Glazed Raspberry Jelly Donuts

Square, overhead image of jelly donuts packed in a waxed paper-lined bread pan on a black, wire cooling rack.

These glazed raspberry filled doughnuts are a jelly donut lover's dream. Soft, perfect donuts filled with homemade raspberry filling and glazed with the thinnest coating of sweet glaze that crackles when you bite into it. Make these to make a special occasion even more special!

Course Sweet Yeast Bread Recipes

Cuisine American

Prep Time 45

Cook Time 30

Rise Time 2

Total Time 3 15

Servings doughnuts

Calories 351kcal

Author Jennifer Field

Equipment

KitchenAid 6 Quart Mixer
PCO-Approved Instant Read Thermometer
Ateco #229 Large Bismark Stainless Steel Pastry Tip - Great for Filling Eclairs optional for injecting the filling

Ingredients

For the Dough

12 oz all purpose flour 340 grams or a scant 3 cups
1.45 oz granulated sugar 41 grams 3 Tablespoons
1 oz malted milk powder or powdered milk, 28 grams or about 2 1/2 Tablespoons
2 teaspoons active dry yeast 6 grams
1 teaspoon kosher salt 5 grams
4 oz room temperature water 113 grams or 1/2 cup
4 oz room temperature whole milk 113 grams or 1/2 cup
2 large egg yolks
1.2 oz neutral vegetable oil 34 grams or 2 Tablespoons

For the Filling

20 oz raspberries fresh or frozen
14 oz granulated sugar
1 oz lemon juice freshly squeezed
¼ teaspoon kosher salt
5-6 Tablespoons cornstarch
2 oz white grape juice or apple juice

For the Glaze

1.2 oz neutral vegetable oil 34 grams or 2 Tablespoons
1.5 oz unsalted butter 43 grams or 3 Tablespoons
heavy pinch kosher salt
1 pound confectioners sugar
1/3-1/2 cup very hot filtered water

Instructions

For the Dough

In the bowl of your stand mixer, mix together the flour, sugar, malted milk powder, salt, and yeast. Whisk to combine. Fit the mixer with the dough hook attachment.
In a pitcher or bowl, whisk together the water, milk, egg yolks, and oil, and then pour that into the dry ingredients.
Mix on low speed. After about a minute, increase the speed to medium and knead for 15 minutes, or until the dough completely clears the sides of the bowl and you can see ropy gluten strands around the sides. It will still be gooey in the bottom, and you think it will never happen, but it will. Give it time.
Scrape the dough down into the bottom of the mixer bowl into a smooth-ish mass. Spray with pan spray or brush with oil.
Cover and let rise in a warm place (I boil water in the microwave and then move the mug to the side or back, making room for the covered bowl) until doubled, about 1 hour to 1 hour and 15 minutes. If using the cozy microwave method, make sure the surface light on the bottom of the microwave is on. That will make it even warmer in the microwave.
Cut a 1/2 sheet pan sheet of parchment into 12 pieces and place them on a half sheet pan.
Liberally dust your clean counter with flour, scrape the risen dough out onto the floured surface, and generously dust the top with flour. Gently roll out to about 1/2" thick.
Using a 3" cutter, cut circles out of the dough and place them on the awaiting pieces of parchment, 1 donut per piece. You should be able to get 12 donuts from the first roll. Gathered the scraps together, let them rest covered so the gluten can relax and then reroll and cut into whatever shapes you want. Cover and let rest
Spray the doughnuts with some oil or pan spray and cover with plastic wrap. Let rise in the cozy microwave (or other warm spot) for about 45 minutes or until noticeably puffy.
In a large skillet, heat about 1-1 1/2" oil to 360F.
Fry 1 donut first. Fry on each side for about a minute, flipping with a chopsticks or a knife. Your donut should have a pale line all the way around. If it does not, recover, and allow the rest of the doughnuts to rise an additional 10-15 minutes.
Fry 2-3 doughnuts at a time. Be careful to regulate your heat by turning the heat down or even off, or by occasionally sliding the pan off the hot burner. Use an instant-read thermometer to check the temp and keep it between 355F-365F as much as possible.
Remove to a rack with paper towels under it to drain and cool. Let them cool completely before filling and topping. This will take about 30 minutes.
Once cool, fill a pastry bag fitted with a Bismarck tip with the raspberry jam. Insert the tip all the way into one side of the doughnut. Slowly squeeze the bag and fill the doughnut while slowly pulling the tip out of the doughnut. Don't overfill. You want about 2 Tablespoons of filling per doughnut.

For the Raspberry Filling

In a medium saucepan, combine raspberries, sugar, lemon juice, and salt. Whisk the cornstarch and juice together in a small bowl.
Bring the raspberries to a boil over medium heat, smashing them as they soften and cook.
Once the berry mixture is boiling, pour in the cornstarch slurry, scraping the bowl to get it all.
Keep at a low boil, stirring frequently, for seven minutes.
You may choose to strain the mixture to get out all the seeds so you have a seedless raspberry filling, or you can keep the seeds in it. Your call. Either way, cool to warm and then refrigerate until cool.

To Fill

With a small, sharp knife, cut a small slit in one end of each donut, moving the knife from left to right to open a pocket inside each donut without slicing into the sides.
Load the cooled filling into a piping bag fitted with a coupler or a large round tip, or use a zip top bag with a corner cut off. Insert the tip into the little pocket you cut and inject a fair bit of filling into each donut. Stand them up on their ends so the filling can set up without running out. An easy way to do this is to stand them upright in loaf pans.

For the Glaze

Melt the butter and oil together over low heat.
Whisk in the salt and powdered sugar as well as you can.
Add 1/3 cup of hot water and whisk until smooth. You are looking for a thin but not watery glaze. If it seems thick to you, add a bit more water, a teaspoon at a time, and whisk again. If the glaze starts to thicken up at any point, microwave it for a few seconds and whisk it well. Or whisk in a bit more water. Either way will work.

To Glaze

Place a doughnut into the glaze to coat and the flip over. Fish out the doughnut with a fork and tilt the doughnut to let all but a thin coating of glaze run off. The goal is for the glaze to be transparent, It should be almost invisible once it dries. Place on racks to allow the glaze to set up.
These are best served the day they are made. Refrigerate any leftovers and warm them very gently in the microwave to serve.

Notes

Note on Raspberry Filling

You will not need the entire recipe of filling. Save the leftovers and use it in place of jam.

Note on the Nutritionals

Chances are, if you're making jelly donuts, you aren't super concerned about the calories, but if you are, know that the calorie count was calculated with all the filling and all the glaze, but you'll only use a bit over half the filling and about the same of the glaze. If that makes you feel any better.

Storing

These are best the day you make them. Store leftovers in the fridge for 2 days, and microwave for 5-7 seconds before serving.

Nutrition