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The Boat Shed Kitchen

Baked Jelly Donuts

These fluffy baked jelly donuts are oven-baked instead of fried, but just as delicious. Filled with sweet jam, coated in sugar, and made with simple ingredients, they’re an easy win for weekend baking.
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Prep Time 20 minutes
Cook Time 10 minutes
Rise Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 donuts
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 2 ½ cups all-purpose flour divided, plus more for dusting
  • ¼ cup granulated sugar
  • ¼ tsp salt
  • 2 ¼ tsp instant yeast 1 packet
  • ⅔ cup warm milk 110˚F
  • 4 Tbsp unsalted butter melted, divided
  • 2 egg yolks
  • ½ tsp vanilla extract
  • ⅓ cup jelly or jam no large fruit pieces
  • ⅓ cup granulated sugar for rolling

Method
 

  1. Whisk 1 cup flour, sugar, yeast, and salt.
  2. Add milk, 3 Tbsp butter, egg yolks, and vanilla. Mix well.
  3. Rest 10 minutes. Add remaining 1½ cups flour gradually and knead for 5 minutes.
  4. Cover and let rise until doubled (45–90 min depending on warmth).
  5. Roll to under ½" thick. Cut 12 rounds and let rise again 20–45 minutes.
  6. Bake at 375°F for 10–12 minutes until golden.
  7. Brush with butter, roll in sugar, and fill with jelly.
  8. 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.