Baked Jelly Donuts
These fluffy baked jelly donuts are a lighter twist on the classic fried version. Filled with sweet jam, coated in sugar, and baked to golden perfection—perfect for breakfast, brunch, or a sweet afternoon snack.
Ingredients
- 2 ½ cups all-purpose flour divided, plus more for dusting
- ¼ cup granulated sugar
- ¼ tsp salt
- 2 ¼ tsp instant yeast 1 packet
- ⅔ 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 pieces
- ⅓ cup granulated sugar for rolling
Instructions
- Whisk 1 cup flour, sugar, yeast, and salt.
- Add milk, 3 Tbsp butter, egg yolks, and vanilla. Mix well.
- Rest 10 minutes. Add remaining 1½ cups flour gradually and knead for 5 minutes.
- Cover and let rise until doubled (45–90 min depending on warmth).
- Roll to under ½” thick. Cut 12 rounds and let rise again 20–45 minutes.
- See full steps with tips & photos → https://p4pd.org/baked-jelly-donuts/
Notes
- Use smooth jelly or strained jam to prevent clogging your piping tip.
- Let the dough rise in a warm, draft-free area like an oven with the light on.
- Best enjoyed the day they’re made, but leftovers can be stored in an airtight container at room temp for 1–2 days.
- You can freeze unfilled, baked donuts for up to 2 months—just thaw and fill before serving.