Jam doughnuts recipe

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  • Serves - makes 16
  • 30 mins to prep, 4 hours to prove, 6 mins to cook and 10 mins to cool
  • 260 calories / serving
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Deliciously fluffy and full of sticky, sweet strawberry jam, these dainty doughnuts will be snapped up by the family in no-time. Learn how to make this oh-so-delicious on-trend sugary treat in six easy steps. 

Stir the yeast into 160ml (5 1/2fl oz) warm water in a jug, until frothy. Sift the flour, 50g (2oz) sugar and 1 tsp salt into a bowl. Add the butter and rub into the dry ingredients with your fingertips until it resembles breadcrumbs. Stir in the yeast liquid and eggs with a wooden spoon to form a dough. 

Dust a surface with flour. Knead the dough for 10 minutes by hand (or in a mixer with a dough hook), until it springs back when pressed. Put the dough in a lightly greased bowl and cover loosely with oiled clingflm. Leave to prove in a warm place for 1-2 hours, until doubled in size. 

Tip out the dough onto a floured surface; knead for 2 minutes. Divide into 16 equal pieces and roll into balls. Arrange the dough balls on 2 greased baking trays, spacing them well apart. Cover loosely with oiled clingfilm and set aside to prove for 1-2 hours, until doubled in size. 

Pour the oil into a large deep pan and heat to 160°C. If you don’t have a kitchen thermometer, test the temperature by dropping in a cube of bread – if it turns golden in 30 seconds, the oil is ready. Working in batches, use a slotted spoon to lower the dough balls into the hot oil. 

Fry for 2-3 minutes, then carefully turn each ball over and cook for a further 2-3 minutes, until golden all over. Remove with the slotted spoon and leave to cool for 5-10 minutes on kitchen paper. Repeat with the remaining dough balls, ensuring the oil temperature stays at 160°C. 

Using a skewer, pierce a hole in each doughnut, wiggling to make space for the flling. Put the jam in a piping bag ftted with a medium nozzle. Working one at a time, insert the nozzle in the hole of each doughnut and gently squeeze to fll with jam. Roll in the remaining sugar while warm. 

Delicious spins

Vanilla custard: Swap the jam filling for 350g (12oz) fresh vanilla custard. Scrape the seeds of 1⁄4 vanilla pod into the remaining sugar and use to coat the warm doughnuts.

Spiced chocolate: Instead of jam, fill the doughnuts with 350g (12oz) chocolate spread. Mix a little ground cinnamon in with the sugar before coating the warm doughnuts.

Glazed with sprinkles: Mix icing sugar with lemon juice to make a glaze, adding a little food colouring, if you like. Dip each doughnut in the glaze and scatter with sprinkles while wet. 

Expert tips

Use strong white bread flour, rather than plain, to give tips your doughnuts a lighter texture.

Kneading the dough after proving (step 3) helps to knock the excess air out of it, giving light and fluffy results.

When deep-frying (step 5) don’t be tempted the doughnuts from the pan too early as they may not cook through. Hold your nerve and cook until they turn a lovely golden colour. 

For a healthier alternative, bake the doughnuts. Follow steps 1-3, then preheat the oven to gas 4, 180°C, fan 160°C. Bake, on a lightly greased baking tray, for 8-10 minutes, until golden. Continue from step 6.

The cooked, sugared doughnuts freeze well. Simply wrap each one in kitchen foil and freeze in an airtight container. To defrost, remove the foil and leave to thaw for 30-60 minutes. 

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  • Ingredients

  • 1 x 7g (1/4oz) sachet fast-action yeast
  • 500g (1lb) strong bread flour, plus extra for dusting
  • 150g (5oz) caster sugar
  • 100g (3 1/2oz) unsalted butter, chilled and cut into cubes
  • 2 large eggs, lightly beaten
  • 2ltr (3 1/2pt) sunflower oil for deep frying, plus extra for greasing
  • 1 x 340g jar strawberry jam
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  • Energy 1515kj 260kcal 18%
  • Fat 17.5g 25%
  • Saturates 4.7g 24%
  • Sugars 25.1g 28%
  • Salt 0.2g 3%

of the reference intake
Carbohydrate 49.5g Protein 4.3g Fibre 1.3g

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