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This raspberry filled donut recipe makes the fluffiest, jam-packed jelly donuts with a soft, pillowy texture and a sweet sugar coating.

These are the kind of raspberry filled donuts that make you pause mid-bite. The homemade raspberry jam is thick and tangy with just the right amount of sweetness, and the dough fries up golden brown on the outside while staying soft and airy on the inside. If you’ve never made a yeasted donut at home before, this is the best way to start.

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Why You’ll Love This Raspberry Filled Donut Recipe

These aren’t your average jelly donuts—they’re a bakery-style raspberry filled donut you can make right in your kitchen, with simple ingredients and tons of fresh flavor.

Fluffy yeast dough that fries up light and tender
Homemade raspberry jam that doesn’t leak or soak through
Rolled in sugar while warm for that classic jelly donut texture
A generous fill thanks to a simple piping bag trick

Whether you’re hosting brunch or just making a Saturday a little sweeter, this donut recipe is so much fun to make and even more fun to eat.

Ingredients You’ll Need

Here’s a breakdown of what goes into this raspberry filled donut recipe. No fancy ingredients—just pantry staples and a little love.

Warm milk: Activates the yeast. Make sure it’s around 110°F so your dough rises properly.
Active dry yeast: Gives the donuts their lift and fluffy texture.
Granulated sugar: Helps feed the yeast and sweetens the dough and jam.
Eggs: Four whole eggs add richness and structure.
Unsalted butter: Softened butter gets worked into the dough for a tender bite.
Flour: You can use bread flour or all-purpose flour—both will give you a soft, chewy donut.
Salt: Essential to balance sweetness and enhance the dough flavor.
Frozen raspberries: For the homemade raspberry jam—so much better than store-bought.
Lemon juice and zest: Adds brightness to the jam.
Cornstarch: Thickens the raspberry filling so it’s not runny.
Vegetable oil or lard: Used for frying—choose an oil with a high smoke point.
Sugar for coating: Roll the donuts while they’re warm to help the sugar stick.

How to Make the Dough

The base of this raspberry filled donut is a rich yeast dough made in a stand mixer.

In a small bowl, combine warm milk, yeast, and 1 teaspoon of sugar. Let sit for 5–10 minutes until foamy.
In the bowl of a stand mixer fitted with the dough hook attachment, mix flour and salt.
Add remaining sugar, eggs, and the activated yeast mixture to the dry ingredients.
Knead on low speed for 4 minutes. Slowly add softened butter, one tablespoon at a time, mixing until incorporated.
Increase to medium speed and knead for 6–8 minutes, until the donut dough is smooth and elastic.
If it’s too sticky, let it rest 5 minutes, then mix for 1 more minute.
Transfer the dough to a greased large bowl, cover with plastic wrap, and refrigerate overnight for the first dough rise.

How to Make the Homemade Raspberry Jam

The real magic of this raspberry filled donut recipe is the thick, sweet-tart homemade raspberry jam—it’s easy to make and doesn’t soak through the dough.

In a small saucepan, combine frozen raspberries, ½ cup water, granulated sugar, lemon juice, and zest.
Cook over medium heat, stirring occasionally, until the berries break down and the mixture begins to simmer.
In a small bowl, whisk cornstarch with ⅓ cup water to make a slurry.
Stir the slurry into the jam and cook until thickened, about 2–3 minutes.
Let the jam cool to room temperature, then transfer to a piping bag fitted with a small piping tip, or use a Ziploc bag with the corner snipped off.

Pro tip: This jam is also delicious on toast, waffles, or spooned over ice cream. Make extra if you want a second round of sweet treats later.

Cut and Proof the Donuts

After the dough has chilled overnight, it’s time to shape those fluffy yeast donuts and let them rise in a warm place.

On a lightly floured surface, roll the dough out to ½-inch thickness.
Use a 3-inch round cutter to cut out 13 donut shapes.
Place on a parchment paper-lined baking tray, then cover loosely with plastic wrap and let rise for 1 hour, or until puffed and soft.
Don’t re-roll scraps—twist them into crullers or fry them as donut holes for a little bonus batch.

How to Fry and Fill Raspberry Donuts

This step is where the kitchen really starts to smell like a donut shop. You’ll fry, roll in sugar, and fill each one with that glossy jam.

In a deep fryer, Dutch oven, or heavy-bottomed pot, heat vegetable oil to 325°F. (Use a thermometer to monitor oil temperature.)
Fry donuts in batches—about 1–2 minutes per side—until golden brown.
Remove with a slotted spoon and drain on paper towels or a wire rack.
While still warm, roll the donuts in granulated sugar so it sticks to all sides.

To fill:

Use a wooden spoon handle or chopstick to make a pocket on the side of each doughnut.
Wiggle it gently inside to create space for the filling—this is the best way to make sure every bite has jam.
Insert your piping bag tip into the hole and squeeze gently until the donut puffs slightly or a little jam peeks out the side of the donut.
Let the donuts rest on a cooling rack while the filling settles.

Storage and Serving Tips

This raspberry filled donut recipe is best served fresh. These fluffy donuts are at peak perfection the day they’re made.

If filled, they’ll stay soft for about 4–6 hours at room temperature in an airtight container. After that, the jam can make the dough soggy.
For make-ahead, store unfilled donuts in a kitchen towel-lined container and fill just before serving.
No fridge—excess oil + cold air = sad donuts.

FAQs About Raspberry Filled Donuts

Can I use store-bought raspberry jam?
Totally! Just make sure it’s thick enough to pipe. Homemade raspberry jam gives the best flavor, but store-bought is a great shortcut.
Do I need a donut pan for this recipe?
Nope! These are fried donuts, not baked. You just need a round cutter and a pot for frying.
Can I bake these instead of frying?
Technically yes—but they won’t be as light or fluffy. A true fried donut gets its signature texture from hot oil.
How do I avoid soggy donuts?
Don’t overfill, let your jam cool completely, and avoid stacking. Eat them day-of for the best results.
What if I don’t have a piping bag?
A Ziploc bag with the corner of the bag snipped works just as well. Use a small piping tip if you want a neater look.

Tools You’ll Need

Stand mixer with dough hook attachment
Measuring cup and measuring spoons
Deep fat fryer or Dutch oven
Thermometer (to monitor oil temperature)
Slotted spoon or tongs
Rolling pin
Parchment paper, plastic wrap, and paper towels
Cooling rack
Piping bag or Ziploc bag
Donut cutter (or biscuit cutter)
Small saucepan

This raspberry filled donut recipe is a delicious recipe to add to your weekend baking list. You’ll get classic homemade doughnuts with a not-too-sweet jam center, all rolled in sugar and served warm.

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