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Chia Berry Jelly Donuts

Chia Berry Jelly Donuts

Yeast raised doughnuts fried until golden brown, coated in strawberry sugar, then filled with homemade strawberry blueberry jam.
Prep Time: 45 mins
Cook Time: 15 mins
Dough Rest: 1 hr 30 mins
Total Time: 2 hrs 30 mins
Course: Breakfast, Dessert
Cuisine: American, Vietnamese
Keyword: jelly donuts, filled donuts, berry donuts, doughnuts
Servings: 12 donuts
Author: Maryanne Cabrera


Chia Berry Jam:

  • 1 ½ cup strawberries, hulled, sliced into quarters
  • 1 ½ cup blueberries
  • ¼ cup granulated sugar
  • 3 Tablespoon white chia seeds
  • 1 Tablespoon white wine vinegar, or apple cider vinegar

Yeast Dough:

  • 1 ¼ cup whole milk, warmed to 100-110°F
  • 2 ¼ teaspoon active dry yeast
  • 3 Tablespoon granulated sugar
  • 2 large eggs
  • 1 large yolk
  • ¾ teaspoon kosher salt
  • 4 ¼ cup all-purpose flour
  • 6 Tablespoon vegetable shortening *
  • frying oil

Strawberry Sugar Coating:

  • freeze dried strawberries
  • 1 Tablespoon turbinado sugar
  • ½ cup granulated sugar


Chia Berry Jam:

  • In a small heavy bottom sauce pot, combine strawberries, blueberries, and sugar. Set over medium heat. Cook stirring often to prevent sugar from burning. Fruit will soften and expel juices. Cook for 6-8 minutes until liquid is syrup like in texture.
  • Remove from heat. Stir in white wine vinegar. Fold in chia seeds. Transfer to a heat safe container and let chill in the fridge until ready to use. Jam will thicken as it sits in the fridge.

Yeast Dough:

  • In the bowl of a stand mixer, whisk together warm milk, yeast, and one teaspoon of sugar. Let mixture sit for 5-7 minutes until bubbly and aromatic.
  • Whisk in remaining sugar, eggs, egg yolk, and salt until smooth.
  • Attach dough hook to mixer. With the mixer running on low, add flour in three additions. Between the second and third addition, add shortening one tablespoon at a time.
  • Increase to medium speed. Knead dough for 3-5 minutes until mixture forms a smooth dough that no longer sticks to the sides of the bowl.
  • Transfer dough to a large greased bowl. Cover bowl and let sit at room temperature for one hour, or until doubled in volume.
  • Punch down risen dough. On a floured surface, roll dough to about 1/2-inch thick. Using a 4-inch round cutter, punch out doughnuts. Loosely cover rounds with plastic wrap. Let rest for 30 minutes until doughnuts are puffy.
  • Add frying oil to a large heavy bottomed sauce pot such as a Dutch oven or cast iron. Set over medium heat until oil reaches 360°F (or 182°C).
  • Brush off any excess flour from dough. Carefully place 2-3 donut rounds into hot oil. Do not overcrowd. Cook for 90 seconds on each side, until golden brown*. Use a slotted spoon to transfer donuts onto a paper towel lined baking sheet.

Strawberry Sugar:

  • Using a spice grinder, pulse together freeze dried strawberries and turbinado sugar to a powder consistency. Whisk powder mixture with granulated sugar.


  • Toss warm donuts in strawberry sugar. Place on wire rack to cool until you are ready to fill donuts.
  • Use a chopstick to poke a hole on one side of the donut. Wiggle the chopstick to create a pocket for the jam.
  • Prepare a pastry bag fitted with a small round piping tip. Fill bag with jam.
  • Insert piping tip into donut hole. Squeeze enough jam into donut until donut feels full and heavy. Serve immediately!


Jam keeps in the fridge for one week. Use leftover jam for toast, stir into yogurt, or spoon over oatmeal.
This is my recommend brand of vegetable shortening
*Cooking time may vary depending on the temperature of oil and the thickness of dough. Sacrifice one donut as a tester. Slice donut in half to ensure insides are cooked.