Jammy doughnuts

(7 ratings)

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jammy doughnuts
jammy doughnuts
  • Makes: 12

  • Prep time:

    (plus proving time)
  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Cheap as chips

Create delicious jam doughnuts at home with this simple recipe. Baked instead of deep-fried, these easy doughnuts are covered with a deliciously tempting sticky glaze


  • 200g strong white bread flour
  • 1/4 tsp salt
  • 245g caster sugar
  • 25g butter
  • 7g easy blend yeast
  • 75ml milk
  • 1 large free-range egg, beaten
  • 4 tbsp strawberry jam (or jam of your choice)
  • 50g icing sugar

Keep a pile of extra flour to one side when you are kneading - it'll come in helpful


  1. Put the flour and salt and 45g of the sugar into a big bowl and rub in the butter until it looks like fine breadcrumbs, then stir in the yeast.
  2. Heat the milk until it is warm. Mix the milk and the egg into the flour mixture until it forms a dough.
  3. Flour a worktop and tip the dough onto the worktop. Knead the dough until it stops being sticky and keep going until the dough is smooth and elastic.
  4. Put the dough back in the bowl and cover it with a tea towel. Leave in a warm place for about 1 hour or until doubled in size.
  5. Take the dough out and give it another knead for a couple of minutes, then cut it into 12 equal pieces.
  6. Roll each ball out to a circle of about 10 cm and put a small teaspoon of jam in the middle. Gather up the edges of the circle around the jam and pinch it all together to make a seal.
  7. Place the filled doughnut seal-side down on a baking tray and repeat the process, leaving lots of space between each one. Cover again with the tea towel and leave to prove once more for about 45 minutes.
  8. Preheat the oven to 180C/350F/Gas Mark 4 and bake the doughnuts for about 10 minutes or until golden.
  9. To make the glaze: Mix the icing sugar with enough water to make a thin, runny, icing and brush each doughnut with it.
  10. Put the caster sugar in a deep dish and roll the wet doughnuts in it. 

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  • 4
(7 ratings)

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any chance these can be freezed, prior to glaze?

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