A jam filled jelly doughnut is a favourite treat in our house and they are really fun to make! If you fancy a fun, sugar coated project this week, you must try these!
A packet of doughnuts doesn’t last long in our house! Not that long ago, there was a deafening silence from the kitchen as I was putting newly washed clothes away in another room. When you are a mum to two mischevious young boys, silence can only mean one thing…. Trouble!!
So, I began calling their names, silence still reigned. I tried one more time before abandoning the washing to go and see what they were up to.
I marched back to the kitchen but clearly wasn’t quick enough. The boys had managed to polish off an entire bag of fresh doughnuts I had bought that morning. As they both looked up at me innocently with sugar coated faces, I couldn’t be angry…. I just need to remember to hide one away for me!
Who doesn’t love a sugary project in the kitchen? Making jelly doughnuts filled with strawberry jam are so much fun! I love to watch the them turn a crispy golden brown as they float around in the oil. It reminds me of the days we used to visit the seafront pier as a child. You could buy fresh doughnuts and watch as they were made, using a special machine that would pour the batter into the oil. The little doughnuts would then trundle along a little oil path before being flung out into a bowl of sugar. Watching this was just as good as eating them in the end!
The Doughnut Dough
If you’re starting to get use to the process of baking bread, these deep fried doughnuts are a good place to begin creating more than a loaf of bread from the dough. Similar to bread making, you use dried yeast to give the dough a rise and create fluffy filled doughnuts as a result.
Since you have to wait for the dough to rise, these aren’t the quickest kitchen project out there, but they’re definitely worth the wait! I like to make these alongside bread and then bake something else whilst I wait for the dough to be ready. You could try this honey oat bread or these breadsticks for instance.
You will notice that this doughnut recipe calls for milk instead of water for the dough alongside butter and an egg. This gives you a really rich smooth dough that is more dense than your typical bread dough, but this is what you want from a doughnut dough.
Filling the Doughnuts
There are plenty of doughnut fillings you can try. Jam is just one of them, but in my opinion, it’s the most traditional filled doughnut. Plus, the jam kinda makes them a little breakfast-y, which means I have the perfect excuse to start dunking these doughnuts in my morning coffee. Coffee and doughnuts are a real winning combination.
The key to filling your doughnuts lies in the use of a piping bag. Allow your freshly fried doughnuts to cool slightly and then you want to make a hole deep enough to reach just past the centre and then squeeze your doughnut filling right in there. That way you get a good bite of jam with each mouthful of doughnut. No one wants a sparsely filled jelly doughnut on their plate. You want the doughnut centre to ooze out when you bite it.
I would recommend using a smooth jam or jelly without large chunks of fruit for the doughnut filling. It is easier to pipe into the middle this way.
Recipe Tips and Alternatives
If you visit a bakery, you may notice that sometimes doughnuts are covered in confectioners icing sugar instead of the caster variety and that’s fine. It makes a good alternative doughnut coating should you prefer it. You can also use granulated sugar to coat them too, if you’d prefer.
Oil should be maintained at a temperature of 170C when frying your doughnuts. Use an oil safe thermometer for the best results. You don’t want to burn the doughnuts on the outside before they are cooked all the way through. If you fry them too quickly you will end up with an uncooked centre.
I always say this, but it’s so important to give your dough enough rise time. There is never a set amount as rising dough can be affected by many factors, this includes the time of year and the humidity. It’s best to keep a close eye on the dough and go by how it looks, as opposed to the time. You can check the first rise of the dough by making an indentation with your finger. If it’s ready the indentation will stay, if it bounces back immediately, the dough needs a little longer.
Since jam doughnuts aren’t particularly long lasting you may wonder what to do with stale doughnuts. Well, I have the perfect recipe for you with this doughnut pudding. Stale doughnuts rather than fresh ones actually make the best ingredient for this delicious dessert.
Of course you can, strawberry jam is just one of the fillings you can try. Raspberry jam doughnuts are just as great too! Just be sure that there are no large chunks of fruit in your filling as it will make it harder to pipe into the middle.
You want to maintain a temperature of 170C for your oil, this will help the doughnuts cook through to the middle before they brown too much on the outside.
Sadly, doughnuts don’t last long so store them in an airtight container for up to 2 days, after this time they may begin to go stale.
I have to try really hard to resist sampling them still warm!
Bakery-Style Strawberry Jam Doughnuts With Sugar
- 450 g Strong White Bread Flour
- 0.5 tsp Sea Salt
- 55 g Unsalted Butter, softened
- 180 ml Milk
- 25 g Caster Sugar
- 7 g Dried Yeast
- 1 Egg, large
- Granulated Sugar, for dusting
- Sunflower Oil , for frying
- 180 g Seedless Jam
- Gently heat the milk until it becomes lukewarm (about 38-43°C/100-110°F).
- In a bowl, pour the lukewarm milk and add the sugar, stirring until dissolved.
- Add the yeast to the warm milk and let it sit for about 20 minutes until foamy.
- In a separate large bowl, combine the strong white bread flour and salt. Rub in the softened butter until the mixture resembles breadcrumbs.
- Add the egg to milk-yeast mixture and whisk briefly. Mix everything together with a wooden spoon or spatula until a dough forms.
- Transfer the dough onto a lightly floured surface and knead for approximately 10 minutes until the outside of the dough develops a smooth skin and elastic texture.
- Place the kneaded dough in a bowl, cover it with a damp tea towel or clingfilm/plastic wrap and let it rest in a warm place at room temperature for 1-2 hours or until it doubles in size.
- Once the dough has risen, tip it out onto a lightly floured work surface and briefly knead it again to release the air .
- Divide the doughnut dough into 20 equal pieces. Roll each piece into a ball and pinch the bottom of each one to seal.
- Arrange the dough balls on a lined baking tray that has been greased with a little oil, seal side down. Leave some space between them. Place the whole tray inside a large plastic bag or cover with a clean cloth or clingfilm. Let the dough balls rise for approximately an hour or until doubled in size.
- Prepare a bowl with granulated sugar for dusting and set it aside.
- Fill a piping bag with the jam and set it aside.
- Heat oil in a saucepan over a medium heat until it reaches 170°C (340°F). Fry each dough ball for 2-3 minutes on each side until they turn golden brown.
- Remove the fried doughnuts from the oil using a slotted spoon, letting the excess oil drip back into the pan. Gently pat the fried doughnuts onto clean paper towels to absorb any excess oil. Then, roll them in the bowl of sugar until completely coated.
- Place the sugared doughnuts onto a wire cooling rack and allow them to cool until just warm.
- Using a sharp knife, make a small hole in the side of each doughnut.
- Take the filled piping bag and pipe some jam into the middle of each doughnut through the hole. Serve immediately or place inside an airtight container for storage.
- Temperature Control: Activate yeast with lukewarm milk (38-43°C/100-110°F) to avoid killing it. Optimal temperature ensures proper activation.
- Rising Time: Judge dough readiness by appearance rather than relying solely on time. Ambient temperature and seasons affect rising time.
- Oil Temperature: Maintain oil at 170°C (340°F) for consistent frying. Use a thermometer to monitor throughout frying to ensure even cooking—avoid raising temp too high, risking uneven cooking.
Want another doughnut recipe?
Try making these Rainbow Doughnuts for a colourful baking project.