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Copycat Dunkin’ Donuts jelly doughnuts

Sometimes, I just need a doughnut. I can’t explain why, but when the craving hits, I have to have one. And this is especially true of powdered jelly doughnuts from Dunkin’. I just cannot resist the slightly crispy, fluffy dough and sweet jam filling.

Restaurant copycat: Jelly donuts from Dunkin Donuts

The best thing about these sweets is that you can make them at home, no car or wallet required. If you’ve never made a yeast doughnut, just wait for your life to change. You may never go back to regular cake doughnuts.

Copycat Dunkin’ Donuts jelly doughnuts recipe

Yields about 12


  • 2/3 cup low-fat milk, warmed to 110 degrees F
  • 1 package active dry yeast
  • 1/3 cup sugar
  • 3 large brown eggs, room temperature
  • 3-3/4 cups all-purpose flour
  • Dash salt
  • 1/2 teaspoon cinnamon
  • 1/4 cup canola oil
  • 2 tablespoons unsweetened applesauce
  • 1 quart vegetable oil, for frying
  • About 1 cup powdered sugar
  • 1/2 cup jelly


  1. In the bowl of a stand mixer, add the milk, yeast, sugar and eggs. Mix until just combined. Switch to a dough hook. Gradually add the flour, about 1/2 cup at a time, ending at 3 cups, beating well after each addition. Mix in the cinnamon. Add the oil, applesauce and a dash of salt and beat until combined. Add in the remaining flour and beat to combine.
  2. Turn the dough onto a hard floured surface and knead until soft and elastic. Place the dough ball in a greased bowl and cover with greased plastic wrap. Place in a warm spot and let rise until doubled, about 2 hours.
  3. Roll the dough out to about 1/2 inch thickness. Using a doughnut or circle cookie cutter, stamp out dough circles (you want 12). Place on a parchment-lined cookie sheet and let rise another 45 minutes.
  4. Heat the oil in a large pot over medium heat until it reaches 350 degrees F on a candy thermometer. Place about 3 doughnuts into the hot oil and cook for about 4 minutes on each side. Use a slotted spoon to remove the doughnuts and place on a paper towel-lined dinner plate. Let cool slightly.
  5. Roll in the powdered sugar. To fill with jelly, spoon the jam into a pastry filling bag and pipe into the doughnuts. Serve warm.

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