Jam Doughnuts, aka Jelly Donuts

· by · in Cakes and cookies. ·

Jam Doughnuts

I’m a huge fan of doughnuts (I’ll stick to the traditional spelling), they’re terribly bad for you though aren’t they, so they’re certainly not a weekly treat. I like the doughy yeasty ones better than the cakey ones. And whilst I do love to try the various kinds that the likes of Krispy Kreme put out, I always think you can’t beat a good basic jam doughnut. I have to say though, I’m not too keen on the jelly inside the jelly doughnuts I’ve tried when I’ve been in the states, I find it a bit artificial, I prefer a proper jam.

I had never made them myself before, but this weekend, my son and I gave it a go and were very pleased, both with how easy they were to make, and how good the results were. The recipe I followed was this one on the Guardian news website. And it goes like this…

Makes 6

WHAT YOU NEED:

– 210g strong white flour, plus extra to dust (See my flour guide here)
– 7g dried yeast
– ½ tsp salt
– 15g caster sugar, plus extra to dust (caster sugar is superfine in the states)
– 20g unsalted butter, at room temperature, chopped, plus extra to grease
– 65ml whole milk, warmed
– 45ml warm water
– 1 egg, beaten
– 2 litres oil to cook in a deep fat fryer
– Jam for filling (we used blackcurrant)

WHAT YOU DO:

1. Combine the flour, yeast, salt and sugar in a large bowl and mix well. Put the butter into a bowl with the warm milk and water, and stir to melt. Pour this into the mixing bowl, along with the egg, and stir until it comes together into a dough: it should be firm, but soft. (I had to add another heaped tablespoon of flour myself as it was too sticky).

2. Tip on to a lightly floured surface, or into a mixer fitted with a dough hook, and knead until smooth and elastic (about 10 minutes). Put into a lightly greased bowl, cover with a damp tea towel, and leave in a warm place until doubled in size (about an hour).

3. Shape into 6 equally sized balls and place on a lightly floured baking tray or board, spacing them well apart. Cover and leave to rise again in a warm place for 45 minutes.

4. Heat the oil in a large pan or deep-fat fryer to 160C. Cook the doughnuts 2 or 3 at a time, for 3 minutes on each side, until golden, then blot with kitchen paper and sprinkle generously with caster sugar. Allow to cool slightly, then make a small hole in the side of each, and use a piping bag with nozzle to inject a splodge of jam into each one.

Best eaten while still warm.

Yum! Are you a doughnut fan?

18 responses to “Jam Doughnuts, aka Jelly Donuts”

  4. You say “easy” but I don’t think anything made with yeast is easy! Personally, I prefer cake donuts when they are really good and iced with chocolate! But raised donuts can be delish, too. And I love your “splodge” of jam!

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  5. I saw these on your FB post, and my mouth instantly watered. They look so yummy. The best doughnuts I’ve ever had were from a little kiosk alongside the Thames in London a few years back (not my recent trip but before then). Fresh, hot, sugary. Oh my. I can still remember the feel of them in my mouth.

    Liked by 1 person

    • I think overall I do prefer doughnuts made over here than the ones I’ve had in the states, I wouldn’t say that about every food though!

      By the way, your post today about the Twitter pic is exactly on the same subject of something I was going to post for my next post (on my main blog I mean, not here!) I had to tell you here because you closed comments there! 😉

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  8. I love donuts, but I prefer frosted to filled. But I have a mouth-watering recipe for biscuits with a jam topper in the center (rather like a thumbprint cookie if you’re familiar with them). But oh the calories and sugar in either! Yikes!

    Liked by 1 person

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