Jelly Donuts Recipe: A Sweet Treat Made Easy
Light, pillowy yeast donuts filled with sweet fruit jelly and dusted with powdered sugar. A beloved Hanukkah treat that’s delicious year-round!
- Prep Time: 30 minutes (plus 2 hours rising)
- Cook Time: 20 minutes
- Total Time: 3 hours
- Yield: 12-14 donuts 1x
- Category: Dessert
- Method: Deep Frying
- Cuisine: Jewish
- Diet: Vegetarian
Ingredients
Scale
- For the dough:
- 4 cups (500g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 2 1/4 tsp (1 packet) active dry yeast
- 1/2 tsp salt
- 3/4 cup (180ml) warm milk (110°F/45°C)
- 2 large eggs
- 1/4 cup (56g) unsalted butter, softened
- 1 tsp vanilla extract
- Zest of 1 lemon (optional)
- For filling & frying:
- 1 cup (300g) fruit jelly (raspberry, strawberry, or apricot)
- 4 cups (1L) vegetable oil (for frying)
- 1/2 cup (60g) powdered sugar (for dusting)
Instructions
- Make dough: Mix flour, sugar, yeast, and salt. Add warm milk, eggs, butter, vanilla, and zest. Knead 8-10 minutes until smooth and elastic.
- First rise: Cover and let rise in a warm place for 1-2 hours until doubled.
- Shape: Roll dough to 1/2-inch thickness. Cut 3-inch rounds. Reroll scraps. Let rise 30 minutes.
- Fry: Heat oil to 350°F (175°C). Fry donuts 2-3 minutes per side until golden. Drain on paper towels.
- Fill: Use a piping bag with long tip to inject 1 tbsp jelly into each donut.
- Dust: Sift powdered sugar over top just before serving.
Notes
- For easier filling: poke hole with skewer before piping
- Test oil temperature with a dough scrap – it should bubble actively
- Alternative fillings: custard, chocolate ganache, or dulce de leche
- Best eaten day-of but can be refreshed in 350°F oven for 5 minutes
Nutrition
- Serving Size: 1 donut
- Calories: 280
- Sugar: 18g
- Sodium: 85mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg
