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Jam Doughnutts

Soft, light and filled with strawberry jam, these doughnuts are actually very easy to make and hard to mess up. They are time consuming but only because they have to prove which makes them rise and adds air to the dough before cooking so they are light and airy inside when cooked.

Watch our very quick recipe video to see how easy they are to make and to help give you the confidence to make them yourself at home.


550g Strong white flour - Plain will do at a push
50g caster sugar
2 x 7g sachets of fast action dried yeast
1 tsp salt
2 eggs
50g unsalted butter
150ml full fat milk
130ml water
1 jar strawberry or raspberry jam
100g or so of caster or icing sugar to coat the doughnuts.


Sieve the flour, yeast and caster sugar into a bowl then add the rest of the ingredients apart from the milk and butter.
Place the butter in a mug or small bowl then heat in your microwave for 20 seconds. Then add the milk and heat for 1.5 minutes. Mix well so the butter melts then add to the bowl with the rest of the ingredients.
Mix for 5 minutes on a low speed (Kenwood Chef - speed 1) then turn out onto a floured surface and knead for 5 minutes. The dough will be smooth and springy.
Mix all the ingredients together then turn out onto a floured surface and knead for 10 minutes until the dough is smooth and springy.
HOW TO KNEAD - Place the dough in from of you. At this stage it will be very sticky. Pull the front half away slightly while holding the back half in place. Fold the first half back onto the second half. Turn the dough to the side and repeat. Do this over and over until the dough becomes smooth and springs back a bit when you pull it apart slightly.
Place back in the bowl, cover with cling film, baking parchment or a damp tea towel and leave to prove in a warm place for 1 hour, until it doubles in size.
Remove the dough from the bowl and place on a floured surface. Knock it back - knead a few times to knock the air out. Then divide into 10 even sized balls.
Place on a baking tray lined with baking parchment. This isn't necessary but makes picking them up later a lot easier. It also helps with the washing up.
Cover with cling film, baking parchment or a damp tea towel. Leave in a warm place to prove and until they double in size.
Heat your deep fat fryer to 180 or heat about 3 inches of vegetable or sunflower oil in a pot.
Place 100g or so of caster sugar or icing sugar in tray or large bowl.
Cook each doughnut on each side for about 5 minutes until golden brown on both sides
Lightly roll each doughnut in the sugar then place on a wire rack to cool.
When cool, cut a small slit in the side then pipe in strawberry jam, raspberry jam, nutella, apple puree or custard.
Best served immediately. They keep for 2 days in a sealed container, not that they will last that long!

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