Ultimate Homemade Brioche Jelly Donuts: Fluffy, Jam-Filled & Glazed to Perfection

There’s nothing quite like a freshly made donut. That irresistible aroma, the tender bite, the burst of sweet filling – it’s pure culinary magic. For me, donuts aren’t just a treat; they’re a passion. While I’m always on the hunt for the best donut shops, the true joy comes from creating these delightful pastries right in my own kitchen. This Brioche Jelly Donut Recipe is my ultimate homage to the classic, nostalgic jelly donut, elevated with a special touch of “Cake Babe” flair.

Imagine sinking your teeth into a perfectly fluffy, golden-brown brioche donut. The dough, rich with butter and eggs, offers an unbelievably soft, pillowy texture that simply melts in your mouth. But the magic doesn’t stop there. Each glorious donut is generously filled with vibrant, sweet raspberry jam, offering a tangy counterpoint to the buttery richness. And to truly make these homemade brioche jelly donuts shine, they’re crowned with a delicate vanilla glaze and finished with a swirl of luscious cream cheese frosting. It’s a symphony of textures and flavors that will transport you straight to dessert heaven.

These aren’t just any donuts; they are an experience. They’re the perfect showstopper for a special occasion, an elegant addition to any brunch table, or a heartwarming gift presented in a beautiful pastry box for friends and family. The combination of a deeply flavorful, homemade brioche base with that glossy, fruit-filled center makes these feel incredibly special, yet the process remains wonderfully approachable for any home baker ready to embrace the art of dough. If you’ve been searching for an excuse to get your stand mixer out and dive into some satisfying baking, this is absolutely it. Prepare to fall in love with the best homemade jelly donuts you’ve ever tasted.

Looking for more amazing donut and dessert recipes? You will love these:

• Best Brioche Donuts
• Fried Carrot Cake Donuts
• Blueberry Donut Bundt Cake

Why These Brioche Jelly Donuts Are a Must-Try

Diving into the world of homemade donuts might seem daunting, but this brioche jelly donut recipe makes it incredibly rewarding. Here’s why these decadent treats will quickly become your new favorite:

• Unrivaled Brioche Dough: Unlike standard donut recipes, ours features a luxurious brioche-style dough. This means it’s incredibly rich with butter and eggs, resulting in an exceptionally soft, tender, and deeply flavorful crumb. Each bite is truly pillowy, a melt-in-your-mouth experience that sets these donuts apart from anything store-bought. It’s the secret to achieving that gourmet, bakery-quality texture.
• Perfectly Fried Golden Exterior: We fry these brioche donuts to a stunning golden perfection, creating a delicate, subtly crispy crust that contrasts beautifully with the soft interior. The secret weapon here is diastatic malt powder, an ingredient that encourages superior browning and helps develop that professional, bakery-style finish you crave.
• Enhanced Flavor and Texture with Overnight Proofing: Patience is a virtue, especially in baking! An overnight proof in the refrigerator allows the flavors in the dough to deepen and develop complex notes. Beyond taste, this slow fermentation also improves the dough’s structure, making it much easier to handle and shape the next day, ensuring consistently light and airy homemade doughnuts.
• Divine Raspberry Filling & Double Topping: Get ready for a flavor explosion! These donuts are generously filled with sweet and tangy raspberry preserves, providing that classic jelly donut joy. But we take it a step further – each donut is then glazed with a smooth vanilla bean glaze AND crowned with a swirl of rich, creamy cream cheese frosting. Yes, both! This irresistible combination of fruity, sweet, and tangy elements creates a truly next-level dessert experience.
• Outshines the Bakery: While we adore a good bakery donut, there’s an undeniable magic to homemade. This recipe delivers that beloved classic jelly donut experience, but with an added layer of indulgence, freshness, and satisfaction that only comes from baking them yourself. Prepare for compliments!
• Convenient Make-Ahead Option: Our brioche dough is designed for an overnight rise. This means you can do most of the prep work the evening before, letting the dough slowly develop flavor and structure in the fridge. The next morning, all you have to do is roll, cut, fry, and decorate, allowing you to enjoy fresh, warm donuts without an early start.
• Infinitely Customizable Fillings: While raspberry preserves are a traditional and delicious choice, this recipe is incredibly versatile. Don’t love raspberry? No problem! Feel free to swap it out for strawberry jam, tangy lemon curd, a rich pastry cream, or even a decadent chocolate ganache. The possibilities are endless, allowing you to tailor these donuts to your personal preferences.
• Ideal for Any Occasion: Whether you’re celebrating a special holiday, hosting a brunch, or simply want to transform an ordinary weekend into something extraordinary, these brioche jelly donuts are the perfect choice. They bring a touch of gourmet elegance and pure delight to any gathering or personal craving.

Essential Ingredients for Your Brioche Jelly Donuts

Crafting these extraordinary homemade brioche jelly donuts requires a thoughtful selection of ingredients, each playing a crucial role in achieving that perfect texture and flavor. Here’s a detailed look at what you’ll need and why it makes a difference:

• Warm Whole Milk: Essential for activating the active dry yeast. The ideal temperature is around 110°F (43°C) – think lukewarm bathwater. Too hot, and you’ll kill the yeast; too cold, and it won’t activate properly, leading to a dough that doesn’t rise. Whole milk also contributes to the richness and tender crumb of the brioche.
• Active Dry Yeast: This is the leavening agent that gives our brioche dough its incredible rise and airy texture. Always ensure your yeast is fresh; old yeast will result in dense, heavy donuts. You’ll activate it with warm milk and a touch of sugar.
• Granulated Sugar (for yeast activation & dough): A small amount initially feeds the yeast, helping it to bloom and become active. The rest sweetens the dough, balancing the richness of the butter and eggs and contributing to the golden-brown crust.
• Unsalted Butter (softened): A cornerstone of brioche, butter is what gives this dough its signature richness, tenderness, and decadent flavor. Using unsalted butter allows you to control the overall salt content of the recipe. Ensure it’s softened to room temperature for smooth incorporation into the dough.
• Large Eggs: Eggs contribute significantly to the brioche’s tender crumb, rich flavor, and beautiful golden hue. They add moisture, act as a binder, and help create that desirable fluffy donut texture.
• Bread Flour (or all-purpose flour): Bread flour, with its higher protein content, provides the necessary structure and chewiness for a robust yet tender brioche dough, allowing it to develop strong gluten strands that trap air during fermentation. While bread flour is preferred for optimal texture, good quality all-purpose flour can also be used if bread flour isn’t available.
• Diastatic Malt Powder: This might sound like a specialty ingredient, but it’s a game-changer for homemade fried donuts! It contains enzymes that convert starches into sugars, which then caramelize during frying. This results in superior golden-brown crust color, enhanced flavor, and a wonderfully crispy exterior, just like your favorite bakery donuts.
• Nonfat Dry Milk Powder: This ingredient is a secret weapon for improving both the flavor and texture of baked goods. It boosts the milky, rich taste of the brioche, helps tenderize the dough, and extends freshness.
• Salt: Don’t ever skip the salt in a sweet recipe! It’s crucial for balancing and enhancing all the other flavors, preventing the donuts from tasting bland or overly sweet. It also helps control yeast activity.
• Lard or Canola Oil (for frying): For deep frying, you’ll need enough oil to achieve a depth of 2-3 inches in your pot or fryer. Lard offers a slightly richer flavor and crisper texture, while canola oil is a neutral, excellent choice for a clean-tasting donut. Vegetable oil or sunflower oil are also suitable alternatives.
• Powdered Sugar (for glaze & frosting): Also known as confectioners’ sugar, this finely milled sugar provides the smooth, lump-free base for both our luscious vanilla glaze and the creamy cream cheese frosting.
• Vanilla Bean Paste (or extract): Vanilla bean paste provides a richer, more intense vanilla flavor and beautiful flecks of vanilla bean. If you don’t have paste, high-quality vanilla extract is a perfectly fine substitute for that warm, sweet aroma.
• Whole Milk (for glaze): Used to thin the powdered sugar into a smooth, pourable vanilla glaze, ensuring it coats the donuts evenly without being too thick or too thin.
• Cream Cheese (softened): The star of our tangy and creamy frosting, providing a delightful counterpoint to the sweet jam. Ensure it’s softened to room temperature for a lump-free, smooth frosting.
• Heavy Cream (for frosting): Adds richness, helps achieve a light and fluffy consistency, and contributes to the overall luxurious mouthfeel of the cream cheese frosting.
• Bonne Maman Raspberry Preserves: A personal favorite for its high fruit content and vibrant flavor, these raspberry preserves deliver that classic, fruity punch expected in a jelly donut filling. Feel free to use your preferred brand or even homemade jam.

Step-by-Step Guide to Making Perfect Brioche Jelly Donuts

Creating these divine brioche jelly donuts is a labor of love, but every step is incredibly rewarding. Follow these detailed instructions carefully, and you’ll be enjoying fluffy, jam-filled perfection in no time. Take your time, enjoy the process of baking, and don’t be afraid to get a little flour on your hands!

Below, you’ll find the full, printable recipe card with precise measurements and timings for each component – from the tender brioche dough to the vibrant raspberry filling and luscious cream cheese frosting. Make sure to consult it for all the exact details.

Expert Tips and Tricks for Flawless Homemade Brioche Jelly Donuts

Working with yeast dough and frying at home can seem intimidating, but with these expert tips and tricks, you’ll achieve bakery-quality results every single time. These small details make a significant difference in the success of your brioche jelly donut recipe, ensuring they’re light, airy, and utterly delicious.

• Read Through the Entire Recipe First: This is arguably the most important tip for any baking project, especially one involving multiple steps and an overnight rise. Familiarize yourself with all the stages, including dough preparation, proofing, frying, glazing, and frosting. Planning your time effectively will prevent surprises and ensure a smooth, enjoyable baking experience. Trust us, the delicious outcome is well worth the thoughtful preparation!
• Ensure Your Milk is Warm, Not Hot: The temperature of your milk is critical for yeast activation. Aim for a temperature of about 105-115°F (40-46°C), which should feel comfortably warm, like a baby’s bath. If the milk is too hot, it will kill the yeast, preventing your dough from rising. If it’s too cold, the yeast won’t activate efficiently, leading to a sluggish or non-existent rise. A kitchen thermometer is your best friend here.
• Verify Your Yeast is Active: After mixing the yeast with warm milk and a teaspoon of sugar, let it sit for 5-10 minutes. If the mixture doesn’t become foamy and bubbly, your yeast is likely expired or inactive. Don’t proceed with dead yeast – it will result in a dense, unrisen dough. Discard it and start again with fresh yeast to avoid wasting time and ingredients.
• Flour Your Work Surface Generously (But Wisely): Brioche dough is renowned for its richness and softness, which also means it can be a bit sticky. Lightly dust your countertop, rolling pin, and hands with flour to prevent sticking. However, be mindful not to over-flour, as adding too much extra flour can make your donuts tough. The goal is just enough to handle the dough comfortably.
• Avoid Overworking Dough Scraps: When cutting your donut rounds, you’ll inevitably have scraps. While it’s tempting to re-roll them multiple times, brioche dough is delicate. Excessive re-rolling can toughen the gluten, resulting in less tender donuts. Instead, gather the scraps, twist them into small cruller-like shapes, and fry them. They make delicious “donut holes” or baker’s treats!
• Maintain Consistent Oil Temperature: Frying temperature is paramount for perfect donuts. Use a candy thermometer or a deep-fryer with temperature control to keep your oil consistently at 350°F (175°C). If the oil is too cool, the donuts will absorb too much oil and become greasy. If it’s too hot, they’ll brown too quickly on the outside, leaving the inside raw and doughy. Adjust the heat as needed between batches.
• Fry in Small Batches: Resist the urge to overcrowd your pot. Frying too many donuts at once will drastically lower the oil’s temperature, leading to greasy, poorly cooked donuts. Fry only 2-3 donuts at a time, allowing them ample space to float, puff, and cook evenly. This ensures consistent golden-brown results and proper internal cooking.
• Create a Well in the Frosting for Jam: For that picture-perfect jelly donut look, after piping the cream cheese frosting onto your cooled donuts, use the back of a small spoon to gently create a shallow indentation or “well” in the center of the frosting. This provides a neat little nest for the raspberry preserves, keeping them beautifully centered and preventing them from spilling over.
• Glaze Both Sides for Extra Flavor and Shine: While many recipes suggest glazing only the top, dipping both the top and bottom of each donut in the vanilla glaze offers a double dose of flavor and that irresistible bakery-style sheen. It also helps to “seal” the donut slightly, locking in moisture and ensuring a supremely soft interior for longer.

Recommended Tools for Homemade Donuts

Having the right tools can make your brioche jelly donut baking experience even smoother and more enjoyable. Here are some essentials we recommend:

• Stand mixer with a dough hook attachment: Essential for developing strong brioche dough.
• Doughnut cutter or biscuit cutter: For perfectly shaped donut rounds.
• Candy thermometer: Crucial for maintaining the correct oil temperature during frying.
• Slotted spoon or spider strainer: For safely flipping and removing donuts from hot oil.
• Piping bag or pastry bag with a large round tip: For easily filling and frosting your donuts.
• Rolling pin: For rolling out the dough evenly.
• Wire rack: For cooling fried donuts and allowing excess oil to drain.
• Baking sheets: For resting and proofing the cut donut dough.
• Airtight container: For proper storage of finished donuts.

Frequently Asked Questions About Our Brioche Jelly Donuts

Got questions about making these delicious homemade brioche jelly donuts? We’ve got answers! Here are some common queries to help you on your baking journey:

Q: Can I use instant yeast instead of active dry yeast?
A: Absolutely! While our recipe calls for active dry yeast (which requires blooming), instant yeast is a great alternative. If you use instant yeast, you can skip the initial blooming step in warm milk and simply mix it directly into your dry ingredients. Just ensure it’s well distributed before adding wet ingredients. The rise times may be slightly faster with instant yeast, so keep an eye on your dough during proofing.

Q: How long do homemade brioche jelly donuts stay fresh?
A: Like most fried dough pastries, these brioche jelly donuts are truly at their absolute best when enjoyed the day they are made. The delicate brioche texture and crispy exterior are most pronounced immediately after frying and frosting. However, you can store any leftovers in an airtight container at room temperature for up to 2 days. For optimal freshness, consider storing unfilled and unfrosted donuts and then filling/frosting just before serving.

Q: Can I air fry these donuts instead of deep frying them in oil?
A: While technically you *can* air fry almost anything, we highly recommend deep frying for this classic brioche jelly donut recipe. Air frying will not yield the same signature golden-brown color, the beautifully crispy exterior, or the wonderfully pillowy, airy texture that deep frying provides. The unique characteristics of a classic fried donut are best achieved through traditional frying methods, as described in this recipe.

Q: Do I have to use raspberry preserves for the filling?
A: Not at all! Raspberry preserves are a fantastic, classic choice that offers a lovely balance of sweet and tart, but this recipe is incredibly versatile. Feel free to experiment with your favorite fillings! Delicious alternatives include strawberry jam, blueberry preserves, a zesty lemon curd for a bright twist, a rich chocolate hazelnut spread, or even a smooth pastry cream for a more custardy interior. Let your creativity guide you!

Q: Can I make the brioche dough without a stand mixer?
A: Yes, you can! While a stand mixer with a dough hook makes the process much easier, especially for rich brioche dough, you can absolutely knead the dough by hand. It will require more time and effort, typically 15-20 minutes of vigorous kneading, to achieve the same smooth, elastic, and stretchy consistency. Expect a good workout for your arms!

Proper Storage & Freezing for Your Homemade Brioche Jelly Donuts

To ensure you enjoy your delicious brioche jelly donuts for as long as possible, proper storage is key. Here’s how to keep them fresh:

• Store filled and frosted donuts in an airtight container at room temperature for up to 2 days. For optimal freshness and texture, consume on the day of preparation.
• Unfilled, unfrosted donuts can be frozen in a freezer-safe bag for up to 1 month. Allow fried donuts to cool completely, then flash freeze them on a baking sheet before transferring to a freezer bag. Thaw at room temperature for a few hours before filling and frosting fresh.
• Do not refrigerate finished, filled, or frosted donuts. The cold temperatures of the refrigerator will quickly dry out the delicate brioche dough, making them stale and dense.

For more delightful dessert ideas, explore these other fantastic recipes:

• Best White Chocolate Raspberry Cheesecake Recipe
• Best White Chocolate Raspberry Bundt Cake Recipe
• Nostalgic Fudgy Lunch Lady Brownies Recipe

These Brioche Jelly Donuts are the ultimate sweet treat – perfect for a lavish brunch spread, a festive gathering, or simply whenever you desire something truly indulgent! If you try this recipe, please leave a star rating and let me know how it turned out in the comments section below. Your feedback means the world to me. Happy baking!

Don’t forget to save this recipe card and share it! I’d love to hear your feedback or answer any questions you have! Follow me on Instagram, Pinterest, and TikTok. I post so many fun things on all platforms.

Recipe

Brioche Jelly Donut Recipe

Molly Murphy

Fluffy, golden brown brioche donuts filled with sweet raspberry jam and topped with vanilla glaze and cream cheese frosting.

Print Recipe
Pin Recipe

Course Breakfast, Dessert

Cuisine American

Servings 8

Ingredients

 

 

For the Dough:

• 1 ¼ cups warm whole milk 110°F
• 2 ¼ teaspoons active dry yeast
• 1 teaspoon granulated sugar for yeast activation
• ½ cup granulated sugar
• ½ cup unsalted butter softened
• 4 large eggs
• 4 ½ cups bread flour or all-purpose flour plus extra for rolling
• 2 teaspoons diastatic malt powder
• 2 tablespoons nonfat dry milk powder
• 2 teaspoons salt

For Frying:

• 2 cups lard or canola oil

For the Vanilla Bean Glaze:

• 4 cups powdered sugar
• 1 teaspoon vanilla bean paste or extract
• ¼ cup whole milk adjusted for consistency

For the Cream Cheese Frosting:

• 4 ounces cream cheese softened
• ¾ cup unsalted butter softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon heavy cream
• ¼ teaspoon salt

For Assembly:

• 13 oz jar of Bonne Maman Raspberry Preserves

Instructions

 

Make the Dough:

• In a small bowl, combine the warm milk, yeast, and 1 teaspoon granulated sugar. Let sit for 5-10 minutes until foamy. This indicates your yeast is active and ready to use.
• In the bowl of a stand mixer fitted with a dough hook, whisk together the flour, malt powder, milk powder, and salt. This ensures all dry ingredients are evenly distributed.
• Add in the ½ cup granulated sugar, eggs, and activated yeast mixture to the dry ingredients.
• Mix on low speed for about 4 minutes until the dough starts to come together and forms a shaggy ball.
• With the mixer still on low, add the softened butter one tablespoon at a time. Allow each piece to fully incorporate into the dough before adding the next. This process should take approximately 2-3 minutes. Scrape down the sides of the bowl as needed.
• Once all the butter is incorporated, increase the mixer speed to medium and knead for another 6-8 minutes. The dough should become smooth, elastic, and stretchy, pulling away from the sides of the bowl but still slightly sticky to the touch.
• If the dough still feels excessively sticky after kneading, let it rest in the bowl for 5 minutes. This allows the flour to fully hydrate. Then, knead for 1 more minute to help absorb any remaining stickiness.

First Proof (Overnight):

• Lightly grease a large bowl. Transfer the dough to the greased bowl, turning it once to coat. Cover the bowl tightly with plastic wrap or a clean tea towel. Refrigerate the dough for 8 to 12 hours (overnight is ideal). This slow, cold proof develops incredible flavor and makes the dough easier to handle.

Cut & Proof Donuts:

• The next day, gently turn the cold, firm dough onto a lightly floured surface. Roll the dough to an even ½-inch thickness. Use enough flour to prevent sticking to the counter or your rolling pin, but avoid incorporating too much into the dough.
• Using a donut cutter or a 3-inch biscuit cutter, cut out donut rounds. Place the cut donuts on a baking sheet lined with greased parchment paper, leaving some space between them. Gather any dough scraps, twist them into small cruller-like shapes (these are delicious!), but avoid re-rolling the brioche dough more than once, as it can make the final donuts tough.
• Cover the shaped donuts loosely with a clean kitchen towel and let them rise at room temperature in a warm spot for about 30 minutes, or until noticeably puffy and slightly increased in size. They should feel light and airy.

Fry the Donuts:

• Heat about 2-3 inches of lard or canola oil in a large, deep pot or Dutch oven over medium-high heat to 350°F (175°C). Use a candy thermometer to accurately monitor the temperature.
• Carefully lower 2-3 donuts into the hot oil (do not overcrowd the pot). Fry for 1-2 minutes per side, using a slotted spoon or tongs to gently flip them until they are a deep golden brown. The diastatic malt powder will help them achieve a rich color and crispy exterior, so don’t be afraid of the darker hue – it’s a sign of perfection!
• Using the slotted spoon, transfer the fried donuts to a wire rack lined with paper towels to absorb any excess oil. Let them cool completely before proceeding to the glaze and frosting steps.

Make the Vanilla Bean Glaze:

• In a large bowl, whisk together the powdered sugar, vanilla bean paste (or extract), and whole milk until completely smooth and pourable. Adjust milk quantity slightly if needed to achieve desired consistency.
• Once the donuts are cool, gently dip both the bottom and top of each donut into the vanilla glaze. Allow any excess glaze to drip off, then return them to the wire rack to set.

Make the Cream Cheese Frosting:

• In the bowl of an electric mixer fitted with the paddle attachment, beat the softened butter and cream cheese on medium speed for about 2 minutes. Stop and scrape down the sides and bottom of the bowl thoroughly, then beat for another 2 minutes until the mixture is exceptionally smooth and fluffy.
• With the mixer on low speed, gradually add the powdered sugar, followed by the heavy cream, vanilla extract, and salt. Mix until just combined, then stop and scrape the bowl again.
• Increase the speed to medium and beat for about 3 minutes, until the frosting is light, airy, and fluffy. If the frosting is too thick, add an additional teaspoon of heavy cream at a time until the desired consistency is reached.

Assemble the Donuts:

• Once the donuts are completely cooled and the glaze is set, transfer the cream cheese frosting to a piping bag fitted with a medium to large round tip (approximately ½ inch wide opening).
• Gently pipe a generous amount of frosting into the center of each donut until it is well-filled. Continue piping slightly above the donut to form a beautiful, small dollop of frosting on top.
• Using the very tip of a small spoon (like a demitasse spoon), create a shallow well or indentation in the center of the piped cream cheese frosting.
• Carefully spoon a dollop of Bonne Maman Raspberry Preserves into the well created in the frosting.
• Serve immediately and enjoy your spectacular homemade brioche jelly donuts! This recipe yields about 8 regular-sized donuts, plus a delightful handful of donut holes from the twisted scraps.

Keyword donuts, brioche, raspberry, homemade, jelly, fried, dessert

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