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Homemade jelly filled donuts recipe with strawberry rhubarb jam – you can’t miss this fluffy sugar cinnamon coated deliciousness.
Did you ever make homemade jelly filled donuts? It’s a must try recipe for all sweet treat lovers. No supermarket can hold on against a homemade donut freshly fried and filled with jelly – doughnut heaven ist coming!
Homemade Jelly Donuts
They will let you forget everything else for a few minutes. Trust me when I say that storebought donuts are delicious, but homemade ones are a pure delight.
The fluffy yeast dough is enhanced with egg and butter for an utterly tasty soft dough and makes your mouth dance with every bite. These pieces are filled with a homemade strawberry rhubarb jam, which gives the ultimate sweet yet sour taste.
Last but not least, it wouldn’t be a donut if not coated in sugar and cinnamon – finger licking guaranteed!
Let’s get started. Go an get your kitchen machine out of your cupboard and let me show you how to make homemade donuts from scratch. It’s the ultimate feast for all dessert fanatics.
How to make filled donuts
- Prepare the yeast dough using a standing mixer. The dough should be soft and a little bit sticky.
- Transfer the dough in a with oil coated large bowl, cover with a damp tea towel, and let it rise at room temperature until doubled in size.
- Place on a floured working surface and roll out to 0.4″ thick.
- Cut out little dough pieces using a round cookie cutter and let them rise again until doubled in size.
- Heat vegetable oil in a large pot and fry each side for 1-2 minutes until golden. Take them out using a slotted spoon and place on kitchen paper to absorb excess oil. → The oil has the right temperature if you hold in a wooden spoon and little bubbles rise.
- Flip the fried donuts in a sugar-cinnamon mixture.
How to make strawberry rhubarb jelly
- Cut the strawberries and rhubarb in small pieces. It’s not necessary to peel rhubarbs, but it’s up to you if you prefer to.
- Add the fruits with the sugar in a small saucepan and let it simmer for 10 minutes over medium heat. → Cornstarch must always be mixed with cold liquid before you can add it to hot jam or sauces.
- Blend the jelly in a food processor and let it cool.
HOW TO FILL DONUTS | 2 WAYS
Using a piping syringe:
Place the jelly in a piping syringe, stick it about 0.8″/2cm into the donut, and fill it with jam. When the center starts to thicken, it’s enough jelly inside, and you can carefully remove the syringe.
Using a teaspoon and pastry bag:
Stab a hole into the middle of the donut using the dipper stick. Fill the jelly into the pastry bag and push it into the donut. If you don’t have a pastry bag, you can use a plastic bag instead and cut a small hole in one corner using a scissor.
- Use any jam or vanilla cream as filling.
- Coat the donuts in icing sugar instead of cinnamon and caster sugar.
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Strawberry Rhubarb Jelly Filled DonutsLeave a Review Print Recipe Pin Recipe
- 1.5 tbsp (20g) fresh yeast, or 2 tsp active dry yeast
- 1 cup (240ml) milk, lukewarm
- 1/4 cup (50g) caster sugar
- 3.5 cups (450g) all-purpose flour
- 1 tsp salt
- 1 tbsp vanilla extract
- 1 egg
- 2.5 tbsp (40g) melted butter
Strawberry Rhubarb Jam
- 1 cup (160g) strawberries, sliced
- 1.5 cups (160g) rhubarb, sliced
- 1/2 cup (100g) caster sugar
- 4 tbsp lemon juice
- 2 tbsp cornstarch
- 2 cups (500ml) canola oil, e.g. sunflower oil, peanut oil
- 1/2 cup (100g) caster sugar
- 1 tsp ground cinnamon
- Mix the yeast with the warm milk and sugar in a small bowl and let it sit for 5 minutes until foaming. Knead it with the flour, salt, vanilla extract, egg, and melted butter for 2 minutes at the lowest speed in your kitchen machine. Turn the speed up and knead for another 8 minutes until you have an elastic, sticky dough.
- Coat a large bowl with oil (I used canola oil), add your dough and cover it with a damp tea towel. Let it rise for 1.5 hours at room temperature until doubled in size.
- Put the dough on a floured working surface and roll it out to ∽0.4″/1cm thick using a rolling pin. Cut out circles using a round cookie cutter (⌀3″/8cm) and transfer them on a with baking paper lined baking sheet. Cover with a damp tea towel and let them rise for another hour.
Strawberry Rhubarb Jam
- Cook the strawberries, rhubarb, and sugar for 10 minutes over medium heat. Mix the lemon juice with cornstarch, add it to the jam and stir until it starts to thicken.
- Blend it with a food processor or immersion hand blender until smooth. Set aside to cool.
Frying & Filling
- Once the little doughs have doubled in size, they are ready to be fried. Heat vegetable oil in a pan. Hold in a wooden spoon to test the temperature of the oil: The temperature is right when little bubbles arise on the spoon.
- Place 2-3 donuts in the oil and fry each side for 1-2 minutes until golden. Take them out using a slotted spoon and place on kitchen paper to absorb excess fat.
- Mix sugar and cinnamon in a bowl and flip each donut in it.
- Fill the donuts with the cold strawberry rhubarb jelly. → Click for the detailed filing instructions.
- Add more sugar to the jelly if it’s too sour for your taste.
- Leftover jelly can be stored in the fridge and used with bread or yogurt for breakfast.
- Donuts are the best fresh. Should you have leftovers, store them in an airtight container in your fridge for up to two days.