Jammy Doughnuts

Jammy Doughnuts

The ultimate weekend treat, these doughnuts taste great stuffed with any type of jam. Although the dough needs time to prove, they are splendidly simple to make.

Serves: 12 Doughnuts


Prep.time: 20 min


Cooking Time: 1 hour

This recipe works with


200g strong white bread flour

Pinch of salt

50g chilled unsalted butter, cut into small cubes

7g sachet dried fast action yeast

4 tablespoons of golden caster sugar

1 free-range egg, beaten

100ml whole milk

Sunflower oil for deep-frying

4 tablespoons of golden caster sugar

1 tablespoon of ground cinnamon

4 tablespoons of Raspberry Jam (or your own personal favourite preserve)


  1. Start by sieving the flour and salt into a large bowl. Use your fingers to rub the butter into the flour until it resembles breadcrumbs. Stir through the dried yeast and 1 tablespoon of the sugar.
  2. Heat the milk in a small saucepan over a medium heat until lukewarm. Mix it with the beaten egg.
  3. Make a well in the dough mix and pour the milk/egg mix into it. Mix it quickly and bring together to make a sticky dough.
  4. Scatter some extra flour over a flat, clean surface and knead the dough for 8 minutes or until silky and smooth.
  5. Use some sunflower oil to lightly grease a bowl and put your dough into it. Cover with cling film and put in a warm place for 1 hour or until it has doubled in size.
  6. Remove the dough from the dough and cut into 12 pieces. Shape these into smooth balls by pinching the dough on top, rolling the bottom on a smooth surface and then turning them over so the pinch is on the bottom.
  7. Line a baking tray with baking paper and place the 12 balls onto it. Cover with a sheet of greased cling film and leave in a warm place for 45 minutes or until doubled in size.
  8. When the dough is ready, heat about 6cm of sunflower oil in a large deep pan to a temperature of about 190C, when a cube of bread will brown in about 30 seconds. Hot oil is dangerous so be careful and never leave it unattended.
  9. Carefully lower the doughnuts into the hot oil using a slotted spoon, in batches of 3 or 4. Fry for about 1 minute on each side until golden and cooked through. Remove with the slotted spoon and drain on kitchen paper towel.
  10. Mix the golden caster sugar and ground cinnamon in a bowl. Dust each doughnut in the sugar while still warm.
  11. Finally, cut a slice in the doughnuts and use a piping bag or a teaspoon to stuff the doughnut with your choice of jam. Our favourite is Raspberry Jam but feel free to try out all of our jams with this recipe to see which one works best for you!

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