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Jam doughnuts in box

Jam doughnuts

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  • Preparation and cooking time
    • Prep:
    • Cook: -
    • plus proving and overnight chilling, cook time 4 mins per doughnut (fried in batches, about 30-40 mins total)
  • A challenge
  • Makes about 20 doughnuts (about 1kg dough)

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
Nutrition: per doughnut


  • 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


  • 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.

  • 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.

  • 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.

  • STEP 4

    The next day, take the dough out of the fridge and cut it into 50g pieces (you should get about 20).

  • 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.

  • 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. 

  • 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.

  • 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.

  • STEP 9

    Remove the doughnuts from the fryer and place them on kitchen paper.

  • 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.

  • 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.

  • 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.


Always weigh the water – it’s a lot more accurate than using a measuring jug.


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 out of 5.15 ratings

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