These Easy Jelly Filled Donuts are made in no time with pre-made biscuit dough, seedless raspberry jam, and powdered sugar! Make them for breakfast or dessert!
For another breakfast treat, check out these Waffle Cookies that you can top with fruit and whipped cream! Or, for a healthier option, choose this delicious protein-rich Easy Ham And Cheese Quiche!
This recipe for Easy Jelly Filled Donuts brings a crowd favorite to your kitchen without having to go to the bakery! Instead, you deep-fry pre-made biscuit dough, fill them with sticky jam, and dust them with powdered sugar!
Since these are quick and easy to make, I love to whip up a batch as a sweet breakfast treat! Or even as an after-dinner dessert for a mid-week pick-me-up!
All About These Easy Jelly Filled Donuts
Taste: Deep-fried biscuits with a slightly buttery taste dusted with sweet, powdered sugar are filled with fruity jam! Giving you a delicious jelly-filled donut that leaves you licking your fingers!
Texture: These doughnuts are lightly crisp on the outside yet warm and fluffy on the inside! Each bite is then filled with sticky, smooth jam for a satisfying finish!
Easy Paczki
Looking for a quick and easy Paczki recipe? Try this one! It’s not as authentic as traditional Polish recipes made from scratch, but it will do in a pinch!
Shortcut Recipe!
We know how busy life can be, so sometimes we take shortcuts! When you don’t have time to prepare and proof homemade donut dough, this recipe will save the day! These Jelly Donuts are made with refrigerated biscuits that allow you to get right to frying!
Choose Your Filling!
You’ll notice that this recipe creates doughnuts that are made with seedless raspberry jam. However, you can truly fill them with any flavor of jam that you like!
Jams such as strawberry, grape, or even your favorite homemade recipe would all be a great choice to use as a filling in these doughnuts. Whatever jam you choose, I would just recommend that it be a seedless one. This way, it has a smoother consistency without chunks of seeds. You can also swap the jam filling out altogether!
Instead, you can replace it with Bavarian cream, vanilla, or even chocolate pudding! If you make a large batch, you can make some with jam and some with cream or pudding to have a variety of options for everyone to enjoy!
Recipe Tips To Make The Best Jelly Donuts!
- Oil Temperature – When frying donuts, maintaining the oil temperature is most important. If the oil is too hot, the inside of the doughnuts won’t cook properly. Whereas if the oil is too cool, the doughnuts become very oily. Therefore, closely monitor the oil temperature to be able to fry the doughnuts up to delicious perfection! If you’re using a deep fryer, set the temperature to 350 degrees F. However, if you’re using a Dutch oven or frying pan, you can just use a kitchen thermometer to check the temperature.
- Cook In Batches – Don’t cook too many doughnuts at once! Doing so will cool the temperature of the oil down, resulting in oily doughnuts. Instead, cook in batches of no more than five if you have room!
- Cutting – After the doughnuts have cooked and cooled, it’s time to make room for the filling! I found this was done easiest by using a butter knife to cut a hole into the side of the doughnut.
- Piping – For a clean, easy filling process, use a piping bag with a piping tip. This creates less mess as well as less waste.
Storage Instructions
Keep any leftover Jelly Filled Donuts in an airtight container at room temperature. These start to go stale relatively quickly, so I recommend enjoying them within one day.
Can These Jelly Donuts Be Made And Then Frozen To Enjoy Later?
Yes, these donuts freeze great to enjoy later. To do so, make them according to the recipe instructions, but don’t dust them with powdered sugar yet.
Then place the donuts in an airtight container and store them in the freezer. Once you’re ready to enjoy, the donuts thaw them at room temperature.
Then dust with powdered sugar right before serving, and enjoy!
How Can I Be Sure The Oil Is Ready For Frying The Doughnuts?
Flick a little water into the hot oil; if it begins to boil immediately, you’re ready to fry up the donuts!
Is There A Way To Add The Filling To The Donuts Without A Piping Bag?
Instead of using a piping bag and a tip, you can use a Ziploc bag. Place the jelly in the bag and carefully squeeze the jelly into one corner of the bag.
Then snip off the corner to create a piping hole.
How Do I Know If There’s Enough Filling In The Doughnuts?
Continue to pipe the jelly into the doughnut until it begins to seep out a little. The doughnut will also noticeably expand while you’re filling it.
Jelly Filled Donuts
EQUIPMENT
- deep frying pan, deep fryer or dutch oven
- slotted spoon or spider scoop
- paper towel
- butter knife
- piping bag with filling tip (I used Wilton tip 230)
- fine mesh sieve
INGREDIENTS
- canola or vegetable oil for frying
- 2 (8 oz) cans refrigerated biscuits 20 total
- ½ cup seedless raspberry jam
- â…“ cup powdered sugar
INSTRUCTIONS
- Add enough oil to the frying pan, dutch oven, or deep fryer so that it is 2 inches deep. If using a deep fryer, set it to 350°F. If using a frying pan or dutch oven, heat the oil on medium-high heat until it reaches temperature. The oil is ready if you flick a little water into it and it boils immediately.canola or vegetable oil
- Working in batches, add 5 of the biscuits into the oil and fry for about 4 to 5 mins per side. You don't want to fry more than 5 at a time because it can bring the temperature of the oil down and prevent them from cooking properly. Once browned, remove from the oil with a slotted spoon or spider scoop and place on a wire rack lined with paper towels to cool.2 (8 oz) cans refrigerated biscuits
- While the donuts are cooling, transfer the jam to a piping bag fitted with a piping tip.½ cup seedless raspberry jam
- Once they have cooled for about 10 minutes, use a butter knife to cut a hole into the side of the donut. Pipe the jam until it starts seeping out of the hole. You will see the doughnut expand as you add the jam.
- Lightly dust with powdered sugar through a fine mesh sieve and enjoy immediately.â…“ cup powdered sugar
NOTES
- Maintaining the temperature of the oil is important. If the oil is too cool, the donuts will be very oily. If the oil is too hot, the outside will overcook before the inside of the donut is done.
- The piping tip isn’t necessary. The donuts are small enough that this could be done by just snipping a hole in the piping bag. However, the tip makes the job a lot cleaner with less waste.
- The filling can be your favorite jam or jelly or even Bavarian cream, vanilla, or chocolate pudding.Â
- These are best eaten the day they are made. Don’t make them more than one day in advance and don’t sprinkle them with powdered sugar until it is time to serve them. Store leftovers in an airtight container.
