Jam doughnuts
- Justin Gellatly
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Makes about 20 doughnuts (about 1kg dough)
A challenge
Prep: 45 mins
Cook: 30 mins - 40 mins
plus proving and overnight chilling, cook time 4 mins per doughnut (fried in batches, about 30-40 mins total)
A star rating of 3.4 out of 5.18 ratingsRate
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Make a batch of our sweet jam doughnuts for the ultimate indulgent treat. These pillowy soft doughnuts are well worth the effort and are great for sharing
Vegetarian
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Showing items 1 to 3 of 3
Custard filling
A star rating of 4.2 out of 5.6 ratings
Doughnut dough
A star rating of 4 out of 5.67 ratings
Homemade strawberry jam
A star rating of 4.3 out of 5.22 ratings
Ingredients
Nutrition
Units:
MetricUS
-
500g strong white bread flour
-
60g golden caster sugar
-
15g fresh yeast
crumbled
-
4 eggs
-
½ lemon
zested
-
2 tsp fine sea salt
-
125g softened unsalted butter
-
about 2 litres sunflower oil
for deep-frying
-
caster sugar
for tossing
-
300g jam
for filling
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Nutrition: per doughnut
- kcal233
- fat9g
- saturates4g
- carbs32g
- sugars13g
- fibre1g
- protein5g
- salt0.6g
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Method
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step 1
Put 150g water and all the dough ingredients, apart from the butter, into the bowl of a mixer with a beater paddle. Mix on a medium speed for 8 mins or until the dough starts coming away from the sides and forms a ball. Turn off the mixer and let the dough rest for 1 min.
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step 2
Start the mixer up again on a medium speed and slowly add the butter to the dough – about 25g at a time. Once it's all incorporated, mix on high speed for 5 mins until the dough is glossy, smooth and very elastic when pulled.
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step 3
Cover the bowl with cling film or a clean tea towel and leave to prove until it's doubled in size. Knock back the dough in the bowl briefly, then re-cover and put in the fridge to chill overnight.
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step 4
The next day, take the dough out of the fridge and cut it into 50g pieces (you should get about 20).
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step 5
Roll the dough pieces into smooth, tight buns and place them on a floured baking tray, leaving plenty of room between them, as you don’t want them to stick together while they prove.
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step 6
Cover loosely with cling film and leave for 4 hrs or until doubled in size. Fill your deep-fat fryer or heavy-based saucepan halfway with oil. Heat the oil to 180C. Read our guide on how to deep-fry safely for more essential information.
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step 7
When the oil is heated, carefully slide the doughnuts from the tray using a floured pastry scraper. Taking care not to deflate them, put them into the oil. Do 2-3 per batch, depending on the size of your fryer or pan.
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step 8
Fry for 2 mins each side until golden brown – they puff up and float, so you may need to gently push them down after about 1 min to help them colour evenly.
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step 9
Remove the doughnuts from the fryer and place them on kitchen paper.
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step 10
Toss the doughnuts in a bowl of caster sugar while still warm. Repeat the steps until all the doughnuts are fried, but keep checking the oil temperature is correct – if it's too high, they will burn and be raw in the middle; if it's too low, the oil will be absorbed into the doughnuts and they will become greasy. Set aside to cool before filling.
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step 11
To fill the doughnuts, make a hole with a small knife in the crease of each one, anywhere around the white line between the fried top and bottom.
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step 12
Fill a piping bag with jam and pipe into the doughnut until nicely swollen – about 1 tbsp per doughnut. After filling, the doughnuts are best eaten straight away, but will keep in an airtight tin.
RECIPE TIPS
ACCURATE MEASURING
Always weigh the water – it’s a lot more accurate than using a measuring jug.
DEEP-FRYING
A deep-fat fryer is a lot safer than a pan of hot oil, but please be careful either way! If you don’t have a deep-fat fryer (which will have an integral thermometer), you will need a good digital thermometer to check the oil temperature. Check our guide on how to deep fry safely.
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A star rating of 3.4 out of 5.18 ratings
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