Homemade Peach Jelly Donuts: A Divine Recipe for Fluffy, Fruit-Filled Perfection

There’s nothing quite like a freshly made donut, warm and pillowy, bursting with sweet fruit filling. As a passionate home baker, I’m always on the hunt for recipes that truly elevate a classic treat. For a recent celebration (National Donut Day was my initial inspiration, but honestly, these are perfect any day!), I set out to create the ultimate Peach Jelly Donut. After much experimentation, I’m thrilled to share my perfected recipe with you. These aren’t just any donuts; they’re incredibly light, beautifully golden, and generously filled with a vibrant, homemade peach jelly that truly sets them apart. Get ready to experience bakery-quality results right in your own kitchen!

Crafting the Perfect Peach Jelly

The heart of these extraordinary donuts lies in their filling. While store-bought jelly can certainly work in a pinch, making your own fresh peach jelly is surprisingly simple and yields a flavor that is unmatched. The sweetness and bright acidity of ripe peaches create a sublime contrast to the rich, fried dough. To begin this delightful journey, you’ll need approximately 4 cups of peeled and pitted peaches, which usually translates to about 6-8 medium-sized fruits, depending on their ripeness and variety.

Choosing ripe, fragrant peaches is crucial here. Look for fruit that gives slightly when gently pressed and has a sweet aroma. My peaches for this batch were incredibly ripe, making the peeling process a breeze – the skins practically slipped off with a paring knife. If your peaches are a bit firmer, a quick blanch in boiling water for 30-60 seconds followed by an ice bath will make peeling effortless. Once peeled and pitted, roughly chop your peaches and transfer them to a sturdy saucepan.

Combine the diced peaches with 1 cup of granulated sugar. The sugar not only sweetens the jelly but also helps draw out the natural juices from the peaches, creating a luscious syrup. Stirring occasionally, cook this mixture over medium-low heat. You’ll notice the peaches softening and releasing more liquid as the sugar dissolves completely. Once bubbling gently, reduce the heat to a low simmer and let it cook for about 15-20 minutes. During this time, the peaches will break down further, becoming jam-like in consistency. For an extra smooth jelly, you can use an immersion blender or mash the peaches with a potato masher, but I prefer a few small chunks for texture.

To ensure your peach jelly sets beautifully and holds its shape inside the donuts, we’ll incorporate one packet of powdered gelatin. Make sure to “bloom” the gelatin first by sprinkling it over 1/2 cup of cold water and letting it sit for about a minute. This allows the gelatin granules to absorb the water and swell, preventing lumps. Add the bloomed gelatin to your simmering peach mixture and stir continuously for another 2 minutes until it’s fully dissolved. Remove from heat and pour the jelly into a shallow bowl or a plastic-wrap-lined sheet pan (for quicker cooling). Place it in the refrigerator for at least 3 hours, or preferably overnight, to allow it to cool completely and set firm. This patient waiting period is key to perfectly filled donuts!

Once your peach jelly is perfectly chilled and set, you’re ready for the exciting step of filling your donuts. For a truly professional and mess-free filling experience, I highly recommend investing in a baking tip designed for filling pastries. This simple tool makes the process a breeze, ensuring an even distribution of that glorious peach jelly.

Ingredients for Homemade Peach Jelly:

• 4 cups Peaches, fresh, peeled, and diced
• 1 cup Granulated Sugar
• 1 packet (0.25 oz) Powdered Gelatin, bloomed in 1/2 cup cold water

Crafting the Fluffy Donut Dough

Now, let’s talk about the star of the show: the donut itself! A truly great jelly donut requires a dough that is soft, airy, and has just the right amount of chewiness. After consulting several recipes, I initially started with a well-known recipe from the NYT website, assuming it would be perfectly foolproof. While it provided an excellent foundation, I found it needed a few tweaks to achieve the ideal texture and workability for these filled beauties. The result? My adapted version, which I believe produces the most beautiful, tender, and incredibly easy-to-handle yeasted donut dough.

Working with this dough is a sheer pleasure. It’s forgiving and develops a silky smooth consistency that’s a dream to roll out and cut. To achieve that perfect golden-brown crisp exterior and soft interior, deep frying is essential. For this, you’ll need a reliable deep pot. A great Dutch oven is an invaluable tool for frying, as its heavy construction helps maintain an even oil temperature. Speaking of temperature, a candy thermometer is absolutely non-negotiable. Maintaining the oil at a steady 375°F (190°C) is key to preventing greasy donuts or those that burn on the outside before cooking through.

Ingredients for Fluffy Yeast Donuts:

• 1 cup Milk, warmed to 90°F
• 2 ¼ teaspoons Active Dry Yeast
• 2 large Eggs
• 8 tablespoons Unsalted Butter, melted and cooled
• ¼ cup Granulated Sugar
• 1 teaspoon Kosher Salt
• 4 ¾ cups All-Purpose Flour, plus extra for dusting
• Canola Oil Pan Spray, for coating the bowl
• 2 quarts Peanut Oil (or other neutral oil like canola or vegetable oil), for frying

Why You’ll Love THESE Peach Jelly Donuts

What makes these Peach Jelly Donuts stand out from the rest? It’s the harmonious blend of a tender, yeasted dough with the bright, natural sweetness of homemade peach jelly. The result is a donut that rivals any bakery, offering a truly superior experience. Every bite is a delightful combination of soft, slightly chewy dough, coated in sugar, yielding to a burst of fresh peach flavor. My family, always my toughest critics, devoured them with unparalleled enthusiasm, confirming that they are indeed “best fresh.” The recipe is surprisingly straightforward, making it accessible even for those new to yeasted dough.

Embarking on this baking adventure, I realized that making homemade donuts is not nearly as intimidating as it might seem. With clear instructions and a bit of patience, anyone can achieve fantastic results. Whether you choose to follow my simple jelly recipe or opt for a good quality store-bought alternative, taking the time to create these donuts from scratch is an incredibly rewarding experience. It’s a wonderful way to step out of your culinary comfort zone and discover the joy of making something truly special with your own hands. The sense of accomplishment, coupled with the delicious aroma filling your home, is priceless.

And don’t limit yourself! While the peach jelly filling is undeniably divine, this versatile dough can be used to create classic ring donuts too. Simply cut out the centers, fry, and then dust with cinnamon sugar or drizzle with melted chocolate for another fantastic treat. But, for a truly unforgettable experience, these Peach Jelly Donuts are where it’s at – pure, unadulterated bliss in every bite!

Seeking a Gluten-Free Donut Option?

For those with dietary restrictions, particularly gluten intolerance, finding a delicious fried donut can be a challenge. Thankfully, my friend Chandice at ThisVivaciousLife has a fantastic solution. Her recipe for Gluten-Free Fried Cake Donuts is a perfect, equally satisfying alternative that ensures everyone can enjoy a homemade donut experience.

📖 Recipe

Peach Jelly Donuts

Prep Time:
1 hour 45 minutes

Cook Time:
30 minutes

Total Time:
2 hours 15 minutes

This recipe includes instructions to make homemade Peach Jelly and fresh Yeasted Donuts.

Ingredients

The Jelly

• 4 cups Peaches, fresh, peeled and sliced
• 1 cup Sugar
• 1, 0.25 oz packet Gelatin, bloomed

The Donuts

• 1 cup Milk
• 2 ¼ teaspoons Active Dry Yeast
• 2 eggs
• 8 tablespoons Butter, melted and cooled
• ¼ cup Sugar
• 1 teaspoon Kosher Salt
• 4 ¾ cups All-Purpose Flour, plus more for rolling out the dough
• Canola Oil Pan Spray, for coating the bowl
• 2 quarts Peanut Oil, for frying, or any neutral oil

Instructions

The Jelly

1. Remove skin and pit from 6-8 peaches. Dice into large pieces; they don’t have to be precise, as they will cook down and get soft.
2. Add peaches and sugar to a small saucepan and heat over medium-low until the peaches begin to release some liquid and the sugar completely dissolves, stirring often.
3. Reduce heat to a simmer and cook for 15-20 minutes, until the peaches have broken down into a jam-like consistency.
4. Bloom the gelatin packet in ½ a cup of cold water for 1 minute. Stir to combine and ensure it is well mixed and dissolved.
5. Add the bloomed gelatin to the peach mixture in the pot and stir to combine thoroughly. Simmer for 2 minutes more to fully integrate.
6. Remove from heat and transfer your jelly to a plastic wrap-lined small sheet pan (for quicker cooling) or a bowl. Place in the fridge and allow to fully cool and set. This will typically take 3-4 hours. If you need to use it sooner, stir occasionally to aid cooling.

The Donuts

1. Warm the milk to precisely 90°F (32°C). In the bowl of a stand mixer, combine the warm milk and active dry yeast. Stir lightly with a spoon and let the mixture rest for about 5 minutes until it becomes foamy, indicating the yeast is active.
2. Attach the dough hook to your stand mixer. Add the eggs, melted and cooled butter, granulated sugar, and kosher salt to the yeast mixture. Beat until well combined. Gradually add half of the all-purpose flour, mixing until just incorporated. Then, add the remaining flour and continue to mix until the dough begins to pull away cleanly from the sides of the bowl. If the dough appears too wet and sticky, add a little more flour, 2 tablespoons at a time, until it forms a cohesive dough. Knead the dough with the mixer for about 5 minutes until it becomes smooth, elastic, and completely releases from the bowl. Remove the dough, lightly spray the mixer bowl with canola oil pan spray, and return the dough to the bowl, turning once to coat. Cover the bowl with a clean kitchen towel and let it rise at room temperature in a warm spot until it doubles in size, typically about 1 hour.
3. Once risen, turn the dough out onto a lightly floured surface. Using a rolling pin, gently roll the dough to a uniform ½-inch thickness. Using a 3-inch biscuit cutter, cut out individual doughnut rounds. Gather any dough scraps, knead them together gently only once, let them rest for a few minutes to relax the gluten, and then repeat the rolling and cutting process.
4. Carefully place the cut doughnuts onto floured baking sheets, ensuring ample space between each one to prevent sticking. Cover them loosely with a kitchen towel and allow them to rise in a warm place until they appear slightly puffed up, delicate, and visibly larger, about 30 minutes. Alternatively, you can proof them in an oven: preheat your oven to 200°F (93°C) at the beginning of this step, then turn off the heat. Place the baking sheets in the warm oven with the door slightly ajar. The goal is to create a warm, draft-free environment, not to cook the dough.
5. Approximately 15 minutes before your doughnuts finish rising, begin heating the frying oil. Pour 2 quarts of peanut oil (or your preferred neutral oil) into a large Dutch oven or heavy-bottomed pot. Heat the oil over medium heat, constantly monitoring the temperature with a candy thermometer until it reaches a consistent 375°F (190°C). While the oil heats, prepare your cooling station: line a cooling rack, baking sheets, or plates with several layers of paper towels to absorb excess oil from the fried donuts.
6. Once the oil is at the correct temperature, carefully add the doughnuts to the hot oil, frying a few at a time to avoid overcrowding the pot and dropping the oil temperature. If the risen doughnuts are too delicate to handle with your fingers (which can happen, especially if proofed in the oven), use a metal spatula to gently lift and slide them into the oil. It’s perfectly fine if they deflate slightly upon contact with the oil; they will puff back up as they fry. Fry for 45 seconds to 1 minute per side, or until the bottoms are deep golden brown. Use a spider strainer or slotted spoon to gently flip them, then cook the other side until they are uniformly golden all over. Transfer the cooked doughnuts to your prepared paper towel-lined plates or racks to drain. Repeat the frying process with the remaining dough, adjusting the heat as necessary to maintain the oil temperature at 375°F (190°C) between batches.
7. When the doughnuts are cool enough to handle comfortably but still warm, roll them individually in a shallow bowl filled with granulated sugar to coat them evenly. This adds a delightful sweetness and texture to the exterior.
8. Finally, using your pastry tip, fill each sugar-coated doughnut generously with your prepared peach jelly. Serve immediately and enjoy the irresistible taste of homemade Peach Jelly Donuts!

Nutrition Information:

Serving Size:

1 grams

Amount Per Serving:
Unsaturated Fat: 0g

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Explore More Delicious Recipes!

If you’ve enjoyed the sweet satisfaction of these Peach Jelly Donuts, you’re in for a treat! My kitchen is a hub of creativity, producing a variety of comforting and decadent dishes. Here are a few more recipes and reviews to tantalize your taste buds and inspire your next culinary adventure:

• Homemade Sausage Manicotti: A hearty, flavorful pasta dish perfect for family dinners.
• Refreshing Peach Iced Tea: The perfect accompaniment to any meal, especially on a warm day.
• Crunchy Peanut Butter Cookies: A classic cookie with an irresistible texture.
• JoJo’s Biscuits – Magnolia Table Recipe Review: Get my honest take and tips on this beloved recipe.

And for even more weeknight meal inspiration, don’t forget to grab my NEW e-Cookbook here! ⬇️

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My Essential Kitchen Tools!

As a seasoned home cook, I’ve curated a collection of kitchen tools that make cooking and baking not just easier, but genuinely more enjoyable. Think of it as my Oprah moment – “You get a car, YOU get a car, YOU ALL GET A CAR… in my best Oprah voice!” Here are some of my tried-and-true favorites that might just become your new best friends in the kitchen:

These Rösle Silicone Tongs are an investment, but one you won’t regret. A little pricey, yes, but they are built to last a lifetime and offer the most comfortable grip. For someone like me who spends countless hours cooking, reducing hand strain is incredibly important. I own four sets of these and wouldn’t trade them for anything!

You simply can’t have too many baking sheets, and these Nordic Ware Sheet Pans are my absolute favorites. Every kitchen should have at least two sets. I personally have at least four of each size because they are so versatile and essential for everything from roasting vegetables to baking cookies.

This Fagor pressure cooker is my top pick. It operates on the same principle as the popular “Instant Pot” but is, in my opinion, even more user-friendly. If you don’t already own a pressure cooker, you NEED one; it will quickly become your ultimate kitchen ally for speed and convenience!

A sharp knife is the single most important tool in any kitchen. My absolute favorites are these Japanese steel “Shun” knives. This particular set is a fantastic starting point for building a collection. Once you experience the precision and ease of cutting with them, you’ll undoubtedly fall in love and want to expand your set for years to come.

This Scanpan 11″ skillet is an absolute workhorse in my kitchen, perfectly sized for almost any cooking task. Scanpan is renowned worldwide for healthy cooking, featuring a proprietary ceramic titanium coating that is incredibly durable and allows you to cook with minimal fats and oils. Their unique coating technology is unparalleled. I could passionately discuss my love for these pans all day, so feel free to message me if you’d like more detailed information! Other sizes are also available if you’re looking to upgrade your cookware: check out this 8″ & 10″ Skillet set or the convenient 8″ Skillet (which I still need for my collection!). And for those who, like me, tend to cook in larger batches, the 12.5″ skillet is another personal favorite!

This massive container of olive oil is my go-to choice. I simply decant it into a smaller, countertop bottle for everyday use, or, for an ingenious hack, you can attach this spigot directly to the bottle for easy dispensing.

The Tovolo jar scraper has surprisingly become my single most beloved and frequently used kitchen tool. If you’re not typically a “gadget person,” this is the one essential I wholeheartedly recommend beyond a good wooden spoon. It excels at getting every last bit out of jars and bowls.

A high-quality wooden spoon is fundamental to any kitchen. This beautiful Olive Wood spoon is my absolute favorite, and I admit I have more than I can count! But can one truly have too many reliable wooden spoons?

For precision in baking and cooking, a food scale is an indispensable tool. This model is the one I rely on every single day for accurate measurements.

If you’re a fan of Joanna Gaines and her timeless style, then the ‘Magnolia Table Cookbook’ is a must-have for your kitchen. Find your copy HERE and bring some of that farmhouse charm into your cooking!

Finally, revolutionize your mason jar usage with the Ergo Spout. This ingenious product allows you to transform any mason jar into a convenient pourable pitcher. Get yours here! I particularly love using it for storing homemade salad dressings in the refrigerator, keeping them fresh and easy to serve.

I hope you’re inspired to try these Peach Jelly Donuts and explore the wonderful world of home baking. There’s immense satisfaction in creating something delicious from scratch, and I promise, these donuts are worth every moment. Happy baking!