Here’s a full recipe for raspberry-filled jelly fry bread donuts, combining the pillowy texture of fry bread with the sweet-tart flavor of raspberry jelly. These donuts are golden, crisp on the outside, soft on the inside, and oozing with delicious raspberry filling.
Raspberry-Filled Jelly Fry Bread Donuts
Time:
Prep: 20 minutes (plus 1-hour rise time)
Cook: 15 minutes
Total: ~1 hour 35 minutes
Ingredients:
For the Dough:
2 ½ cups all-purpose flour
2 ¼ tsp active dry yeast (1 packet)
¼ cup granulated sugar
½ tsp salt
¾ cup warm milk (110°F/43°C)
¼ cup warm water
2 tbsp unsalted butter, melted
1 egg
For Frying:
Vegetable oil (for deep frying, about 2–3 cups)
For Filling:
¾ cup raspberry jam or jelly (seedless preferred)
Optional: 1 tsp lemon juice (to brighten the flavor)
For Dusting:
½ cup granulated sugar
Optional: 1 tsp cinnamon
Instructions:
1. Activate the Yeast
In a small bowl, mix warm water, warm milk, and 1 tsp of the sugar. Sprinkle yeast over the top and let sit for 5–10 minutes until foamy.
2. Make the Dough
In a large mixing bowl, combine flour, remaining sugar, and salt. Add in the yeast mixture, egg, and melted butter. Mix until it forms a sticky dough.
3. Knead and Rise
Knead on a floured surface for 6–8 minutes (or 5 minutes with a dough hook) until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
4. Shape the Donuts
Punch down the dough and roll it out to about ½ inch thick. Use a round cutter (2½–3 inches) to cut out circles. Place on a tray, cover loosely, and let rest for 15 minutes.
5. Fry the Donuts
Heat oil to 350°F (175°C) in a deep skillet or pot. Fry a few donuts at a time, about 1–2 minutes per side, until golden brown. Remove with a slotted spoon and drain on paper towels.
6. Fill the Donuts
Once slightly cooled, use a chopstick or skewer to make a tunnel through the side of each donut. Spoon raspberry jam into a piping bag fitted with a small nozzle and pipe it into the center of each donut.
Optional: Mix jam with a bit of lemon juice first for extra brightness.
7. Coat in Sugar
While still warm, roll the filled donuts in granulated sugar (or cinnamon sugar, if desired).
Tips:
For smoother filling, slightly warm the raspberry jam before piping.
If you like a thicker fry bread texture, roll the dough slightly thicker.
Best enjoyed fresh, but you can store them for 1–2 days in an airtight container.
