I love jam doughnuts. A yummy jam doughnut is bursting with jam and the sugar gets stuck around your mouth. That’s when you know it’s a good doughnut. I feel like these doughnuts just scream ‘love’ and are perfect with a cup of tea, while I’m sitting and reading a book on the weekend. But hang on, I’ll take a doughnut any time of the day, and any day of the week.
If you prefer to fill the donuts with other flavours, you could try Nutella, lemon curd or even custard. My favourite is a mix of custard and jam! I hope you give that one a go too.
Check out some of my other doughnut recipes here:
Preparation Time 2 hours
Cook Time 30 minutes
Yields 12 large/ 18 medium
2 1/4 teaspoon instant yeast
1 cup warm milk
4 tablespoon sugar- divided
3 3/4 cups/ 565 grams all purpose flour
2 eggs- room temperature
1 teaspoon vanilla
6 tablespoons butter - room temperature
500 grams strawberries- hulled and halved
1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
2 tablespoons water
1/2 cup sugar- to coat the doughnuts
Combine the milk, yeast and 2 tablespoons sugar in a bowl. Leave to rise for 15 minutes.
Combine the flour, salt and 2 tablespoons sugar in a mixer. Add the eggs, vanilla and yeast mixture. Mix on a low speed for 2-3 minutes until no dry ingredients remain.
Increase the mixer speed to high and knead the dough for 10 minutes until a ball of dough forms, and the dough pulls away from the sides of the bowl.
Reduce the mixer speed to low. Add the butter 1 tablespoon at a time. Mix well before adding another tablespoon of butter. Then increase the mixer speed again and knead for 5 minutes further.
Transfer the dough to a large, oiled bowl. Cover with clingfilm and allow it to rise for 1 hour and 30 minutes in a warm, dry place. The dough will double in size.
For the jam, combine the strawberries, sugar, salt, vanilla and water in a saucepan. Bring it to a simmer over a medium heat.
Cook until thickened around 15-20 minutes
Transfer to a blender and puree until smooth. Transfer to a bowl and cool to room temperature.
Fill a squeeze bottle to inject into the doughnuts.
Once the dough has risen, roll the dough to 1/2 inch thickness. Cut circles from the dough. You will get 12 large/ 18 medium doughnuts.
Arrange on a parchment lined baking tray. Cover with a tea towel and allow them to rise for 10 minutes.
Heat 1 inch of oil in a large pan to 170c. Fry 4-5 doughnuts at a time, being careful not to overcrowd the pan. Fry each side for 3-4 minutes until golden. Remove from the oil and blot on kitchen paper.
Pipe the jam into the doughnuts, then coat the doughnuts in the sugar while they are still warm.