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What can I say? Jelly donuts were a family favorite growing up and considered a major treat. They only appeared a couple of times a year at my house (Easter Brunch and occasionally when my grandparents visited). What’s not to like? Donuts are fried dough and every nationality has a version. Full disclosure, I rarely make donuts. They aren’t part of my healthy eating plan so when I do make these, they are a treat and a nostalgic nod to my childhood. And because they are a treat, they better be fabulous (Hint: they are!).
I’m pretty sure fried dough shouldn’t be in regular rotation as anyone’s house…rolled in sugar and filled with jam just puts this in the “maybe once a year category”. So if you are going to indulge, why not make them yourself and make them the best darn donuts anyone has ever had? This recipe should be whipped out to impress guests, or in my case, when I’m serving my family’s simple Easter brunch menu. New York style jelly donuts are big (really big), filled with a raspberry jam and coated in granulated sugar. Don’t let the name “jelly” confuse you. These donuts are filled with a thicker, richer, sweeter jam or preserves.
Granulated sugar coated donuts vs. powdered sugar donuts
When I moved from NYC to other states, almost everywhere I went, jelly donuts were coated in powdered sugar, not granulated sugar. That’s why I started referring to these donuts as New York style. Note: if your preference are raspberry filled powdered donuts, just roll the donuts in powdered sugar OR dust the donuts with the confectioner’s sugar…you won’t hurt my feelings. I just love the slight crunch you get from the granulated sugar.
MAKE NOTE: Don’t be scared off this recipe because of number of steps and time to make
This recipe is not hard so don’t be scared off by the time it takes to make these, or the number of steps involved. Most of the preparation time is “passive” where you are just waiting for the dough to do its thing! Since you can do most of the work the night before and just spend a little time in the morning finishing these before brunch, it is so well worth it.
If the idea of finishing the donuts in the morning is overwhelming, you can make them immediately after working with the dough and letting the dough rise. See the recipe for this alternative…you are just adding another 30 minute rise instead of refrigerating the dough overnight. You have options here.
You certainly can make, shape and fry the donuts, roll in sugar and fill the night before your brunch…no problem. Just be sure they are covered on the kitchen counter until morning when you serve (If you were able to get through the night without eating them, give yourself a high-five…well done!)
Ingredients needed to make jelly donuts
Active dry yeast – The leavening agent that creates the light, airy texture characteristic of authentic New York donuts. It needs to be activated in warm liquid to begin the fermentation process.
Whole milk – Provides richness and helps create a tender crumb. The fat content contributes to the donut’s soft texture and adds subtle dairy flavor.
Granulated sugar – Sweetens the dough and feeds the yeast during fermentation. It also helps achieve the golden color when frying.
Honey – Adds moisture and a subtle floral sweetness that complements the yeast. It also helps keep the donuts tender and extends their freshness.
Eggs – Act as a binding agent and provide structure while contributing to the rich, custard-like interior. They also add color and help create the characteristic chewy-tender texture.
All-purpose flour – The foundation of the dough, providing structure and stability. Its moderate protein content creates the perfect balance between tenderness and chewiness.
Kosher salt – Enhances all the flavors in the dough and helps control yeast activity. It’s essential for balancing the sweetness and developing proper gluten structure.
Unsalted butter – Adds richness and flavor while contributing to the tender crumb. Using unsalted allows you to control the salt content precisely.
Canola oil – The frying medium that creates the crispy exterior while keeping the interior light and fluffy. Its neutral flavor won’t compete with the donut’s taste.
Raspberry preserves – The classic filling that provides a bright, fruity contrast to the rich dough. The tartness balances the sweetness perfectly in traditional New York style jelly donuts.
Note on jam choice:
I’m a big fan of the Bonne Maman preserves. I’m able to find it at my grocery store but any quality preserves or jam will work. While most jelly donuts won’t have seeds in the jelly, mine does because of my preserves choice. I don’t think it takes away from the filled donuts at all, but if causes you grief, just get a seedless jam, preserves or jelly.
Ingredient Substitutions for these filled donuts
There are so many potential ingredient substitutions for this recipe and I’ve given you a pretty comprehensive list below. The filling for your jelly donuts can vary greatly and you can take this basic donuts recipe, swap out the jam/jelly flavor, and turn them into:
- strawberry filled donuts
- blueberry filled donuts
- raspberry jelly donuts
- grape jelly donuts
Other potential ingredient swaps include:
Yeast Alternatives:
- Instant yeast – Use 25% less than active dry yeast and mix directly into flour without proofing
- Fresh yeast – Use 3x the amount of active dry yeast called for; crumble and dissolve in warm milk
Milk Substitutions:
- Buttermilk – Creates tangier flavor and more tender texture; may need slight baking soda addition
- Heavy cream – Richer, denser donuts with more luxurious mouthfeel
- Non-dairy milk (oat, almond) – Use unsweetened versions; may result in slightly less rich flavor
Sugar Alternatives:
- Monk fruit sweetener – Use 1:1 ratio; provides sweetness without affecting yeast activity
- Coconut sugar – Adds subtle caramel notes; may create slightly denser texture
- Maple syrup – Reduce other liquids slightly; adds distinct flavor and golden color
- Powdered sugar (confectioner’s sugar) – this sugar can be used instead of granulated sugar to coat the finished donuts. You could also use a sugar substitute powdered sugar like Lakanto or Swerve.
Flour Options:
- Bread flour – Creates chewier texture with more structure; use 10-15% less liquid
- Cake flour – Produces more tender, delicate donuts; use 1 cup + 2 tablespoons per cup of all-purpose
- Gluten-free flour blend – Use 1:1 ratio; add xanthan gum if not included; texture will be different
Fat Substitutions:
- Vegetable shortening – Replace butter for dairy-free option; creates flakier texture
- Coconut oil – Use solid form; adds subtle coconut flavor
- Margarine – Direct butter replacement; choose high-quality for best flavor
Frying Oil Options:
- Vegetable oil – Neutral flavor, similar results to canola
- Peanut oil – Higher smoke point, creates crispier exterior
- Avocado oil – Healthier option with neutral taste
Filling Variations:
- Chocolate cream – Rich, decadent alternative; pipe in after cooling
- Bavarian cream – Classic custard filling; traditional European style
- Nutella – Warm slightly for easier piping; chocolate-hazelnut flavor
- Lemon curd – Bright, citrusy filling; balances rich dough perfectly
- Pastry cream – Vanilla custard base; can be flavored with extracts
- Caramel sauce – Thick consistency works best; adds buttery sweetness
- Peanut butter – Thin with powdered sugar if too thick; creamy or crunchy varieties work
Frequently asked questions and answers about making jelly donuts
Making jelly donuts takes approximately 3 – 4 hours total. Obviously, if you do your last proofing in the refrigerator overnight, add 8 hours of passive time.
Heat oil to 375 degrees F for perfect jelly donuts. Use a candy thermometer to monitor temperature – oil that’s too hot will burn the outside before cooking the inside, while oil that’s too cool will make greasy donuts.
Use a piping bag with a small round tip or a squeeze bottle. Insert the tip about halfway into the donut and squeeze gently until you feel slight resistance. Fill each donut with about 1-2 tablespoons of filling.
Use a piping bag with a small round tip or a squeeze bottle. Insert the tip about halfway into the donut and squeeze gently until you feel slight resistance. Fill each donut with about 1-2 tablespoons of filling.
Yes, you can make jelly donuts without a deep fryer by using a heavy-bottomed pot with 2-3 inches of oil. A candy thermometer is essential for temperature control. Fry 2-3 donuts at a time to avoid overcrowding and temperature drops.
If you love these (And I know you will.), try the whole Easter Brunch menu I have pulled together. Looking for other delicious dessert recipes where I haven’t attempted to make it healthier? You know, the recipes that use real sugar, flour, cream and butter? The ones that come out once or twice a year on special occasions and holidays? Try these:
Lemon Olive Oil Cake with Balsamic Raspberries
Flourless Chocolate Torte with Fresh Raspberries & Whipped Cream
New York Style Jelly Donuts
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 ¼ Tsps. (1 packet) active dry yeast
- 1/4 Cup Lukewarm water
- 1 1/2 Cups Warm whole milk
- 1/4 Cup Granulated sugar
- 2 Tbsp. Honey
- 3 Lg. Eggs, room temperature
- 5 1/2 Cups All-purpose flour plus more for work surface and working the dough
- 1 Tsp. Kosher salt
- ½ Cup Unsalted butter, set on kitchen counter for 1/2 hour to soften slightly then cut into small pieces
- 4 Cups of canola oil, approximately
- 1 (13-ounce) Jar Bonne Maman Raspberry preserves
- 2 Cups Granulated sugar to coat donuts
Instructions
- In a stand mixer dissolve the yeast in the warm water. (warm tap water is fine) Stir and let dissolve for a minute. Add the warm milk (heat in the microwave for 30 seconds), sugar, honey and eggs. Gently whip the ingredients together. Swap out the beater for the dough hook attachment, and gradually add in the flour and salt and combine. Scrape the bottom and sides of the bowl with a rubber spatula as needed. Add a few pieces of the butter at a time and incorporate it into the dough. Scrape the bowl again as needed. Beat the dough until it becomes smooth. About 7-10 minutes.
- Dump the dough out onto a floured work surface and knead for about five minutes until smooth. This dough is going to be sticky when you first start working with it. After kneading, is will be smooth. Shape into a round ball. Wipe out the original mixing bowl and spray with cooking spray. Put the ball of dough in the bowl and cover loosely with plastic wrap. Cover that with a clean kitchen towel. Place the bowl in a warm place in the kitchen and let it rise until doubled in size, about 1 to 1 ½ 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.
- Dump the dough on a floured surface and roll out the dough to about ¾-inch thickness. Using a 3 – 4 inch donut cutter or biscuit cutter, cut out doughnuts and place them on a baking sheet lined with foil or parchment paper. Leave an inch between each donut. HELPFUL TIPS: Be sure to dip the cutter into a bowl of flour to coat the cutter. This will help the donuts release when you are finished cutting them. Coat the cutter before you cut every donut to prevent sticking. I will twist the cutter into the dough several times to really cut through the dough then bang on the countertop to release the donut. If all else fails, push the donuts out and just pat them into shape.
- Cover loosely with plastic wrap and put in the refrigerator overnight. The last proofing is done overnight in the fridge so they are ready for you just in time for brunch! (Want to eat donuts NOW and not wait until morning? No problem. Let them sit on the kitchen counter for another 30 minutes as its last proofing. Then, you are ready to move on to the next step below.)
- The next morning, place the 2 cups of granulated sugar in a shallow bowl or large platter. Put to the side.
- Add about 3 inches of canola oil in a 12 – 14 inch cast iron skillet with at less 5 inch sides. Heat up the oil over medium heat to 375 degrees. Check the oil frequently to maintain 375 degrees at all times while frying doughnuts. Use a thermometer…don’t guess.
- Cook a couple of doughnuts at a time for about 1 1/2 – 2 minutes per side until golden brown. Gently flip them over being careful not to splash the hot oil. Don’t crowd the pan. Once fried, place them on a sheet pan lined with paper towels to absorb excess oil. While they are still warm, gently roll the donuts in the granulated sugar and put them on a platter.
- When all the donuts are fried, covered in sugar and cool, fill a pastry bag, fitted with a plain tip, with the raspberry preserves. Insert the tip into the side of each doughnut and squeeze in the preserves until the donuts are full and some of the jam is “trying to escape”. They should feel heavy. Place on a platter until all are done and you are ready to serve. Enjoy!
