Recipe: Jam Doughnuts

This is the first time I have attempted a doughnut recipe, mainly because I have always been terrified to deep fat fry after learning of the risk of fire in secondary school. Needless to say there is no risk of fire in this recipe- just make sure you don’t leave the hot oil unattended. And be careful not to get any on you- it is extremely hot!!


  • 1 tbsp yeast
  • 4 tbsp caster sugar
  • 150 ml milk (warmed)
  • 275g plain flour
  • 1/4 tsp salt
  • 50g butter( or margarine)
  • 1 egg
  • 300 ml of oil (I used rapeseed) for deep frying
  • jam of your choice ( I love rosebud preserves Cherry and Amaretto jam)


  1. Mix the yeast with half a teaspoon of sugar and two tablespoons of the warm milk. Rest for around 10 minutes or until it has gone frothy.
  2. Mix the flour and salt with a tablespoon of sugar. Make a well and pour in the yeast mix, the rest of the milk, melted butter and the egg. Mix to make a dough and then knead. Cover and leave to prove for 45 minutes or until the dough has doubled in size.
  3. Knead the dough for another five minutes or so, then divide into six balls and leave to rest for another 30 minutes.
  4. Heat the oil in a deep pan. You’ll know when it’s ready because bubbles will start to collect when you insert a wooden spoon.
  5. Using a slotted spoon, lower the balls one at a time into the hot oil- I did three at a time as not to cool down the oil too much. Fry for three minutes on each side, then remove with a slotted spoon and drain on kitchen towel.
  6. Roll the hot doughnuts in sugar. Make a small slit in the doughnut with a skewer and fill with a teaspoon of jam. I used a piping bag but a syringe would work perfectly. I did find that the jam had a few to many bits in it, so it might be better to puree this beforehand.



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