Bakery-Style Strawberry Jam Doughnuts With Sugar

About This Recipe – In More Detail

Strawberry jam doughnuts is something that reminds my children of their Grandad. When they were younger, he would visit with a pack of them every time. If, for any reason, he forgot to buy them, they would ask him where the doughnuts were…

I wanted to recreate a simple classic doughnuts recipe and show you how to make them yourself in an easy step-by step guide. You can treat your family to some freshly made doughnuts straight from your home kitchen. A homemade doughnut with a sweet jam filling is the ultimate comforting sweet nostalgic treat.

And, it really isn’t as complicated as you might think! Whether you’re calling these “doughnuts” or “strawberry jelly donuts” (depending on where you are based in the world), they’re pretty easy to make when you get the hang of creating yeast risen dough.

In Italy, you’ll find something similar in the bakeries, they call them “Bomboloni” and can be filled in lots of different ways, from Nutella to pastry cream.

If you want some more nostalgic treats, go check out this Coconut Ice, these London Cheesecakes or this Cornflake Tart.

And, if you have any doughnuts left over, use them up in this Doughnut Pudding.

Ingredients

• Strong White Bread Flour – Stick with this type of flour for the best results. All-purpose flour doesn’t give as good a rise as the protein content (and ability to hold it’s structure) is much less.
• Fine Sea Salt – Used to provide flavour and gives strength to the dough by aiding the gluten structure.
• Butter – Use unsalted butter as we are adding in the salt separately.
• Milk – For best results, use whole milk (full fat milk)
• Caster Sugar – White caster sugar is fine, but you can also use golden caster sugar.
• Dried Yeast – Gives rise to the dough. You can use active dry yeast or instant yeast. If you want to use fresh yeast, increase the amount x 3.
• Egg – Use a large egg to create an enriched dough (along with the milk).
• Granulated Sugar – This is used for dusting the outside of the doughnuts after frying.
• Strawberry Jam (Strawberry Jelly) – For best results use a seedless Jam
• Oil – I am using sunflower oil for frying the doughnuts.

Step-By-Step Guide – How To Make Strawberry Jam Doughnuts

Step 1: Preparing the Dough

• Warm the Milk: Gently heat the milk until it reaches lukewarm temperature (about 38-43°C/100-110°F).
• Preparing Yeast Mixture: In a bowl, combine the warm milk and sugar, stirring until sugar dissolves. Add the yeast to the milk and let it sit for about 20 minutes until it becomes foamy.
• Preparing Dough: In a separate large bowl, mix the flour and salt. Rub in the softened butter until the mixture resembles breadcrumbs. Add the egg to the milk-yeast mixture and whisk briefly. Combine everything with a wooden spoon or spatula until a dough forms.

Step 2: Kneading and Rising

• Kneading the Dough: Transfer the dough onto a lightly floured surface and knead for approximately 10 minutes until it becomes smooth and elastic.
• First Rise: Place the kneaded dough in a bowl, cover it with a damp tea towel or plastic wrap, and let it rest in a warm place at room temperature for 1-2 hours until it doubles in size.

Step 3: Shaping and Second Rise

• Shaping Dough Balls: Once the dough has risen, tip it out onto a floured surface and briefly knead again to release air. Divide the dough into 20 equal pieces weighing about 35-40g each, roll each piece into a ball, and pinch the bottom to seal.
• Second Rise: Arrange the dough balls on a lined, oiled baking tray, leaving space between them. Cover the tray with a large plastic bag or cloth and let the dough balls rise for about an hour until doubled in size.

Step 4: Frying and Coating

• Preparing for Frying: Prepare a bowl with granulated sugar for dusting and fill a piping bag with jam.
• Frying Doughnuts: Heat oil in a saucepan over medium heat until it reaches 170°C (340°F). Fry each dough ball in the hot oil for 2-3 minutes on each side until golden brown.
• Coating with Sugar: Remove the fried doughnuts from oil, let excess oil drip off, then pat them on a paper towel. Roll them in the bowl of sugar until completely coated.

Step 5: Filling and Serving

• Cooling: Place the sugared doughnuts on a wire cooling rack and let them cool until just warm.
• Filling with Jam: Using a sharp knife, make a small hole in the side of each doughnut. Pipe jam into the middle of each doughnut through the hole.
• Serving: Serve the jelly doughnuts immediately or store in an airtight container for later consumption.

FAQ

Storage

• Storage: Store the doughnuts in an airtight container at room temperature for up to 2 days. They are best enjoyed fresh but can be stored longer in the fridge for up to 5 days.

• Freezing: These doughnuts can be frozen after frying but before adding the sugar coating and jam filling. Place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container and store for up to 2 months.

• Defrosting: When ready to enjoy, thaw the frozen doughnuts in the fridge overnight. Once thawed, you can reheat them following the reheating instructions above. Avoid refreezing previously frozen doughnuts as it can affect their texture and taste.