Homemade Raspberry Filled Donuts: The Ultimate Guide to Fluffy Jelly Donuts

Prepare to indulge in the most exquisite homemade raspberry filled donuts you’ve ever tasted. This recipe promises not just donuts, but a culinary experience, delivering incredibly fluffy, generously jam-packed jelly donuts with an irresistibly soft, pillowy texture and a delightful sweet sugar coating. Forget dry, store-bought versions; these are the real deal – fresh, flavorful, and profoundly satisfying.

These are the kind of raspberry filled donuts that demand your full attention with every bite. The star of the show, the homemade raspberry jam, is wonderfully thick, perfectly tangy, and sweetened just right, ensuring it complements the rich donut dough without being overly sweet. The dough itself fries to a beautiful golden brown on the outside, creating a delicate crust, while remaining incredibly soft and airy on the inside. If you’ve ever been intimidated by making yeasted donuts at home, this comprehensive guide offers the *best way* to begin your journey, making it simple and fun.

Craving more delightful donut recipes or raspberry-infused treats? Explore these other fantastic options:

• Best White Chocolate Raspberry Cheesecake Recipe
• Fried Banana Caramel Donut Recipe
• Best Brioche Donut Recipe, Homemade!
• Easy Brioche Jelly Donut Recipe Homemade

Why This Raspberry Filled Donut Recipe Will Become Your Favorite

These aren’t just any jelly donuts; they’re an elevated, bakery-style raspberry filled donut experience that you can recreate right in your own kitchen. Using simple, wholesome ingredients, this recipe delivers an unparalleled fresh flavor and a truly superior texture that will impress everyone. Here’s what makes them utterly irresistible:

• Perfectly Fluffy Yeast Dough: Our meticulously developed yeast dough fries up incredibly light and tender, providing that cloud-like texture essential for a truly great donut.
• Homemade Raspberry Jam Perfection: Say goodbye to leaky or soggy donuts! Our special homemade raspberry jam is thick enough to hold its shape, bursting with vibrant fruit flavor, and won’t leak or soak through the delicate dough.
• Classic Sugar Coating: Rolled in granulated sugar while still warm, each donut gets that iconic, sweet, and slightly crunchy exterior that perfectly complements the soft interior and tangy filling.
• Generous, Even Filling: Thanks to a simple yet effective piping bag trick, every single donut receives a generous and evenly distributed fill of luscious raspberry jam, ensuring a burst of flavor in every bite.

Whether you’re planning an elaborate brunch, treating your family to a special weekend breakfast, or simply looking to make a Saturday a little sweeter, this homemade donut recipe is *so much fun* to make and, dare we say, even more enjoyable to eat. It’s a project that yields delicious rewards and lasting memories.

Essential Ingredients for Your Raspberry Filled Donuts

Creating these spectacular raspberry filled donuts doesn’t require any exotic ingredients. You’ll find everything you need in your pantry or local grocery store. Each component plays a crucial role in achieving the perfect texture and flavor:

• Warm whole milk: This is vital for activating the active dry yeast. Ensure its temperature is precisely around 110°F (43°C). If it’s too cold, the yeast won’t activate; too hot, and it will kill the yeast. Proper activation ensures your dough rises beautifully and results in fluffy donuts.
• Active dry yeast: The magic ingredient that gives your donuts their signature lift, airy structure, and wonderful fluffy texture. Don’t skip the proofing step!
• Granulated sugar: Serves multiple purposes – it feeds the hungry yeast, contributes to the delightful sweetness of the dough, and is also used to balance the tartness in the homemade raspberry jam. A generous coating of sugar on the warm donuts adds that classic sparkle and crunch.
• Large eggs: Four whole eggs are incorporated into the dough, providing richness, moisture, and crucial structural integrity. They help create a tender crumb and a beautiful golden color.
• Unsalted butter: Softened butter is gradually worked into the dough, contributing to its incredible tenderness and rich flavor. Using unsalted butter allows you to control the overall salt content of the recipe.
• Bread flour or all-purpose flour: Both types of flour can yield fantastic results. Bread flour, with its higher protein content, will give you a slightly chewier donut, while all-purpose flour produces a wonderfully soft and tender bite. Spoon and level your flour for accuracy to prevent a dense dough.
• Salt: An often-underestimated ingredient, salt is essential for balancing the sweetness and significantly enhancing the overall flavor profile of the donut dough.
• Frozen raspberries: The foundation of our superior homemade raspberry jam. Using frozen raspberries is convenient and allows for a vibrant, fresh-tasting jam that far surpasses any store-bought alternative.
• Lemon juice and zest: These add a bright, zesty counterpoint to the sweetness of the jam, elevating its flavor and making it truly irresistible.
• Cornstarch: The secret to a thick, luscious raspberry filling. Cornstarch ensures the jam has the perfect consistency, preventing it from being runny or soaking into the donut dough.
• Vegetable oil or lard: Essential for deep-frying the donuts. Choose an oil with a high smoke point, such as canola, vegetable, or peanut oil, or use lard for a traditional, rich flavor.
• Extra sugar for coating: Once fried, these donuts are immediately rolled in granulated sugar. The warmth of the freshly fried donut helps the sugar adhere perfectly, creating that classic sweet crust.

Crafting the Perfect Donut Dough from Scratch

The foundation of these incredible raspberry filled donuts is a rich, buttery yeast dough. While it requires a bit of patience, the process is straightforward, especially with the help of a stand mixer. This overnight rise technique enhances flavor and makes the dough easier to handle.

• In a small bowl, combine the warm milk (ensure it’s precisely 110°F), active dry yeast, and 1 teaspoon of granulated sugar. Stir gently and let this mixture sit undisturbed for 5-10 minutes. You’ll know the yeast is active and healthy when it becomes foamy and frothy on top – this is called “proofing” the yeast.
• In the bowl of a stand mixer, fitted with the dough hook attachment, combine your carefully spooned and leveled bread flour (or all-purpose flour) and salt. Give it a quick whisk to ensure they’re well combined.
• To the dry ingredients, add the remaining granulated sugar, the four large eggs, and your now-activated, foamy yeast mixture.
• Begin kneading on low speed for approximately 4 minutes. The dough will start to come together into a shaggy mass. Once it’s somewhat cohesive, slowly add the softened unsalted butter, one tablespoon at a time. Allow each addition to be fully incorporated into the dough before adding the next. This gradual process ensures the butter is evenly distributed and creates a tender dough. This step typically takes 2-3 minutes.
• Increase the mixer speed to medium speed and continue kneading for another 6-8 minutes. The goal is to achieve a dough that is smooth, elastic, and slightly sticky. It should pull away from the sides of the bowl but still cling to the bottom.
• If, after kneading, the dough still feels excessively sticky, don’t panic! Let it rest in the mixer bowl for 5 minutes. This allows the flour to fully hydrate and absorb the butter. Then, knead for 1 more minute. Often, this short rest is all it needs to reach the perfect consistency.
• Transfer the perfectly kneaded dough to a generously greased large bowl. Cover the bowl securely with plastic wrap and refrigerate it overnight (for a minimum of 8-12 hours). This extended cold fermentation is crucial for the first dough rise; it develops a deeper flavor in the donuts and makes the dough much easier to handle the next day.

Whipping Up the Luscious Homemade Raspberry Jam

The true magic of this raspberry filled donut recipe lies in its thick, sweet-tart homemade raspberry jam. It’s incredibly easy to make, tastes infinitely better than anything store-bought, and is designed not to soak through your delicate donut dough.

• In a small saucepan, combine the frozen raspberries, ½ cup of water, granulated sugar, fresh lemon juice, and aromatic lemon zest.
• Cook this mixture over medium heat, stirring occasionally to prevent sticking. Continue cooking until the raspberries break down completely and the mixture begins to simmer gently. This process usually takes about 5-7 minutes as the fruit softens and releases its juices.
• While the raspberries are cooking, prepare your cornstarch slurry. In a separate small bowl, whisk together the cornstarch with ⅓ cup of cold water until completely smooth and lump-free. This slurry is key to thickening the jam.
• Once the raspberry mixture is simmering, slowly stir the cornstarch slurry into the jam. Continue to cook, stirring constantly, for about 2-3 minutes, or until the jam visibly thickens to a consistency similar to a thick gravy or pie filling. It should coat the back of a spoon.
• Remove the jam from the heat and allow it to cool completely to room temperature. As it cools, it will thicken further. Once cooled, transfer the jam to a piping bag fitted with a small, round piping tip. If you don’t have a piping bag, a sturdy Ziploc bag with one corner snipped off will work just as effectively.

Pro tip: This delightful homemade jam isn’t just for donuts! Make extra if you want a second round of sweet treats later. It’s incredibly delicious spooned over toast, pancakes, waffles, yogurt, or even warm over vanilla ice cream. Its vibrant flavor and perfect consistency make it a versatile addition to many desserts.

Shaping and Proofing Your Fluffy Donut Creations

After your dough has had its relaxing overnight chill in the refrigerator, it’s time to transform it into those iconic fluffy yeast donuts. The next crucial step is allowing them to rise properly in a warm place, which is essential for their light and airy texture.

• Retrieve your chilled dough from the refrigerator. On a lightly floured surface (use a bit of your extra flour), use a rolling pin to roll the dough out evenly to a thickness of approximately ½-inch. Aim for consistent thickness across the entire sheet of dough for even frying.
• Using a 3-inch round cutter (a biscuit cutter or even the rim of a glass can work), carefully cut out approximately 13 donut shapes. Dip your cutter in flour between each cut to prevent sticking.
• Gently transfer the cut donut rounds onto a parchment paper-lined baking tray. Ensure there’s enough space between each donut, as they will expand. Once arranged, cover the tray loosely with plastic wrap or a clean kitchen towel. Place the tray in a warm, draft-free spot (like a slightly warm oven that’s turned off, or a sunny corner) and let them rise for 1 hour, or until they are visibly puffed up, soft, and have nearly doubled in size. This is the “second proof” and is critical for light donuts.
• Important Tip: Resist the urge to re-roll dough scraps! Overworking the dough at this stage can lead to tough, dense donuts. Instead, gather any leftover dough scraps, gently twist them into cruller-like shapes, or simply roll them into small balls to fry as delightful donut holes. They’re a delicious bonus batch that tastes just as good!

Frying and Filling Your Irresistible Raspberry Donuts

This is the stage where your kitchen truly starts to smell like a gourmet donut shop! You’ll be frying your beautifully risen dough, rolling them in sugar, and then generously filling each one with that glossy, homemade raspberry jam.

• In a deep fryer, a heavy-bottomed Dutch oven, or a large, sturdy pot, heat your chosen vegetable oil (or lard) to a precise 325°F (160°C). Accuracy is key here: use a reliable deep-fry thermometer to monitor the oil temperature constantly. Too hot, and the donuts will brown too quickly on the outside and be raw inside; too cool, and they’ll become greasy.
• Carefully lower your proofed donuts into the hot oil, frying them in small batches to avoid overcrowding the pot and dropping the oil temperature. Fry each side for about 1-2 minutes, or until they achieve a beautiful golden brown color and are cooked through.
• Using a slotted spoon or sturdy tongs, carefully remove the fried donuts from the oil. Transfer them immediately to a tray lined with paper towels or a wire rack set over paper towels to drain any excess oil.
• While the donuts are still warm (but cool enough to handle), gently roll them in granulated sugar. Ensure all sides are evenly coated for that classic jelly donut texture and sweet finish. The warmth helps the sugar adhere perfectly.

To fill your donuts:

• Once the sugar-coated donuts have cooled slightly but are still warm, take a wooden spoon handle or a clean chopstick. Carefully insert it into the side of each doughnut, pushing it about halfway through the donut’s center.
• Gently wiggle the spoon handle or chopstick inside to create a spacious pocket for the filling. This technique is the best way to ensure you get a good, generous amount of jam in every bite without tearing the donut.
• Retrieve your prepared piping bag (or Ziploc bag) filled with the cooled raspberry jam. Insert the piping tip deeply into the hole you just created. Squeeze gently and steadily until the donut puffs slightly, indicating it’s filling up, or until a little jam just starts to peek out the side of the donut. Don’t be shy with the jam – that’s what makes these so special!
• Once filled, let the donuts rest on a cooling rack for a few minutes to allow the filling to settle and the donuts to cool completely to a comfortable eating temperature.

Expert Tips for Donut Perfection

Making homemade donuts is a rewarding process, and a few expert tips can ensure your raspberry filled donuts turn out perfectly every time:

• Accurate Flour Measurement: Always spoon and level your flour, or better yet, use a kitchen scale to measure by weight (700g). Too much flour is a common culprit for dense, dry donuts.
• Yeast Hydration: Ensure your milk is the correct temperature (110°F/43°C). Use a thermometer. Too hot will kill the yeast, too cold won’t activate it, leading to poor rise.
• Don’t Skimp on Kneading: The long kneading time (10-12 minutes total) is essential for developing gluten, which gives the donuts their chewy yet airy texture. A properly kneaded dough will be smooth and elastic.
• Overnight Rise is Key: While quicker rises exist, the overnight cold fermentation greatly enhances the flavor and makes the dough easier to handle. It also helps achieve a lighter texture.
• Oil Temperature Control: This is perhaps the most critical factor for perfect frying. Use a reliable thermometer and maintain the oil temperature at 325°F (160°C). Fluctuations lead to greasy or undercooked donuts. Adjust heat as needed between batches.
• Don’t Overcrowd the Pot: Fry donuts in small batches to maintain consistent oil temperature and allow for even cooking.
• Sugar Coating Timing: Roll donuts in sugar while they are still warm, but not scorching hot. This allows the sugar to stick without melting immediately.
• Cool Jam Completely: Ensure your homemade raspberry jam is completely cool before filling the donuts. Warm jam will soften and potentially seep into the dough, leading to sogginess.

Storage and Serving Tips for Peak Freshness

This raspberry filled donut recipe is undoubtedly best served fresh, ideally within a few hours of being made. These fluffy donuts are truly at their peak perfection the day they are prepared.

• If filled: For the best texture and flavor, filled donuts should be enjoyed within 4-6 hours of filling. Store them loosely covered at room temperature, ideally in an airtight container. After this timeframe, the moisture from the jam can start to make the delicate donut dough soggy.
• For make-ahead options: If you want to prepare ahead, it’s best to store the unfilled, sugar-coated donuts. Place them in a container lined with a kitchen towel at room temperature. Then, fill them with the homemade raspberry jam just before you plan to serve them. This preserves their light and airy texture.
• Avoid Refrigeration: Do not store fried donuts in the refrigerator. The combination of excess oil and cold, dry air in the fridge will quickly lead to sad, stale, and dense donuts. Refrigeration also encourages moisture migration, making them lose their crispness and become rubbery.

Frequently Asked Questions About Raspberry Filled Donuts

• Can I use store-bought raspberry jam?
  Absolutely! While homemade raspberry jam offers the freshest and most vibrant flavor, using a good quality store-bought raspberry jam is a fantastic shortcut. Just make sure it’s thick enough to pipe easily and isn’t too runny, as this can lead to soggy donuts.
• Do I need a special donut pan for this recipe?
  Nope, not at all! These are traditional fried donuts, not baked. You simply need a round cutter (a biscuit cutter or the rim of a glass works) to shape the dough and a deep pot or fryer for frying.
• Can I bake these instead of frying?
  Technically, you *could* bake them, but they won’t achieve the same light, airy, and fluffy texture as a true fried donut. The signature texture and golden exterior come from the quick cooking in hot oil. Baking will result in a more bread-like consistency.
• How do I avoid soggy donuts?
  Several factors contribute to soggy donuts: 1) Don’t overfill them with jam. 2) Ensure your jam is completely cooled before filling. 3) Avoid stacking filled donuts, especially when warm. 4) Most importantly, aim to eat them on the day they’re made for the absolute best results. Storing them for too long, particularly in the fridge, can also lead to sogginess.
• What if I don’t have a piping bag?
  No problem at all! A sturdy Ziploc bag (or any zip-top plastic bag) with a small portion of the corner of the bag snipped off will work just as well as a piping bag. For a neater, more controlled fill, you can insert a small round piping tip into the snipped corner before filling the bag with jam.
• Can I freeze the donut dough?
  Yes, you can! After the first rise in the refrigerator, punch down the dough, shape it into a disk, wrap it tightly in plastic wrap, and then place it in a freezer-safe bag. It can be frozen for up to 2-3 weeks. Thaw overnight in the refrigerator, then proceed with cutting and proofing as per the recipe.
• What is the best oil for frying donuts?
  For frying, neutral-flavored oils with a high smoke point are best. Canola oil, vegetable oil, peanut oil, or sunflower oil are excellent choices. Lard is also a traditional option that imparts a rich flavor.

Essential Tools for Your Donut-Making Adventure

Having the right tools makes the donut-making process much smoother and more enjoyable. Here’s what you’ll need to get started:

• Stand mixer with a dough hook attachment: Essential for efficiently kneading the rich donut dough and developing gluten.
• Measuring cups and measuring spoons: For accurate ingredient measurements.
• Deep fat fryer or Dutch oven: A large, heavy-bottomed pot suitable for deep-frying.
• Deep-fry thermometer (to monitor oil temperature): Crucial for maintaining the correct oil temperature and ensuring perfectly cooked, non-greasy donuts.
• Slotted spoon or tongs: For safely handling and removing donuts from hot oil.
• Rolling pin: To roll out your dough evenly.
• Parchment paper, plastic wrap, and paper towels: For lining trays, covering dough for rising, and draining excess oil.
• Cooling rack: For allowing donuts to cool and for draining after frying.
• Piping bag or Ziploc bag: For filling the donuts with jam.
• Donut cutter (or biscuit cutter): To cut perfect round donut shapes.
• Small saucepan: For preparing the homemade raspberry jam.
• Whisk: For combining ingredients and making the cornstarch slurry.

This raspberry filled donut recipe is truly a delicious recipe that deserves a prime spot on your weekend baking list. You’ll be rewarded with classic homemade doughnuts featuring a perfectly balanced, not-too-sweet jam center, all generously rolled in sugar and served warm. The effort is absolutely worth it for these bakery-quality treats!

Don’t forget to save this recipe card and share it with your fellow baking enthusiasts! I’d love to hear your feedback or answer any questions you have. Connect with me on Instagram, Pinterest, and TikTok, where I share many more fun and delicious baking adventures!

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Recipe Card

Raspberry Filled Donut Recipe

Molly Murphy

This raspberry filled donut recipe makes the fluffiest, jam-packed jelly donuts with a soft, pillowy texture and a sweet sugar coating.

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Course Dessert

Cuisine American

Servings 13 donuts

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
• 5 ½ cups (700 g) bread flour or all-purpose flour plus extra for rolling spooned and leveled
• 2 teaspoons salt
• 2 cups lard or canola oil

For the coating

• ¾ cup sugar

Raspberry sauce

• 10 ounce package frozen raspberries
• ½ cup water
• ½ cup granulated sugar
• Juice of one lemon
• Zest of one lemon
• 4 tablespoons cornstarch
• ⅓ cup water for the cornstarch slurry

Instructions

 

Make the Dough

• In a small bowl, mix warm milk, yeast, and 1 teaspoon of sugar. Let sit for 5-10 minutes until foamy.
  1 ¼ cups warm whole milk 110°F, 2 ¼ teaspoons active dry yeast
• In the bowl of a stand mixer with the dough hook, whisk flour and salt.
  5 ½ cups (700 g) bread flour or all-purpose flour plus extra for rolling, 2 teaspoons salt
• Add ½ cup sugar, eggs, and the activated yeast mixture. Knead on low speed for 4 minutes until it starts to come together.
  1 teaspoon granulated sugar for yeast activation, ½ cup granulated sugar, 4 large eggs
• Add softened butter, one tablespoon at a time, letting each fully incorporate before the next. This should take 2-3 minutes.
  ½ cup unsalted butter softened
• Knead on medium speed for 6-8 more minutes until smooth, stretchy, and slightly sticky.
• If it still feels too sticky, let the dough rest 5 minutes, then knead for 1 more minute to allow the flour to absorb the butter.
• Transfer to a greased bowl, cover, and refrigerate overnight (8-12 hours).

Make the Raspberry Sauce

• In a medium saucepan, combine frozen raspberries, water, cup sugar, lemon juice, and zest.
  10 ounce package frozen raspberries, ½ cup water, ½ cup granulated sugar, Juice of one lemon, Zest of one lemon
• Cook over medium heat until the raspberries break down and it begins to simmer.
• In a small bowl, mix ⅓ cup water with cornstarch to make a slurry.
  4 tablespoons cornstarch, ⅓ cup water for the cornstarch slurry
• Stir the slurry into the raspberry mixture. Cook, stirring constantly, until thickened.
• Remove from heat and let cool to room temperature.

Cut and Proof the Donuts

• The next day, roll chilled dough onto a floured surface to ½-inch thick.
• Cut out 13 round shapes using a circle cutter (about 3 inches wide works great). For any scraps, twist them into crullers instead of re-rolling-this dough doesn’t like being worked twice.Place on a lined tray, cover loosely, and let rise at room temperature for 1 hour until puffy.

Fry and Fill

• Heat oil to 325°F in a deep pot.
  2 cups lard or canola oil
• Fry donuts in batches for 2-3 minutes per side. Drain on a paper towel-lined wire rack.
• While still warm, roll top and bottom in sugar.
  ¾ cup sugar
• Use a chopstick or the handle of a wooden spoon to poke a hole in the side of each donut. Wiggle gently to create a pocket.
• Transfer raspberry sauce to a piping bag fitted with a small tip (or a zip-top bag with the corner snipped off).
• Insert the tip into the donut and fill until you feel it puff slightly or jam starts to peek out. Don’t be shy-you want a good amount of jam inside!
• Best enjoyed the day they’re made.
  If already filled, store at room temperature for 4-6 hours. Donuts will get soggy if kept longer. For best results, fill just before serving.

Notes

When measuring the flour, and you don’t have a scale make sure you are spooning and leveling the flour. I have made this so many times without spooning and leveling it and it is too dense. You can also use a scale! 

Keyword raspberry, donuts

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