Bakery-Style Strawberry Jam Doughnuts With Sugar
A strawberry jam doughnut is a favourite treat in our house and they are really fun to make! You can make your own bakery-quality doughnuts at home in your own kitchen with this easy to follow recipe.
Save This Recipe
Pin
Print Recipe
Servings: 20
Calories: 201kcal
Ingredients
- 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
Instructions
- 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 weighing approximately 35-40g (1.2-1.5oz) each. 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.
Recipe Notes
- 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.
Nutrition Estimate
Calories: 201kcal | Carbohydrates: 24g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 69mg | Potassium: 45mg | Fiber: 1g | Sugar: 6g | Vitamin A: 96IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg