About our jam doughnuts recipe
We bring you the ultimate family favourite: a jam doughnut. Of course, if you are not a jam doughnut lover, you can fill them with chocolate spread instead! Our method walks you through making the dough and filling with shop bought jam.
But if you're feeling super adventurous and have the time, we have a Strawberry Jam recipe which is ready in under half an hour. Our jam doughnuts are made in the traditional way by deep frying.
Method
Step 1:
Place all the dough into a large bowl, mix and then knead for 10 minutes (or knead for 5 minutes in a machine with a dough hook attached).
Step 2:
Cut the dough into 8 and shape into balls. Leave to prove until double in size on a greased tray.
Step 3:
Heat the oil in a pan to a medium heat (140°C) and deep fry the donuts until golden brown, drain and toss in sugar.
Step 4:
When cool, place the jam in a piping bag. Make a small hole in the side of each doughnut, fill with jam then coat in caster sugar and serve.
Ingredients
- 225g Allinson's Strong White Bread Flour
- 0.5 tsp Salt
- 1 tbsp Billington's Unrefined Golden Caster Sugar
- 15g Butter (unsalted) (melted)
- 7g Allinson's Easy Bake Yeast
- 125ml Warm water
- 1 Egg(s) (free range)
- 225g Allinson's Strong White Bread Flour
For frying
- Vegetable oil
For the filling
- Jam
- Billington's unrefined golden caster sugar (to coat)
Utensils
- Large mixing bowl
- Food mixer (optional)
- Saucepan, fryer (optional)
- Sharp knife
- Piping bag
- Tray
- Cooling rack
Recipe Reviews
Absolutely brilliant recipe!
I did as a previous reviewer said and put each doughnut on a square of grease proof paper. As soon as they start cooking, the paper floats away leaving perfectly round doughnuts.
Have to totally disagree with the last two comments, you’s can’t know your way around a kitchen if you can’t make these, have never baked bread or made doughnuts in my life & am now a complete wizz, it Is through using the recipes on this website & you don’t necessarily have to use Allinson make of flour, have used shop brand bread flour as well but each time these doughnuts come out luuuuvvveeelly!! Are a real hit with everyone to the point where I’m making batches of doughnuts for the kids & hubby to take into work!! Talk about how to get the jam in the doughnut, have had a lot of fun only downside is everyone’s put on a few pounds in weight ☺️
I don’t leave many reviews but I and my family love these donuts. When I make them I always prove twice once in a bowl for about an hour and the second roll into about 8 balls putting each one onto a square of grease proof paper to prove again, when ready to fry just pick up the paper without touching the dough and pop it carefully into the fryer (remember it’s hot!) and take the paper out with tongs and there you have it perfectly round donuts.
I agree with the last review. This dough is so wet u can't do anything with it! I'm quite a good baker and have used other recipe's for donuts in the past that have been fine. I wouldn't use this one again
I’m not really the kind of person to leave a bad review. It’s either a good review or none at all however I feel this needs to be said.
I tried the recipe twice, once in a stand mixer and once by hand. Admittedly my mixer wasn’t the best however it shouldn’t have blown the motor out. After a melt down, clean up etc I was ready to try again. So I did, by hand and like the lady a few reviews above I ended up with a sticky mess all over the worn tops even using some flour to dust the work tops as she was informed by an admin. Cleaning took a good while and a few lost tea towels.
So I called my friend, walked round there with the ingredients and we called in the big guns, her precision scales and a Kitchenaid mixer. Nope, still no donuts and 2 unhappy people and another clean up.
So I tried another recipe instead, chocolate cupcakes! Can’t go wrong right? Wrong. So I surfed few a recipes on this blog. They all require the same brand ingredient depending on the ingredient.
I know my way around a kitchen, I’d consider myself an intermediate baker. My friend with the kitchen aid a professional. This blog is nothing but brand promotion and the recipes are less than desirable.
Great recipe, my family love me baking these! However I do add more flour every time to make it easier to handle as the dough is too wet. Thanks for this recipe !!
Ingredients
- 225g Allinson's Strong White Bread Flour
- 0.5 tsp Salt
- 1 tbsp Billington's Unrefined Golden Caster Sugar
- 15g Butter (unsalted) (melted)
- 7g Allinson's Easy Bake Yeast
- 125ml Warm water
- 1 Egg(s) (free range)
- 225g Allinson's Strong White Bread Flour
For frying
- Vegetable oil
For the filling
- Jam
- Billington's unrefined golden caster sugar (to coat)
Utensils
- Large mixing bowl
- Food mixer (optional)
- Saucepan, fryer (optional)
- Sharp knife
- Piping bag
- Tray
- Cooling rack