Jam and Cream Doughnuts 

Homemade raised doughnuts filled with blueberry jam and freshly whipped cream


These take a bit of patience  – with all the waiting to rise time – but are totally worth the effort, and the playing with hot oil. The reward is super soft, warm doughnuts with a sugary outside and a fruity jam and cream centre


Ingredients –

For the doughnuts –

  • 300g (2 cups) plain/ all purpose flour
  • 1 1/2 tsp active dry yeast
  • 1/2 tsp salt
  • 40g (4 tbsp) unsalted butter, melted
  • 120ml (1/2 cup) milk, heated to lukewarm
  • 1 large egg, lightly beaten
  • 1 tsp vanilla


  • sugar to coat
  • plenty of vegetable oil to fry



For the filling –

  • a few tbsp jam of your choice
  • 100ml (1/2 cup) double/ heavy cream
  • 1 tbsp sugar
  • 1 tsp vanilla


To make the dougnuts-

  • In a large bowl mix together the flour, yeast and salt, then form a well in the centre.
  • Lightly mix the melted butter, warm milk, vanilla and beaten egg in a jug then pour into the middle of the flour mixture. Stir in to the mixture until you have a ball of dough.
  • Turn onto a floured surface and knead for 5-10 minutes, until your dough is smooth and elastic, and non-sticky – add more flour if necessary.
  • Shape the dough into a ball, place in a large lightly greased bowl, cover (with a tea-towel or plastic wrap) and leave to rise for 1 1/2 – 2 hours, or until doubled in size.
  • Once risen gently punch the dough to release the air. Turn out onto a floured surface and roll the dough to a thickness of around 1/2″. Cut the dough into approximately 3″ circles.
  • Place the doughnuts onto a baking sheet covered with parchment paper. Lightly cover with a tea towel or plastic wrap and leave to rise until almost doubled in size (approximately 1 hour.)
  •  Fill a deep heavy based pan with oil, 2″ high, and heat to 190C (375F) add the doughnuts, one at a time (cooking a maximum of 3 at a time) and fry each side until golden brown, about 45-60 seconds each side.
  • Using tongs or a slotted spoon, carefully remove the doughnuts from the hot oil and place on paper towels. Let each doughnut sit for one minute then roll in sugar.


To fill the doughnuts –

  • Fill a piping bag, fitted with a nozzle, with the jam and push a small amount into the top of each doughnut
  • Whip together the cream, sugar and vanilla until soft peaks form. Fill another piping with the cream and insert a small amount into each doughnut, on top of the jam.




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