixer with dough hook
  • Heavy-bottomed Dutch Oven
  • Deep-fry thermometer
  • Piping Bag with Bismark Tip

Method
 

  1. In a stand mixer, dissolve yeast and 1 tbsp sugar in warm milk. Let sit 5-10 minutes until frothy.
  2. Whisk in remaining sugar, eggs, and vanilla extract.
  3. Add flour and salt. Mix with a dough hook on low until a shaggy dough forms.
  4. Add softened butter one tablespoon at a time, mixing until incorporated.
  5. Knead on medium speed for 5-8 minutes until dough is smooth, elastic, and clears the bowl.
  6. Place dough in an oiled bowl, cover, and let rise in a warm place for 1-1.5 hours until doubled in size.
  7. Roll dough out to 1/2-inch thickness. Cut into 3-inch circles and place each on a small square of parchment paper.
  8. Cover and let rise again for 45-60 minutes until puffy.
  9. Heat 2-3 inches of oil in a Dutch oven to 350°F (175°C).
  10. Fry donuts in small batches, 1.5 to 2 minutes per side until golden brown. Drain for 30 seconds.
  11. Toss the warm donuts in granulated sugar until completely coated. Let cool completely on a wire rack.
  12. Using a piping bag with a Bismark tip, poke a hole in the side of each cooled donut and inject generously with raspberry jam.

Notes

Ensure your donuts are completely cooled before filling them; otherwise, the heat will cause the jam to melt and seep into the dough. Adjust heat constantly while frying to maintain exactly 350°F.