Homemade Jelly Donuts in Paper Sleeves: Zero-Mess Chocolate Bliss Tips, FAQ & printable recipe

Tips for success

For the fluffiest donuts, make sure the dough is well-kneaded and has risen properly. A warm, draft-free spot is ideal for rising; you can use your oven with the light on.

When frying, use a deep pot to prevent oil splatters and keep the oil at a consistent temperature. Use a slotted spoon to turn the donuts gently to avoid deflating them.

If you don't have a piping bag, you can use a sturdy plastic bag with a corner snipped off. Fill the donuts while they are still slightly warm, but not hot, so the chocolate stays creamy.

For a neater filling, wipe the tip clean between donuts. If the chocolate spread is too thick, warm it slightly to make it easier to pipe.

Variations

• Strawberry Jam Filling: Replace the chocolate hazelnut spread with your favorite strawberry jam. Use a piping bag with a larger tip to accommodate the jam's texture. The result is a classic jelly donut with a bright, fruity center.
• Cinnamon Sugar Coating: Mix 1 teaspoon of ground cinnamon with the granulated sugar before coating the fried donuts. The warm spice adds a cozy flavor that pairs wonderfully with chocolate or any fruit filling.
• Baked Version: For a lighter option, bake the donuts at 375°F for 10-12 minutes instead of frying. They won't be as golden, but they will still be soft and delicious. Brush with melted butter and coat in sugar while warm.
• Vanilla Pastry Cream: Make a quick vanilla pastry cream using milk, egg yolks, sugar, and cornstarch, and use it to fill the donuts. This creates a rich, custardy filling that is a delightful alternative to chocolate.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days; bring to room temperature before serving.

Freezer

Freeze unfilled, sugar-coated donuts in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.

Reheat

Reheat frozen donuts in a 350°F oven for 5-7 minutes, then fill with chocolate and serve warm.

Store the filled donuts in an airtight container at room temperature for up to 2 days. The sugar coating may soften slightly, but they will still taste delicious. For longer storage, keep them in the refrigerator for up to 4 days, but bring them to room temperature before serving. Unfilled donuts can be frozen for up to 2 months.

The dough can be prepared the night before and left to rise slowly in the refrigerator. The next day, let it come to room temperature for about 30 minutes before shaping and frying.

The unfilled, sugar-coated donuts can be made a day ahead and stored in an airtight container; fill them just before serving to keep the filling from soaking into the dough.

Serving ideas

Serve these jelly donuts warm for the best experience, as the chocolate center will be molten and irresistible. They are perfect for breakfast, brunch, or an afternoon treat.

The paper cones make them easy to hold and enjoy without getting sticky fingers, which is especially great for kids. Pair with a glass of cold milk or a cup of coffee.

For a festive touch, dust the donuts with a little confectioners' sugar or drizzle with extra chocolate before serving. Arrange them on a platter or in a basket lined with parchment paper. These donuts are also great for parties, bake sales, or as a fun weekend baking project with the family.

Frequently asked questions

Recipe card

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

Prep 25 minCook 20 minRest 1 h 15 minTotal 2 hServes 12

Ingredients

• 3 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 1/4 tsp active dry yeast
• 1 cup whole milk, warm
• 3 tbsp unsalted butter, melted
• 2 large eggs
• 1/2 tsp salt
• 4 cups vegetable oil, for frying
• 1/2 cup granulated sugar, for coating
• 1 cup chocolate hazelnut spread
• Parchment paper cones, for serving

Instructions

1. In a small bowl, dissolve the yeast and 1 tablespoon of the sugar in the warm milk. Let sit for 5-10 minutes until frothy. In a large bowl or stand mixer, combine the flour, remaining sugar, and salt. Add the yeast mixture, melted butter, and eggs. Mix until a soft dough forms. Knead on a lightly floured surface for 6-8 minutes, until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for 1 hour, or until doubled in size.
2. Punch down the risen dough. On a lightly floured surface, roll it out to about 1/2-inch thickness. Use a 2-inch round cutter to cut out mini donut rounds. Gather the scraps, re-roll, and cut again. Place the rounds on a baking sheet lined with parchment paper. Cover loosely with a clean kitchen towel and let rise for 15 minutes.
3. Heat the vegetable oil in a deep skillet or pot to 340°F (171°C). Carefully add a few donut rounds at a time, making sure not to overcrowd. Fry for 2 minutes per side, until golden brown with a white middle line. Use a slotted spoon to transfer the donuts to a wire rack set over a baking sheet to drain briefly.
4. While the donuts are still warm, roll each one in the granulated sugar until completely coated. Shake off any excess and set aside on a clean wire rack. Work in batches so the sugar sticks well to the warm surface.
5. Fit a piping bag with a small round tip and fill with the chocolate hazelnut spread. Insert the tip into the side of each donut and gently squeeze to fill with the chocolate cream. The donut should feel heavier and slightly bulge. Continue with all donuts.
6. Slide each filled donut into a parchment paper triangle cone, with the open end up. Serve immediately while still warm, or at room temperature. The paper sleeves keep hands clean and make the donuts perfect for kids.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

320

Protein

5 g

Carbohydrates

45 g

Fat

14 g

Automatic estimate from the ingredient list, not laboratory-verified.