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Homemade Jelly Doughnuts

Homemade Jelly Doughnuts

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A couple weeks ago I woke up with two things on my mind, Burma Superstar and Homemade Jelly doughnuts.  Neither of these items I thought about in years.  Those of you who live in the Bay Area are familiar with Burma Superstar.  Those of you who do not live in the area, it is an amazing Burmese restaurant.  The evening after my dream, I took Lenny for dinner date.  Lucky for us there is a location in the East Bay not far from our house.  It was as I remember, delicious.

A week later I fulfilled the other half of my dream.  Instead of scouring the aisles of the grocery store, I made them.  The doughnuts in my dream were a frozen brand, my mother use to buy.  They were little pillows of sugar, that you could toss into the oven, heat up in 10 minutes and then enjoy warm jelly running down your lips.  I don’t remember the brand;  but, I remember loving them, probably a little too often.

I used an old favorite yeast doughnut recipe from the Better Homes and Garden cookbook (which I have also owned for some 20+ years).  I have made the recipe many times in the past and really love how the texture is light and fluffy.  Not dense nor chewy.  I did change it up from the last time I made it.  Instead of using shortening, I used creamy butter.  I loaded the warm milky mixture with lots of Meyer lemon zest.  I didn’t fry them, instead, I baked each pillowy fluff.  Once they cooled, I stuffed each one with wild blueberry preserves, brushed the tops, bottoms, and sides with melted butter, then rolled in sugar.  These homemade Jelly Doughnuts were so much better than the ones I use to eat as a kid.  Definitely worth the time and a little bit of effort.


Yield: 12 doughnuts

Homemade Jelly Doughnuts

Homemade Jelly Doughnuts

This recipe for baked homemade jelly doughnuts is not only healthier than fried doughnuts but a snap to make when using premade jelly.

Prep Time 30 minutes
Cook Time 30 minutes
Additional Time 3 hours
Total Time 4 hours


  • 3 1/2 cups all-purpose flour, sifted
  • 2 packages of active dry yeast, I like Red Star
  • 3/4 cup whole milk
  • 1/3 cup sugar
  • 1/4 cup unsalted butter
  • 1 medium Meyer lemon, zester
  • 1 teaspoon salt
  • 2 eggs
  • 1 jar of your favorite jelly, jam or preserves
  • 2 tablespoons of melted butter
  • extra sugar for rolling the doughnuts in


    In a mixing bowl and 1 1/2 cups of flour and the yeast.  Fit the mixer with the dough hook and give a whirl to mix.
    Place the milk, sugar, salt, and zest into a small saucepan over medium-low heat and heat to 115 degrees.  Stirring constantly.
    Add the milk mixture to the flour with the mixer on low speed.  Continue mixing at a low speed for 1 minute.
    Scrap the bowl, then mix for 3 minutes at medium speed.
    Add the eggs one at a time  and mix.  Then add the butter.
    Add the remaining flour and continue mixing at low speed until the dough is soft, smooth and elastic;  about 5 minutes.
    Remove from the bowl and knead by hand for minutes.
    Place into a lightly oiled bowl.  I use a small amount of melted coconut oil. Cover the bowl with plastic wrap and a clean towel.  Please in a draft-free area and let rise until doubled in size.  This will take about 1 1/4  - 1 1/2 hours.
    Punch down the dough, turn out onto a lightly floured surface.  Divide the dough in half.
    Roll each half of dough to 1/2" thick.  Cut with a floured biscuit or doughnut cutter. Place each doughnut onto a baking sheet lined with parchment paper.  Cover lightly with plastic wrap.  Let rise until very light and airy, about 45 - 60 minutes.
    Preheat the oven to 375.
    Slide the baking sheet filled with doughnuts into the oven.
    Bake until golden brown, about 20 - 25 minutes.
    Remove from the oven and set aside.
    Let cool.
    Make a small slit into one side of each doughnut.
    Fill a pastry bag fitted with a round trip, with your favorite jam, place the tip into the slit on the doughnut.  Gently squeeze the jam into the doughnut.
    After all, doughnuts are filled, lightly brush each one with some melted butter, then roll in sugar.

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Thursday 2nd of August 2018

Hi - I'd like to make these but there is no mention of when to add either the butter or the eggs while making the dough. Can someone please help with this? Thanks.

Denise Woodward

Saturday 4th of August 2018

Hello Jean! I just fixed that recipe for you - sorry about that! I hope you enjoy.


Saturday 22nd of February 2014

Hi! I'm messuring everything to make this recipe, but how much grams are 2 packages of active dry yeast? 28grams each? Thanks!


Wednesday 26th of February 2014

Hi Pilar, Sorry for the delay, have been out and didn't have internet connection for a few days. The packages are 0.25 oz each. Let us know how you like the recipe!


Thursday 1st of August 2013

Okay Denise we must have had the same childhood experience, I remember those crazy frozen jelly donuts and I have tried to replicate them before with no success...I remember my Mom making them as well!!! I will have to try this recipe! Thanks!!!!


Tuesday 30th of October 2012

These look wonderful. I like the fact that these are baked and not fried.


Wednesday 24th of October 2012

Are these American style doughnuts or European? They look so gorgeously perfect and yummy. Can't believe they're baked.

Denise Woodward

Sunday 28th of October 2012

Denise, they are just plain ole American style jelly doughnuts. I didn't fry them ... baking makes them a little less sinful!

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