Grape Jelly Filled Honey Lemon Doughnuts

Clean fingers pluck a sugary disk from the unadorned white box. A small dot of dark jelly hints at the hidden flavor trapped inside the sweet, yeasty wheat dough, deep fried minutes earlier. A carefully placed bite delivers a chunk of honey lemon dough and tart, sweet grape jelly, a combination sinfully perfect for breakfast.


Two more savored bites and the thick jelly becomes too much for the airy doughnut. A large glob of grape jelly slips out of the safety of its doughnut pocket. Once clean fingers, now sticky with the sugary glaze enveloping the half eaten doughnut, panic to catch the falling grape concoction.


A mistimed dart – or was it an over zealous swipe – leaves a mound of homemade jelly sitting on a pale wrist. Careful eyes scout the room, checking for any nosey onlookers. The wrist is quickly lifted and with one clean movement a purple-stained tongue laps up the fallen jelly. A mischievous smile splits my lips.


Before I know it the last small bite of the doughnut is gone.  Any chunks of sugary glaze and purple jam cleaned away by a gluttonous mouth; any evidence of the doughnut is long gone. Clean fingers lift the white lid from the doughnut box and swipe out just one more filled doughnut. I wonder what flavor is inside this time.


Doughnuts: This is a fairly traditional doughnut dough. It just happens to also have a little honey for a floral sweetness, lemon for brightness, and whole wheat flour to contribute a full, earthy flavor. Making doughnuts is just like making any other yeast dough so pay attention to rising times and temperatures. Frying oil temperature and timing is important also.


Grape Jelly Filled Honey Lemon Doughnuts
Prep time
Cook time
Total time
This recipe can act as the base for many filled doughnuts. Try adding your favorite spices, herbs, or nuts to the dough and using any of your favorite jams, custards or spreads as a filling. ! Store in an airtight container at room temperature. This doughnuts should last up to 2 or 3 days. Doughnuts are best eaten immediately.
Recipe by:
Difficulty: Intermediate
Great for: Breakfast, Dessert
Makes: 1 dozen doughntus
  • 6 ounces whole milk
  • 1 teaspoon active yeast
  • 2 ounces honey
  • 1 egg
  • 8-9 ounces bread flour
  • 3 ounces whole wheat flour
  • ½ teaspoon lemon zest
  • 2 ounces unsalted butter, at room temp.
  • ¼ teaspoon salt
  • 2 quarts vegetable oil
  • 20 ounces grape jelly (recipe below)
  • 1 ounces vanilla lemon glaze (recipe below)
  1. Heat the milk to the scalding point (about 200°F). Set aside to cool to 110°F. Oil or butter the proofing tub or large bowl and set aside.
  2. In the bowl of a stand mixer, dissolve the yeast in the warm milk (105-115°F). Add the honey, egg, 8 ounces bread flour, whole wheat flour, lemon zest and butter. Mix the dough until thoroughly combined and a dough just begins to form. Let rest in the bowl, covered, for 20 minutes.
  3. Add the salt to the dough and knead for 7 to 10 minutes until elastic and slightly sticky. If the dough is excessively wet or sticky, add up to 1 ounce more flour. The dough should be slightly sticky to the the touch though.
  4. Butter the proofing tub or bowl and place the dough in, letting it rise in a warm place until doubled in volume about 1-2 hours. If your house is an ice box, preheat the oven at 400°F for 1 minutes - no longer. Turn the oven off after a minute - the inside of the oven should now feel just barely warm. Allow the dough to rise in the warm oven.
  5. Once doubled in volume, punch down the dough and knead it with your hands for a few seconds. Let the dough rest covered for 20 minutes.
  6. After resting, roll the dough out until it is about ¼" thick. Using a 2" round cookie cutter, cut out 12 dough disks. Let them rise until the volume expands 1.5x, about 30 minutes to 1 hour. In the meantime put the oil in a heavy bottomed pot and heat to 350°F.
  7. Fry the doughnuts in the hot oil for 2 to 3 minutes on each side until lightly golden brown. Remove the doughnuts to newspaper or paper towels to absorb the oil. Repeat until all of the doughnuts are fried.
  8. Let the doughnuts cool until comfortable to handle.
  9. Place the grape jelly in a piping bag fitted with a long, narrow tip. Insert the tip half way into the side of the donut and lightly squeeze, pulling the tip out slowly. Take care not to overfill the doughnut.
  10. Dip the doughnuts in warm glaze and remove to a cooling wrap to drip dry.



Jams, Jellies and Preserves: Jams, jellies and preserves are simple and straight forward. The only difficult part is knowing how long to boil it. Fruits all have different amounts of pectin (a naturally occuring substance that gives fruit their ability to thicken or jam up as they are cooked). Certain fruits like grapes may require 35 minutes of boiling while blueberries only 10 minutes. Since lemons are high in pectin, I suggest adding a tablespoon or two lemon juice to help the process along.


Grape Jelly Filled Honey Lemon Doughnuts
Prep time
Cook time
Total time
Store in an airtight jar in the refrigerator. It should last 1 to 2 weeks. ! Testing Jam Consistency: I like to keep a baking sheet in the freezer while boiling jam. When the jam is thick and coats a spoon, place a little jam on the sheet and place back in the freezer for a minute or two. Remove and check the consistency. The jam should feel cool or cold. If it is thick like jam, it's ready to go. If it's still thin, leave it boil a little longer.
Recipe by:
Makes: 1 quart jam
  • 1 pound grapes
  • 8 ounces sugar
  • 1 tablespoon lemon juice
  1. Cut the grapes in half and place in a blender. Blend until the grapes are completely blended, skin and all.
  2. Put the blended grapes, sugar and lemon juice in a heavy bottom pot.
  3. Bring the mixture to a boil over medium heat and boil until thick enough to coat a spoon. This will take about 25 to 35 minutes depending on the moisture content in the grapes and the heat.
  4. Pour into a jar and let cool completely in the fridge.

What’s your favorite filled doughnut recipe?


AUTHOR - Russell van Kraayenburg

Founder of Chasing Delicious, and author of Haute Dogs, Russell's works have been featured in Southern Living, Men's Fitness, Redbook, TRADHome, and Real Simple magazines and on various sites including Lifehacker, Fast Co., Business Insider, The Kitchn, Live Originally, Quipsologies, Explore, and Fine Cooking. Follow Russell on Twitter @rvank and Instagram. Get more delicious @chasedelicious.


  • Amy @ fragrantvanillacake

    These doughnuts look amazing! I love home made grape jelly, especially with concorde grapes. It would be so wonderful oozing out of a sweet fluffy doughnut! This post is making me so hungry :)!

  • Marcello Arena

    OOOOOOOOOOh doughnuts *.* ♥

  • Miriam @ Overtime Cook

    I love doughnuts and I totally want one of these. GOrgeous!

  • Kathryn

    Love that these are made with honey, it’s a great combination with the lemon and the whole wheat flour. Delicious.

  • jamie @ green beans & grapefruit

    Oh these pictures are beautiful! These sound absolutely fabulous on so many levels!

  • Jeanette

    Now those are some real doughnuts Russell – can I send my kids over? Love how you snuck some whole wheat in here, and homemade jelly to fill these.

  • Brian @ A Thought For Food

    Looks fabulous, my friend! The perfect breakfast!

  • TidyMom

    Doughnuts are a weakness of mine and my goodness these look good!!!!

  • Kara D

    These look great! I can’t wait to make grape jelly too. :)

  • thelittleloaf

    I never think of doughnuts of anything other than fast food but you’ve elevated them to another level here – they look rustic and gorgeous and totally utterly irresistible!

  • shelly (cookies and cups)

    I want these. And the fact that you made your own grape jelly is mind blowing to a totally good way :)

  • Ken┃hungry rabbit

    This post should be titled Fifty Shades of Doughnut. The dripping, the licking … oh my. I’ll take a dozen.

  • Sommer@ASpicyPerspective

    Oh holy heaven! I’m going to be dreaming about these all day.

  • Eileen

    OH ME OH MY. I’m not usually much for sugary baked goods, but homemade jelly doughnuts?? All bets are off!

  • Laura (Tutti Dolci)

    What lovely doughuts! I’m smitten with the jelly filling and lemon glaze.

  • Reem | Simply Reem

    This is a Sinful Post!!!!
    And DANG yes I love such SINS!!!!

  • Evan Thomas

    Oh my God. If gluten wasn’t an issue I’d beg you to send me a dozen of these.

  • Michrllr

    I believe you’ve outdone yourself. Have I said that before?

  • Joanna @ Chic & Gorgeous Treats

    I just went to my favourite dreamland and came back. What a foodies heaven! Love grape jelly.. and this is really something I won’t mind having 2-3 helpings. “Greedy me” Plus there’s honey and lemon. Gosh, what more can a girl ask? Can you see me drooling? Cause I literally am.. xoxo

  • thyme (Sarah)

    When it comes to doughnuts, there is nothing in this world that can stop me from indulging. Just ask my kids…I’m like a woman possessed. I’ve warned you! If your plain white box is empty…please don’t talk to my kids!

  • Jen L | Tartine and Apron Strings

    I *heart* this!!! We have these things here in Canada called “Timbits” which are, basically, the doughnut centres ( I would think Dunkin’ Donuts would have them also, no?). My favourite is the jelly-filled powdered kind, so you must know how excited I got when I saw this post! YES!!! I haven’t gotten around to making my own homemade doughnuts, but you just totally inspired me with this recipe.

  • Jennifer @ Delicieux

    Those doughnuts look divine! Especially that grape jelly filling.

    And congratulations on your new cocktail blog! I hope you’ll be featuring Whiskey Sours on it :D

  • Katrina @ Warm Vanilla Sugar

    These are stunning! Awesome idea!

  • Rachel @ My Naturally Frugal Family

    I saw you mention these on Twitter and just had to come see them for myself….YUM! I’ve got them pinned to remind me to make them sometime, and hopefully I won’t fail and get them stuck in the pan AGAIN.

    Happy Tuesday Russell~

  • Dara

    I am in LOVE. These look so fantastic. I am jealous of your donut making skills.

  • Kiersten @ Oh My Veggies

    I can’t imagine a better way to wake up in the morning than with a plateful of homemade jelly doughnuts. Beautiful!

  • Jenn and Seth

    these are gorgeous and sound absolutely incredible! i’d love to have one (or 8 :)) of these right now!

  • Heather | Farmgirl Gourmet

    I. Am. Swooning.

    that is all!

  • Carolyn

    Those might be the prettiest darn donuts I ever did see, Russell!

  • Carol | a cup of mascarpone

    I can’t breathe!!! Seriously…

  • mjskit

    These are just downright dangerous! I don’t know if I’d be able to stop eating them. And Dunkin thinks it knows how to make a jelly filled donut? You’ve got it beat by a mile (or a couple of kilometers)!

  • Jennie @themessybakerblog

    The photos are gorgeous, but the picture you painted with your description of these donuts has me craving one. I want those sticky fingers to be wrapped around a gorgeous, airy donut. You had me at “sugary disk.”

    I can’t wait for your guys cocktail blog. This girl loves a good cocktail.

  • Jessie

    Your photos are incredibly fantastic. I can almost taste those delicious looking doughnuts.

  • Trish

    Wow. This looks absolutely stunning. I wish I had these right now! yum!

  • Manuel

    It all looks so good, will try it later, thanks for sharing.

  • Manuel

    The photos look amazing too.

  • Jen @ Savory Simple

    These look wonderful. I can’t wait to read posts from The Boys Club!

  • Ashley

    YUM. That is all I can say. Oh, and your site is outstanding!!!

  • Isabelle @ Crumb

    I love me a good jelly filled donut. When I was a kid, the donut shops used to have a half-dozen different flavours on their shelves, and it was the only kind of donut I would actually eat (banana custard and lemon curd were my personal faves).
    Not sure why they’ve fallen out of favour, aside maybe from the fact that all the icing sugar makes you look like Charlie Sheen on a coke bender after eating one. :)
    Anyway, all that is just to say that I love the fact that you’ve made a grown-up version of my favourite childhood treat. It makes me want to run home and bust out the deep fryer to make a batch right freakin’ now.

  • katie

    ummm this sounds amazing!

  • Rachael {SimplyFreshCooking}

    Your site is ridiculous! Everything looks so amazing, and I love your writing! :)

  • Elizabeth @Mango_Queen

    Oh my, your photos are so appetizing! I can’t tear my eyes off that jar of jam. I’m inspired to try this recipe. Thanks for sharing. And thanks for stopping by my blog for a visit!

  • Lisa | With Style and Grace

    Yes, PLEASE!! And then I want to lick that spoon…

    So excited for Boys Club, that’s such a talented group! Congrats!!

  • sarah

    wow. just wow. i think these are going on my weekend to do list…

  • joey @ 80 Breakfasts

    Thanks for popping by my blog…and so happy to have found yours! What gorgeous photos! This is making me long for jelly filled donuts now…and it’s way past dinner already over here :)

    Fantastic blog…I will be back for more!

  • Joanne

    I’ve always considered jelly doughnuts to be the only kind worth eating…these pouches of sweet tart jelly filling are just heavenly! I especially love what you’ve done with the dough. The lemon honey combo is just perfect with grape jelly!

  • Ashley @ Wishes and Dishes

    YUM I am hungry now!! Such beautiful pictures!

  • Helene

    In December I like baking doughnuts for the Holidays. This makes me want to start baking them now. Beautiful photos!

  • Jane

    I don’t know which are more wonderful, your impressive homemade doughnuts or your truly beautiful photos! Love your blog.

  • Javelin Warrior

    Love these donuts – why can’t I just have a chair in your kitchen with a bib so I can sit and sample everything?! I’m so impressed that you took the time to make your own jelly. Just awesome… I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution as always). Thank you so much for keeping me inspired with such delicious creations…

  • Javelin Warrior

    Oh yeah, and I’m excited for the launch of The Boys’ Club – sounds like an interesting concept and I’ll be subscribed…

  • Diana

    It makes me a non-doughnut person want one or two.

  • susan

    This a crazy good post. 1 – photos, 2 – doughnuts, 3 – grape jelly, 4 – a cocktail blog! I make jelly all the time, never grape. Need to buy grapes just so I can make this jelly. Perfectly lovely!

  • Rachael {SimplyFreshCooking}

    Omg, big mistake visiting your site right now… I haven’t eaten breakfast yet and this is killing me! I want it. YUMMY!!! :)

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  • Sharon (Trini Caribbean Catering)

    This look amazing….I love Doughnuts but normally with strawberry. i can only imagine how nice that grape jelly tastes.

  • Kiran @

    These doughnuts looks totally yum! I love the grape jelly filling :D

  • DessertForTwo

    These look absolutely delicious!

    I have to admit, I usually eschew grape jelly as ‘kid food’. But that doesn’t mean I don’t love it! A homemade version belongs in my kitchen now :)

  • Soma

    These look so sinfully beautifully. I make so many preserves, but never made grape jelly at home. stunning hue and I would not mind biting into those doughnuts..

  • Diana

    OMG, your pictures are AMAZING!! I love them, you’re such an artist….I’ve already subscribed……Have a nice week!! :)

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  • Suzanne Bunnell

    This recipe looks fabulous but I am confused. In the recipe for the doughnuts, it says that the recipe for the grape jelly is down below, which it is but is also says that the recipe for the vanilla lemon glaze is below and I don’t see it.

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  • PaulaBrett

    What a good recipe! I want to try this at home for my children. Can I change the grapes to another fruit such as banana and papaya? Get Best Info for Property Damage Attorney

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    What a perfect combination! Can I change the grape with another fruit? I prefer to use banana than it. Get Best Info for Document Management Solutions

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