Jam Doughnuts

jam doughnuts

Jam Doughnuts

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Servings: 16 doughnuts
Calories: 173
Prep Time 15 minutes
Cook Time 15 minutes
Time to rise and prove 1 hour 30 minutes


  • 1 lb strong plain flour
  • pinch of salt
  • 2 oz butter or margarine
  • 2 oz fresh yeast
  • 2 oz caster sugar
  • 1/2 pint warm milk
  • 2 eggs beaten
  • 3 tablespoons jam
  • oil for deep frying


  • Sift the flour and salt into a bowl, then rub in the butter or margarine. Cream the yeast with 15 g (1/2 oz) of the sugar.
  • Make a well in the centre of the flour, pour in the warm milk and beaten eggs. Add the yeast, mix to a light dough, cover and leave to rise in a warm place for 1 hour.
  • Divide the dough into 16 and shape into rounds. Place a small teaspoonful of jam in the centre of each round and draw up the edges to form a ball, pinching the dough together to seal.
  • Put into oiled tartlet tins to prove in a warm place for 20-30 minutes.
  • Heat the oil to 180C/360F. Deep fry the doughnuts for 3-5 minutes, drain on absorbent kitchen paper and roll in the remaining caster sugar.

Cook's Tip

  • To make jam and cream doughnuts, shape the unfilled dough into long doughnuts. Deep fry and roll in sugar. Split when cool and fill with jam and whipped cream.
Calories: 173 kcal
Carbohydrates: 29 g
Protein: 4 g
Fat: 4g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 30 mg
Sodium: 42 mg
Potassium: 83 mg
Fiber: 1 g
Sugar: 6 g
Vitamin A: 142 IU
Vitamin C: 1 mg
Calcium: 26 mg
Iron: 2 mg
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