Air Fryer Jelly Donuts
These air fryer jelly donuts are fluffy and jam-filled, delivering classic donut flavors without the fuss of frying. Ideal for brunch or as a sweet treat anytime.
I grew up loving pillowy, jam-filled donuts and this air fryer version takes that nostalgia and trims the fuss. They brown quickly, don’t need a vat of oil, and are perfect for a weekend brunch or an after-school treat. If you want another fast air-fryer snack to pair with sweet pastries, try this savory option I like: air fryer bang bang salmon bites — they’re great alongside coffee or a light fruit salad.
Why you’ll love this dish
These air fryer jelly donuts deliver the fluffy interior of a classic jam donut without deep-frying. They’re fast, frugal, and surprisingly approachable: no proofing yeast, no frying oil, and the batter comes together in one bowl. Make them for:
- Quick weekend breakfasts when you want bakery vibes at home.
- Kid-friendly baking sessions — the filling step is a fun assembly job.
- A lighter Hanukkah or holiday treat when you want sufganiyot-style donuts without the grease.
They also work well when you want to scale a recipe: double the batter, cook in batches, and freeze extras for later.
Step-by-step overview
Before you start: this recipe is essentially a quick cake-donut batter that’s shaped, air-fried until golden, and filled with jam. Expect around 20–30 minutes from start to finish depending on how many batches your air fryer requires. You’ll:
- Whisk dry and wet ingredients separately.
- Combine to a smooth batter (not runny like pancakes).
- Shape into rings or rounds and place in a single layer in the air fryer.
- Cook at 350°F for 8–10 minutes until set and golden.
- Cool briefly, then fill with jelly through a small hole or pipe and dust with powdered sugar.
What you’ll need
- 1 cup all-purpose flour (or 1:1 gluten-free flour in a pinch)
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup milk (dairy or unsweetened almond/soy)
- 1 large egg
- 1 tablespoon melted butter (or neutral oil)
- 1/4 teaspoon vanilla extract
- 1/2 cup jelly or jam (strawberry, raspberry, apricot work well)
- Powdered sugar for dusting
Notes/substitutions:
- For richer flavor, use whole milk; for dairy-free, swap for almond or oat milk and use oil instead of butter.
- If you want a less sweet dough, reduce the granulated sugar to 2 tablespoons.
- Use thicker jam for easier filling — very runny preserves can leak.
Step-by-step instructions
- In a large bowl, whisk together the flour, granulated sugar, salt, baking powder, and baking soda. Break up any clumps so the leaveners are evenly distributed.
- In a separate bowl, whisk the milk, egg, melted butter, and vanilla until smooth and slightly frothy.
- Pour the wet mixture into the dry ingredients. Stir gently until just combined; the batter should be smooth but not overworked. It will be thicker than pancake batter but still spoonable.
- Preheat your air fryer to 350°F (175°C) for a few minutes. Lightly grease the basket or line it with a perforated parchment round.
- Shape the donuts: spoon or pipe the batter into donut shapes on parchment, or make rounds and press a shallow hole in the center for a ring. Leave space between pieces — don’t overcrowd.
- Air-fry at 350°F for 8–10 minutes. The donuts are done when they’re puffed, set in the center, and golden on top. Rotate the basket once if your fryer cooks unevenly.
- Transfer donuts to a cooling rack and let them cool for a few minutes. If you didn’t create holes earlier, use a small paring knife or a piping tip to make a hole for filling. Fill each donut by inserting a piping bag or a zip-top bag with the tip cut off, and pipe about 1–2 teaspoons of jam into each.
- Dust lightly with powdered sugar and serve warm.
Quick safety note: allow the jam to cool slightly if you heated it — hot filling can scald.
01Ingredients
Donut Batter
Filling & Topping
02Method
- Preparation
- Cooking
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0 OF 9 DONE03Recipe notes
- 01Store in an airtight container at room temperature for up to 24–48 hours. For longer storage, refrigerate filled donuts for up to 3 days. Cooked, unfilled donuts freeze well for up to 1 month.
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Best ways to enjoy it
- Serve warm with a dusting of powdered sugar and a cup of coffee or tea.
- Make a brunch platter: donuts, fresh fruit, Greek yogurt, and a savory option like smoked salmon or an air-fryer bite.
- For a festive twist, top with grated chocolate, a thin glaze (1/2 cup powdered sugar + 1–2 TBSP milk), or a sprinkle of cinnamon sugar.
- Pair with cold milk or a cappuccino for contrast between sweet and creamy.
Storage and reheating tips
Room temp: Store in an airtight container at room temperature for up to 24–48 hours. Jam increases moisture, so they are best eaten the first day.
Refrigeration: If your jam is perishable or you filled them with fresh fruit preserves, refrigerate and consume within 3 days. Bring to room temp before serving for best texture.
Freezing: Cooked, unfilled donuts freeze well. Wrap individually and freeze up to 1 month. Thaw, then warm in the air fryer for 2–3 minutes at 320°F before filling. Filled donuts don’t freeze as well because the jam can change texture.
Reheating: Warm leftovers in the air fryer at 320°F for 2–3 minutes to refresh the exterior without over-browning.
Follow safe food handling: keep jam refrigerated after opening and discard if left out more than a couple of hours in warm conditions.
Creative twists
- Nutella-filled: swap jam for chocolate-hazelnut spread (pipe carefully — it’s thicker).
- Lemon curd centers and a glaze for a tangy version.
- Cinnamon-sugar finish: brush with melted butter then toss in cinnamon sugar.
- Mini donuts: spoon batter into mini donut pans or make smaller rounds in the basket for bite-sized treats.
- Vegan option: use plant milk, replace egg with a flax egg (1 tbsp ground flax + 3 tbsp water), and use oil instead of butter.
Your questions answered
Can I fill the donuts before cooking?
A: It’s safer to fill after cooking. Pre-filled donuts risk leaking and uneven cooking. If you must, use a very thick jam and seal the seams well.
How many donuts does this recipe make?
A: Expect about 6–8 medium donuts depending on size and how thick you pipe the batter.
Can I make the batter ahead?
A: Yes — store the batter covered in the fridge for up to 24 hours. Give it a gentle stir before piping. If it thickens, thin with a teaspoon of milk at a time.
My air fryer browns unevenly. Any fixes?
A: Rotate the basket halfway through. Avoid stacking and keep pieces at least 1/2 inch apart.
Is this a yeast dough?
Will texture match store-bought sufganiyot?
A: No — this is a quick cake-style batter, so texture is slightly more cake-like than the airy chew of yeast donuts. For a true yeasted sufganiyot, use a yeast dough and longer proofing.
Conclusion
If you want a fast, low-mess way to enjoy jam-filled donuts at home, this air fryer method is a winner — quick, forgiving, and perfect for feeding a small crowd. For more ideas, check out How to Make Air Fryer Jelly Donuts for Hanukkah | The Nosher and my Healthy Air Fryer Donut Holes. Enjoy making them warm, dusted, and jammy.
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