There's something irresistibly delightful about warm, soft donuts filled with sweet raspberry jelly. This Jelly-Filled Donuts with Raspberry Filling Recipe combines a fluffy tangzhong dough with a golden-fried crust, making every bite a little moment of bliss you can recreate at home.

The image shows a close-up view of several sugar-coated doughnuts filled with bright red jelly. The doughnuts have a golden-brown outer layer dusted with granulated sugar, giving a slightly rough texture. Two doughnuts in the center are broken open, revealing soft, fluffy inner bread with thick, glossy red jelly filling that oozes out slightly. The doughnuts are packed closely together in a box with a cardboard-colored edge visible at the top. The overall look highlights the contrast between the light dough inside and the vibrant, smooth jelly filling inside. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Jelly-Filled Donuts with Raspberry Filling Recipe
Top Tip
How to Serve Jelly-Filled Donuts with Raspberry Filling Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Jelly-Filled Donuts with Raspberry Filling Recipe

Why You'll Love This Recipe

I’ve made these jelly-filled donuts more times than I can count, and every time they turn out light, fluffy, and perfectly sweet. This recipe’s a total game-changer thanks to that tangzhong method – it transforms the dough into the softest treat that’s ideal for breakfast or brunch.

Soft, fluffy texture: Thanks to the tangzhong technique, these donuts stay tender and airy.
Perfectly golden and light: Frying at the right temperature ensures a beautiful crust without greasiness.
Sweet raspberry filling: Homemade or store-bought jam works wonders to add that luscious burst of flavor.
Made from scratch: No shortcuts here — just honest ingredients and simple steps for amazing results.

Ingredients & Why They Work

Before you get mixing, let's chat about the ingredients. Choosing good-quality bread flour and fresh yeast helps the dough rise beautifully. Also, I always recommend real unsalted butter at room temperature for the richest flavor and smoothest dough.

Flat lay of a small white ceramic bowl of water, a small white ceramic bowl of bread flour, a simple mound of bread flour, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of instant yeast, a small white ceramic bowl of fine sea salt, a small white ceramic bowl of whole milk, one large whole uncracked egg with a clean shell, a small white ceramic bowl of unsalted butter cubes, a small white ceramic bowl of neutral oil, a small white ceramic bowl of raspberry jelly, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Water: Hydrates the tangzhong and helps create that gel-like starter.
Bread flour: Gives the donuts structure and chew without being tough.
Granulated sugar: Sweetens the dough just right and helps feed the yeast.
Instant yeast: Easy and reliable for that perfect rise.
Fine sea salt: Balances flavors and enhances dough texture.
Whole milk: Adds richness and tenderness to the dough.
Large egg: Helps bind ingredients and provides structure.
Unsalted butter: Adds moisture, flavor, and that tender crumb.
Neutral oil: (like canola, vegetable, or avocado) for frying — chosen for its high smoke point.
Granulated sugar (for rolling): Coats the donuts with a delightful sweet crunch.
Raspberry jelly, jam, or preserves: Your dream filling, whether homemade or store-bought.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about making this Jelly-Filled Donuts with Raspberry Filling Recipe is how easily you can tailor it to your taste or occasion. Whether you want to experiment with different fillings, coatings, or shapes, feel free to get creative!

Variation: For a tangy twist, try swapping the raspberry jelly for apricot preserves or even lemon curd. I personally love the balance of tart apricot against the sweet dough—it’s a delightful surprise!
Dietary option: You can use a vegan butter substitute and a plant-based milk alternative to make these donuts dairy-free. Just keep the rest of the process the same, and enjoy a vegan-friendly treat!
Seasonal flavor: During the holidays, adding warm spices like cinnamon or nutmeg to the dough brings a cozy layer of flavor that pairs beautifully with the raspberry jelly.
Coating swap: Instead of rolling in granulated sugar, try a dusting of powdered sugar or a simple glaze made from powdered sugar and lemon juice for extra shine and sweetness.

Step-by-Step: How I Make Jelly-Filled Donuts with Raspberry Filling Recipe

A close-up image shows a woman's hand holding a sugar-coated donut with a rough sugar layer covering the light brown dough. The donut has a small hole in the center, where thick, deep red jam is being filled from a red piping bag held by another woman's hand above. The background features a white marbled textured surface with a blurred white tray beneath, adding warmth to the scene. The lighting highlights the sugar crystals and glossy jam, creating a fresh and inviting look. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip Up the Tangzhong for Perfect Softness

Start by whisking together ¾ cup of water and ¼ cup of bread flour in a small saucepan. Cook this mixture over medium heat, whisking constantly to prevent lumps. After about 4–5 minutes, it should thicken into a smooth, pudding-like paste—this is your tangzhong! Scrape it into a bowl and let it cool while you prepare the rest. This step is key to achieving the soft, fluffy texture that makes these donuts irresistible.

Step 2: Mix Dry Ingredients and Add Wet 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. Next, add ½ cup whole milk, 1 large room-temperature egg, and the cooled tangzhong. Knead on low speed for about 2 minutes until a dough starts to come together. This forms the base of your dough, so take note of the texture—it should be slightly sticky but manageable.

Step 3: Incorporate Butter Slowly and Knead Well

With the mixer still running on low, add 5 tablespoons of softened unsalted butter, one tablespoon at a time. Wait for each addition to fully blend before adding the next—it takes a bit of patience but is worth it! Once all the butter is in, bump the speed up to medium (around speed 2 on a KitchenAid) and knead for 12 minutes. The dough should become smooth, elastic, and pass the windowpane test when you stretch it.

Step 4: Let the Dough Rest and Relax

Shape your dough into a ball and place it in a lightly greased bowl. Cover it and let it rest for 20 to 30 minutes so the gluten relaxes—this makes rolling the dough easier later on. Meanwhile, cut out 9 squares of parchment paper; you’ll use these during proofing and frying to keep your donuts neat.

Step 5: Roll and Cut Your Donuts

Turn the rested dough out onto a floured surface, lightly flour the top, and roll it out to about ¾ inch thick. Use a 3-inch round cutter to cut 9 donuts. Don't worry if your scraps don’t make a full donut — gently re-roll them once and rest the dough for 5–10 minutes before cutting again. This little rest helps keep the dough relaxed and easier to shape.

Step 6: Proof the Donuts Until Puffy and Doubled

Place each donut on a 3-inch parchment square and arrange them on a baking tray. Cover loosely with plastic wrap and let them rise in a warm place until doubled in size and nice and puffy, about 45 to 65 minutes. You’ll know they’re ready when they spring back gently to the touch and feel light and airy.

Step 7: Bring the Oil to 350°F and Fry Donuts

Once your donuts are mid-proof, start heating 3 to 4 inches of neutral oil in a heavy pot over medium-low heat. Use a candy thermometer to get and keep the temperature steady at 350°F (180°C)—this is crucial to cook the donuts perfectly without greasiness. Carefully lower 1 or 2 donuts with the parchment paper into the oil using a slotted spoon. After 5 to 10 seconds, use tongs to remove the parchment. Fry the donuts for 2 ½ minutes total, flipping once halfway through to get that beautiful golden color, then transfer to a wire rack to drain.

Step 8: Sugar Coat and Fill Your Donuts

Once the donuts are completely cool, toss each generously in granulated sugar until fully coated. Then, fill a piping bag fitted with a small round tip with about 1 cup of raspberry jelly. Insert the tip into the side of the donut and pipe gently until you feel the donut puff slightly and the jelly pushes back. This step seals in the sweet raspberry goodness, completing your perfect homemade treat.

Top Tip

Mastering these jelly-filled donuts with raspberry filling recipe is all about attention to detail and patience. These tips have made my donut-making experience smoother and way more delicious!

Keep Your Oil Temperature Steady: I use a candy thermometer to maintain the oil right at 350°F (180°C). This ensures the donuts cook evenly without soaking up extra oil, resulting in that perfect golden exterior.
Don’t Rush the Proof: I learned the hard way that under-proofed donuts can be doughy inside and won’t puff properly when frying. Waiting for them to nearly double in size makes all the difference.
Use the Tangzhong Method: Adding the tangzhong makes the dough incredibly soft and gives the donuts that tender crumb I love. It’s a game-changer for homemade donuts!
Fill Donuts When Completely Cool: Injecting the raspberry jelly only after the donuts have cooled prevents the filling from melting or leaking out, keeping things neat and tasty.

How to Serve Jelly-Filled Donuts with Raspberry Filling Recipe

The image shows light beige dough rolled out flat on a white marbled surface, with nine round dough pieces cut out. Each piece is smooth with slightly uneven edges, fitting closely together in rows. The space around the circles shows thin dough left after cutting. A blue circular cutter rests on the right side, with part of it visible next to one dough circle. The dough has a soft, slightly bumpy texture and small patches of flour scattered lightly on top. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

For a little extra flair, dust your jelly-filled donuts with a light sprinkle of powdered sugar or a tiny drizzle of melted white chocolate. Fresh raspberries on the side or a small sprig of mint can also add a lovely pop of color and freshness, making your donuts look as beautiful as they taste.

Side Dishes

These donuts pair wonderfully with a hot cup of coffee or freshly brewed tea, perfect for a cozy breakfast or brunch. You might also serve them alongside fresh fruit salad or a yogurt parfait for a balanced and colorful spread that everyone will love.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (which might be rare!), store your jelly-filled donuts in an airtight container at room temperature. They stay soft and moist for up to one day—perfect if you want to enjoy them fresh the next morning.

Freezing

These donuts freeze well, too! Wrap each donut individually in plastic wrap and place them in a freezer-safe bag or container. They’ll keep for up to 1 month. When you’re ready to eat, thaw at room temperature and reheat gently.

Reheating

To reheat, pop your donut in a 300°F (150°C) oven for about 5–7 minutes or microwave for 15–20 seconds. Just be careful not to overheat, or the jelly might get too runny.

Frequently Asked Questions:

Can I use a different filling besides raspberry?

Absolutely! While raspberry jelly offers a perfect balance of sweetness and tartness, you can swap it out for strawberry jam, blueberry preserves, or even lemon curd to suit your taste.

Why is keeping the oil temperature at 350°F important?

Maintaining the oil at 350°F ensures the donuts cook evenly – if it’s too hot, the outside browns too quickly but the inside stays raw, and if it’s too cool, the donuts absorb excess oil and become greasy.

What is the tangzhong method and why use it?

Tangzhong is a Japanese technique where a portion of flour is cooked with water to make a roux-like paste. This helps the dough retain moisture, resulting in softer, fluffier, and longer-lasting donuts.

How long can I keep homemade jelly-filled donuts fresh?

They’re best enjoyed the day they’re made! Stored in an airtight container at room temperature, they remain soft and delicious for up to one day.

Final Thoughts

Making jelly-filled donuts from scratch might take a little time, but trust me—it’s so worth the effort. There’s something truly special about pulling warm, pillowy donuts straight out of the fryer and biting into that luscious raspberry filling. Whether you’re treating yourself or sharing with loved ones, this jelly-filled donuts with raspberry filling recipe brings a slice of homemade joy to your breakfast or brunch table. Happy frying and enjoy every sweet, sugary bite!