Oh, sweet moments in life often come in small packages, don’t they? And when that package is a perfectly soft, warm, sugar-coated doughnut hole with a burst of sweet, fruity jam inside? Pure bliss! For the longest time, though, making jam filled doughnut holes at home felt like a delicious but incredibly messy endeavor. Trying to get that luscious filling into the little round beauties without it oozing everywhere was a struggle I knew all too well.
But guess what? I discovered a little trick, a simple method that makes filling these delightful bites completely mess-free. It’s a game-changer! Now, whenever the craving strikes, I know I can whip up a batch of these satisfyingly neat jam doughnut holes and enjoy every single bite without sticky fingers taking away from the magic. Get ready, because your homemade doughnut dreams are about to get a whole lot neater and sweeter.
Why You’ll Absolutely Adore This Jam Filled Doughnut Hole Recipe
Beyond just the sheer joy of a warm, sugary pastry, there are so many reasons these homemade jam filled doughnut holes are going to become a favorite in your kitchen. Firstly, they capture that nostalgic taste of classic bakery doughnuts but with the undeniable freshness of being made right at home. The outside is perfectly golden and slightly crisp, giving way to a wonderfully soft, cake-like interior.
Secondly, and perhaps most importantly, the filling technique we’re focusing on here solves the age-old problem of the overflowing or unevenly filled doughnut. Each bite is guaranteed to have that delightful pop of jam, right in the center, exactly where you want it. No more disappointment!
Plus, they are surprisingly simple to make, even if deep frying feels intimidating. We’ll walk through each step together, and you’ll see just how achievable these delightful jam filled doughnut holes are for any home cook. They are perfect for weekend treats, special occasions, or just because you deserve a little sweetness.
Gathering Your Ingredients for Perfectly Filled Doughnut Holes
Let’s talk about what you’ll need to bring these sweet little morsels to life. The beauty of this recipe lies in its simplicity, relying on pantry staples you likely already have on hand. Each ingredient plays a crucial role in creating the ideal texture and flavor for our jam filled doughnut holes.
For the basic dough, we start with standard all-purpose flour. This provides the primary structure for our little doughnuts. Alongside that, we’ll use granulated sugar to add sweetness directly into the dough itself, ensuring a lovely flavor throughout. Baking powder is our leavening agent here; it’s what gives the doughnut holes their light, fluffy texture and helps them puff up beautifully when they hit the hot oil. A touch of salt is essential, as it balances the sweetness and enhances all the other flavors.
To bring the dry ingredients together and add richness, we incorporate milk, a large egg for binding and moisture, and melted butter or vegetable oil. Using melted butter adds a lovely traditional flavor, while vegetable oil offers a neutral taste and keeps the dough incredibly moist. You can choose based on your preference or what you have available.
Of course, you’ll need vegetable oil for frying. The amount needed will depend on the size and depth of your pot, but plan for about 4 cups to ensure the doughnut holes can fry properly without overcrowding.
For the essential coating and filling, you’ll need more granulated sugar – about a cup to generously roll the warm doughnut holes in. This creates that signature sweet, slightly crisp exterior. And finally, the star of the show: about half a cup of your favorite jam or jelly. Raspberry or strawberry jam are classic choices, offering a vibrant tartness that contrasts wonderfully with the sweet dough, but feel free to experiment with other flavors!
- 1 and 1/2 cups all purpose flour
- 2 tablespoons granulated sugar (for the dough)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 large egg
- 2 tablespoons melted butter or vegetable oil
- Vegetable oil, for frying (about 4 cups)
- 1 cup granulated sugar (for coating)
- 1/2 cup jam or jelly (like raspberry or strawberry)
Crafting Your Jam Filled Doughnut Holes: A Guided Journey
Making these jam filled doughnut holes is a straightforward process, broken down into simple, manageable steps. Follow along, and you’ll be enjoying warm, jammy goodness in no time.
Preparing the Dry Foundation: Begin by taking a medium-sized mixing bowl. Into this bowl, measure out your dry ingredients: the all-purpose flour, the granulated sugar destined for the dough, the baking powder, and the salt. Grab a whisk and give everything a good swirl until it’s thoroughly combined. This ensures the leavening and seasoning are evenly distributed throughout the mix.
Mixing the Wet Elements: In a separate bowl – a smaller one will do – combine your wet ingredients. Whisk together the milk, the large egg, and your melted butter or vegetable oil. Whisk until these components are fully incorporated and look smooth. This wet mixture will provide the necessary moisture and richness for our dough.
Combining Wet and Dry: Now, it’s time to bring the two mixtures together. Pour the wet ingredients directly into the bowl with your dry ingredients. Switch from a whisk to a spoon or a spatula. Gently stir everything together until just combined. The key word here is gently. You want to avoid overmixing, which can develop the gluten in the flour too much, resulting in tough doughnut holes. A few small lumps in the batter are perfectly fine and even preferred for tenderness.
Heating the Frying Oil: Prepare your oil for frying. Choose a large, heavy-bottomed pot or a Dutch oven, as these retain heat well and provide ample space. Pour in about 4 cups of vegetable oil – enough so the doughnut holes will be mostly submerged. Place the pot over medium heat. The critical step here is temperature control. Use a kitchen thermometer (a candy thermometer or a clip-on frying thermometer works best) to monitor the oil temperature. You’re aiming for a steady 350 degrees F (about 175 degrees C). This temperature is crucial; too cool, and the doughnuts will be greasy; too hot, and they’ll burn on the outside before cooking through inside.
Carefully Dropping the Dough: Once your oil reaches the target temperature, it’s time to fry. Using a spoon or a small cookie scoop (about 1 tablespoon in size), carefully drop rounded spoonfuls of the dough into the hot oil. Work in batches – do not overcrowd the pot. Overcrowding will lower the oil temperature drastically and prevent the doughnut holes from cooking evenly and becoming golden brown. Give each doughnut hole enough space to float freely.
Frying to Golden Perfection: Let the doughnut holes fry for approximately 2 to 3 minutes. As they fry, gently turn them occasionally using your slotted spoon or a spider strainer so they brown evenly on all sides. You’ll see them puff up and turn a beautiful golden-brown color. This indicates they are cooked through. The exact time may vary slightly depending on your oil temperature and the size of your dough drops, so keep an eye on them!
Draining Excess Oil: As each batch is finished, use your slotted spoon to lift the golden doughnut holes out of the hot oil. Transfer them to a wire rack that you’ve set over a paper towel-lined baking sheet. The paper towels will absorb any excess oil dripping from the rack, helping to keep your doughnut holes from becoming greasy. Letting them drain on a rack allows air circulation, preventing the bottoms from getting soggy.
Coating in Sugar: While the doughnut holes are still warm – but cool enough that you can handle them without burning your fingers – roll them generously in the cup of granulated sugar. You can place the sugar in a shallow dish or a paper bag and shake them gently. The warmth helps the sugar adhere beautifully, creating that irresistible sugary crust.
The Neat Filling Trick: This is where the magic happens! Take your jam or jelly and transfer it to a small piping bag fitted with a narrow, pointed tip. If you don’t have a piping bag, a resealable plastic bag with a tiny corner snipped off (making a small opening) works perfectly. Gently insert the tip of the piping bag or the snipped corner of the plastic bag into one side of each warm, sugared doughnut hole. Apply light, steady pressure to squeeze a small amount of jam into the center. You’ll feel the doughnut hole become slightly heavier as it fills. This technique ensures the jam is contained within the doughnut, preventing messy leaks and spills, and guarantees a pocket of sweet jam in every bite.
Serving and Enjoying: These jam filled doughnut holes are best served warm, when the sugar coating is sparkling and the jam is slightly soft. However, they are also absolutely delicious served at room temperature. Plate them up and watch them disappear!
Expert Tips for Your Best Jam Filled Doughnut Holes
Even though this recipe is designed to be simple, a few extra tips can help you achieve perfection with your jam filled doughnut holes:
- Oil Temperature is King: Seriously, investing in a good thermometer and keeping a close eye on the oil temperature is the most important thing for successful frying. If it drops too low, they absorb too much oil. If it gets too high, the outside burns before the inside cooks. Aim for that consistent 350°F (175°C).
- Don’t Rush the Draining: Let those doughnut holes sit on the wire rack for a few minutes. It makes a real difference in preventing a greasy end product.
- Sugar Coating Timing: Rolling them in sugar while warm is essential. Wait too long, and the sugar won’t stick properly.
- Jam Consistency: If your jam is very thick, you might warm it slightly in a small saucepan or the microwave to make it easier to pipe. If it’s very runny, chilling it briefly in the fridge can help.
- Batch Frying is Your Friend: Resist the urge to cram too many dough drops into the pot at once. Frying in smaller batches ensures the oil stays at the correct temperature and gives the doughnut holes room to cook and brown evenly.
- Jam Variety: While strawberry and raspberry are classics, don’t be afraid to experiment! Apricot, blackberry, or even a citrus curd could be delightful fillings. Just make sure the consistency is suitable for piping.
- Leftovers: If by some miracle you have leftovers, store them in an airtight container at room temperature. They are best enjoyed the day they are made, but can be gently reheated in a microwave for a few seconds if you like them warm.
- Consider Other Fillings: While jam is the star here, the piping technique works for other fillings too! Think about pastry cream, chocolate ganache, or even a simple lemon curd for variations. For another sweet treat that’s easy to make at home, consider trying our recipe for Easy Homemade Beignets. They offer a different kind of fluffy fried dough experience!
Serving Suggestions for These Sweet Bites
These jam filled doughnut holes are fantastic all on their own, but a few simple additions can make them even more special. Serve them alongside a hot cup of coffee or tea for a delightful afternoon treat. A simple dusting of powdered sugar over the top, in addition to the granulated sugar coating, adds an extra touch of sweetness and visual appeal. They are perfect for dessert platters at gatherings, school parties, or just a cozy weekend indulgence. For another sweet treat perfect for sharing, check out our Classic Chocolate Chip Cookies.
Your Jam Filled Doughnut Holes Questions Answered (FAQ)
Got questions about making these delightful jam filled doughnut holes? Let’s tackle some common queries.
Can I make the dough ahead of time?
This dough is best used immediately after mixing because it relies on baking powder for leavening, which starts working as soon as it gets wet. Letting it sit for too long can result in less airy doughnut holes.
What if I don’t have a piping bag?
No problem! As mentioned in the steps, a small resealable plastic bag (like a Ziploc bag) works perfectly. Just fill it with jam, push the jam down to one corner, and snip off a tiny tip of that corner with scissors. The smaller the snip, the neater your filling will be.
My doughnut holes aren’t perfectly round, is that okay?
Absolutely! Homemade doughnut holes have a charmingly rustic look. The slight irregularities show they were made with love. As long as they are cooked through and taste delicious, their shape is secondary.
Can I use frozen berries instead of jam?
No, you need a thickened jam or jelly for filling. Frozen berries will release too much liquid when they warm up inside the doughnut hole, making them soggy and messy. Stick to cooked-down jam or jelly.
How do I know when the doughnut holes are cooked all the way through?
They should be consistently golden brown on all sides. If you’re unsure, you can sacrifice one from the first batch and break it open. The inside should be cooked dough, not wet or raw batter.
Can I bake these instead of frying?
This specific recipe is designed for frying to achieve its light, fluffy texture and golden exterior. Baking it might result in a denser, cake-like consistency that is not quite the same as a traditional doughnut hole. If you’re looking for a baked sweet treat, you might enjoy our recipe for Easy Blueberry Bundt Cake.
How long will these jam filled doughnut holes keep?
They are truly best enjoyed the day they are made for optimal texture and freshness. If stored in an airtight container at room temperature, they will keep for 1-2 days, but the texture will soften.
Enjoy Your Homemade Jam Filled Doughnut Holes!
See? Making delicious, neat jam filled doughnut holes at home is totally achievable! With just a few simple ingredients and that clever little piping trick, you can recreate a bakery favorite in your own kitchen. The smell of them frying, the sparkle of the sugar coating, and that delightful burst of jam with every bite… it’s pure happiness.
Give this recipe a try, and I promise you won’t go back to wrestling with messy filling methods. They’re perfect for sharing (if they last that long!) or for treating yourself to a well-deserved sweet escape. Happy baking (and frying)!
Did you make these Jam Filled Doughnut Holes? Let me know how they turned out in the comments below! Or better yet, snap a picture and share it!
Jam Filled Doughnut Holes
Ingredients
- 1 and 1/2 cups all purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 large egg
- 2 tablespoons melted butter or vegetable oil
- Vegetable oil, for frying (about 4 cups)
- 1 cup granulated sugar, for coating
- 1/2 cup jam or jelly (like raspberry or strawberry)
Directions
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, egg, and melted butter or oil until combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are okay.
- Heat the vegetable oil in a large pot or Dutch oven over medium heat until it reaches 350 degrees F. Use a thermometer to monitor the temperature.
- Carefully drop rounded spoonfuls of dough (about 1 tablespoon each) into the hot oil. Do not overcrowd the pot; fry in batches.
- Fry for 2 to 3 minutes, turning occasionally, until the doughnut holes are golden brown and cooked through.
- Using a slotted spoon, remove the doughnut holes from the oil and place them on a wire rack set over a paper towel-lined baking sheet to drain excess oil.
- While still warm, but cool enough to handle, roll the doughnut holes in the cup of granulated sugar to coat them completely.
- This is the neat trick: Place the jam or jelly in a small piping bag fitted with a narrow tip, or a resealable plastic bag with a small corner snipped off. Gently insert the tip into one side of each doughnut hole and squeeze lightly to inject a small amount of jam into the center. This keeps the filling contained perfectly without mess.
- Serve warm or at room temperature.
