If you love jelly donuts but want to skip the mess and oil of deep frying, these baked jelly donuts are for you.
They’re golden, pillowy soft, coated in sugar, and filled with your favorite jam—all made entirely in the oven!
This yeast-based dough creates bakery-style flavor and texture, without needing a fryer.
Why You’ll Love This Recipe
Baked, not fried – lighter texture and healthier option
Simple pantry ingredients – nothing fancy or hard to find
Soft and fluffy inside, sugar-coated outside
Customizable filling – use any smooth jam or jelly
Make-ahead friendly – great for breakfast or special treats
What You’ll Need (Ingredient Highlights)
All-purpose flour – provides structure and chew
Instant yeast – makes the dough rise quickly and reliably
Warm milk – activates the yeast and enriches the dough
Butter – adds flavor and softness
Egg yolks – contribute richness and tender crumb
Sugar – sweetens the dough and creates the outer coating
Vanilla extract – enhances overall flavor
Jam or jelly – for the classic donut filling (no large fruit pieces)
Pro Tips Before You Start
Warm milk to 110°F – not too hot, or it may kill the yeast
Use smooth jam – chunky jams can clog piping tips
Watch your dough texture – add flour gradually to avoid over-drying
Use a kitchen scale if possible – for consistent results
Roll dough evenly – under ½” thick for uniform baking
How to Make Baked Jelly Donuts (Step-by-Step)
Step 1 – Activate the Dough Base
In a large bowl, whisk together 1 cup flour, sugar, yeast, and salt.
Stir in the warm milk, 3 tablespoons of melted butter, egg yolks, and vanilla.
Whisk vigorously until smooth.
Cover and let sit for 10 minutes until slightly bubbly.
Step 2 – Form and Knead the Dough
Add the remaining 1½ cups of flour gradually.
Use only as much as needed to form a soft dough that doesn’t stick to the bowl.
Knead by hand for about 5 minutes until smooth and elastic.
If the dough sticks to your hands, dust lightly with flour and continue.
Step 3 – First Rise
Cover the bowl with plastic wrap and let the dough rise in a warm place (100°F oven or room temp) until doubled in size—about 45 minutes in a warm oven or 1½ hours at room temp.
Step 4 – Shape the Donuts
Roll the dough out on a lightly floured surface to just under ½ inch thick.
Use a 2½-inch round cookie cutter to cut 12 rounds, re-rolling scraps if needed.
Place the rounds on a parchment-lined baking sheet.
Step 5 – Second Rise
Cover the shaped donuts with a clean tea towel.
Let them rise again in a warm oven (20 minutes at 100°F) or room temp (45 minutes) until puffed.
Step 6 – Bake the Donuts
Preheat your oven to 375°F.
Bake the donuts in the center of the oven for 10–12 minutes until lightly golden on top.
Step 7 – Coat and Fill
Immediately after baking, brush each warm donut with melted butter and roll in granulated sugar to coat.
Cut a deep slit in the side of each donut and fill with jelly using a piping bag.
What to Serve It With
Freshly brewed coffee or tea
A glass of cold milk
Warm vanilla custard for dipping
Fresh fruit for a balanced breakfast
Served on a brunch platter alongside other baked goods
Variations / Substitutions
Try different fillings – raspberry, apricot, lemon curd, or chocolate spread
Add citrus zest – to the dough or sugar for a fresh twist
Make mini donuts – use a smaller cutter for bite-sized treats
Gluten-free version – substitute with 1:1 gluten-free baking flour
Add cinnamon – to the sugar coating for extra warmth
Storage & Leftovers
Room Temp: Store in an airtight container for up to 2 days
Refrigerate: Not recommended, as donuts may become dry
Freeze: Freeze unfilled donuts after baking. Reheat in the oven and fill before serving
Reheat: Warm in a 300°F oven for 3–4 minutes to refresh texture
FAQs
Can I use active dry yeast instead of instant?
Yes, but activate it in warm milk with sugar for 5–10 minutes before using.
What jam works best for filling?
Smooth, seedless jams or jellies work best for piping—raspberry and strawberry are popular choices.
Can I fry this dough instead of baking?
Absolutely! Fry at 350°F for 2–3 minutes per side until golden, then roll in sugar and fill.
Why did my donuts come out dry?
You may have added too much flour.
Always add gradually and stop when the dough just holds together.
Do I have to coat them in sugar?
No, but the sugar coating adds classic texture.
You could dust with powdered sugar or glaze instead.
Can I make these ahead of time?
Yes—prepare the dough and refrigerate overnight after the first rise.
Bring to room temp before shaping and baking.
What if I don’t have a piping bag?
Use a plastic sandwich bag with the tip snipped off—it works perfectly for filling!
Final Thoughts
These baked jelly donuts are a delightful treat you can make right in your oven—no fryer required.
With their pillowy texture, sugar-dusted finish, and sweet jam filling, they’re just as satisfying as the classic fried version but easier and lighter.
Perfect for breakfast, dessert, or a festive brunch!
Baked Jelly Donuts
Ingredients
Method
- Whisk 1 cup flour, sugar, yeast, and salt.
- Add milk, 3 Tbsp butter, egg yolks, and vanilla. Mix well.
- Rest 10 minutes. Add remaining 1½ cups flour gradually and knead for 5 minutes.
- Cover and let rise until doubled (45–90 min depending on warmth).
- Roll to under ½" thick. Cut 12 rounds and let rise again 20–45 minutes.
- Bake at 375°F for 10–12 minutes until golden.
- Brush with butter, roll in sugar, and fill with jelly.
- See full steps with tips & photos → https://theboatshedcafe.com/baked-jelly-donuts/
Notes
- Make sure the milk is warm but not hot—too much heat can kill the yeast.
- Let the dough fully rise for the fluffiest texture.
- Use a smooth jelly (no fruit chunks) for easier piping.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.
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