Bakery-Style Jam Doughnuts

A dozen bakery-style jam-filled doughnuts dusted with sugar on a white marble countertop — Homemade Bakery-Style Jam Doughnuts – sugar-dusted and filled with sweet raspberry jam. A cozy treat from FoodForYourGood.com

Bakery-Style Jam Doughnuts are the nostalgic treat we never stopped loving—and this recipe brings them right into your home kitchen. Pillowy-soft, golden brown, and filled with your favorite jam, they’re sweet little pockets of joy you’ll want to make again and again.

What makes this version extra special? The dough is soft, slightly buttery, and lightly sweetened—making the perfect base for that signature jammy burst. After being fried to golden perfection, each doughnut gets a quick roll in sugar and a generous jam injection that makes every bite sing.

Whether you’re planning a cozy weekend brunch or just want a bakery-style indulgence, these homemade doughnuts deliver. Plus, you can fill them with raspberry, strawberry, apricot, or even lemon curd—the possibilities are endless.

Interestingly, jam-filled doughnuts are enjoyed around the world—like “sufganiyot” in Jewish cuisine or “Berliner” in Germany—each region adding its own sweet twist. And now? You’ve got your own version, made fresh from scratch. Let’s get frying!

Recipe Yield: 12 doughnuts

INGREDIENTS

3 ½ cups all-purpose flour
1 cup whole milk, warm
2 ¼ tsp active dry yeast
¼ cup granulated sugar
2 large eggs, room temp
4 tbsp unsalted butter, softened
1 tsp kosher salt
1 tsp vanilla extract
Neutral oil, for frying (like canola or vegetable)
¾ cup seedless raspberry jam (or any favorite jam)
½ cup granulated sugar, for rolling

INSTRUCTIONS

1. Activate the yeast:
In a large mixing bowl, combine warm milk, yeast, and a pinch of sugar. Let it sit for 5–8 minutes until foamy.

2. Make the dough:
Add remaining sugar, eggs, softened butter, flour, salt, and vanilla extract to the yeast mixture. Mix until a sticky dough forms. Knead for 6–8 minutes until smooth and elastic (use a stand mixer or knead by hand on a lightly floured surface).

3. Let it rise:
Place the dough in a greased bowl, cover, and let rise in a warm spot until doubled in size—about 1 to 1 ½ hours.

4. Cut the doughnuts:
Punch down the dough. Roll it out to ½-inch thick. Cut out 2 ½ to 3-inch rounds using a cookie cutter or glass. Transfer to parchment-lined baking sheets, cover lightly, and let rise for 30 minutes.

5. Fry the doughnuts:
Heat oil in a heavy pot to 350°F (175°C). Fry 2–3 doughnuts at a time for 1–2 minutes per side, or until golden. Drain on a paper towel-lined tray.

6. Sugar coat:
While still warm, roll each doughnut in granulated sugar until fully coated.

7. Fill with jam:
Using a piping bag fitted with a small tip, poke a hole in each doughnut’s side and fill generously with jam until it puffs slightly.

8. Serve and enjoy:
Serve fresh the same day for best texture, or store at room temperature for up to 2 days.

HELPFUL TIPS TO PERFECT THIS RECIPE

Don’t skip the second rise: This step helps the doughnuts stay pillowy and light when fried.
Keep your oil temperature steady: Use a thermometer to maintain 350°F for even cooking and no greasy taste.
Use smooth jam: Seedless jam or jelly gives the best texture and won’t clog your piping bag.

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