Jam Doughnuts

Updated: Nov 10

Have you ever tried to prepare your own doughnuts? They are soo much better than the ones you buy from the shop, especially if you fill them up with your own jam :)

My recipe is simple and easy to follow, enjoy making this delicious treat!


Jam Doughnuts dusted with icing sugar
Jam Doughnuts

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Preparation time: around 2,5h (this includes dough proofing)


Ingredients for 10-12 Doughnuts:


  • 300g (10.6oz) of sieved plain flour (plus a little more for dusting)

  • 1 large egg

  • 50g (1.7oz) of melted butter

  • 35g (1.2oz) of caster sugar

  • 1/4tsp of salt

  • 1tbsp of 40% alcohol or stronger (makes them more crunchy but you can skip if you like)

  • 125ml of lukewarm milk

  • 10g (0.35oz) of fresh yeast or 5g (0.17oz) of dry yeast

  • 1L of vegetable oil for frying

  • small jar of raspberry jam for stuffing

  • icing sugar for dusting


Instructions:


  1. Combine yeast with lukewarm milk and leave to activate for around 10 minutes.

  2. Mix all the remaining ingredients with yeast and milk mixture adding melted butter at the end. Work the dough for a few minutes until smooth in touch (the dough will be sticky to start with, do not add any more flour) you can use a stand mixer with a hook attachment for this.

  3. Shape the dough to a ball and rest in the metal bowl covered with cloth in a warm place until doubles in size (around 1,5h) If the ambient room temperature is low, warm up the bowl with hot water as this will help to speed up the process.

  4. Remove the dough from a bowl and work with your hand for a couple of minutes to knock back the air.

  5. Divide the dough into 10 or 12 balls and allow to prove for the second time for 25 minutes covered with a cloth.

  6. Once the doughnuts are almost ready to be fried, preheat the oil to 175C (350F).

  7. Fry doughnuts on each side until nicely browned and stuff with jam while warm by using a piping bag with the nozzle.

  8. Dust with icing sugar ready to be served.


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Check out my other sweet snack recipes:




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Professional Chef Lukasz Babral

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And the best tasting still depends on a cook with taste''

 

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