There’s something magical about biting into a light, fluffy donut and discovering a sweet, fruity jam center. Jelly filled donuts—known as Berliners in Germany—are a beloved classic around the world. These pillowy yeast donuts are fried to golden perfection, rolled in sugar, and filled with your favorite jam.
The dough is soft and airy, the exterior is delicately crisp, and the jam adds a burst of sweetness that makes every bite irresistible. While they might look like a bakery-only treat, homemade jelly donuts are surprisingly achievable with a little patience and the right technique. Make them for breakfast, dessert, or a special occasion, and watch them disappear.
Instructions
Make the Dough
In a small bowl, combine the warm milk and 1 tablespoon of sugar. Sprinkle the yeast over the surface and let stand for 5 to 10 minutes until foamy. In a stand mixer fitted with the dough hook, combine the remaining sugar, flour, and salt.
Add the yeast mixture, egg yolks, and vanilla. Mix on low until a shaggy dough forms. Gradually add the softened butter, one cube at a time, mixing until incorporated. Knead for 8 to 10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.
First Rise
Shape the dough into a ball and place in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel. Let rise in a warm place for 1 to 1½ hours, until doubled in size.
Shape the Donuts
Punch down the dough and turn onto a lightly floured surface. Roll the dough to ½-inch thickness. Using a 3-inch round cutter, cut out donuts. Place on a parchment-lined baking sheet, cover loosely, and let rise for 30 to 45 minutes until puffy.
Fry the Donuts
In a heavy-bottomed pot or Dutch oven, heat 2 to 3 inches of oil to 350°F (175°C). Carefully add 2 to 3 donuts at a time, avoiding overcrowding. Fry for 1½ to 2 minutes per side, until deep golden brown. Remove with a slotted spoon and drain on paper towels.
Coat with Sugar
While still warm, roll each donut in granulated sugar until evenly coated.
Fill the Donuts
Transfer the jam to a piping bag fitted with a Bismarck tip (a long, narrow tip). Insert the tip into the side of each donut and pipe until the donut feels heavy and the jam just begins to peek out. Wipe off any excess.
Serve
Arrange the filled donuts on a serving platter. Dust with powdered sugar if desired. Serve immediately—they’re best enjoyed fresh.
These Jelly Filled Donuts are a classic treat that brings joy with every bite—fluffy, sweet, and bursting with fruity goodness.
