If you’ve ever wondered how to make jam doughnuts, this versatile recipe has tips for filled doughnuts, ring doughuts, and various flavours – from jam, to nutella, to custard. Everyone will love them.
Want to see our step-by-step guide for how to make jam doughnuts? It will help guide you through each part of the method.
Ingredients
- 200g strong white bread flour, plus extra for dusting
- 50g chilled unsalted butter, diced
- 7g sachet dried fast action yeast (we used McDougalls)
- 4 tbsp caster sugar
- 1 medium free-range egg, beaten
- 100ml whole milk, heated to lukewarm
- Sunflower oil for deep-frying, plus extra for greasing the bowl
- 4 tbsp raspberry jam
- Disposable piping bag or some baking paper rolled into a cone
Method
- Sift the flour and a pinch of salt into a large bowl, then rub in the butter with your fingertips. Stir through the yeast and 1 tbsp of the sugar, then make a well in the centre. Mix the egg with the lukewarm milk and pour into the well. Mix quickly and bring together to make a soft dough.
- Knead the dough on a lightly floured surface for 8 minutes or until silky smooth. Put in a very lightly greased bowl, cover with cling film and leave in a warm place for 1 hour or until doubled in size.
- Divide the dough into 12 evenly sized pieces and shape these into smooth balls. Do this by pinching the dough on top, rolling the bottom on a smooth surface, then turning them over so the pinch is on the bottom. Place them, spaced well apart, on a baking tray lined with baking paper, then loosely cover with a sheet of greased cling film. Leave for 45 minutes in a warm place or until doubled in size again.
- Heat the sunflower oil in a large deep pan to a temperature of 190°C (a cube of bread will brown in about 30 seconds). Carefully lower the doughnuts into the hot oil using a slotted spoon, in batches of 2 or Fry for 30 seconds on each side until golden and cooked through. Remove with a slotted spoon and drain on kitchen paper.
- While the doughnuts are still warm, spoon the jam into a disposable piping bag or a sheet of baking paper rolled into a cone. Make a little slit in the side of each doughnut with the tip of a small sharp knife, then squeeze a little jam into the centre.
- Roll the jam-filled doughnuts gently in the remaining caster sugar to coat them completely, or dust well using a dredger. Serve warm or allow to cool.
Nutrition
- 187kcals Calories
- 10.1g (3.3g saturated) Fat
- 2.8g Protein
- 21.1g (8.9g sugars) Carbs
- 0.7g Fibre
- No salt Salt
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