Name: Jelly-Filled Donuts with Raspberry Filling Recipe
Prep time: 3 h 45 min
Cook time: 15 min
Total time: 4 h
Cuisine: American
Ingredients: 3/4 cup water; 1/4 cup bread flour; 3 cups + 2 tablespoons bread flour; 1/3 cup granulated sugar; 1 tablespoon instant yeast; 1 1/4 teaspoon fine sea salt; 1/2 cup whole milk, room temperature; 1 large egg, room temperature; Tangzhong, from recipe above; 5 tablespoons unsalted butter, room temperature; Neutral oil (canola, vegetable, or avocado), for frying; Granulated sugar, for rolling; ~1 cup homemade or store-bought raspberry jelly, jam, or preserves

If you’ve ever dreamed of making bakery-style donuts right at home, this Jelly-Filled Donuts with Raspberry Filling Recipe is your golden ticket. Soft, fluffy, and bursting with fresh raspberry jelly, these classic American treats are worth every minute of effort!

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 Jelly-Filled Donuts with Raspberry Filling Recipe
Top Tip
How to Serve Jelly-Filled Donuts with Raspberry Filling Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Jelly-Filled Donuts with Raspberry Filling Recipe

Why You'll Love This Recipe

I’m genuinely excited to share this recipe because it brings back all the nostalgia of classic breakfast delights, but with a homemade twist that’s totally achievable in your own kitchen.

Tangzhong Magic: Incorporating a tangzhong starter creates incredibly tender, pillowy donuts that stay fresh longer.
Golden Perfection: Frying at just the right temperature results in donuts with the perfect crispy exterior without being greasy.
Raspberry Love: The sweet and slightly tart raspberry filling adds a delightful burst of flavor in every bite.
Hands-on Fun: From mixing to frying, this recipe is a rewarding project—and so satisfying to share!

Ingredients & Why They Work

Before you start, make sure to gather quality ingredients—you don’t need anything fancy, but fresh and measured properly will make a world of difference. Here’s a breakdown of what goes into your dough and filling:

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: Essential for the tangzhong starter, it helps create that soft, moist crumb.
Bread flour: Using bread flour builds the right gluten structure so your donuts have chewiness and structure without being tough.
Granulated sugar: Adds sweetness and helps with browning during frying.
Instant yeast: The workhorse for your dough rise—no proofing needed, making things a bit easier.
Fine sea salt: Balances and enhances all the flavors in the dough.
Whole milk: Adds richness and moisture for a tender bite.
Egg: Binds ingredients and contributes to the dough’s softness.
Unsalted butter: Gives richness and a lovely tender texture once kneaded in.
Neutral oil: Like canola, vegetable, or avocado oil—perfect for frying thanks to their high smoke points and neutral flavor.
Granulated sugar (for rolling): A sweet coating that adds an irresistible sparkle and crunch.
Raspberry jelly: Whether homemade or store-bought, this is the luscious filling that makes each bite special.

📝

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 things about this Jelly-Filled Donuts with Raspberry Filling Recipe is how easy it is to put your own spin on these classic treats. Whether you want to swap in a different filling or adjust the coating, these donuts are a fantastic canvas for your creativity!

Variation: Feeling adventurous? Try swapping raspberry jelly for fresh strawberry preserves or even a tangy lemon curd for a bright citrus twist. I once made these with blueberry jam, and the donuts had a beautifully deep color and deliciously sweet-tart balance.
Dietary Swap: For those looking to enjoy these sweet fried treats with less dairy, you can substitute the milk with your favorite plant-based milk and replace the butter with vegan butter. The tangzhong method keeps the dough tender and fluffy even with these swaps!
Seasonal Flair: Add a dash of cinnamon or nutmeg to the dough for a warm, cozy flavor perfect for fall mornings. Or sprinkle some shredded coconut over the sugar coating for a tropical touch that transports you to the beach with every bite.

Step-by-Step: How I Make Jelly-Filled Donuts with Raspberry Filling 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: Craft the Tangzhong Starter

Start by making the tangzhong—a simple flour and water mixture that gives these donuts their famed soft, tender crumb. Whisk together ¾ cup water and ¼ cup bread flour in a small saucepan, then cook over medium heat, stirring constantly. Watch closely as the mixture thickens into a smooth paste, which takes about 4 to 5 minutes. Once ready, scrape it into a bowl and let it cool to room temperature before proceeding. This step might feel a little fussy but trust me, it’s worth it for that melt-in-your-mouth texture!

Step 2: Mix and Knead the Donut Dough

In your stand mixer fitted with a dough hook, combine the dry ingredients: 3 cups plus 2 tablespoons of bread flour, ⅓ cup granulated sugar, 1 tablespoon instant yeast, and 1 ¼ teaspoons fine sea salt. Add in ½ cup whole milk, 1 large egg, and the cooled tangzhong starter. Mix on low speed for about 2 minutes until everything starts coming together into a shaggy dough. Now the magic begins—slowly add in 5 tablespoons of softened unsalted butter, one tablespoon at a time. Make sure each tablespoon fully incorporates before adding the next. Once all the butter is in, crank the speed to medium and knead for 12 more minutes until the dough becomes smooth, elastic, and passes the windowpane test (meaning you can stretch a small piece without it tearing). This kneading time is key to developing that perfect donut chew.

Step 3: Rest and Relax the Dough

Shape your dough into a neat ball and place it in a lightly greased bowl. Cover it with a clean kitchen towel or plastic wrap and let it rest for 20 to 30 minutes. This resting period lets the gluten relax, making the dough easier to roll out and shape. While you wait, it’s a great time to prepare your workspace and parchment squares for the donuts.

Step 4: Shape Your Donuts

Lightly flour your countertop and roll the dough to about ¾-inch thickness. Using a large round cutter about 3 inches across, cut out nine donuts. Don’t toss those scraps! Gently re-roll them once and give the dough 5 to 10 minutes to rest before cutting more shapes. Place each donut on its own square of parchment on a baking tray to keep them separated as they proof.

Step 5: Final Proofing and Heating the Oil

Cover the donuts loosely with plastic wrap and let them proof in a warm spot until doubled in size and puffy—this usually takes between 45 and 65 minutes. At the halfway mark of the proof, start heating 3 to 4 inches of your neutral frying oil (canola, vegetable, or avocado) in a heavy pot to 350°F (180°C). Use a candy thermometer to keep the temperature steady. If you hit 350°F too soon, just lower the heat slightly and keep a close eye on things.

Step 6: Fry to Golden Perfection

Once the donuts feel airy and puffy to the touch, it’s time to fry. Using a slotted spoon, gently lower 1 or 2 donuts into the hot oil—parchment paper and all! After 5 to 10 seconds, carefully pull out the paper with tongs. Fry each donut for 2 ½ minutes total, flipping them halfway through to get even, golden-brown color all around. Use a timer to avoid overcooking. Once done, transfer the donuts to a wire rack set over a baking sheet to drain off excess oil.

Step 7: Sugar Coat and Fill

Allow your donuts to cool completely before tossing them generously in granulated sugar. Then, fill a piping bag fitted with a small round tip with raspberry jelly. Insert the tip into the side of each donut and gently pipe until you feel the donut puff slightly and the jelly starts to push back. That’s your sweet, fruity filling perfectly nestled right where it should be!

Top Tip

Mastering the art of homemade Jelly-Filled Donuts with Raspberry Filling Recipe is all about patience, precision, and a few insider tricks that make a big difference.

Perfect Oil Temperature: Keeping your frying oil steady at 350°F is a game-changer. I learned that a candy thermometer is essential to avoid donuts that are greasy or undercooked.
Don’t Rush the Proof: Waiting for the donuts to double and become puffy might test your patience, but it’s crucial. Early on, I tried cutting proofing time short and ended up with dense, flat donuts. Let them rise fully for the best texture.
Sugar Coating After Cooling: Tossing the donuts in sugar once they’re completely cool prevents the coating from melting away. This little step keeps them beautifully sweet and visually appealing.
Gentle Filling Technique: When piping the raspberry jelly, I found that inserting the tip gently and listening for the dough’s puff makes sure you don’t overfill or burst the donut.

How to Serve Jelly-Filled Donuts with Raspberry Filling 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

Sprinkle a dusting of powdered sugar over the finished donuts for a delicate touch of sweetness and visual charm. Fresh raspberries or a few mint leaves placed beside the donuts on a platter can also enhance the raspberry flavor and add a pop of color.

Side Dishes

Serve these jelly-filled delights alongside a rich cup of coffee or a creamy latte for the perfect morning treat. For brunch, pair with fresh fruit salad or a light yogurt parfait – the fruity freshness balances the sweet, indulgent donuts beautifully.

Make Ahead and Storage

Storing Leftovers

Store your jelly-filled donuts at room temperature in an airtight container. They're best enjoyed the day they’re made for that fresh, fluffy texture, but they will stay soft and delicious for up to one day when stored properly.

Freezing

If you want to save some for later, freeze cooled donuts individually wrapped in plastic wrap and then place them in a freezer-safe container or bag. They keep well for up to one month. When you’re ready to enjoy, thaw them at room temperature.

Reheating

To bring back that fresh-from-the-fryer taste, reheat donuts gently in a 300°F oven for about 5 minutes or until warm. Avoid microwaving, which can make them tough and chewy instead of soft and tender.

Frequently Asked Questions:

Can I use a different type of jelly or filling?

Absolutely! While raspberry jelly is classic, you can swap it out for strawberry jam, apricot preserves, lemon curd, or even chocolate hazelnut spread. Just make sure the filling isn’t too runny to avoid leaking during frying.

What’s the purpose of the tangzhong starter in this recipe?

The tangzhong—a cooked water and flour slurry—helps keep the donut dough extra moist and tender. It enhances softness and extends freshness, making your homemade donuts super fluffy and light.

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

Use a candy or deep-fry thermometer to monitor the oil. Maintain 350°F (180°C). If it gets too hot, the donuts brown too quickly on the outside but stay raw inside; too cool and they absorb excess oil.

Can I bake these donuts instead of frying?

This recipe is designed for frying to achieve that classic golden exterior and airy interior. Baking won’t deliver the same texture, but if you prefer baked donuts, consider looking for a recipe specifically tailored for baking.

Final Thoughts

Making your own Jelly-Filled Donuts with Raspberry Filling Recipe is such a rewarding experience — from mixing the tangzhong to watching those fluffy donuts puff up as they fry. It's a little slice of classic American breakfast joy, made with love in your own kitchen. I hope this recipe inspires you to enjoy the simple pleasure of a soft, sugary, jam-filled donut fresh from the pan. Happy frying!