A Jam doughnut is a favourite treat in our house and they are really fun to make! If you fancy a fun, sugar coated project this week, you must try these!
A packet of doughnuts doesn’t last long in our house! Not that long ago, there was a deafening silence from the kitchen as I was putting newly washed clothes away in another room. When you are a mum to two mischevous young boys, silence can only mean one thing…. Trouble!!
So, I began calling their names, silence still reigned. I tried one more time before abandoning the washing to go and see what they were up to.
I marched back to the kitchen but clearly wasn’t quick enough. The boys had managed to polish off an entire bag of fresh doughnuts I had bought that morning. As they both looked up at me innocently with sugar coated faces, I couldn’t be angry…. I just need to remember to hide one away for me!
Who doesn’t love a sugary project in the kitchen? Jam doughnuts are so much fun! I love to watch the them turn a crispy golden brown as they float around in the oil. It reminds me of the days we used to visit the seafront pier as a child. You could buy fresh doughnuts and watch as they were made fresh, using a special machine that would pour the batter into the oil. The doughnuts would then trundle along a little oil path before being flung out into a bowl of sugar. Watching this was just as good as eating them in the end!
I have to try really hard to resist sampling them still warm!
Want another jam doughnut recipe?
If you have any left over, try making this doughnut pudding. It’s a great reason to make doughnuts just for this!
Jam Filled Doughnuts
- 450g Strong White Bread Flour
- 1/2 Tsp Salt
- 55g Butter
- 180g Lukewarm Milk
- 25g Caster Sugar (plus extra for dusting)
- 7g Dried Active Yeast
- 1 Egg
- 180g Seedless Jam
- Pour the milk into a bowl and add the sugar, stir until dissolved.
- Add the yeast to the milk and leave to sit until foamy for about 20 minutes.
- Place the flour and salt in a bowl and rub the butter in, until it resembles breadcrumbs.
- Add the milk and the egg to the flour and mix until it forms a dough.
- Knead the dough on a floured surface for about 10 minutes until it forms a skin and becomes more elastic.
- Place the dough in a bowl, cover and leave in a warm place for an hour until its doubled in size.
- Knead the dough again to remove the air and divide the dough into 20 pieces, roll each one into a ball.
- Place the balls of dough on a lined, greaed baking tray and leave for another hour until the balls have doubled in size.
- Place some extra sugar in a bowl and leave to one side.
- Heat the oil in a saucepan and fry each ball for 2-3 minutes on each side untl golden.
- Drain the doughnuts and dust in the bowl of sugar until coated.
- Using a sharp knife, make a hole in the side of each doughnut.
- Place the jam into a piping bag and pipe some into the middle of each doughnut through the hole.