Sourdough Jelly Filled Donuts
These sourdough jelly filled donuts are soft, fluffy, coated in sugar and stuffed with sweet jelly for a delicious homemade treat.
These sourdough jelly filled doughnuts are soft and fluffy, coated in sugar and stuffed with sweet jelly. Made with an active sourdough starter instead of commercial yeast, these homemade donuts have a rich, tender, almost brioche like texture with just a hint of sourdough tang.
Making donuts from scratch might sound like a whole production, but they are surprisingly straightforward to make. Mix the dough, let the starter do its magic overnight, shape the donuts, and fry until they are golden. Then you can roll them in sugar and fill them with as much jelly as you can fit inside.
Because there’s nothing your sourdough starter can’t do!
Why you’ll love this recipe
- Soft, fluffy, and full of jelly. The enriched sourdough makes a wonderfully tender donut with a rich, almost brioche like texture. Add a generous coating of sugar and a sweet jelly filling and you’ve got an excellent homemade treat.
- Naturally leavened with sourdough starter. No commercial yeast needed. Your active starter does all the work here, giving the donuts a subtle tang that balances the sweetness of the sugar coating and jelly filling.
- Easier than you might think. There’s no complicated shaping or special donut cutter required. Just divide the dough, roll into balls, let them rise and fry.
There’s a whole world of sourdough breakfast recipes waiting for you! Try my sourdough blueberry bagels for a fun weekend baking project, or sourdough pop tarts when you are in the mood for something nostalgic. Or explore my collection of 10 best sourdough breakfast recipes for even more delicious ways to put your sourdough starter to use!
How to make these filled donuts
Here is a brief overview of the recipe directions so you can get an idea of what to expect before you head into the kitchen. For the full set of written directions, including ingredient amounts, please make sure you scroll down to the recipe card below.
Step One: Mix and knead the dough
In the bowl of a stand mixer, combine the ingredients for the dough. Mix on low until everything comes together, and then increase the speed to medium-low and knead for 5-8 minutes, or until the dough becomes smooth and slightly tacky.
Step Two: Overnight rise
Cover the bowl and allow it to ferment at room temperature overnight, about 8-12 hours. The rise time will take longer than for a normal bread because the dough is enriched with butter, milk, eggs and sugar. It will be ready when it has nearly doubled in size and looks noticeably puffy and treated.
Step Three: Divide and shape the donuts
Turn the dough out onto a lightly floured work surface. Divide the dough into 12 equal pieces.
For each piece, fold the edges of the dough underneath to create a smooth surface on top, then place it seam-side down on the counter. Cup your hand gently over the dough and move it in small circles against the countertop. The friction helps to tighten the surface and creates a smooth, round ball.
Step Four: Let the donuts rise again.
Arrange the shaped donuts on a parchment lined baking sheet lightly dusted with flour, leaving space between each one. Cover loosely and let the donuts rise at room temperature for about 1.5 – 3 hours. They are ready to fry when they look noticeably puffy, feel light and airy, and still hold their shape when gently handled.
Step Five: Fry the donuts
Heat 1-2 quarts of neutral frying oil in a large, heavy bottomed pot until it reaches 350F.
Fry the donuts in batches of 2-3 so you do not crowd the pan. Cook each side until golden brown, about 1-2 minutes. Transfer the finished donuts to a wire rack to cool while you finish frying the remaining donuts. Make sure the oil returns to 350 F in between batches.
Step Six: Finish the donuts
When the donuts are no longer piping hot but are still warm to the touch, roll them in granulated sugar until they are evenly coated on all sides.
Fill a piping bag with the jelly of your choice. Use a chopstick to poke a hole into the side of each donut, pushing it about 3/4 of the way through the donut. Insert the piping tip into the opening and gently squeeze the jelly into the donut whole slowly pulling the tip back out.
Repeat with the remaining donuts, then enjoy!
Baker’s Schedule
These donuts use an overnight fermentation, so most of the preparation time is hands off. Start the dough the evening before you want to serve them, then finish them off in the morning.
Day One:
- Feed sourdough starter – allow to rise and become active and bubbly
- Mix and knead the dough – 15 minutes
- Bulk fermentation at room temperature – 12 hours
Day Two:
- Divide and shape the donuts – 20 minutes
- Final proof – 11/2 to 3 hours
- Heat the frying oil – 15 minutes
- Fry the donuts – 3 minutes per batch
- Coat and roll in sugar – 10 minutes
- Fill with jelly – 10 minutes
Remember that the fermentation times will vary depending on the strength of your stater and the temperature and humidity of your kitchen. Watch the dough, not the clock.
Recipe Tips:
- Use a strong, active starter. Since there is no commercial yeast in this recipe, your starter needs to be strong enough to rise the enriched dough.
- Weight the dough when dividing. To get 12 evenly sized donuts, weight the dough and divide by 12 when rolling them out. This will help them cook more consistently, too.
- Keep the oil at 350F. Give the oil time to reach back to the right temperature in between batches. This helps the dough fry nicely without absorbing too much oil and becoming greasy.
Storage Tips:
These donuts are best served fresh or within a few hours of finishing.
You can store unfilled, uncoated donuts in a paper bag for up to 2 days.
Once donuts have been coated and filled, you can store them in the fridge for up to 3 days, but the texture will soften.
Sourdough is better when shared
If you try this recipe, let me know! Leave a comment and rating below.
Love and links are always appreciated! If you’d like to share this recipe, please link to the post directly for the recipe, please do not copy and paste or screenshot. Thank you so much for supporting me. XOXO – Jenni
Sourdough Jelly Filled Donuts
Ingredients
Method
- Add the flour, sourdough starter, lukewarm milk, eggs, butter, sugar, and salt to the bowl of your stand mixer.
- Fit the mixer with the dough hook. Mix on low until all the ingredients are combined, then on medium-low for 5 to 8 minutes, until the dough is smooth and slightly tacky. The dough should feel soft and slightly tacky, but not wet or sticky. If it feels too dry, add water 1 tablespoon at a time. If it is too wet, add flour 1 tablespoon at a time.
- Cover the bowl and let it rise at room temperature for 6 to 12 hours, or until it has nearly doubled in size and looks puffy. An overnight rise works well.
- Turn the risen dough onto a lightly floured surface.
- Cut the dough into 12 pieces at that weight. For evenly sized donuts, weigh the dough and divide the total weight by 12.
- Place one piece of dough in your palm. Fold the edges toward the bottom to create a smooth surface. Set it on the counter, seam side down.
- To use the cupping method, place your hand over the dough with your fingers gently curved around it. Move your hand in small circles against the counter while keeping the dough underneath your palm. The friction will tighten the surface and create a smooth, round ball.
- Repeat this with the remaining dough.
- Line a baking sheet with parchment paper and lightly dust it with flour. Place the dough balls on the parchment, leaving space between them. Cover them loosely with plastic wrap or a towel and let them rise for 1½ to 3 hours, or until they become puffy and light.
- Heat 1 to 2 quarts of neutral oil in a large, heavy-bottomed pot to 350°F.
- Gently place 2 to 3 donuts into the hot oil per batch, frying for 1½ to 2 minutes on each side and turning once, until it turns deep golden brown. Move them onto a paper-towel-lined baking sheet or to a wire rack and repeat with the remaining donuts. Let the oil return to 350°F between batches.
- Let the donuts cool for 5 to 10 minutes, until they are warm but not hot. While they are still warm, roll them in the granulated sugar, coating all sides.
- Transfer the grape jelly to a piping bag. (Tip: Place the bag in a tall glass, fold the top edges over the rim, and spoon in the jelly.)
- Poke a hole into the side of each donut using a chopstick, inserting it about ¾ of the way in and gently rotating it to create an internal pocket.
- Insert the tip of the piping bag into the hole and gently squeeze it while slowly pulling the tip out, until the donut feels heavy and filled, with a small amount of jelly visible at the opening.
- Serve immediately and enjoy!
