Homemade jelly doughnuts are a fun treat to share with your family. These cake donuts are stuffed with your favorite jelly, fried, and rolled in confectioner’s sugar.
Although homemade donuts may not be something you make very often, it can really become a rewarding and enjoyable time to spend with your family.
You can use any flavor jelly you wish. Try the tried and true flavors like strawberry or raspberry or fill them with lemon curd or chocolate pudding. I am sure you have a favorite!
Since making your own donuts for most people is a thing of the past, this is a great recipe to try. Make them on a lazy Saturday or Sunday morning when there isn’t much going on.
This recipe is from my Grandmother’s recipe collection which I received after she passed on.
You could also use granulated sugar instead of confectioner’s sugar if you wish. Find more homemade doughnut recipes like these jelly donuts.
Looking for a more doughnut recipe ideas? Check out the cookbooks below…
Homemade Jelly Doughnuts Recipe
- 4 cups flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup butter
- 1 cup sugar
- 2 eggs
- ¾ cup milk
- 1 teaspoon vanilla
- 1 cup of your favorite flavor seedless jelly
- Confectioner's Sugar for dusting
- One egg white, beaten
- 1 quart Vegetable Oil for frying
- Kitchen Equipment Needed
- 1 medium mixing bowl
- 1 large mixing bowl
- Jelly Doughnut Cutter
- Deep Fryer or large 12" deep frying pan or cast iron skillet with high sides
- Cooking thermometer
- In a medium mixing bowl, sift flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the butter. Add sugar and beat well. Add eggs and beat well.
- Add milk and vanilla and stir until combined.
- Slowly add flour mixture and mix until dough holds together. Roll into a ball.
- Cover and chill 2 hours.
- On a floured board, roll out doughnut dough to ¼" thick and cut with a jelly doughnut cutter (3" rounds).
- On the bottom of one of the rounds place about 2 teaspoons jelly (or however much will fit). Leave at least ¼" open around the outside for sealing the doughnut. Moisten the edges of top and bottom rounds with the beaten egg white.
- Place the top on and press the edges together either with your fingers or with a fork, sealing the edges well. Let rest while the oil heats up.
- Heat at least 2" of vegetable oil in a large frying pan or deep fryer to 365 degrees and fry until lightly golden brown. Use a cooking thermometer.
- Drain on a plate lined with paper towel briefly and then dip into a plate of confectioner's sugar. You may need to do this twice if the confectioner's sugar soaks in to the doughnut right away.