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tray of jam doughnuts

Jam Doughnut Recipe

Cowbridge Kitchen

You don't need a Doughnut making machine to make these Doughnuts and they can be plain, Iced or like these, filled with Jam.

I originally made these doughnuts as a Halloween recipe, filled with apple Sauce, but they are so delicious I decided that I would make them with Jam for a more traditional doughnut.

You can fill these doughnuts with any type of jam you fancy or you could fill them with cold custard as well, in fact doughnuts are delicious whatever is inside them as long as you remember to roll them in sugar before eating them.


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This recipe takes about 2hr 30 minutes to make
2hr Prep time
including proofing the dough
30 mins Cooking time
Cooking timer Time
Nutritional Facts
This is based on 1 doughnut
85g

Calories: 289
Protein: 5g
Fat: 16g
Carbohydrates: 33g
Fiber: 0.8g
Sugar: 18g
Nutritional information Nutrition
This recipe will serve 8 people Table for Two Servings
Tricky: This recipe is a bit tricky
Anybody can have a go at this recipe, but some experience is needed
Chefs hat Difficulty
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How to Make Jam Doughnut

A Jam Doughnut or Jelly Doughnut is made from leavened fried dough. The doughnut is popular at fairgrounds and amusement parks, but in modern times the doughnut has become popular as an every day snack food.

Today you will find doughnuts with holes in (Ring Doughnuts), doughnuts with jam in them even iced doughnuts can be found as the simple doughnut recipe has evolved into a versatile snack food.


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serving tray Cuisine: Various, US, UK
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ingredients

For the Doughnuts
Jam
7 g Sachet of Dried Yeast
550 g Plain Flour
75 g of Caster Sugar
310 ml of Full fat Milk
80 g of Salted Butter (Soft )
500 - 1000 ml of Vegetable Oil

For the Sugar Coating
75 g Caster Sugar
1 Teaspoon of Ground Cinnamon

Cooking Instructions

    For the Doughnuts
  1. In a bowl put 1 tablespoon of the caster sugar and 1 tablespoon of the flour and mix in the dried yeast.
  2. Heat the milk so that it is just warm , then add the yeast mixture to the milk and mix in well with a fork. Set this aside for 10 minutes to allow it to 'wake up ' and react to the warm milk.
  3. Put the soft butter , the remaining sugar and flour into a large bowl and rub in the butter with your hands.
  4. Add the yeast mixture to the bowl and mix to a rough dough with a wooden spoon.
  5. Continue mixing the dough with your hands then tip it out onto a floured surface and knead it for about 5 minutes until it is smooth.
  6. Put the dough into a clean bowl, cover with a cloth and leave to prove for about 1 hr.
  7. Remove the dough to a floured surface and knock it back, stretch and flatten the dough out.
  8. Using a 2 " Round Cutter , cut 12 rounds of dough out. Put the cut doughnuts onto a greased baking tray, about 6 on each tray with enough space to allow them to expand. Cover with a cloth and leave to prove again for 45 minutes.

  9. Cooking & Making the Doughnuts
  10. Heat the Olive Oil in a pan to 160 c (No Hotter )
  11. Using a slotted spoon put each doughnut into the oil (One at a time)
  12. The doughnuts will take 6 minutes each to cook at this temperature.
  13. Cook for 1 minute then with the 'slotted spoon turn the doughnut and cook on the other side for a further minute.
  14. Turn the doughnuts every minute until they are golden brown (6 minutes)
  15. Remove the doughnuts and drain on kitchen roll.
  16. Cook each doughnut this way.

  17. Filling the Doughnuts
  18. Fill a piping bag with the jam and pipe into the side of each doughnut until it starts to ooze out.
  19. Mix the cinnamon and sugar in a bowl and roll the doughnuts in the sugar to coat them completely.
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Tips -
Other ideas:
''Although I have used Jam to fill these doughnuts, I can also recomend using Cold Custard...''