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Home • Recipe • Donut • Jam Donuts
Published by Amy
Name me one thing that is better than a fresh Jam Donut. Soft doughy balls, stuffed full of your favourite flavour of jam, in a generous coating of sweet sugar. I will wait.
Now we’ve established that Jam Donuts truly are top tier sweet treats, lets talk about why you should make a batch of your own…stat!
First of all, doughnuts are always great, we all know that. But once you taste a freshly made doughnut, there’s no going back. Still slightly warm and doughy without a hint of starting to dry out. I will be the first to admit that home-baked doughnuts are best enjoyed on the same day you make them, however you’ll be lucky that they aren’t eaten within hours anyway.
Then there’s how versatile they can be. The eagle-eyed amongst you may notice that the ingredients are much the same donuts recipe as our O-G Donuts recipe; that’s because if it ain’t broke, don’t fix it. And whether you’re making ring donuts, or filled donuts, this recipe can do both.
With filled donuts in mind, the options for jam donuts is pretty much endless. Pictured are strawberry jam donuts but in actual fact, raspberry jam donuts are my favourite. You can however use whatever jam you fancy. Apricot, blackberry, blackcurrant…
Why stop at jam? You can even use lemon curd, custard, Nutella… See what I mean about the options being endless?
Jam Donuts are also incredibly easy to make. Don’t let the in-depth recipe put you off! It looks lengthy but that is only because it has a few stages to it. Nothing overly complex, just lots of tips to keep you right. And broken down to preparing the dough, shaping the donuts, then cooking them (with a couple of breaks between to let the dough prove and rise), it really is very simple.
MilkAs donuts use a rich dough, you will need a little milk, butter/margarine, sugar and egg. Full-fat milk is preferable but it’s entirely up to you what kind you use. Dairy and soya are both good choices that I have had success with.
Butter or Block MargarineButter will give the richest flavour to your donuts but margarine is actually what is used in most store-bought donuts, purely due to it being a cheaper ingredient. If using margarine, just be sure to opt for a block margarine, as opposed to a soft spread.
Strong Plain FlourLike many yeast-dough recipes, these jam donuts call for a strong flour. Strong flours give a slightly higher concentrate of gluten, meaning they bake with a stronger structure, which is perfect for catching the gas bubbles created from the yeast. A little bit of science in baking!A regular plain flour can be used in a pinch but you will need to knead it a lot more, to help make the most of the lesser amount of gluten.
Caster SugarAgain, with a rich dough a little bit of sugar is a must. And donuts are a sweet treat, so let’s make that dough extra indulgent! Caster sugar is preferable, as it’s finer texture mixes well with the other ingredients.
Instant YeastThere was a time when you could buy various types of yeast but nowadays, Instant Yeast is the most accessible. It also works brilliantly in many recipes but especially in Jam Donuts, as no extra measuring or preparation is required to activate it.
Free-range EggAn egg adds the final bit of richness you want in a squidgy little donut. The size of the egg is not crucial, just be sure to use free-range.
Strawberry JamJam Donuts need a bit of jam! I’ve suggested using strawberry jam in this recipe but really any jam you choose should work well. However, seedless jam is generally best, in terms of texture.
• For evenly sized donuts, weigh your dough after knocking it back post-first-rise (step 5), then divide that number by twelve. Then weigh out each donut to that number, before rolling them into their balls.
• In the recipe, it suggests placing your dough-balls onto individual squares of greaseproof paper. This is a game changer!! You will then be able to move your donuts from tray/board to fryer with ease, and without compromising the structure of the now-perfectly risen dough.
• If you don’t already have a sugar thermometer, I highly recommend investing in one. This will allow you to closely monitor your oil temperature and ensure success whilst frying your donuts. Plus you can then use it to make our Scottish Tablet too!
• You can of course use a deep-fat fryer, if you have one.
• Using chop sticks to flip your donuts during frying is by far the easiest technique I have found.
• Warm you jam a little before spooning it into your piping bag – this will make it easier to work with.
• I cannot stress this enough… When working with hot oil, please please please be extremely careful. It is also worth having an awareness on how to deal with an oil fire before you start.
Dairy-free: These donuts can easily be made dairy free by using a dairy-free margarine and a dairy-free milk of your choice; my preference is sweetened soya milk.
Nut-free: This donut recipe doesn’t use any nut ingredients but be sure to double check the allergens on each of your individual ingredients.
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Hello, I’m Amy, the voice-behind and creator-of Baking with Granny.
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