Baked Jelly-Filled Donuts with Soft Yeast Dough
These tender baked donuts feature a pillowy yeast dough that's brushed with butter and rolled in sugar while warm. Each donut is cut and filled with your favorite jelly or jam for a bakery-style treat without the deep frying. The dough rises twice for maximum fluffiness, creating donuts that are golden on the outside and soft throughout. Perfect for breakfast, brunch, or an afternoon treat when you want homemade donuts with less mess than traditional frying methods.
Ingredients
- 2 ½ cup all-purpose flour, divided, plus more for dustingbread flour1:1
slightly chewier texture
- ¼ cup granulated sugar
- ¼ tsp salt
- 2 ¼ tsp instant yeast, quick acting
- ⅝ cup warm milk, 110°F
- 4 Tbsp unsalted butter, melted, divided
- 2 egg yolks
- ½ tsp vanilla extract
- ⅓ cup jelly or jam, no large fruit piecesfresh fruit compote1:1
more natural taste
- ⅓ cup granulated sugar, to roll donuts
Instructions
- 1
Whisk together flour, sugar, instant yeast and salt in a large mixing bowl
- 2
Add warm milk, melted butter, egg yolks and vanilla extract, whisking vigorously to combine well
- 3
Cover with plastic wrap and rest at room temperature until bubbles form on the surface
- 4
Add remaining flour gradually until dough holds together and no longer sticks to bowl sides, then knead in bowl
- 5
Cover bowl with plastic wrap and let rise in warm oven or at room temperature until doubled in size
- 6
Line baking sheet with parchment paper and preheat oven to center rack
- 7
Turn dough onto floured surface and roll to just under half inch thickness
- 8
Cut circles using round cookie cutter and re-roll scraps to make total donuts
- 9
Place donuts on prepared baking sheet, cover with tea towel and let rise until puffed
- 10
Bake uncovered in preheated oven until lightly golden on top
- 11
Brush hot donuts with melted butter and roll in sugar bowl to coat
- 12
Cut deep slit in side of each donut and pipe jam into each one with pastry bag
Tips
Test milk temperature with a thermometer or your wrist - it should feel just warm, not hot, to avoid killing the yeast.
Don't add all the flour at once; add just enough so the dough stops sticking to the bowl sides for easier handling.
Fill donuts while they're still slightly warm so the jelly spreads easily and the sugar coating adheres better.
Good to Know
Store covered at room temperature for up to 2 days. Filled donuts are best eaten within 24 hours.
Dough can be made through first rise, then refrigerated overnight. Bring to room temperature before shaping.
Serve warm or at room temperature. Best enjoyed fresh on the day they're made.
Common Mistakes
Don't use milk that's too hot or it will kill the yeast and prevent rising.
Avoid over-flouring the dough as it will make donuts dense and heavy.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
more natural taste
FAQ
Can I use active dry yeast instead of instant?
Yes, but dissolve it in the warm milk first and let it foam for 5 minutes before adding to the flour mixture.
What if my donuts don't rise properly?
Check that your yeast is fresh and the milk wasn't too hot. The dough should double in size during rising.
How long do these donuts keep?
Best eaten fresh within 24 hours. Store covered at room temperature for up to 2 days maximum.