Baked Donuts Filled with Jelly
Baked Donuts filled with jelly are incredibly soft, airy, and melt-in-your-mouth delicious. Just like our donut holes, this homemade donut recipe is easy and always gets rave reviews!
Donuts are the ultimate comfort food. The aroma from the oven and the little hint of jelly peeking out of the side make these irresistible. I am a sucker for classic home-baked treats like blueberry muffins or chocolate chip banana bread and these baked donuts do not disappoint!
Baked Donut Recipe:
Baked donuts are cotton-candy soft and fluffy. I remember my Mother making apple piroshki (Russian fried doughnuts) after school and it is one of the food memories I will always treasure. Baked yeast donuts are even easier and are a tradition I’m continuing with my own family.
I’ll take one of these over a Krispy Kreme any day because they are way more satisfying – the perfect balance of fluffy center to the sugar-coated surface without the greasy mouthfeel and my belly is always happier eating a homemade baked donut!
Is it Donuts or Doughnuts?
Which is the correct spelling? This is a heated debate because of donuts… mmm doughnuts! There’s even a National Donut Day and it’s the first Friday of June. It is the ultimate comfort food. The real question is – when were doughnuts invented? ‘Doughnut’ is the original old-school spelling but ‘donuts’ took off when Dunkin’ Donuts launched in 1950.
Most people will search for “donuts” online and it is the clear winner in popularity. The dictionary now recognizes ‘donut’ as a variant of doughnut so the word doughnut came first but both terms are technically correct.
Here’s our argument – old school doughnuts are deep-fried, but these are new school baked donuts so we called them so.
Are Baked Donuts Healthy?
To put it delicately, baked donuts are the healthier option compared to traditional deep-fried donuts. They don’t leave you feeling as guilty about your choices. You only need 1 Tbsp of melted butter to coat all 12 donuts! Are donuts good for you? In the end, they are still sugar-covered carbs… glorious carbs! Eat responsibly.
What is the Best Filling for Donuts?
We enjoy changing up the type of jelly in these baked donuts; strawberry, blueberry, raspberry, huckleberry,.. you name it! Whether you are using jam, preserves, or jelly, pick one that is:
- Thick – a thick jelly won’t run out of the donut as easily
- Fairly Smooth – so the piping tip doesn’t get clogged
- Your favorite flavor – these are, after all, for you!
How to Make Cream Filled Donuts:
For a cream filling, you will need a stable, thick cream that won’t ooze out. The pastry cream from our eclairs is easy and excellent. Let the cream cool then fill the pastry bag fitted with a sharp tip and generously pipe into each donut.
For Cinnamon Sugar Donuts:
If you choose to omit the jam inside, you can add more flavor with a cinnamon-sugar coating. In a small bowl, stir together and roll hot buttered donuts in this mixture:
- 1/3 cup sugar
- 1/2 tsp ground cinnamon
Love Glazed Donuts?
We enjoy these without glaze but if you desire glazed donuts, you can skip brushing with butter and rolling in sugar. Once donuts are cool enough to handle, dip into this glaze mixture then place on racks until glaze hardens:
- 2 cups powdered sugar
- 1/4 cup milk or water
- 1 tsp vanilla extract
How to Ensure Super Fluffy Donuts?
The correct balance of wet to dry ingredients is critical in any dough recipe. Be sure to measure the ingredients correctly. Stir your flour with a spoon then spoon it into a dry ingredient measuring cup. Pushing a measuring cup into a flour bin can result in 25% more flour than is called for which will result in dense donuts.
Also, be sure to allow your dough to be proof in a warm room (never more than 110˚F) or you will deactivate the yeast and the donuts will not rise properly.
Baked Donuts Filled with Jelly
Baked Donuts are incredibly soft, airy and melt-in-you-mouth delicious. This homemade donut recipe is easy and always gets rave reviews! The little hint of jelly peeking out of the side makes them irresistible.
- 2 1/2 cups all-purpose flour divided, plus more for dusting
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 2 1/4 tsp instant yeast quick-acting, (1 packet = 7 grams)
- 2/3 cup warm milk 110˚F – microwave 35 sec.
- 4 Tbsp unsalted butter melted, divided
- 2 egg yolks
- 1/2 tsp vanilla extract
- 1/3 cup jelly or jam (no large fruit pieces)
- 1/3 cup granulated sugar to roll donuts
In a large mixing bowl, whisk together 1 cup flour, 1/4 cup sugar, 2 1/4 tsp (1 packet) instant yeast and 1/4 tsp salt.
Add warm milk, 3 Tbsp melted butter, 2 egg yolks and 1/2 tsp vanilla extract, and whisk vigorously to combine well.
Cover with plastic wrap and rest at room temperature 10 minutes, until some bubbles form on the surface.
Add remaining 1 1/2 cups flour, adding just enough until dough holds together and no longer sticks to the sides of the bowl. Knead in the bowl 5 minutes. If dough is really sticking to your hands, dust lightly with flour then continue kneading with clean dry hands. Cover bowl with plastic wrap and let rise in a 100˚F oven for 45 min or at room temperature for 1 1/2 hours, or until doubled in size.
Line a baking sheet with parchment paper and preheat oven to 375˚F with rack in the center of the oven.
Turn dough out onto a floured surface and roll the dough out to just under 1/2” thick. Cut circles using a 2 1/2 inch round cookie cutter. Re-roll scraps if needed to make 12 donuts total. Place donuts on prepared baking sheet, cover with a tea towel and let rise in a 100˚F oven for 20 min or at room temperature 45 min, or until puffed. Bake uncovered in the center of a preheated oven at 375˚F for 10-12 minutes or until lightly golden on top.
Right out of the oven, brush a hot bun all over with remaining 1 Tbsp melted butter and roll in a bowl of sugar to coat lightly with sugar. Cut a deep slit in the side of each donut and pipe jam with a pastry bag into each one.
*For best results, be sure to measure the flour correctly – spoon it into the cup and level off the top for an accurate measure.