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Brioche Jelly Donut Recipe – Fluffy, golden brown brioche donuts filled with sweet raspberry jam and topped with vanilla glaze and cream cheese frosting.

Donuts are one of my all-time favorite treats. If there’s a fresh donut shop nearby, I’m finding it. But even better? Making them at home. I created this Brioche Jelly Donut Recipe because I wanted that perfect mix of nostalgic jelly donut flavor with a little Cake Babe flair—soft, buttery dough, a touch of tangy frosting, and a glossy jam center. This recipe is my love letter to the classic jelly donut… just a little extra.

These make the perfect spring donuts too—light, fruity, and beautiful on a brunch table or in a pastry box for friends. There’s something about that swirl of jam and a homemade brioche base that makes these feel extra special, but still approachable. If you’ve been looking for a reason to break out your mixer and play with dough, this is it.

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Why You’ll Love This Recipe

The dough is brioche-style which means it’s rich, buttery, and super soft—these are truly pillowy donuts.
They’re fried to golden perfection and develop that signature crispy exterior thanks to the diastatic malt powder.
Overnight proof = better flavor and better structure. Your homemade doughnuts will be easy to handle and totally delicious.
Filled with raspberry preserves and topped with a swirl of cream cheese frosting—yes, both! The flavor combo is next-level.
Better than the bakery. You’ll love that classic jelly donut experience, but even more indulgent.
Great for making ahead. You can prepare the dough the night before and fry them fresh in the morning.
Customizable. Not a raspberry jam person? Swap in strawberry jam, lemon zest cream, or even pastry cream.
Perfect for special occasions or for turning an ordinary weekend into a good day.

Ingredients – Brioche Jelly Donut Recipe

Let’s go over what you’ll need for these Brioche Jelly Donut Recipe—plus why each one matters.

Warm whole milk – Activates the yeast; aim for around 110°F.
Active dry yeast – Gives the dough its rise; make sure it’s fresh for the best results.
Granulated sugar – Feeds the yeast and sweetens the dough.
Unsalted butter – Adds richness and flavor to the brioche dough.
Large eggs – Help create a tender and fluffy doughnut texture.
Bread flour – Provides structure and chew; higher protein than all-purpose.
Diastatic malt powder – Encourages browning and gives bakery-style crust.
Nonfat dry milk powder – Boosts flavor and helps tenderize the dough.
Salt – Enhances the overall flavor; don’t skip it!
Lard or canola oil – Used for frying; enough oil to create 2–3 inches of depth.
Powdered sugar – Used for both the glaze and frosting.
Vanilla bean paste – Adds rich vanilla flavor; substitute extract if needed.
Whole milk – Thins the glaze to a pourable consistency.
Cream cheese – Adds tang and body to the frosting.
Heavy cream – Softens and lightens the cream cheese frosting.
Bonne Maman raspberry preserves – Classic jelly donut filling with a fruity punch.

Step-by-Step Instructions

Here’s exactly how to make these fluffy brioche donuts from start to finish. Take your time and enjoy the process!

In a small bowl, mix warm milk and active dry yeast with a little sugar. Let it bloom for 5–10 minutes until foamy.
In the bowl of a stand mixer fitted with a dough hook attachment, whisk together flour, malt powder, milk powder, and salt.
Add in the remaining sugar, eggs, and the yeast mixture.
Mix on low speed until the dough starts to come together, about 4 minutes.
Add the softened butter, one tablespoon at a time, allowing each piece to fully incorporate before adding the next.
Once all the butter is in, knead on medium speed for 6–8 minutes until the dough is smooth, stretchy, and slightly sticky.
If the dough feels too sticky, rest it for 5 minutes and knead another minute to help the flour absorb the butter.

First Rise (Overnight)

Transfer dough to a greased bowl, cover with plastic wrap or a tea towel, and let rise overnight in the fridge (8–12 hours is ideal).

Roll and Cut

The next day, turn the dough onto a lightly floured surface and roll to ½ inch thickness.
Use a doughnut cutter or biscuit cutter to cut rounds. Place them on a baking sheet lined with greased parchment paper.
Twist any scraps into crullers instead of re-rolling the dough.
Cover with a kitchen towel and let rise in a warm place for about 30 minutes, or until noticeably puffy.

Fry the Donuts

Heat oil in a large pot or deep fryer to 350°F. Use a candy thermometer to monitor the temperature.
Fry donuts in batches, 1–2 minutes per side, flipping with a slotted spoon or wooden spoon.
Place on a wire rack lined with paper towels to absorb excess oil. Let cool completely before filling and frosting.

Make the Glaze

In a large bowl, whisk together powdered sugar, vanilla bean paste, and whole milk until smooth and pourable.
Dip both the top and bottom of each donut, then return to the wire rack to set.

Make the Cream Cheese Frosting

In the bowl of an electric mixer, beat cream cheese and butter on medium speed until fluffy and smooth.
Add powdered sugar, followed by vanilla extract, heavy cream, and salt.
Mix until combined, then increase speed to medium and beat until light and fluffy.

Fill and Frost

Once donuts are completely cool, transfer cream cheese frosting to a piping bag or pastry bag fitted with a large round tip.
Pipe frosting into the center of each donut and continue piping slightly above the donut to form a small dollop.
Use the back of a spoon to make a well in the frosting, then spoon raspberry preserves into the center.

Tips and Tricks – Brioche Jelly Donut Recipe

These little tips make a big difference when it comes to working with yeast dough and frying donuts at home.

Read through the whole recipe before starting. There’s an overnight rise and a few components, so it’s helpful to plan your time ahead. Trust me, it’s worth it.
Use warm milk—not hot. Your milk should feel like a warm bath (around 110°F). Too hot and you’ll kill the yeast, too cold and it won’t activate properly.
Make sure your yeast is alive. If it doesn’t get foamy after 10 minutes, toss it and start again with new yeast. No one wants to wait 12 hours for dough that doesn’t rise!
Flour your work surface generously. This dough is soft and rich, which makes it extra delicious—but also a little sticky. Dust your counter, rolling pin, and hands to prevent sticking without overworking the dough.
Don’t reroll scraps more than once. Brioche dough is delicate. Re-rolling too many times can make your donuts tough. Twist scraps into little crullers for frying instead!
Check your oil temp often. Use a candy thermometer or deep fryer to keep your oil around 350°F. If it gets too hot, your donuts will burn on the outside and stay raw inside.
Fry in small batches. Only fry a few at a time to avoid dropping the oil temperature and overcrowding the pan. Your donuts need room to puff and cook evenly.
Create the well for jam with a spoon. It helps keep the preserves centered and gives that perfect jelly donut look.
Glaze both sides. Dipping the top and bottom in glaze adds flavor and that bakery-style shine. Plus, it seals the donut a little, keeping the inside super soft.

Recommended Tools

Bowl of a stand mixer
Dough hook attachment
Doughnut cutter or biscuit cutter
Candy thermometer
Slotted spoon or spider strainer
Piping bag or pastry bag
Wire rack
Rolling pin
Baking sheet
Airtight container (for storage)

FAQs – Brioche Jelly Donut Recipe

Can I use instant yeast instead of active dry yeast?
Yes, you can! You can skip the blooming step and mix it directly into the dry ingredients.

How long do they stay fresh?
These are best eaten the day they’re made, but you can store them in an airtight container at room temperature for up to 2 days.

Can I air fry these instead of frying in oil?
You can, but they won’t have the same golden brown, pillowy donut texture. Fried is best for this classic doughnut recipe.

Do I have to use raspberry preserves?
Nope! Try strawberry jam, lemon curd, or even pastry cream for a twist.

Storing and Freezing Instructions

Store filled and frosted donuts in an airtight container at room temperature for up to 2 days.
Unfilled, unfrosted donuts can be frozen in a freezer-safe bag for up to 1 month. Thaw at room temp and fill fresh.
Do not refrigerate; it will dry them out.

These Brioche Jelly Donut Recipeare the ultimate sweet treat—perfect for a brunch spread or any time you want something indulgent! If you try this recipe, leave a star rating and let me know how it turned out in the comments. Happy baking!

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Recipe

Brioche Jelly Donut Recipe

Molly Murphy

Fluffy, golden brown brioche donuts filled with sweet raspberry jam and topped with vanilla glaze and cream cheese frosting.

Print Recipe Pin Recipe

Course Breakfast, Dessert

Cuisine American

Servings

Ingredients

For the Dough:

1 ¼ cups warm whole milk 110°F
2 ¼ teaspoons active dry yeast
1 teaspoon granulated sugar for yeast activation
½ cup granulated sugar
½ cup unsalted butter softened
4 large eggs
5 cups bread flour or all-purpose flour plus extra for rolling
2 teaspoons diastatic malt powder
2 tablespoons nonfat dry milk powder
2 teaspoons salt

For Frying:

2 cups lard or canola oil

For the Vanilla Bean Glaze:

4 cups powdered sugar
1 teaspoon vanilla bean paste or extract
¼ cup whole milk adjusted for consistency

For the Cream Cheese Frosting:

4 ounces cream cheese softened
¾ cup unsalted butter softened
3 cups powdered sugar
1 teaspoon vanilla extract
1 tablespoon heavy cream
¼ teaspoon salt

For Assembly:

13 oz jar of Bonne Maman Raspberry Preserves

Instructions

Make the Dough:

In a small bowl, combine the warm milk, yeast, and 1 teaspoon granulated sugar. Let sit for 5–10 minutes until foamy.
In the bowl of a stand mixer fitted with a dough hook, whisk together the flour, malt powder, milk powder, and salt.
Add in the ½ cup granulated sugar, eggs, and activated yeast mixture.
Knead the dough on low speed for 4 minutes until it starts coming together.
Add the softened butter one tablespoon at a time, letting each piece fully incorporate before adding the next. This should take 2–3 minutes.
Once all the butter is incorporated, knead on medium speed for another 6–8 minutes until the dough is smooth, stretchy, and slightly sticky.
If the dough is still too sticky, let it rest for 5 minutes, then knead for 1 more minute to allow the flour to fully absorb the butter.

First Proof (Overnight):

Transfer the dough to a greased bowl, cover, and refrigerate for 8 to 12 hours (overnight is best).

Cut & Proof Donuts:

The next day, turn the dough onto a floured surface and roll to ½-inch thickness. Use enough flour so it doesn’t stick to the counter or rolling pin.
Cut out donuts using a donut cutter and place on greased parchment paper. For the scraps, twist into crullers instead of re-rolling—this dough doesn’t do well when re-rolled.
Cover the shaped dough and let rise at room temperature for about 30 minutes, until puffy.

Fry the Donuts:

Heat oil in a deep pot to 350°F.
Fry the donuts in batches for 1–2 minutes per side, flipping with chopsticks or tongs. Drain on a paper towel-lined wire rack.
You want a nice dark color—you haven’t burned them! That’s the diastatic malt powder doing its job and making them crispy and perfect.

Make the Vanilla Bean Glaze:

In a large bowl, whisk together the powdered sugar, vanilla bean paste, and milk until smooth.
Dip both the bottom and top of each donut into the glaze, then return to the wire rack to set.

Make the Cream Cheese Frosting:

In the bowl of an electric mixer, beat the butter and cream cheese on medium speed for about 2 minutes. Scrape down the sides and bottom of the bowl, then beat for another 2 minutes until smooth and fluffy.
With the mixer on low, gradually add the powdered sugar, followed by the heavy cream, vanilla extract, and salt. Mix until just combined, then scrape the bowl.
Increase the speed to medium and beat for about 3 minutes, until the frosting is smooth and fluffy. If too thick, add an extra teaspoon of cream.

Assemble the Donuts:

Once the donuts are completely cooled, transfer the cream cheese frosting to a piping bag fitted with a medium to large opening (about ½ inch wide).
Gently pipe frosting into the center of each donut until filled. Continue piping just above the donut, allowing the frosting to form a small dollop on top.
Using the tip of a spoon, create a small well in the center of the frosting.
Spoon raspberry preserves into the well.
Makes about 8 donuts plus a bunch of donut holes.

Keyword donuts, brioche, raspberry

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