❤︎ Dat Good Shit ❤︎

Jelly Donuts

18 servings


3 hours

active time

3 hours 3 minutes

total time


2 1/4 teaspoons (1 packet) active dry yeast

1/4 cup lukewarm water

1 1/2 cups whole milk (warm)

1/4 cup granulated sugar

2 tablespoons honey

3 large eggs (room temperature)

5 1/2 cups all-purpose flour

1 teaspoon salt

1/2 cup (1 stick) unsalted butter (softened)

canola oil for frying

sugar to coat doughnuts

1 (18-ounce) jar Raspberry preserves or jelly


Jelly Doughnuts

In a large mixing bowl of a stand mixer dissolve the yeast in the warm water. Add the warm milk, sugar, honey and eggs. Add the dough hook attachment, and stir in the flour and salt. Scrape the bottom and sides of the bowl occasionally with a rubber spatula. Cut the butter into small pieces and incorporate into the dough. Scrape the bowl a few times. Beat the dough until it becomes smooth, about 5-7 minutes.

Turn the dough out onto a floured work surface and knead for 5-6 minutes, making a smooth dough. This dough is going to be sticky when you turn it out. After kneading, shape into a round ball and place back into the greased mixing bowl. Cover loosely with plastic wrap and drape with a clean kitchen towel. Place in a warm area and let rise until doubled in size, about 1 to 1 1/2 hours.

Turn the dough out onto a lightly floured work surface and knead the dough for a few minutes. Turn back into the greased bowl (spray with cooking spray again if needed) and let rise until doubled, about 1 hour.

Roll out the dough to about 3/4-inch thickness on a lightly floured surface. Then cut out doughnuts with a 3 1/2-inch round doughnut cutter. Rub the doughnut cutter in plenty of flour for each cut you make. Twist the doughnut cutter back and forth a bit and gently bang out the doughnut onto the counter.

Place the doughnuts evenly onto a half sheet pan lined with parchment paper. You’ll want to give them a little room to rise on the sheet pan. (I generally put 3 doughnuts in each row and you’ll fit about a dozen on each half sheet pan) Cover loosely with plastic wrap and plop in the refrigerator overnight. This way, they’ll proof in the fridge and you’ll have most of the work done in the morning. Just get to frying them up fresh.

OR To make doughnuts immediately, let the doughnuts rise on the counter for about 30 minutes. (Cover the tray loosely with plastic wrap or with a clean kitchen cloth)

Place about 3-4 inches deep of canola oil in a 12-inch or 13.5-inch cast iron skillet. Heat up the oil over medium heat to 375 degree F canola oil. Use a digital thermometer to maintain 375 degrees at all times while frying doughnuts.

Cook a few doughnuts at a time for about 1-2 minutes per side. Flip carefully. Once fried, place them on a sheet pan lined with plenty of paper towels to absorb some of the excess oil. While they are still warm, gently toss in granulated sugar.

Place preserves or jelly into a pastry bag with a pastry tip and insert the tip into the side of a doughnut. Squeeze in preserves or jelly to fill. Enjoy immediately with a fresh cup of coffee, if desired.


Serving Size



230 kcal

Total Fat

7 g

Saturated Fat

4 g

Unsaturated Fat


Trans Fat



43 mg


195 mg

Total Carbohydrate

36 g

Dietary Fiber

1 g

Total Sugars

6 g


6 g

18 servings


3 hours

active time

3 hours 3 minutes

total time
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