Jam Doughnuts
Prep time: 
Cook time: 
Total time: 
Serves: 16
Deep fried, jam-filled, sugar-crusted treats, these are the doughnuts of my childhood and the ultimate grown up indulgence.
  • 7g fast-action yeast
  • 250g strong white flour
  • 250g plain white flour
  • 1 tsp salt
  • 200ml whole milk
  • 50g butter, cubed
  • 3 tbsp runny honey
  • 2 large free range eggs, beaten
  • 1 tsp vanilla bean paste, orange zest or cinnamon (optional)
  • 1.5l sunflower oil, to fry
  • 175g golden caster sugar, for rolling
  • 250 - 300g strawberry jam (or Nutella, dulce de leche, custard, cream etc)
  1. In a small glass, combine the yeast with 50ml warm water. In a large bowl, combine the flours and salt.
  2. In a medium saucepan, combine the milk, butter and honey. Heat gently until the butter just begins to melt, then remove from the heat and allow to melt completely. The mixture should feel warm if you insert a finger, but not hot.
  3. Stir in the beaten eggs and vanilla, orange zest or cinnamon, if using. Stir in the yeasty water. Pour this mixture into the flour and bring together to form a sticky dough. Tip onto a lightly floured work surface and knead for 10 minutes until soft and smooth. Place the dough in a lightly oiled bowl, cover with a tea towel and leave in a warm, draft-free spot for one hour or so until doubled in size.
  4. When the dough has risen, scrape it out of the bowl onto a lightly floured work surface. Gently roll out to about 2cm thick and cut out discs of dough about 8cm in diameter. Re-roll and repeat with any scraps to use up all the dough then place the discs on a lightly oiled tray and leave to rise for a further hour.
  5. When ready to cook the doughnuts, pour the caster sugar into a large shallow dish. Heat 1.5 litres of sunflower oil in a large, deep-sided pan. The oil should read 175 degrees C on a thermometer - if you don't have one you can check if its ready by dropping in a small scrap of dough. It should crisp up and fry in about 30 seconds.
  6. Gently drop the discs of dough away from you into the oil and fry for 1 - 2 minutes on one side, or until golden, before flipping and frying for a further 2 minutes. Don't try to cook more than three at once or the oil will lose its heat.
  7. Remove the cooked doughnuts from the pan using a slotted spoon. Drain on kitchen paper then roll in the sugar while still hot.
  8. Allow the doughnuts to cool slightly, then cut a slit in the side with a sharp knife and pipe a splodge of strawberry jam into the centre, exerting pressure on the piping bag until the doughnut feels fat and full.
  9. Best eaten warm, these doughnuts will keep in an airtight container for a couple of days.
Because I know some people will ask, it is possible to bake these doughnuts. Place the discs of dough on a baking sheet lined with parchment paper and bake for 10 - 12 minutes at 190 degrees C before brushing with melted butter and rolling in sugar. The result is slightly heavier and a lot less golden - more of a soft, sweet bun than a doughnut. An option if you're on a diet, perhaps, but one which pales in comparison to the real deal.
Recipe by thelittleloaf at https://www.thelittleloaf.com/2014/02/10/jam-doughnuts/