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The best jam doughnuts

The best jam doughnuts

Martha Collison's recipe is the classic, bakery-style, jam-filled variety. Doughnuts are the perfect vessel for all kinds of delicious options though. Try filling them with different flavours of jam, lemon curd, hazelnut spread or even custard.

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Vegetarian
  • Makes6
  • CourseSnack
  • Prepare30 mins
  • Cook10 mins
  • Total time40 mins
  • PlusPreparation time 30 minutes + proving

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Ingredients

  • 325g strong white plain flour, plus extra for shaping
  • ½ tsp salt
  • 25g caster sugar
  • 7g sachet fast-action yeast
  • ½ unwaxed lemon, zest
  • 35g butter, melted
  • 1 British Blacktail Free Range Large Egg
  • 200ml semi skimmed milk
  • 1 L vegetable oil, to fry

To fill and coat

  • 100g caster sugar
  • ½ x 335g jar Bonne Maman Raspberry Intense Jam

Method

  1. Put the flour into the bowl of a stand mixer and add the salt, 25g sugar, yeast and lemon zest. Pour in the melted butter and mix using the paddle attachment, until the it looks sandy.

  2. Beat together the egg and milk in a small jug, then gradually add it to the dry ingredients, with the mixer on slow, until a sticky dough forms. Knead it for 6-8 minutes using the machine. It should look smooth and no longer stick to the side of the bowl.

  3. Cover the dough and leave to rise in a warm spot for 1 hour 30 minutes to 2 hours, until doubled in size.

  4. Flour your work surface and dust a large baking tray with flour. Once the dough has risen, fold it over on itself a few times in the bowl to knock out any irregular air pockets, then tip onto the work surface. Roll out to a thickness of around 3cm, then use an 8cm round cutter to punch out circles of dough. Place the cut-outs onto the baking tray, allowing enough space for them to rise, then re-roll the dough and repeat until used up to make 6 doughnuts.

  5. Loosely cover the baking tray with a clean tea towel, then set aside for 30 minutes to allow the dough to rise a little more. Meanwhile, prepare your oil in a large heavy-based saucepan or deep-fat fryer and line a baking tray or plate with kitchen paper. Put the sugar into a wide, shallow bowl.

  6. Heat the oil gently until it reaches 170ºC on a thermometer. Fry the doughnuts in small batches of 2-3 for 90 seconds on each side (some will turn themselves over, so keep an eye on those!).

  7. Remove the cooked doughnuts with a slotted spoon and place onto the tray lined with kitchen paper to soak up any excess oil. When cool enough to touch, roll them in the 100g sugar until well coated. Using a skewer, make a small hole in the side of each and move it around to form a cavity in each doughnut.

  8. If the jam has any large lumps in it, pass it through a sieve or whizz in a food processor until smooth. Spoon into a piping bag or cooking syringe. Fill each doughnut with jam, then enjoy on the same day.

Cook’s tip

Keep them fresh

These doughnuts are at their best moments after they are made, so you should ideally enjoy them within a few hours of making them. If you need to keep them and they feel a bit hard, try microwaving them for 20 seconds to refresh the dough – but beware, the jam will be extremely hot!

Test your cooking oil

If the oil is too hot, the doughnuts will brown too quickly on the outside and remain raw in the middle. If it’s not hot enough, the dough absorbs too much oil and will be greasy. A sugar thermometer is the best tool for the job, but if you don’t have one, try dropping a small piece of bread into the oil. It should sizzle immediately, but take around 90 seconds to turn brown.

Nutritional

Typical values per item when made using specific products in recipe

Energy

1,935kJ/ 460kcals

Fat

14g

Saturated Fat

5g

Carbohydrates

72g

Sugars

34g

Fibre

3.7g

Protein

10g

Salt

0.6g

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Overall rating (5/5)

5 out of 5 stars1 rating