How to Make Jam Doughnuts – A Classic British Treat

--- published by foodie Parmod.

Few things beat the joy of biting into a freshly made jam doughnut. Soft, fluffy, golden on the outside, and filled with sweet fruity jam – these delicious doughnuts are a beloved treat across Britain. While they’re easy to find in bakeries and supermarkets, nothing quite compares to homemade jam doughnuts, still warm and covered in sugar.

In this blog post, we’ll walk you through exactly how to make jam doughnuts from scratch using simple ingredients, with tips for achieving that perfect texture and flavour.

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Ingredients (Makes 10 Doughnuts)

For the dough:

500g strong white bread flour

7g dried fast-action yeast

50g caster sugar

1 tsp salt

2 large eggs

150ml whole milk, warm

100ml lukewarm water

60g unsalted butter, softened

For frying:

Vegetable oil (for deep-frying)

For the filling:

200g raspberry or strawberry jam (smooth or seedless works best)

For the coating:

100g caster sugar (for rolling)

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Equipment Needed

Mixing bowl

Dough scraper or wooden spoon

Deep saucepan or deep-fat fryer

Slotted spoon

Piping bag with nozzle (or small spoon)

Kitchen thermometer (optional but recommended)

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Step-by-Step Instructions

1. Make the Dough

In a large mixing bowl, combine the flour, yeast, sugar, and salt (keeping salt and yeast on opposite sides at first). Add the eggs, warm milk, and lukewarm water. Mix until a rough dough forms.

Knead in the butter a bit at a time until the dough becomes smooth and elastic – this may take around 10–12 minutes by hand or 6–8 minutes using a stand mixer with a dough hook.

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2. First Prove

Place the dough in a greased bowl, cover with a clean tea towel or cling film, and let it prove in a warm spot for about 1½ to 2 hours, or until doubled in size.

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3. Shape the Doughnuts

Once risen, punch down the dough and divide it into 10 equal portions. Roll each piece into a smooth ball and place on a lightly floured tray or surface. Leave space between each doughnut.

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4. Second Prove

Cover loosely with a tea towel and let the doughnuts prove again for about 45–60 minutes, until puffed up.

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5. Fry the Doughnuts

Heat oil in a deep pan or fryer to 170–180°C. Carefully lower in a few doughnuts at a time, frying for about 2 minutes per side, until golden brown. Avoid overcrowding the pan.

Use a slotted spoon to remove and drain on kitchen paper. While still warm, roll each doughnut in caster sugar to coat.

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6. Fill with Jam

Once the doughnuts have cooled slightly, use a piping bag fitted with a nozzle to inject jam into the centre of each doughnut. Alternatively, use a small spoon to make a hole and fill it manually.

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Tips for Perfect Jam Doughnuts

Don’t overfill with jam – around 1–2 teaspoons is plenty.

Use a kitchen thermometer to maintain oil temperature and prevent greasy doughnuts.

Let the dough rise fully for a light, airy texture.

You can freeze unfilled doughnuts for up to 1 month.

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Serving Suggestions

Jam doughnuts are best enjoyed fresh and warm, but they’re also great at room temperature with a cuppa. They make the perfect afternoon treat, lunchbox surprise, or weekend indulgence.

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Why Make Doughnuts at Home?

Homemade doughnuts give you full control over quality, fillings, and freshness. Whether you prefer raspberry, strawberry, or even custard or chocolate filling, you can make them exactly how you like.

Plus, there's something wonderfully satisfying about making this British bakery favourite in your own kitchen.

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Conclusion

Making jam doughnuts at home might seem like a bit of a project, but the results are more than worth it. With this traditional recipe and a bit of care, you’ll be able to create soft, sugary, jam-filled doughnuts that rival any shop-bought version.

Give it a go this weekend – and don’t forget to share (or maybe not)!

--- write ✍️ by foodie Parmod.

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--- write ✍️ by foodie Parmod.