Jam doughnuts
- Published: 17 Apr 15
- Updated: 1 Jun 25
Follow our foolproof recipe for warm, pillowy, sugar-coated jam doughnuts – they’re easier to make than you might think.
Calling all Nutella fans! Find out how to make these Nutella doughnuts with our step-by-step guide.
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Makes 20 -
Hands-on time 1 hour, cooking time 20 min, plus rising and proving
Nutrition
- Calories
- 186kcals
- Fat
- 5.2g (3g saturated)
- Protein
- 3.5g
- Carbohydrates
- 31.8g (13.6g sugars)
- Fibre
- 1g
- Salt
- 0.3g
delicious. tips
Save the oil to use for deep-frying another time.
Doughnut dough is quite wet and sticky, but don’t be tempted to add more four when you’re kneading it in step 2 – the moistness of the dough is what gives the doughnuts their lightness. After 10 minutes of kneading the dough should feel drier and more elastic.
A good quality, softer-set jam is best for the filling (step 8), otherwise you’ll need to give it a good stir to break it up. For variety, try different flavours for the filling or use lemon curd, Nutella or even a good ready-made custard.
You can add favourings to the sugar for coating the doughnuts (step 8). Mix a little ground cinnamon or vanilla extract (or seeds) into the sugar, or add finely grated lemon/orange zest.
To make mini doughnuts, roll the dough into 24 mini dough balls and deep fry (in batches of 5) for 20 seconds each side. Serve warm, dredged in sugar, along with a bowl of melted chocolate for dipping.
To make ring doughnuts, roll the dough into sausage shapes, then pinch the ends together firmly to form rings. Leave to rise again, then deep fry.
To give your doughnuts a glaze, mix sifted icing sugar with just enough lemon juice (adding a little at a time) to make a drizzly paste. Add a drop of food colouring to make a baby pink or soft yellow glaze, then spoon over the doughnuts. Or, dip in melted dark chocolate. Sprinkle with hundreds and thousands, desiccated coconut, chopped hazelnuts or chocolate shavings and leave to set.
Make the dough the day before, then leave to rise in the fridge overnight. Bring to room temperature before kneading, shaping and proving. Or make the dough up to the end of step 4 and freeze it. Defrost when you want to use, then shape and leave to rise.