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three jelly filled donuts in a pink basket
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5 from 1 vote

Strawberry Rhubarb Jelly Filled Donuts

Homemade filled donut recipe with strawberry rhubarb jelly - you can't miss this sugar cinnamon coated deliciousness.
Course Dessert
Cuisine American
Keyword filled donuts recipe, homemade jelly donuts recipe, how to make homemade donuts from scratch
Prep Time 45 minutes
Cook Time 25 minutes
Dough Resting Time 2 hours 30 minutes
Total Time 1 hour 10 minutes
Servings 15 Donuts
Calories 216kcal
Author Aline Cueni

Ingredients

Donut Dough

  • 1.5 tbsp (20g) fresh yeast or 2 tsp active dry yeast
  • 1 cup (240ml) milk lukewarm
  • ¼ 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
  • ½ cup (100g) caster sugar
  • 4 tbsp lemon juice
  • 2 tbsp cornstarch

Frying

  • 2 cups (500ml) canola oil e.g. sunflower oil, peanut oil
  • ½ cup (100g) caster sugar
  • 1 tsp ground cinnamon

Instructions

Donut Dough

  • 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.

Notes

  • 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. 

Nutrition

Calories: 216kcal | Carbohydrates: 42g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 185mg | Potassium: 119mg | Fiber: 1g | Sugar: 18g | Vitamin A: 115IU | Vitamin C: 8.2mg | Calcium: 38mg | Iron: 1.5mg