Jam Doughnuts


Check out these little beauties! I remember as a child having no idea how the jam got inside the doughnuts. When I found out how the jam is injected into the doughnuts at the bakery or the supermarket, it seemed like the best job in the world! I have to admit I did really enjoy putting the jam into the middle. I can’t say why exactly, but I got a strange sense of satisfaction pushing in the piping noozle and squeezing in the jam. Dipping the warm doughnut buns into the melted butter and rolling them in the sugar is quite good fun too. Your fingers get encrusted with sugar in the process, and licking it off really isn’t that bad either.


Jam Doughnuts

(Makes about 10)


(adapted from BBC goodfood)


175ml milk

75g caster sugar

7g dried yeast (1 sachet)

425g strong white bread flour

1/2 tsp salt

2 medium eggs, lightly beaten

75g unsalted butter

2-5 tbsp strawberry jam

Sugar Coating

25g unsalted butter, melted

6 tbsp caster sugar


Heat the milk in a pan until just below boiling point. Take it off the heat and allow to cool to a hand warm temperature. Stir in 1tsp of the sugar and the yeast. Whisk it all up together and leave it for about five minutes until it begins to froth up.

Put the flour, sugar and salt in a large mixing bowl. Make a well in the middle of the dry ingredients. Add in the soften butter, eggs and yeasty milk. Mix together until you have a soft and sticky dough. Kneed it for about five minutes until the dough is smooth. Form into a bowl and leave to rise in a warm bowl for about an hour and a half until it has doubled in size.

When the dough is risen, lightly knead again for about 30 seconds. Roll it out to a thickness of 1cm. Use a 5cm cutter and cut the dough into rounds. Put them onto baking sheets lined with grease-proof paper. Cover with cling film and leave to rise for about 40 minutes until it has doubled in size again.

Bake at 180c/fan 160c/gas 4 for about 12 to 15 minutes until they are golden brown. Roll each doughnut in melted butter, then caster sugar. Leave to cool completely.

Using a piping bag and nozzle, fill each doughnut with about a teaspoon of strawberry jam.


You may also like...


  1. I can’t wait to try these!

  2. My dad loves strawberry jelly donuts. Will have to use this recipe creation to make them for him!!

    Thanks for sharing with Us!! đŸ™‚

    Chef Randall


  1. […] made baked yeasted doughnuts in past, but these are a cakeier doughnut.They’re beautifully tender and moreish. The batter […]

  2. […] made baked yeasted doughnuts in past, but these are a cakeier doughnut.They’re beautifully tender and moreish. The batter […]

Leave a Comment: