Small Batch Filled Doughnuts

These Small Batch Filled Doughnuts are the perfect homemade indulgence when you're craving something sweet, warm, and freshly fried—without making a huge batch. Each doughnut is soft and pillowy, filled with luscious fruit filling, and coated in a sweet cinnamon-sugar dusting. Whether you go for apple, cherry, peach, or blueberry jam, each bite is bursting with flavor.

Why You’ll Love This Recipe

These doughnuts are made entirely from scratch and sized just right for small households or weekend cravings. The dough is rich and fluffy, lightly spiced, and easy to work with. With a variety of fruit fillings to choose from and a delightfully crisp cinnamon-sugar finish, these doughnuts are a sweet labor of love—without the pressure of a full dozen. Plus, they’re best eaten fresh, so a small batch is the perfect approach.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• warm water

• active dry yeast

• unsalted butter (melted and cooled)

• warm milk

• granulated sugar

• egg (lightly beaten, room temperature)

• salt

• vanilla extract

• all-purpose flour

• powdered sugar

• ground cinnamon

• vegetable oil (for frying)

Filling Options (choose one):

• apple pie filling

• cherry pie filling

• peach pie filling

• blueberry jam

Directions

1. In a large mixing bowl, combine warm water and yeast. Let sit for 5 minutes until foamy.

2. Add melted butter, warm milk, sugar, egg, salt, vanilla, and 1¼ cups flour. Beat with a paddle attachment or hand mixer on low speed until combined.

3. Add another 1½ cups flour and continue beating until a soft, slightly sticky dough forms. Add up to 4 more tablespoons of flour if the dough is too sticky.

4. If using a stand mixer, switch to a dough hook and knead for 4–6 minutes, until dough pulls away from the bowl sides. If kneading by hand, transfer to a floured surface and knead until smooth and elastic.

5. Place dough in a lightly oiled bowl, cover with a towel, and let rise in a warm, draft-free area until doubled in size—about 1 hour.

6. Roll dough out to ¼-inch thickness on a floured surface. Cut out 3-inch circles using a cookie cutter. You should get 12 rounds.

7. Spoon about 2 teaspoons of your chosen filling into the center of half the circles. Brush the edges with water and top with remaining dough rounds. Press edges to seal.

8. Cover the filled doughnuts with a towel and let rest for 30 minutes until puffy.

9. In a shallow bowl, mix together powdered sugar and cinnamon for the topping.

10. Heat 3 inches of vegetable oil in a deep pot or fryer to 350°F.

11. Fry doughnuts in batches, 1–2 minutes per side until golden brown. Do not overcrowd the pot.

12. Remove with a slotted spoon and drain on paper towels. Immediately toss in the cinnamon-sugar mixture.

13. Serve warm and enjoy! Best eaten the same day.

Servings and timing

Yield: 6 filled doughnuts
Prep Time: 30 minutes
Cook Time: 20 minutes
Rest Time: 1 hour 30 minutes
Total Time: 2 hours 20 minutes

Variations

• Filled with Cream: Swap the fruit filling for pastry cream or custard for a more decadent variation.

• Chocolate-Lovers Version: Fill with chocolate ganache or Nutella and dust with cocoa-sugar instead.

• Mini Doughnuts: Use a smaller cutter and reduce frying time for bite-sized treats.

• Baked Option: While not traditional, you can bake the filled doughnuts at 375°F for 12–15 minutes, then brush with butter and coat in cinnamon sugar.

Storage/Reheating

Doughnuts are best enjoyed fresh on the day they’re made. However, you can store leftovers in an airtight container at room temperature for up to 2 days. To reheat, place in a microwave for 10–15 seconds or warm in a low oven (300°F) for a few minutes. Avoid refrigerating, as it can dry out the dough.

FAQs

Can I use instant yeast instead of active dry?

Yes. You can substitute instant yeast 1:1 without proofing. Just add it directly to the dry ingredients.

How do I prevent the filling from leaking out?

Don’t overfill, and make sure to seal the edges tightly using water and a good press. Chill before frying for better shape retention.

What oil is best for frying doughnuts?

Vegetable oil is ideal due to its neutral flavor and high smoke point. Canola oil also works well.

Can I make the dough ahead of time?

Yes, the dough can be refrigerated (in the bowl) for up to 2 days after the first rise. Bring to room temperature before rolling and filling.

Can I bake these instead of frying?

Yes, but the texture will be more like a soft bun than a traditional doughnut. Bake at 375°F for 12–15 minutes.

What if I don’t have a 3-inch cookie cutter?

Use a glass or jar lid around the same size. Just make sure the edges are smooth for easy sealing.

How do I know when the oil is ready?

Use a thermometer to ensure it reaches 350°F. If you don’t have one, drop a small piece of dough in—if it sizzles and rises, it’s ready.

Can I use store-bought jam or filling?

Absolutely. Any thick fruit jam or pie filling works well, just avoid anything too runny.

Why are my doughnuts greasy?

Oil may be too cool. Keep the temperature steady at 350°F to avoid excess absorption.

Can I freeze the doughnuts?

They are best fresh, but you can freeze the cooked, uncoated doughnuts. Reheat and toss in cinnamon sugar before serving.

Conclusion

These Small Batch Filled Doughnuts are a cozy, made-from-scratch treat that delivers big flavor in a manageable size. With their golden, crisp exterior, soft interior, and fruity filling, they’re the kind of doughnut you’ll crave again and again. Whether you stick with a classic apple or try something bold like blueberry jam, this recipe is sure to become a new favorite.

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