Jam doughnuts

Jam doughnuts

B.I.Y. Bake It Yourself

One of my first jobs was washing up in a bakery. Every Saturday at 4.30 am I’d drag my teenage self to work and get stuck in, cleaning everything in sight while gazing at the wonders being created around me. One of my favourite memories is of scrumping still-warm doughnuts as I carried them from the bakery to the shop. Don’t be too hard on your friends if you find them sneakily stealing a few...


Quantity Ingredient

For the doughnuts

Quantity Ingredient
150ml whole milk
50g unsalted butter
1 tablespoon ‘quick’ yeast
1 1/2 tablespoons caster sugar, plus 150 g extra, to coat
330g strong white bread flour, plus more to dust
1/4 teaspoon table salt
1 large egg, lightly beaten
1.5 litres vegetable oil, to deep-fry, plus more for the baking trays

For the filling (optional) (or use 340 g shop-bought raspberry jam)

Quantity Ingredient
200g fresh raspberries
150g caster sugar
1 tablespoon lemon juice

Tool kit

Quantity Ingredient
cooking thermometer, (optional)
2 baking trays or sheets
deep-fat fryer, (optional)
2 wire cooling racks
flavour injector


  1. Place the milk in a small pan over a low heat to warm gently. Melt the butter in a separate pan over a low heat. Mix the yeast with ½ tablespoon of the sugar and about 50 ml of the warm milk. Set aside for 15 minutes.
  2. Sift the flour and salt into a large bowl. Stir in the remaining 1 tablespoon of sugar. Pour in the yeast mix, the rest of the warmed milk, the melted butter and egg. Mix into a dough, knead for 5–10 minutes, then put into a bowl and cover with cling film. Leave to rise for about 1 hour.
  3. Meanwhile, if you’re making the filling, put the raspberries, sugar and lemon juice in a saucepan. Stir over a low heat until all the sugar is dissolved, then increase the heat until the mixture is boiling. Keep stirring. Use a cooking thermometer and, when the jam reaches 105°C (or you can do the ‘saucer test’), remove from the heat, transfer to a bowl and refrigerate.
  4. When the doughnut dough has risen, knock it back for about a minute on a floured work surface. Divide into 10 equal-sized pieces (around 60 g each) and roll each piece into a golf ball-sized ball. Oil 2 baking trays or sheets and lay the doughnuts on them. Cover each with a plastic carrier bag – the bag shouldn’t touch the dough but should form a tent around it – and leave to rise again for about 45 minutes.
  5. Heat the vegetable oil in a large saucepan (or in a deep-fat fryer) until it reaches 170°C. If you don’t have a thermometer, drop in a small piece of white bread to see if it sizzles.
  6. Use a slotted spoon to lower 3–4 doughnuts into the oil. Cook in batches for 30–60 seconds each side, turning with the slotted spoon, until lightly golden. Remove to cooling racks.
  7. Load the flavour injector with raspberry jam. While the doughnuts are still warm, fill with jam by inserting the nozzle into the side of the doughnut, then roll each one in caster sugar to finish.


  • This recipe has a level 2 (intermediate) difficulty.


  • I like to use different-shaped cutters to make heart- and star-shaped doughnuts, by rolling the dough out to a 1 cm thickness and punching out the shapes.

    Try filling them with different jams, purées or flavoured custards.

    Flavour the sugar to roll them in: try ginger, cinnamon or vanilla extract.

    Glaze them with icing, or drizzle them with caramel or chocolate.
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