Easy Jelly Biscuit Holes How To Make Them
The Easiest Homemade Jelly Donut Holes That’ll Make You Forget Store-Bought
If you’ve ever bitten into a warm, pillowy jelly donut hole and felt that sweet burst of raspberry or strawberry filling melt on your tongue—then you know exactly why I’m obsessed with this recipe. There’s something almost magical about these little golden nuggets: crispy on the outside, soft and airy within, and filled with just enough fruit jelly to make every bite feel like a celebration. I first made them for my niece’s birthday party last summer, and now they’re a staple at every family gathering. What I love most? They’re surprisingly simple to whip up, even if you’re not a seasoned baker. No fancy equipment, no overnight proofing—just basic pantry staples, a pot of hot oil, and about 45 minutes of pure joy. Trust me, once you try these homemade jelly donut holes, you’ll never look at the bakery box the same way again.
What Is Jelly Donut Holes?
Jelly donut holes are bite-sized versions of classic filled doughnuts—think of them as the playful, poppable cousins of the full-sized treat. Made from a light, yeasted dough that’s rolled thin, cut into small rounds, and fried until golden, they’re then piped with your favorite fruit jelly (raspberry and strawberry are my go-tos) and dusted generously with powdered sugar. Unlike cake-style donuts, these have that signature airy, slightly chewy texture thanks to the yeast rise. And because they’re small, they cook quickly and evenly, giving you that perfect balance of crisp exterior and tender interior. Originating from Eastern European pastry traditions but beloved worldwide, jelly donut holes are the ultimate comfort snack—equally at home at brunch, dessert, or a mid-afternoon coffee break. Plus, their size makes them dangerously easy to eat by the handful!
Why You’ll Love This Recipe
Let’s be real: store-bought donut holes often taste stale or overly sweet, and they rarely have that fresh-from-the-fryer warmth that makes all the difference. That’s why making them at home is such a game-changer. This recipe uses simple ingredients you probably already have—flour, sugar, milk, eggs, butter, and yeast—plus a jar of good-quality jelly. No artificial flavors, no mystery additives—just honest, homemade goodness. What really wins me over, though, is how customizable they are. Swap raspberry for apricot, dust with cinnamon sugar instead of powdered, or even dip half in melted chocolate for a fancy twist. They’re also perfect for sharing (or not—I won’t judge if you sneak a few extra!). Whether you’re hosting a party, treating your kids after school, or just craving something sweet and satisfying, these jelly donut holes deliver big flavor in tiny, irresistible packages. And honestly? The smell of them frying—that warm, buttery, yeasty aroma—is enough to turn any ordinary day into something special.
How to Make Jelly Donut Holes
Quick Overview
This recipe yields about 24–30 bite-sized donut holes and takes roughly 45 minutes from start to finish, including rising time. The dough comes together in one bowl, rises for 20 minutes, gets rolled out and cut, then fried in batches until golden. While still warm, each hole is gently injected with jelly using a piping bag or small spoon, then rolled in powdered sugar. It’s straightforward, fun to make, and totally worth the minimal effort—especially when you see everyone’s faces light up at the first bite!
Ingredients
You’ll need: 2 ¼ teaspoons active dry yeast, ½ cup warm milk (about 110°F), 2 tablespoons granulated sugar, 1 large egg, 2 tablespoons unsalted butter (melted), 2 cups all-purpose flour (plus extra for dusting), ¼ teaspoon salt, vegetable oil for frying, ½ cup fruit jelly (raspberry, strawberry, or your favorite), and powdered sugar for coating.
Step-by-Step Instructions
In a large bowl, dissolve the yeast and 1 teaspoon of the sugar in the warm milk. Let it sit for 5–7 minutes until frothy. Stir in the egg, melted butter, remaining sugar, and salt. Gradually add the flour, mixing until a soft dough forms. Turn onto a floured surface and knead for 3–4 minutes until smooth. Place in a greased bowl, cover with a towel, and let rise in a warm spot for 20 minutes. Roll the dough out to ¼-inch thickness on a floured surface. Use a 2-inch round cutter (or the rim of a glass) to cut out circles. Re-roll scraps as needed. Heat 2 inches of oil in a deep pot to 350°F. Fry the dough circles in batches for 1–2 minutes per side, until golden brown. Drain on paper towels. While still warm, use a small spoon or piping bag fitted with a narrow tip to fill each hole with about ½ teaspoon of jelly. Roll immediately in powdered sugar. Serve warm—and try not to eat them all at once!
What to Serve It With
These jelly donut holes shine on their own, but they’re even better paired with a steaming mug of coffee, a glass of cold milk, or a dollop of whipped cream for dipping. For brunch, serve them alongside fresh berries and scrambled eggs—yes, really! They also make a charming addition to dessert platters with mini eclairs or fruit tarts. If you’re feeling festive, set out bowls of different jellies and let guests customize their own fillings. Just remember: they’re best enjoyed the same day they’re made, so plan to serve them fresh and warm.
Top Tips for Perfecting Your Jelly Donut Holes
First, don’t overwork the dough—knead just until smooth to keep them tender. Second, watch your oil temperature closely; too hot and they’ll burn before cooking through, too cool and they’ll absorb too much oil. A thermometer is your friend here! Third, use a high-quality jelly with real fruit pieces for the best flavor—avoid overly sugary or gelatin-heavy varieties. And finally, fill them while they’re still warm so the jelly melts slightly into the center, creating that luscious, gooey surprise. If you’re nervous about piping, a tiny spoon works just fine—just be gentle so you don’t tear the delicate dough.
Storing and Reheating Tips
These are best eaten fresh, but if you have leftovers (unlikely, but hey!), store them in an airtight container at room temperature for up to 24 hours. To revive their warmth and texture, pop them in a 300°F oven for 3–5 minutes or microwave for 10–15 seconds. Avoid refrigerating—they’ll lose their softness. And sorry, no freezing recommended; the texture changes too much upon thawing.
Frequently Asked Questions
Final Thoughts
There’s something deeply comforting about making these little treats from scratch—the smell, the sizzle, the first warm bite that melts in your mouth. These jelly donut holes aren’t just a recipe; they’re a moment of pure, sugary happiness. Whether you’re baking with your kids, surprising your partner, or just treating yourself after a long week, I hope you’ll give them a try. They’ve brought so much joy to my kitchen, and I know they’ll do the same for yours. Now go grab that jelly—and don’t forget the powdered sugar!
Easy Jelly Biscuit Holes How To Make Them
Ingredients
Method
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Separate the biscuits and flatten each one slightly with your hands or a rolling pin.
- Place about 1 teaspoon of jelly in the center of each flattened biscuit. Fold the dough over to enclose the jelly and roll gently into a smooth ball. Place seam-side down on the baking sheet.
- In a small bowl, whisk together the egg and water. Brush the tops of each biscuit hole with the egg wash.
- Bake for 18–20 minutes, or until golden brown and cooked through.
- Let cool for 5 minutes, then dust generously with powdered sugar while still warm. Serve immediately.
