Easy Jelly Donut Recipe – No Fry, Baked Filled Donuts Perfect for Breakfast or Dessert!

If you're dreaming of pillowy-soft donuts that don’t require deep frying or a trip to the bakery, this Easy Jelly Donut Recipe is about to become your new breakfast obsession. These Baked Filled Donuts are golden on the outside, cloud-soft inside, and bursting with sweet jelly in every bite. And the best part? No hot oil. No mess. Just oven-baked perfection. 🙌

You might be wondering—can baked donuts really be that good? Oh, absolutely. Think melt-in-your-mouth texture, just like your favorite bakery donuts, minus the greasy aftermath. These are the kind of No Fry Donuts Recipes you’ll want to brag about.

Want to know the secret to super fluffy donuts? It all comes down to the flour game. Spooning your flour into the measuring cup (don’t scoop!) makes all the difference. Scoop straight from the bag, and you might end up with 25% extra flour. That means dense, heavy donuts instead of light, airy clouds. FYI, your measuring technique matters.

Also—yeast doesn’t love sauna temps. Proof your dough in a cozy warm spot (under 110°F) or risk a sad, flat rise. Trust us, Filled Donuts Homemade deserve better.

This is one of those Donut Recipes Easy enough for first-timers, yet impressive enough to serve at brunch. Whether you're after a Simple Breakfast Recipe, a sweet afternoon pick-me-up, or even a fun weekend baking project with the kids, this one's a winner.

Bonus? It’s also one of those handy Baking Recipes No Milk —so if you're out of dairy, no sweat.

Ready to take your donut game to the next level? Let’s bake these Cake Donut Recipes style treats into sweet, jam-filled magic. You in?

Easy Jelly Donut Recipe – No Fry, Baked Filled Donuts Perfect for Breakfast or Dessert!

These oven-baked jelly donuts are light, fluffy, and completely irresistible with their sugar-coated finish and gooey jam center. The perfect treat for breakfast or dessert!

Prep Time: 30 minutes
Cook Time: 11 minutes
Rise Time: 1 hour 15 minutes
Total Time: 1 hour 56 minutes
Servings: 12 donuts
Recipe by: Aleda
Category: Dessert

Ingredients:

• 2 1/2 cups all-purpose flour, separated, plus extra for dusting
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 2 1/4 teaspoons instant yeast (1 standard 7g packet)
• 2/3 cup warm milk (about 110°F — microwave for 35 seconds)
• 4 tablespoons unsalted butter, melted (keep 1 tablespoon aside)
• 2 large egg yolks
• 1/2 teaspoon vanilla extract
• 1/3 cup jelly or jam (avoid large fruit chunks)
• 1/3 cup granulated sugar (for coating)

👩‍🍳 How to Make It:

1. Start the dough:
   In a large bowl, mix 1 cup of flour with sugar, yeast, and salt. Pour in the warm milk, 3 tablespoons of melted butter, egg yolks, and vanilla. Whisk everything together until well combined. Cover the bowl with plastic wrap and let it rest for about 10 minutes — you'll notice some bubbles forming. That means your yeast is alive and well!
2. Knead and first rise:
   Stir in the rest of the flour a bit at a time. You may not need the last 2 tablespoons unless the dough feels too sticky. Once it comes together, knead it right in the bowl for about 5 minutes. If the dough is overly sticky, dust your hands with flour and keep going. Cover the dough and place it somewhere warm (like an oven set to 100°F or your warmest room) for 45 minutes to 1.5 hours, or until doubled in size.
3. Shape the donuts:
   Line a baking sheet with parchment. On a lightly floured surface, roll the dough out until it's just under 1/2-inch thick. Use a 2 1/2-inch round cutter to make your donut rounds. Re-roll any scraps to make 12 donuts total. Lay them on the baking sheet, cover with a clean kitchen towel, and let them rise again until puffy — about 20 minutes in a warm oven or 45 minutes at room temp.
4. Bake:
   Preheat your oven to 375°F (middle rack). Once risen, pop the donuts in and bake for 10–12 minutes, or until the tops turn a light golden brown.
5. Finishing touch:
   While they’re still hot from the oven, brush each donut with the remaining melted butter and roll them in sugar until lightly coated. Then, use a knife to make a slit on the side and pipe in your jam using a pastry bag or zip-top bag with a tip.

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