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Raspberry filled Jelly fry bread donuts

Posted on July 10, 2025

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.

 

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