Jelly Filled Doughnuts

Perfect for a busy school morning or after school snack!


    • 2 cups warm milk
    • 2/3 cup Grandma’s Jam House Jelly
    • Canola Oil for frying doughnuts
    • Egg yolk from 3 large sized room temperature eggs
    • 3 tablespoons softened butter cut into cubes
    • 2 ½ cups flour
    • 2 ½ teaspoons yeast
    • ¼ teaspoon salt
    • 6 tablespoons of sugar (divided into 2 tablespoons and 4 tablespoons)


1. Add yeast to a large bowl. Slowly add the warm milk and stir to combine.
2. Add the egg yolk, 1-2 cubes of the butter, the sugar, the salt, and the flour to the bowl with the yeast and milk.
3. Mix all ingredients together until well combined with a handheld or stand mixer.
4. Start adding the rest of the cubed butter to the mix, one at a time while mixing.
5. Generously oil a large bowl. Place dough in the bowl. Let it rise for one to two hours.
6. Cut parchment paper into 12 squares and place them on a large tray.
7. Divide risen dough it into 12 balls. Roll each ball of dough and place each of them on a piece of parchment paper. Let rise for about one hour, until the balls of dough have doubled in size.
8. Heat up about two inches of oil in a pan to 365 – 380 degrees F.
9. Place a couple donuts into the oil at a time and fry them for a couple minutes on both sides. They are done when they reach a deep gold color.
10. Use a slotted spoon to remove the doughnuts from the oil.
11. Allow doughnuts to rest on paper towels or a clean tea towel so excess oil can be soaked up.
12. Add the remaining 4 tablespoons of sugar to a bowl. Gently roll the doughnuts in the sugar, coating both sides.
13. Place doughnuts onto cooling rack and allow to cool completely before going on to the next step.
14. Pipe about 1 tablespoon of Grandma’s Jam House jelly into the doughnuts using a jam syringe or piping bag.