Jam Doughnuts

I made jam doughnuts! Finally! I’ve been wanting to make these for absolutely ages because I horrifically burnt them the last time I tried, but they did actually work today, with a stroke of luck. I think it’s because I’m back home for Christmas so have a working oven and a kitchen that does not resemble a bomb-site, as my university one does; it’s hard to get baking done during term time because of the kitchen situation and because I’m so busy, so I thought it would be nice to do some lengthy baking now that I’m here. I hope you try and make them for yourself, they were so ridiculously yummy (yes, I have had three this evening) – don’t worry if you make an arse of it the first time, dough is really tricky to get used to so just keep trying.

And don’t worry about not having a piping bag or anything, I just used a spoon to get the jam in, and I think they look better for being all messy and home-made!

Jam Doughnuts

Jam Doughnuts


500g of strong white flour

50g of caster sugar

40g of butter

2 free-range eggs

Two 7g sachets of instant yeast

10g of salt 

150ml of warm milk

130ml of water

One jar of strawberry jam
  1. For the dough, place all ingredients (except the jam) into a large bowl holding back a quarter of the water.
  2. Stir with your hands until a dough is formed. Slowly add the remaining water and knead the dough in the bowl for four minutes.
  3. Tip dough onto a lightly floured surface and knead well for 10 minutes, until the dough is smooth and elastic.
  4. Place the dough into a clean bowl, cover with a damp tea towel and leave to rise for an hour.
  5. Tip the dough out onto a very lightly floured surface, and knock it back by kneading it a few times. Divide the dough into 10 equal portions and shape each portion into a ball. Place all balls onto a floured baking tray and allow to rise for an hour.
  6. Heat some oil in a deep pan to 180 degrees Celsius.
  7. Lower each doughnut into the fryer, cooking each side for about five minutes or until golden brown. Remove the doughnuts from the oil with a slotted spoon and immediately roll in caster sugar so that the hot fat makes the sugar stick to the sides.
  8. Set aside and leave to cool.
  9. When completely cool, using a small, sharp, knife make a cut into the side of the doughnut, reaching to the centre. Spoon some strawberry jam into a piping bag, or piping syringe. Pipe, or syringe, the jam generously inside.

Makes 10


16 thoughts on “Jam Doughnuts

  1. Pingback: Chocolate & Peanut Butter Mug Cake | Emily Cooks Vegan

    • I’m really sorry. I did have an FAQ explaining but I deleted it – will put it back up again when I can. Basically I had a pretty severe eating disorder and feel (and doctors do as well!) it’s unwise for me personally to eat a restrictive all-vegan diet, so I do still like experimenting with dairy products. However I kept the name EmilyCooksVegan as my food is mainly vegan and I do still believe in the ethics of veganism, despite the fact that I personally do have to make sure I have dairy products in my diet. Hope you understand, and I’m sorry if I disappointed you. There is a vegan “tag” in my sidebar, so if you only want to see vegan recipes just click that tag x

  2. These look great but it says you used eggs in it. I thought that your recipes were vegan? Do you use an egg substitute and I am missing this? You also use butter and milk but obviously I know the subs for those. Help! Thanks!

    • Yeah sorry about that, basically this blog is 90% vegan, I love the idea of a vegan lifestyle, but if I see a recipe that I like that has eggs in I won’t restrict myself :)
      Feel free to try the recipe with an egg replacer, it probably won’t work for these though xx

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