Plum jam doughnuts
- Helena Busiakiewicz
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Serves 15
More effort
Prep: 1 hr
Cook: 55 mins
plus cooling and 2 hrs 30 mins proving
A star rating of 3.6 out of 5.3 ratingsRate
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Experiment with different fillings for these doughnuts, if you like. This is definitely a weekend project as the dough takes a while to prove, they’re well worth it
Vegetarian
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Apricot jam
A star rating of 4.6 out of 5.11 ratings
Blueberry jam
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Apple & blackberry jam
A star rating of 4.7 out of 5.38 ratings
Ingredients
Nutrition
Units:
MetricUS
-
400g strong white bread flour
-
7g sachet dry active yeast
-
75g golden caster sugar
-
1 lemon
zested
-
180ml whole milk
-
2 eggs
-
75g salted butter
cut into cubes, at room temperature
-
vegetable oil
for proving
For the plum jam
-
500g plums
stoned and quartered (prepared weight)
-
3 tbsp light brown soft sugar
-
1 lemon
juiced
-
1 tsp cornflour
For the brown sugar malt cream (optional)
-
250ml double cream
-
2 tbsp light brown soft sugar
-
1½ tbsp malted milk powder
(such as Horlicks)
To coat and fry
- 120g caster sugar
- vegetable oil
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Nutrition: Per serving
- kcal386
- fat20g
- saturates9g
- carbs45g
- sugars24g
- fibre2g
- protein5g
- salt0.5g
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Method
-
step 1
Put the flour, yeast, caster sugar, lemon zest and 1 tsp fine sea salt in the bowl of a stand mixer fitted with the dough hook. Warm the milk in a small saucepan over a low heat and, once steaming, remove from the heat and cool until tepid. Whisk the eggs into the cooled milk.
-
step 2
With the motor running on low, add the wet ingredients to the dry in a steady stream until a dough forms. Knead on medium speed for 10-15 mins, or until a piece of dough can be stretched thinly enough to see light through it without tearing.
-
step 3
With the motor running, add the butter, a cube at a time, ensuring each cube is incorporated before adding the next. When all the butter has been incorporated, you should have a shiny, sticky dough.
-
step 4
Shape the dough into a ball, then transfer to a large, oiled bowl, cover and leave to prove in a warm place for 1 hr 30 mins until doubled in size.
-
step 5
Meanwhile, for the jam, put the plums, brown sugar, lemon juice and cornflour in a medium saucepan. Cook over a medium heat for 18-20 mins, or until broken down and jammy. Spoon the jam into a bowl and chill until cooled completely. Will keep chilled for up to two days. When the jam is cold, blitz until smooth using a hand blender, then transfer to a piping bag fitted with a medium round nozzle.
-
step 6
When the dough has proved, divide it into 15 balls that are roughly 50g each. Transfer to a baking tray lined with baking parchment. Cover and leave to prove for 45 mins-1 hr, or until doubled in size. With doughnuts, you want to push the proving as much as possible so to ensure they’re fluffy and light.
-
step 7
If making the brown sugar malt cream, whip all the ingredients together to soft peaks, then transfer to a piping bag fitted with a medium round nozzle. Keep chilled until ready to use.
-
step 8
Fill a large, deep saucepan no more than a third full with vegetable oil and heat to 170C. Set up a wire rack over a tray near the pan, with a slotted spoon and digital thermometer alongside. Tip the caster sugar into a large bowl.
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step 9
Fry the doughnuts, roughly three at a time, for 2-3 mins on each side until golden with an internal temperature of 90C. Lift out of the oil with a slotted spoon and onto the wire rack to drain, then, while still warm, coat in the sugar. Leave to cool slightly, then use a small knife or skewer to poke a hole into the doughnuts. Pipe the jam and cream (if using) into the doughnuts until just full – they should feel heavy and the filling should be just popping out of the hole. (You can also fill halfway with jam, then top up with cream, if you like). Best eaten on the day they are made.
Recipe from Good Food magazine, August 2026
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A star rating of 3.6 out of 5.3 ratings
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