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By September 5, 2017 2 Comments Read More →

How to Make Jam Doughnuts

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Not quite as daunting as thought although next time I will have a production row ready for the frying, filling and rolling in sugar at the end of the process as this has to be done quickly. You can experiment with the sugar, adding vanilla sugar, cinnamon etc at the end as well as the fillings. I used blackberry jam with freshly picked blackberries. Lemon curd, thick custard, and, of course, raspberry and strawberry jam are often used. These are best eaten when fresh and warm. #hyggefood

Ingredients (for 10 reasonably sized doughnuts)
  • 200g white bread flour
  • 50g butter/margarine
  • 1 sachet of fast action yeast
  • 1 beaten egg
  • 1 tbsp caster sugar
  • Granulated sugar for coating
  • 100ml milk
  • Sunflower oil
  • Jam (I used locally picked blackberries to make the jam)
Method
  • Sift the flour and salt into a bowl and rub in the butter, add the yeast and caster sugar and stir.
  • Warm up the milk to lukewarm in a pan and add the beaten egg. Make a well in the centre of the flour and butter and add this eggy-milk.
  • Bring together to make a soft dough and knead for 10 minutes until silky smooth.
  • Leave in a bowl in a warm place to double in size.
  • When ready divide into 10 and roll into balls. Place them on a greased tray to rest for another 30 minutes.
  • Prepare your jam, put into a icing bag and leave on one side until ready to use.
  • Heat the oil to smoking point (test with a cube of bread, if browned within 30 seconds it’s ready). Carefully lower the dough, one by one if not practiced at this, leave for 10 seconds then turn to the other side. Remove.
  • Gently piece into a side of the fried doughnut, push the tip of the icing bag right into the hole and fill.
  • Roll the doughnut in the granulated sugar. These are best eaten warm – they don’t keep well but are lovely when fresh.

 

About the Author:

Ruth Tott is the publisher of Home Farmer Magazine, and together with her husband, Paul Melnyczuk, Editor,is founder of the company. But her background is far removed having specialised in Costume History with a Post-Grad diploma in Museum Studies to boot. A far cry from looking after chickens, growing veg and making bread!

2 Comments on "How to Make Jam Doughnuts"

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  1. Ralph Brunjes says:

    Hi,
    Is it possible to freeze these before frying Them?

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