Jammy doughnuts recipe

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makes: 12
Skill: medium
Cost: cheap
Prep: 15 min
Cooking: 10 min
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  • 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

    Ingredients

    • 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

    Method

    • 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.

    • Heat the milk until it is warm. Mix the milk and the egg into the flour mixture until it forms a dough.

    • 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.

    • 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.

    • Take the dough out and give it another knead for a couple of minutes, then cut it into 12 equal pieces.

    • 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.

    • 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.

    • Preheat the oven to 180°C/350°F/Gas Mark 4 and bake the doughnuts for about 10 minutes or until golden.

    • To make the glaze: Mix the icing sugar with enough water to make a thin, runny, icing and brush each doughnut with it.

    • Put the caster sugar in a deep dish and roll the wet doughnuts in it. 

    Top tip for making Jammy doughnuts

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

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