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Straight on shot of a stack of homemade strawberry jam doughnuts, coated in sugar on a light grey surface surrounded by fresh strawberries with a coffee cup in the background.

Jelly Doughnuts with Homemade Strawberry Jam (Sufganiyot)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Sabrina Russo
  • Total Time: 1 hour 15 minutes
  • Yield: ~ 1 dozen doughnuts


You can’t do much better than warm, homemade doughnuts right from the fryer. My strawberry jam doughnuts are just the place to start.




  • 2/3 cup whole milk
  • 1 packet active dry yeast (¼ oz)
  • 33 ½ cups flour, as needed
  • 5 tbsp granulated sugar, divided, plus more for coating
  • 1 tsp kosher salt
  • 1 whole egg
  • 2 egg yolks
  • 1 tsp vanilla extract
  • 6 tbsp unsalted butter, at room temperature
  • Vegetable oil, for frying


  • 1 quart (16oz) strawberries, hulled and quartered
  • ½ cup sugar
  • Pinch salt
  • 4 tsp cornstarch
  • 1 tsp lemon juice, or to taste


  1. Activate yeast: Warm milk to about 108-112°F. Sprinkle over yeast and 1 tsp of sugar. Stir gently to combine on top layer of milk. Allow to activate for about 5 minutes. Yeast should get foamy.
  2. Start dough & knead: Using a standing mixer with a dough hook attachment, add 2 cups of flour, remaining 4 tablespoons plus 2 teaspoons of sugar, and salt. Stir to combine, then add eggs, yeast/milk mixture and vanilla. Knead over low speed for about 2-3 minutes or until ingredients come together.
  3. Add butter: Incorporate butter slowly, 1 tablespoon at a time, into dough while mixing.
  4. Add remaining flour & knead: Gradually add another 1 cup of flour and stir into dough. Add additional flour if needed, until dough is soft, smooth and shiny, and pulls away from dough hook. Knead on a floured surface for about 5 minutes.
  5. Raise dough: Transfer dough to a large buttered bowl. Cover with a clean kitchen towel and rise in a warm place for about 1 hour, or until doubled in volume. I like to preheat my oven slightly and shut it off when it reaches 90°F. Then I place my dough inside of the warm, turned off oven to rise.
  6. Make jam: Add strawberries, sugar and salt to a nonstick pan. Turn heat to medium, bring to a simmer and cook about 20 minutes or until jam has thickened and strawberries are very soft. To thicken jam further, add cornstarch dissolved in 4 tsp of water. Stir to combine and gently boil for 2 minutes. Transfer to a food processor and blend until smooth. Cool and stir in lemon juice, to taste.
  7. Roll and cut doughnuts: Transfer dough to a lightly floured surface. Roll to about ½ to ¾ inch thickness. Cut into rounds using a 3 ½ inch dough cutter, dipped in flour. A smaller cutter (2 ½-3 inches) will also work. Reroll scraps once. I also keep odd pieces of dough to fry. Transfer to a parchment lined sheet tray and cover with a clean towel. Allow to rise in a warm area for about 40-50 minutes or until almost doubled in size.
  8. Fry & sugar: While doughnuts rise, filled a large, heavy bottomed pot with about 4 inches of oil. Heat to 350°F. Fry doughnuts in batches for about 1-2 minutes or until browned. Flip and cook another 1-2 minutes. Transfer to a paper towel lined plate. Add sugar to a wide bowl for coating doughnuts. Toss doughnuts in sugar while still warm.
  9. Fill & serve: Using a skewer or chopstick, puncture each doughnut through the center horizontally and gently swirl to widen the hole. Transfer cooled jam to a piping bag fitted with a ¼ inch round tip, and squeeze to fill with jam until jam starts to seep from opening. Don’t be too timid with this step, as the doughnuts can take on quite a bit of jam. Save any remaining jam for dunking. Eat immediately and store up to 2 days in an airtight container at room temperature. Enjoy!


Time does not reflect time needed for doughnuts to rise.

  • Prep Time: 1 hour
  • Cook Time: 15 minutes
  • Category: Dessert
  • Cuisine: American


  • Serving Size: 1 doughnut
  • Calories: 326
  • Sugar: 20g
  • Sodium: 273mg
  • Fat: 12g
  • Saturated Fat: 6g
  • Carbohydrates: 49g
  • Fiber: 2g
  • Protein: 6g