Easy Jelly Biscuit Holes How To Make Them
Homemade Jelly Donut Holes That’ll Make You Forget the Bakery
There’s something downright magical about biting into a warm, pillowy jelly donut hole—its golden crust giving way to that sweet, jammy surprise inside. I remember my grandmother making these on rainy Sunday mornings, the kitchen filled with the comforting scent of yeast and sugar. She’d roll the dough by hand, carefully spoon in dollops of her homemade raspberry jam, and fry them just until they floated like little golden clouds. Honestly, nothing beats that first bite: crispy on the outside, soft and airy within, and that burst of fruit jelly that makes you close your eyes for a second. Today, I’m sharing her recipe (with just a tiny modern twist) because everyone deserves to experience this kind of simple joy. Whether you’re hosting brunch, treating yourself after a long week, or just craving something nostalgically delicious, these jelly donut holes are pure comfort in bite-sized form. And the best part? They’re easier to make than you think—no fancy equipment needed!
What Is Jelly Donut Holes?
Jelly donut holes are bite-sized versions of classic filled donuts—think mini, round, deep-fried dough balls stuffed with fruit jelly or jam and dusted generously with powdered sugar. Unlike traditional ring donuts, these little morsels are made from scraps of dough (or purposefully rolled small balls), which means every bite is perfectly proportioned: crispy exterior, tender interior, and that gooey center that oozes just enough to make it irresistible. Originating from Eastern European and American bakery traditions, jelly donut holes have become a beloved treat worldwide, especially during holidays like Hanukkah or as weekend indulgences. What sets them apart is their simplicity and versatility—you can use any jam you love (strawberry, apricot, blackberry—even lemon curd!), and they cook up fast, making them ideal for impromptu dessert cravings. Plus, their small size means you can sneak two (or three!) without feeling too guilty.
Why You’ll Love This Recipe
First off, these jelly donut holes are ridiculously fun to make—and even more fun to eat. There’s something deeply satisfying about watching little dough balls puff up in hot oil, turning golden brown and releasing that heavenly aroma that instantly lifts your mood. They’re also incredibly forgiving: even if your first batch isn’t picture-perfect, they’ll still taste amazing. I love that this recipe uses pantry staples—flour, sugar, milk, eggs, and butter—so you probably already have most of what you need. Plus, you can customize the filling to match your mood: tart raspberry for brightness, rich plum for depth, or classic strawberry for that nostalgic diner vibe. Another huge win? These don’t require a stand mixer or special cutter—just a bowl, a spoon, and a pot. And because they’re small, they fry quickly (under 3 minutes per batch!), so you won’t be stuck in the kitchen all afternoon. Best of all, they’re best eaten fresh and warm, which means you get that perfect contrast of textures while they’re still at their peak. Trust me, once you try one, you’ll understand why my grandma always said, “Life’s too short for store-bought donuts.”
How to Make Jelly Donut Holes
Quick Overview
This recipe yields about 24 jelly donut holes and takes roughly 1 hour from start to finish—including rising time. You’ll mix a simple yeast dough, let it rest until fluffy, roll it out, cut small circles, add a teaspoon of jam to each, seal them into balls, and fry until golden. After a quick dusting of powdered sugar, they’re ready to devour. The key is keeping the oil at the right temperature (around 350°F) so the donuts cook through without burning. Don’t worry if they’re not perfectly round—rustic charm is part of their appeal!
Ingredients
For the dough: 2 ¼ teaspoons active dry yeast, ¼ cup warm water (110°F), ¼ cup granulated sugar, ½ cup whole milk (warmed), 1 large egg, 2 tablespoons unsalted butter (melted), 2 ½ cups all-purpose flour, ½ teaspoon salt. For filling: ½ cup fruit jelly or jam (your favorite kind!). For frying: Vegetable or canola oil (enough for 2-inch depth). For finishing: Powdered sugar (for dusting).
Step-by-Step Instructions
In a large bowl, dissolve yeast and 1 teaspoon of the sugar in warm water. Let sit for 5–10 minutes until frothy. Stir in milk, egg, melted butter, and remaining sugar. Gradually add flour and salt, mixing until a soft dough forms. Knead on a floured surface for 5–7 minutes until smooth and elastic. Place in a greased bowl, cover with a towel, and let rise in a warm spot for 30–45 minutes, or until doubled in size. Punch down the dough, roll it out to ½-inch thickness on a floured surface, and use a 2-inch round cutter (or a small glass) to cut circles. Place 1 teaspoon of jelly in the center of each circle, then fold the edges up and pinch tightly to seal into a ball. Place seam-side down on a parchment-lined tray. Let rise again for 15 minutes. Heat oil in a deep pot to 350°F. Fry donut holes in batches for 2–3 minutes per side, until golden brown. Drain on paper towels, then dust generously with powdered sugar while still warm. Serve immediately!
What to Serve It With
These jelly donut holes shine on their own, but if you’re feeling extra festive, pair them with a steaming cup of coffee or hot chocolate—the warmth complements their sweetness beautifully. For brunch, serve alongside fresh fruit, scrambled eggs, or a mimosa bar. Kids (and let’s be honest, adults too) love them with a side of vanilla ice cream for a decadent dessert twist. And if you’re hosting a party, arrange them on a tiered platter with a little bowl of extra jam for dipping—it adds a playful, interactive element that guests always adore.
Top Tips for Perfecting Your Jelly Donut Holes
First, don’t overfill! One teaspoon of jelly is plenty—too much and it’ll burst during frying. Second, make sure your dough is well-sealed; a little extra flour on your fingers helps when pinching the edges closed. Third, keep the oil temperature steady—if it’s too hot, the outside burns before the inside cooks; too cool, and they’ll absorb too much oil. Use a thermometer if you have one! Fourth, let them rise fully before frying—this ensures that light, airy texture. And finally, dust with powdered sugar right after frying while they’re still warm—it sticks better and melts slightly into that crispy crust. Oh, and pro tip: if you’re using thick jam, warm it slightly so it’s easier to spoon.
Storing and Reheating Tips
Jelly donut holes are best enjoyed fresh, but if you have leftovers (unlikely, but hey!), store them in an airtight container at room temperature for up to 2 days. To revive their warmth and crispness, pop them in a 350°F oven for 3–5 minutes or reheat in an air fryer for 2–3 minutes. Avoid the microwave—it makes them soggy. For longer storage, freeze unfried dough balls (before the second rise) for up to 1 month. Thaw in the fridge overnight, let them rise, then fry as directed. Never freeze after frying—the texture won’t recover.
Frequently Asked Questions
Final Thoughts
Making jelly donut holes at home isn’t just about the recipe—it’s about the memories, the smell of vanilla and sugar filling your kitchen, and that first warm bite that tastes like childhood. Whether you’re carrying on a family tradition or starting a new one, these little treats bring people together in the sweetest way. So go ahead, roll up your sleeves, get a little flour on your nose, and enjoy every sticky, sugary moment. Your future self (and anyone lucky enough to share them with you) will thank you.
Easy Jelly Biscuit Holes How To Make Them
Ingredients
Method
- Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Use a thermometer to monitor temperature.
- Flatten each biscuit slightly on a clean surface. Place about 1 teaspoon of jelly in the center of each biscuit.
- Fold the dough over the jelly and pinch the edges tightly to seal. Roll gently into a smooth ball.
- Carefully drop 3–4 biscuit holes into the hot oil. Fry for 2–3 minutes, turning occasionally, until golden brown and cooked through.
- Remove with a slotted spoon and drain on paper towels. Repeat with remaining dough.
- While still warm, dust generously with powdered sugar. Serve immediately.
