Homemade Jelly Donuts in Paper Sleeves: Zero-Mess Chocolate Bliss

These homemade jelly donuts are a delightful twist on the classic Berliner, filled with rich chocolate hazelnut cream and served in paper cones for a mess-free snack.

The golden, sugar-crusted exterior gives way to a soft, pillowy interior, and each bite delivers a burst of molten chocolate. Perfect for kids and adults alike, these little treats are surprisingly easy to make at home and are guaranteed to disappear fast.

There's something magical about biting into a warm, sugar-dusted donut and finding a luscious chocolate center. These homemade jelly donuts, inspired by German Berliners, are fried until perfectly golden and then filled with a generous helping of chocolate hazelnut spread.

Serving them in parchment paper cones not only looks adorable but also keeps fingers clean—a win for busy parents. With a simple yeast dough and a few kitchen staples, you can recreate this bakery favorite right in your own kitchen.

Ingredients

Why this recipe works

The yeast dough is enriched with butter and eggs, producing a tender, airy crumb that contrasts beautifully with the crisp exterior.

Frying at the correct temperature—340°F—ensures the donuts cook through evenly, developing a golden crust while remaining light and fluffy inside. The short second rise after shaping helps the donuts achieve that characteristic pillowy texture.

Using a piping bag to inject the chocolate hazelnut filling is not only efficient but also ensures every bite is filled with creamy goodness.

The paper cone serving method is both practical and presentable, making these donuts ideal for parties, lunchboxes, or a fun weekend treat. The entire process, from mixing the dough to the final squeeze, is straightforward and rewarding.

Notes and substitutions

For the best results, use full-fat milk and good-quality chocolate hazelnut spread. The dough should be soft and slightly tacky but not sticky; adjust with a little extra flour if needed. If you prefer a classic jelly filling, substitute the chocolate spread with your favorite jam or jelly. The parchment cones can be made by folding squares of parchment paper into triangles.

Active dry yeast needs to be proofed in warm milk with a bit of sugar until frothy; this ensures the yeast is alive and active. If using instant yeast, you can skip the proofing step and mix it directly with the flour. The donuts are best enjoyed the same day they are made, but they can be stored in an airtight container for up to 2 days.

• chocolate hazelnut spread: Use any jam, jelly, or pastry cream for a different filling; the method stays the same.
• active dry yeast: Instant yeast can be used in the same amount; no need to proof in milk first, just mix with flour.
• whole milk: Any milk (2% or plant-based) works; the dough will be slightly less rich.
• vegetable oil: Canola or peanut oil are great for frying due to their high smoke point.

Equipment

• Large mixing bowl
• Stand mixer with dough hook
• Rolling pin
• Round cutter (2-inch)
• Deep skillet or pot
• Deep-fry thermometer
• Slotted spoon
• Piping bag with round tip