There’s something magical about homemade donuts, especially when they’re filled with a luscious jammy center. This Raspberry Jelly-Filled Donuts Recipe delivers soft, airy, and golden-fried treats that will brighten any breakfast or brunch — and trust me, once you try them, store-bought donuts just won’t compare.

The image shows a close-up view of several sugar-coated doughnuts filled with bright red jelly. The doughnuts have a golden-brown outer layer dusted with granulated sugar, giving a slightly rough texture. Two doughnuts in the center are broken open, revealing soft, fluffy inner bread with thick, glossy red jelly filling that oozes out slightly. The doughnuts are packed closely together in a box with a cardboard-colored edge visible at the top. The overall look highlights the contrast between the light dough inside and the vibrant, smooth jelly filling inside. 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 Raspberry Jelly-Filled Donuts Recipe
Top Tip
How to Serve Raspberry Jelly-Filled Donuts Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Raspberry Jelly-Filled Donuts Recipe

Why You'll Love This Recipe

I love making these donuts from scratch because they’re the perfect mix of fluffy, tender, and sweet—thanks to a clever tangzhong starter that keeps the dough irresistibly soft. Plus, the fresh raspberry filling bursts with flavor in every bite, making it a fun and rewarding baking project.

Super Tender Texture: The tangzhong method creates a soft, pillowy donut that stays fresh longer.
Perfect Golden Fry: Fried at the right temperature for 2 ½ minutes ensures a crispy exterior without greasiness.
Sweet Raspberry Burst: Filling each donut with raspberry jelly brings just the right balance of tartness and sweetness.
Great for Sharing: Makes 9 generous-sized donuts, ideal for brunch or a cozy breakfast gathering.

Ingredients & Why They Work

To get these donuts just right, I always recommend using high-quality bread flour for structure and whole milk for richness. Also, be sure to pick a raspberry jelly you love—homemade is wonderful here if you have it, but a good store-bought brand works just fine too!

Flat lay of a small white ceramic bowl of water, a small white ceramic bowl of bread flour, a simple mound of bread flour, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of instant yeast, a small white ceramic bowl of fine sea salt, a small white ceramic bowl of whole milk, one large whole uncracked egg with a clean shell, a small white ceramic bowl of unsalted butter cubes, a small white ceramic bowl of neutral oil, a small white ceramic bowl of raspberry jelly, all arranged in perfect symmetry 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: The base for our tangzhong starter, which locks in moisture for a soft crumb.
Bread Flour: Essential for a chewy, airy donut texture; used both in the tangzhong and the dough.
Granulated Sugar: Adds sweetness and helps with browning during frying.
Instant Yeast: Provides the gentle lift and lightness in the dough.
Fine Sea Salt: Balances the sweetness and enhances flavor depth.
Whole Milk: Adds richness and tenderness to the dough.
Large Egg: Binds ingredients and contributes to the softness of the final donut.
Unsalted Butter: Incorporated after initial kneading for a rich, tender crumb.
Neutral Oil: Canola, vegetable, or avocado oil works best for frying without overpowering flavors.
Granulated Sugar (for rolling): Coats the fried donuts with a sweet, crunchy finish.
Raspberry Jelly: Our luscious filling—homemade or store-bought, whichever you prefer.

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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 parts of making this Raspberry Jelly-Filled Donuts Recipe is how easily you can tweak it to match your cravings or dietary needs. Donuts are such an inviting canvas—you can really make them your own!

Swap the Filling: While raspberry jelly gives a bright, tart pop, I’ve had great success using strawberry preserves or even lemon curd for a tangy twist. Blueberry jam is another favorite for a subtly sweet surprise.
Diet-Friendly Options: For a vegan spin, swap the egg and milk for plant-based alternatives, and use vegan butter. Just be sure to check your yeast is vegan-friendly too!
Flavor the Dough: Sometimes I add a touch of vanilla extract or a sprinkle of cinnamon into the dough for extra warmth and nostalgia in every bite.
Seasonal Variations: During the holidays, I like filling these with spiced apple butter or pumpkin jam, which makes them feel cozy and festive.

Step-by-Step: How I Make Raspberry Jelly-Filled Donuts Recipe

A close-up image shows a woman's hand holding a sugar-coated donut with a rough sugar layer covering the light brown dough. The donut has a small hole in the center, where thick, deep red jam is being filled from a red piping bag held by another woman's hand above. The background features a white marbled textured surface with a blurred white tray beneath, adding warmth to the scene. The lighting highlights the sugar crystals and glossy jam, creating a fresh and inviting look. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk and Cook Your Tangzhong Starter

Start by combining ¾ cup water with ¼ cup bread flour in a small saucepan. Whisk them together thoroughly to avoid lumps. Set the heat to medium and keep whisking constantly—you’ll notice it start to thicken into a smooth, pudding-like paste after about 4 to 5 minutes. This tangzhong method is a game-changer; it keeps the donuts irresistibly soft and tender. Once thickened, scrape it into a bowl and let it cool completely before moving on. Patience here is key, so you don’t scramble the eggs later.

Step 2: Mix Together Your Dough Ingredients

In your mixer bowl fitted with a dough hook, add 3 cups plus 2 tablespoons bread flour, ⅓ cup granulated sugar, 1 tablespoon instant yeast, and 1 ¼ teaspoon fine sea salt. Give them a quick stir to combine. Then, pour in ½ cup whole milk at room temperature, one large room-temperature egg, and your cooled tangzhong. Turn the mixer on low speed and knead for about 2 minutes until everything begins to come together into a shaggy dough. This gentle start helps build a strong gluten framework for our donuts.

Step 3: Add Butter and Knead Till Smooth

With the mixer still running on low, add 5 tablespoons of unsalted butter, softened to room temperature, one tablespoon at a time. Make sure each one fully incorporates before adding the next—it’s a slow but rewarding process. Once all the butter is mixed in, bump up the speed to medium (speed 2 on a KitchenAid) and knead for 12 minutes. You’ll know the dough is ready when it’s smooth, elastic, and passes the windowpane test: stretch a small piece; if it stretches thin without tearing, you’re good to go!

Step 4: Let Your Dough Rest and Relax

Shape your dough into a neat ball and place it in a lightly greased bowl. Cover it loosely and let it rest for 20 to 30 minutes. This short rest relaxes the gluten, making the dough easier to roll out when shaping the donuts. Use this time to prep your parchment squares for later!

Step 5: Cut and Prepare Your Donuts

Flour your work surface lightly, then turn out the dough. Lightly dust the top with flour too, and gently roll it to about ¾-inch thickness. With a 3-inch round cutter, stamp out 9 donuts. Don’t worry if you have scraps—roll them back together gently once, rest the dough 5 to 10 minutes, then cut out any remaining donuts. Place each donut on its own parchment square on a baking tray. Cover loosely with plastic wrap to begin proofing.

Step 6: Final Proof Until Puffy and Doubling in Size

Let your donuts proof for about 45 to 65 minutes. They should become noticeably puffy and nearly double in size. This step is crucial because a well-proofed dough will fry up light and airy, showing that classic donut ring in the center. If they're under-proofed, they'll feel dense and heavy.

Step 7: Get the Oil Ready and Fry Away

While the donuts finish proofing, heat 3 to 4 inches of neutral oil (canola, vegetable, or avocado) in a heavy pot over medium-low heat. Use a candy thermometer to keep the temperature steady at 350°F (180°C). If it gets too hot before the donuts are ready, lower the heat so it holds. When the donuts feel airy to a gentle poke, they’re ready for the hot oil.

Using a slotted spoon, carefully lower 1 or 2 donuts (with the parchment squares) into the oil. After about 5 to 10 seconds, fish out the parchment paper with tongs—it will peel away easily. Fry the donuts for a total of 2 ½ minutes, turning them over about halfway through so they brown evenly. Transfer them to a wire rack lined baking sheet to cool.

Step 8: Sugar Coat and Pipe with Raspberry Jelly

Once your donuts have cooled completely, toss them in granulated sugar until they’re fully coated and shimmer with sweetness. Then, fill a piping bag fitted with a small round tip with about 1 cup of your raspberry jelly. Insert the tip into the side of each donut and gently pipe until you feel the dough puff up slightly and the jelly starts to push back. This is your luscious raspberry treasure waiting inside!

Top Tip

Mastering the perfect Raspberry Jelly-Filled Donuts Recipe can sometimes feel tricky, but with a few insider tips from my own kitchen adventures, you'll be set up for success every time.

Respect the Tangzhong: This starter is key for the ultra-soft texture. Make sure you cook it until it reaches that smooth, paste-like consistency and cool it before mixing in—it makes the dough so tender and fluffy.
Keep an Eye on Oil Temperature: Maintaining that steady 350°F is crucial. I learned the hard way that if the oil’s too hot, the donuts brown too fast on the outside and stay doughy inside. Too cool, and they soak up oil, becoming greasy. Use a candy thermometer if you have one!
Patience with Proofing: Letting your donuts rise until puffy and doubled in size really pays off in lightness and flavor. Rushing this step is a common slip-up that can result in heavy, dense donuts.
Fill When Cool: Let your donuts cool before piping in the raspberry jelly. Filling them while warm can cause the jelly to melt and leak, and nobody wants a messy kitchen or flat donuts.

How to Serve Raspberry Jelly-Filled Donuts Recipe

The image shows light beige dough rolled out flat on a white marbled surface, with nine round dough pieces cut out. Each piece is smooth with slightly uneven edges, fitting closely together in rows. The space around the circles shows thin dough left after cutting. A blue circular cutter rests on the right side, with part of it visible next to one dough circle. The dough has a soft, slightly bumpy texture and small patches of flour scattered lightly on top. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Beyond the classic granulated sugar coating, you can dust your donuts lightly with powdered sugar for an elegant touch. For an extra hint of festivity, sprinkle some finely chopped freeze-dried raspberries on top of the sugar or drizzle a thin glaze made from powdered sugar and lemon juice to balance the jammy sweetness.

Side Dishes

Pair these luscious raspberry jelly-filled donuts with a fresh fruit salad or a creamy yogurt parfait. A cup of rich coffee or a chilled glass of fresh orange juice will round out your breakfast or brunch beautifully, making every bite even more delightful.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (though rare!), store your donuts in an airtight container at room temperature. They stay nice and soft for up to one day, allowing you to enjoy that fresh-baked experience even the next morning.

Freezing

Want to save some for later? Freeze fully cooled, unfilled donuts in a single layer on a baking sheet. Once frozen solid, transfer them to a zip-top bag or airtight container. When you're ready, thaw at room temperature, then fill with raspberry jelly just before serving for best texture and flavor.

Reheating

To warm your donuts, pop them in a preheated 325°F oven for about 5-7 minutes. This freshens them up without drying them out. Avoid microwaving as it can make them chewy. After warming, fill with jelly if you froze them unfilled for that fresh, homemade charm.

Frequently Asked Questions:

Can I use a different type of jelly or jam instead of raspberry?

Absolutely! While raspberry jelly complements the softness of these donuts beautifully, you can substitute with strawberry, blueberry, or your favorite fruit preserves to personalize your Raspberry Jelly-Filled Donuts Recipe.

What if I don’t have bread flour? Can I use all-purpose flour?

Bread flour has a higher protein content that contributes to the chewy, elastic texture of these donuts. If you only have all-purpose flour, you can use it, but the texture may be slightly less chewy and more tender—still delicious, just a bit different.

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

The best way is to use a candy or deep-fry thermometer to keep your oil steady at 350°F (180°C). If you don’t have one, drop a small piece of dough in: it should sizzle immediately and float to the surface within seconds without browning too fast.

Can I prepare the dough the night before?

You can prepare the dough and refrigerate it overnight after the first knead and rest. Bring it back to room temperature before shaping and proofing. This can help deepen the flavor and make your morning prep easier!

Final Thoughts

I hope this Raspberry Jelly-Filled Donuts Recipe brings you as much joy in making and eating as it has brought me over the years. There’s something truly special about creating these tender, golden treats from scratch and sharing them with loved ones. So, tie on your apron, embrace the magic of frying, and savor every sweet, jam-filled bite!