Jam Doughnuts – soft sweet doughnuts filled with delicious strawberry jam ❤
I am a lover of doughnuts, always have been, and always will be. They are just so moorish, sweet and scrummy – and the smell when they’re frying and still warm is just heavenly. It’s one of those smells that you kind of wish you could bottle and have nearby on a dreary day, because the aroma of freshly baked doughnuts can brighten any day – well for me it can anyway!
I have been wanting to share these delicious doughnuts for a few weeks now but sadly my internet connection is not ideal – I’ve temporarily relocated and there’s no wifi – a strange experience for me I can tell you. Not only can I not update the blog with yummy new bakes I’m also not getting my weekly TV drama fix, I’m obviously devastated. It’s all for a good reason, and an awesome excuse to bake all day at the weekend whilst binge watching TV 😉 So, that’s my reason for the delay in sharing my favourite recipe for mouth-wateringly good jam doughnuts!
These doughnuts are a classic Paul Hollywood recipe – one I’ve used before to make Nutella doughnuts and one that I’ll continue to use because it’s too good not to. I mean, why change something if it’s working, right? This recipe will always make the best doughnuts, it’s an easy one to follow, although you will need some time to let the dough rise. They are piped full of deliciously sweet jam and covered in a sprinkling of sugar – a true classic.
Looking back on my all time favourite cakes and bakes I honestly think jam doughnuts have always rated highly with me. I remember looking in the bakery window and picking out my doughnuts, the biggest obviously, and the one where I could see the jam about to burst out – yum! There are a few baked goods that I remember absolutely loving since childhood; iced buns, Battenberg and JAM DOUGHNUTS ❤ ❤
I hope you enjoy this recipe for an all time classic Jam Doughnut as much as I do.
500g strong white bread flour
50g caster sugar
50g unsalted butter
2 x 7g sachets of fast action yeast
2 medium eggs
150ml warm milk – around body temp.
100ml warm water – around body temp.
To fry the doughnuts –
1.3l Vegetable Oil
For the filling –
50g of caster sugar (for coating)
1/2 a jar of strawberry jam (seedless)
1 – Place the flour, yeast, salt (opposite side of bowl to yeast), sugar, butter (cubed and softened), eggs, milk and half the water into a bowl. Either mix with hands or using a dough hook attachment mix in stand mixer.
2 – Bring the dough together gradually adding in the remaining water until a dough forms. You might not need to use all the water, or you might need a little extra. What you’re looking for is a slightly sticky dough, where everything has combined together.
3 – If in a stand mixer, mix for about 4 minutes until the dough comes away from the sides of the bowl and is springy and smooth. I didn’t knead the dough after this as it was already at the point where the dough sprung back when pressed in.
**If mixing by hand – take out the bowl and knead on a lightly floured surface for 10 minutes, until smooth and when you press your thumb into the dough it starts to spring back.
4 – Oil a clean bowl and place the dough in the bowl. Cover with cling film and leave in a warm place for 1 hour, or until double in size.
5 –Take out the bowl and knock back (flatten it a bit to knock out some air bubbles). Shape into balls that weigh around 40g for a consistent size. Place onto a baking tray and allow to rise for another hour.
6 – When it’s coming to the end of the proving time you can get your oil ready to fry the doughnuts. Either using a fryer or a deep pan bring the temperature of the oil to 160C. If using a pan fill the pan half way up with the oil, and use a thermometer to keep the temperature regular. Fry the doughnuts 2 at a time for 2 and a half minutes on each side.
7 – As soon as you take them out of the fryer places them in the caster sugar and coat fully, set aside to cool whilst you fry the remaining doughnuts.
8 – When the doughnuts have fully cooled, fill a piping bag fitted with a small nozzle with jam. With a small knife make a hole in the side of the doughnuts, place the piping bag in the hole and fill generously with jam.
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