All the flavor of a jelly donut—no frying required! These sweet raspberry buns are ultra-fluffy, lightly sweet, and filled with jam right in the center like a thumbprint cookie. Finished with a drizzle of raspberry icing and a dusting of powdered sugar, they’re the lazy baker’s dream version of jelly-filled donuts.

Why You’ll Love These Buns
- No frying, no mess — just bake and enjoy!
- Ridiculously soft dough that’s made from scratch but easy to work with.
- Customizable filling — raspberry jam today, Nutella tomorrow.
- Perfect for breakfast, brunch, or dessert — and gorgeous on the table.
The Inspiration
Think dinner rolls meet yeast donuts, with a dash of Danish pastry charm. The dough is adapted from my blueberry breakfast pastries but skips the laminating process to keep things simple. Instead of filling donuts after frying, we press an indent into the dough before baking, fill with jam, and bake until golden.
The result? Sweet, pillowy buns with bubbling jam in the middle—basically a jelly donut’s cozier, low-maintenance cousin.
Key Ingredients
For the dough:
- Warm water, egg, vanilla, melted butter — to enrich the dough.
- All-purpose flour — for structure.
- Sugar, yeast, and salt — for sweetness, rise, and balance.
For the filling:
- Raspberry jam (store-bought or homemade).
For the icing:
- Powdered sugar, raspberry jam, water — for a naturally pink glaze.
How to Make Sweet Raspberry Buns
- Mix Wet Ingredients – Whisk together warm water, egg, vanilla, and butter.
- Add Dry Ingredients – Mix in flour, sugar, yeast, and salt until a rough dough forms.
- Knead – Knead until the dough is smooth, elastic, and springs back when pressed.
- First Rise – Cover and let rise for 45–60 minutes, until doubled in size.
- Shape – Divide into 8–12 portions, roll into balls, and arrange on a parchment-lined baking sheet.
- Second Rise – Cover and let rise again for 30–45 minutes, until puffy.
- Fill – Use the bottom of a small jar or your thumb to press an indent in the center of each bun. Fill with jam.
- Bake – Bake at 375°F (190°C) for 15–20 minutes, until golden and the jam is bubbling.
- Glaze – Whisk icing ingredients until smooth, drizzle over buns, and dust with powdered sugar.
Tips for Success
- Check your yeast — old yeast means flat buns.
- Water temperature matters — aim for warm bath water (about 110°F). Too hot will kill the yeast.
- Don’t skip the second rise — it’s what makes them pillowy.
Filling Ideas
- Strawberry, blueberry, or apricot jam.
- Lemon curd for a tangy twist.
- Nutella for a chocolatey treat.
- Apple pie filling for fall vibes.
Storage
Best enjoyed the day they’re made, but they’ll keep for 3 days wrapped tightly. Serve at room temp or rewarm lightly in the oven.
📌 Perfect for: Holiday mornings, brunch spreads, or anytime you’re craving jelly donuts without the frying fuss.
Ingredients
- 3 cups all-purpose flour
- ¼ cup granulated sugar
- 2 ¼ tsp instant yeast (1 packet)
- ½ tsp salt
- ¾ cup warm milk (about 110°F)
- ¼ cup unsalted butter, softened
- 1 large egg
- ½ tsp vanilla extract
- ½ cup raspberry jam (seedless if preferred)
- ¼ cup melted butter (for brushing)
- ½ cup granulated sugar (for rolling)
Instructions
- Make the Dough
- In a large mixing bowl, combine warm milk, yeast, and sugar. Let sit for 5 minutes until foamy.
- Add butter, egg, vanilla, and salt. Mix to combine.
- Gradually mix in flour until a soft dough forms. Knead for 6–8 minutes until smooth and elastic.
- First Rise
- Place dough in a greased bowl, cover, and let rise in a warm place for 1–1.5 hours, or until doubled in size.
- Shape the Buns
- Punch down the dough and divide into 10–12 pieces.
- Flatten each piece slightly, place 1–2 teaspoons of raspberry jam in the center, and pinch edges to seal.
- Shape into smooth balls and place seam-side down on a parchment-lined baking sheet.
- Second Rise
- Cover loosely and let rise again for about 30–45 minutes, until puffy.
- Bake
- Preheat oven to 350°F (175°C).
- Bake for 15–18 minutes, until golden brown.
- Finish
- Brush warm buns with melted butter, then roll in sugar to coat.
- Serve warm or at room temperature.