Jam Doughnuts

Preparation time 15 minutes, plus 1 1/2 hours to rise and prove,
Cooking time 10 - 15 minutes,
Calories 210 per doughnut


makes 16
450 g (1 lb) strong plain flour
pinch of salt
50 g (2 oz) butter or margarine
15 g (2 oz) fresh yeast
50 g (2 oz) caster sugar
300 ml (1/2 pint) warm milk
2 eggs, beaten
2 - 3 tablespoons jam
oil for deep frying


1. Sift the flour and salt into a bowl, then rub in the butter or margarine. Cream the yeast with 15 g (1/2 oz) of the sugar.

2. Make a well in the centre of the flour, pour in the warm milk and beaten eggs. Add the yeast, mix to a light dough, cover and leave to rise in a warm place for 1 hour.

3. Divide the dough into 16 and shape into rounds. Place a small teaspoonful of jam in the centre of each round and draw up the edges to form a ball, pinching the dough together to seal.

4. Put into oiled tartlet tins to prove in a warm place for 20-30 minutes.

5. Heat the oil to 180C/360F. Deep fry the doughnuts for 3-5 minutes, drain on absorbent kitchen paper and roll in the remaining caster sugar.

Cook's Tip
To make jam and cream doughnuts, shape the unfilled dough into long doughnuts. Deep fry and roll in sugar. Split when cool and fill with jam and whipped cream.

What did you think?

2 people have helped to review this recipe. Thankyou!

Great, easy recipe.
posted by Lulu @ 01:38PM, 5/17/09
I am far from a good cook but these turned out perfect, so easy to follow, all the family loved them.
I used a 7g packet of yeast for my Doughnuts as I didn't have fresh yeast.
posted by ESTHER IN KENYA @ 04:12AM, 10/30/10
It seems like being a proffessional does not count i loved it
So is it 15g of yeast or 2 ounces?
posted by BeeDee @ 06:10AM, 2/04/12
Judging by the ammount of flour, you probably meant 50g of yeast, am I correct?
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