jam filled doughnuts

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Do you know what I love about doughnuts? It’s almost like having cake for breakfast, but better because it’s deep fried. I’m a sucker for classic desserts just like these jam filled doughnuts. Making these delicious jam filled doughnuts takes little to no effort and they turn out super tasty. I’ve yet to meet anyone who doesn’t love doughnuts, of any kind.

My recipe for jam filled doughnuts makes light, fluffy donuts, filled with just the perfect amount of strawberry jam for this treat. The ultra traditional doughnut recipe could be prepared in a variety of ways but I personally prefer this simple version of strawberry jam filled doughnuts which is a great dessert in any season. To make this these doughnuts you won’t need a lot of ingredients and chances are you already have them or most of them in your pantry. You’ll need flour, salt, dry yeast, milk, sugar, eggs and butter. You’ll also need oil to fry the doughnuts, and powdered sugar to dust the donuts. And of course you’ll need jam. I used strawberry jam but feel free to use your favorite jam. I like to make my own strawberry jam and use it fresh, right after making it but store bought strawberry jam would do the trick too. Just make sure it’s not too solid, you need it smooth and soft so you can pipe it easily into the doughnuts.

To get fluffy doughnuts, mix the yeast with some milk and sugar and let the mixture sit in a warm place until foamy, 5 to 10 minutes. Then add this to the flour and salt. Add the eggs and butter to this mixture and combine the ingredients to form the dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic. Transfer the dough to a lightly oiled bowl, cover and let rise until doubled in size. Once the dough is prepared don’t rush making these doughnuts. Instead, let the dough rise for a couple of hours. Allow the doughnuts to rise some more after cutting into rounds and laying them on a flat surface, covered with a warm but dry towel. This will help the doughnuts become fluffy and airy which is not only good for your taste buds but it will make some room for the jam when you fill them.

strawberry jam filled doughnuts

  • serves makes roughly thirty doughnuts
  • prep time three hours
  • total time thirty minutes


  • four to four and half cups of flour
  • half teaspoon of salt
  • two and half teaspoons of dry active yeast
  • one cup of lukewarm milk
  • two tablespoons of sugar
  • two large eggs, beaten
  • two tablespoons of unsalted butter, melted and cooled
  • strawberry jam (or jam of your choice)
  • vegetable oil, for frying
  • powdered sugar, for dusting


  1. In a mixing bowl, combine the flour and salt. In a measuring jug, mix the yeast with two tablespoons of milk and two tablespoons of sugar and let it sit until foamy, about five to ten minutes. Add this to the flour and salt with the remaining milk.

  2. Add the eggs and butter to this mixture and mix into a soft, but not sticky, dough. Add a little extra milk if needed, one tablespoon at a time, or work in extra flour if needed, one tablespoon at a time.

  3. Turn the dough out onto a lightly floured surface and knead until smooth and elastic. Transfer the dough to a lightly oiled bowl, cover and let rise until doubled in size, about two hours.

  4. Turn the dough onto a floured surface. Knead for a minute. Roll out the dough to two centimeters thick and cut out rounds. Place the doughnuts onto a lightly floured baking sheets. Cover with a dry tea towel and leave it to rise once more in a warm spot for thirty minutes.

  5. Fry with vegetable oil until golden and puffed, turning frequently. Place on a paper towel lined plate. Let cool slightly. Fill a pastry bag with jam and fill doughnuts. Dust with powdered sugar and serve.

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