There’s something so nostalgic and delightful about biting into a soft, pillowy donut filled with sweet, tangy raspberry goodness. This Raspberry Jelly-Filled Donuts Recipe blends classic American charm with an extra-special twist — using the tangzhong method to get that irresistibly fluffy crumb you’ll want again and again.
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Why You'll Love This Recipe
I remember making these raspberry jelly-filled donuts for the first time with my kids — the whole kitchen smelled like a bakery, and we all dug in with sticky fingers and huge smiles. Seriously, it’s a treat that’s both fun to make and impossible to resist.
- Ultra-fluffy texture: Thanks to the tangzhong method, these donuts stay soft and tender longer than your average fried dough.
- Perfectly golden and sugary: Fried to crispy, golden perfection then rolled in granulated sugar for that sweet crunch.
- Bright raspberry filling: The tart jam inside balances the sweetness beautifully, making each bite pop with flavor.
- Homemade goodness: Nothing beats fresh, made-from-scratch donuts for breakfast or brunch that impress.
Ingredients & Why They Work
Let’s talk ingredients because that’s really where the magic starts. For the best raspberry jelly-filled donuts, I always aim for high-quality basics like good bread flour and fresh butter. Precision in measuring, especially with flour, makes a huge difference in results.
- Water: Used in the tangzhong to cook a smooth roux, providing moisture and helping the dough stay soft.
- Bread flour: A higher protein flour that builds great gluten structure for chewy, airy donuts.
- Granulated sugar: Sweetens the dough and coats the final donuts for classic crunch and flavor.
- Instant yeast: For reliable, quick rising without fuss.
- Fine sea salt: Enhances all the flavors and balances the sweetness.
- Whole milk: Adds richness and tenderness to the dough.
- Large egg: Helps with structure and richness, improving the crumb.
- Unsalted butter: For creamy richness that melts into the dough.
- Neutral oil: Like canola or avocado oil, perfect for frying at a steady temperature without imparting flavor.
- Granulated sugar (for rolling): Gives the donuts that irresistible sweet coating.
- Raspberry jelly: Choose your favorite jam or preserves, homemade or store-bought, for that perfect fruity filling.
Make It Your Way
One of the joys of making this Raspberry Jelly-Filled Donuts Recipe is how easy it is to customize. Whether you want to tweak the filling or adjust the coating, there are plenty of ways to make these donuts your own delicious creation.
- Berry Mix-Up: Swap the raspberry jelly for other fruit preserves like strawberry, blueberry, or blackberry. I once used a mixed berry jam that gave the donuts a wonderfully vibrant flavor—and everyone at brunch loved it!
- Glazed Twist: Instead of rolling the donuts in granulated sugar, try glazing them with a simple vanilla icing or a lemon glaze for a zesty finish.
- Dairy-Free Option: Use a plant-based milk such as almond or oat milk and substitute vegan butter to make the dough dairy-free. The tangzhong method helps keep the texture soft and fluffy even without dairy!
- Spiced Variation: Add a teaspoon of cinnamon or pumpkin pie spice to the dough for a warm, cozy flavor that’s perfect in cooler months.
Step-by-Step: How I Make Raspberry Jelly-Filled Donuts Recipe
Step 1: Create Your Tangzhong Starter
Start by whisking together ¾ cup of water and ¼ cup of bread flour in a small saucepan. Cook this mixture over medium heat while whisking constantly. In about 4 to 5 minutes, the mixture will thicken into a smooth paste—this is your tangzhong, the secret to ultra-soft donuts. Once done, scrape it into a bowl and let it cool while you prep the dough ingredients.
Step 2: Mix the Dough Ingredients
In your stand mixer bowl fitted with a dough hook, combine 3 cups plus 2 tablespoons of bread flour, ⅓ cup granulated sugar, 1 tablespoon instant yeast, and 1 ¼ teaspoons fine sea salt. Add ½ cup whole milk, 1 large egg, and the cooled tangzhong. Mix on low speed for about 2 minutes until it begins to come together into a rough dough.
Step 3: Incorporate the Butter and Knead
With the mixer running on low, add 5 tablespoons of softened unsalted butter one tablespoon at a time. Make sure each tablespoon is fully absorbed before adding the next. Once all the butter is in, bump your mixer speed up to medium and knead for about 12 minutes. You’ll notice the dough becomes smooth, elastic, and will pass the windowpane test—a good sign it’s perfectly kneaded.
Step 4: Rest and Relax the Dough
Shape the dough into a ball and place it in a lightly greased bowl. Cover it with plastic wrap or a damp towel and let it rest for 20 to 30 minutes. This rest helps the gluten relax, making it easier to roll out the dough later.
Step 5: Roll, Cut, and Proof Your Donuts
Turn the dough out onto a floured surface and lightly flour the top. Roll it evenly to about ¾-inch thickness. Using a 3-inch round cutter, cut out 9 donuts. Re-roll scraps gently once to cut more donuts, resting the dough for 5–10 minutes before cutting again. Place each donut on a square of parchment paper laid on a baking tray. Cover loosely with plastic wrap and let them rise until puffy and roughly doubled in size, usually about 45 to 65 minutes.
Step 6: Fry to Golden Perfection
While the donuts are proofing, heat 3 to 4 inches of neutral oil to 350°F (180°C) in a heavy pot over medium-low heat. Use a candy thermometer to maintain this temperature—keeping it steady prevents greasy or overly browned donuts. To fry, gently lower 1–2 donuts along with their parchment squares into the oil. After 5 to 10 seconds, remove the parchment using tongs. Fry each donut for 2 and a half minutes total, flipping halfway through. Once golden, transfer them to a wire rack lined baking sheet to cool.
Step 7: Sugar Coat and Fill
When the donuts have cooled completely, toss them gently in granulated sugar until fully coated. Then, fill a piping bag fitted with a small round tip with raspberry jelly. Insert the tip into the side of each donut and pipe the jelly gently until the donut puffs slightly and the jelly starts to push back. That’s how you know you’ve got the perfect filling amount!
Top Tip
Mastering the Raspberry Jelly-Filled Donuts Recipe comes down to attention to detail, especially with proofing and frying. These tips from my kitchen will help you get that perfect soft, fluffy texture and stunning golden exterior every time.
- Don't Rush the Proofing: Waiting for your donuts to become puffy and light before frying is key. I learned that under-proofed dough results in dense, greasy donuts without that signature pale ring around the center.
- Maintain Oil Temperature: Keeping your oil steady at 350°F (180°C) prevents the donuts from browning too quickly or soaking up too much oil. Using a candy thermometer saved me a lot of guesswork!
- Use the Spoon-Level Method for Flour: Measuring flour correctly with the spoon-level method or a kitchen scale ensures your dough isn’t too dry or heavy, which affects texture and rise.
- Remove Parchment Quickly: When frying, lower donuts in with parchment and remove it after 5–10 seconds to avoid burning but still keep dough shape. Skipping this step caused me uneven frying once.
How to Serve Raspberry Jelly-Filled Donuts Recipe
Garnishes
Try dusting your jelly-filled donuts with powdered sugar or a light cinnamon-sugar blend for an extra touch of sweetness and visual appeal. Fresh raspberries or a sprig of mint on the side add a pop of color and freshness that complements the raspberry jelly beautifully.
Side Dishes
Serve these donuts alongside a creamy latte or rich hot chocolate for a delightful morning pick-me-up. They also pair well with fresh fruit salad or a chilled glass of orange juice to balance the sweetness and make a complete brunch spread.
Make Ahead and Storage
Storing Leftovers
While these Raspberry Jelly-Filled Donuts are best enjoyed fresh the same day, you can store any leftovers in an airtight container at room temperature. They will stay soft and delicious for up to one day, perfect for a next-morning treat!
Freezing
To freeze, wrap each donut individually in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw at room temperature when ready to enjoy.
Reheating
Warm frozen or leftover donuts in a 300°F (150°C) oven for about 5–7 minutes, or microwave on low for 15–20 seconds for a quick refresh. This helps bring back a bit of that freshly-fried softness without drying them out.
Frequently Asked Questions:
Absolutely! While raspberry jelly is classic here, you can substitute strawberry, blueberry, or any favorite fruit jam or preserves. Just make sure it’s not too runny to avoid soggy donuts.
Tangzhong is a cooked flour-water paste that hydrates the dough more effectively, resulting in softer, fluffier donuts that stay tender longer. It’s the secret behind that pillowy texture!
Using a candy or deep-fry thermometer is the easiest way to maintain the oil at 350°F (180°C). If you don’t have one, you can test by dropping a small piece of dough into the oil—it should bubble steadily and rise to the surface without browning too quickly.
This recipe is designed for frying to achieve that golden, crispy exterior and soft interior. Baking will change the texture and won’t produce the same results, but you can experiment with baked donut recipes separately if desired.
Final Thoughts
Making these Raspberry Jelly-Filled Donuts from scratch is such a rewarding experience—seeing that dough rise, frying to golden perfection, and biting into the sweet raspberry surprise inside truly feels like a special treat. Whether for a cozy weekend breakfast or a festive brunch, these donuts bring joy and warmth to the table. I hope you enjoy making and sharing them as much as I do!
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Raspberry Jelly-Filled Donuts Recipe
- Prep Time: 3 hours 45 minutes
- Proofing Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours
- Yield: 9 donuts
- Category: Breakfast
- Method: Frying
- Cuisine: American
Description
These classic American jelly-filled donuts are made using a tangzhong method for incredibly soft and fluffy texture. The dough is enriched with butter, milk, and eggs, then fried to golden perfection and rolled in granulated sugar. Filled with raspberry jelly, these donuts are the perfect sweet breakfast or brunch treat.
Ingredients
Tangzhong
- ¾ cup water
- ¼ cup bread flour
Donut Dough
- 3 cups + 2 tablespoons bread flour
- ⅓ cup granulated sugar
- 1 tablespoon instant yeast
- 1 ¼ teaspoon fine sea salt
- ½ cup whole milk, room temperature
- 1 large egg, room temperature
- Tangzhong, from recipe above
- 5 tablespoons unsalted butter, room temperature
- Neutral oil, for frying (such as canola, vegetable, or avocado oil)
- Granulated sugar, for rolling
- ~1 cup homemade or store-bought raspberry jelly, jam, or preserves
Instructions
- Make Tangzhong: In a small saucepan, whisk together the water and bread flour. Cook over medium heat, whisking constantly, until the mixture thickens to a paste, about 4–5 minutes. Scrape into a small bowl and set aside until ready to use.
- Prepare Dough: In the bowl of a stand mixer fitted with the dough hook, combine the bread flour, sugar, yeast, and salt. Add the milk, egg, and tangzhong. Knead on low speed for 2 minutes until a dough forms.
- Add Butter and Knead: With the mixer running on low, add the softened butter a tablespoon at a time, allowing it to fully incorporate before adding more. Once all the butter is added, increase speed to medium and knead for 12 minutes until dough is smooth, elastic, and passes the windowpane test.
- First Rest: Shape the dough into a ball and place it in a lightly greased bowl. Cover and rest for 20–30 minutes to relax the dough.
- Shape Donuts: Turn the dough onto a floured surface, lightly flour the top, and roll to ¾-inch thickness. Use a 3-inch round cutter to cut out donuts. Gently re-roll scraps once, then rest dough for 5–10 minutes before cutting again.
- Proof Donuts: Place each donut on a square of parchment paper and arrange on a baking tray. Cover loosely with plastic wrap and let rise until puffy and doubled in size, about 45–65 minutes. The donuts are ready when the dough feels slightly airy when gently pressed.
- Heat Oil: While donuts are proofing, heat 3–4 inches of neutral oil in a heavy pot over medium-low heat to maintain 350°F (180°C). If oil reaches temperature before donuts are ready, lower heat to hold steady.
- Fry Donuts: Use a metal slotted spoon to lower 1–2 donuts with their parchment into the hot oil. After 5–10 seconds, remove the paper with tongs. Fry each donut for 2 ½ minutes, flipping halfway through. Transfer fried donuts to a wire rack lined baking sheet to cool.
- Coat with Sugar: Once completely cool, toss the donuts in granulated sugar until fully coated.
- Fill with Jelly: 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 the donut puffs slightly and jelly starts to push back.
Notes
- Measure dry ingredients properly using the spoon-level method or preferably a kitchen scale for best results.
- Donuts are best enjoyed the day of but will stay soft for one day stored at room temperature in a container.
- Maintain oil temperature close to 350°F to prevent donuts from browning too quickly or absorbing excess oil.
- Allow the donuts to fully proof until puffy and light; under-proofed donuts will not fry properly or develop the characteristic pale ring.
Nutrition
- Serving Size: 1 donut
- Calories: 280 kcal
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 45 mg
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