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Jam Doughnuts

20 doughnuts

1 hour plus 2 hours proving

Nothing beats a warm homemade doughnut, oozing with jam and rolled in caster sugar - they're well worth the effort and a lot of fun to make too.

7 Farmdrop products in this recipe


Here’s how you do it

  1. In a small bowl dissolve the yeast and 5g of the caster sugar into the warm water. Leave to froth up.
  2. Sift the flour, remaining sugar and salt into a large bowl. Rub the butter into the flour until it looks like breadcrumbs.
  3. Add the beaten eggs and yeast mix to the flour (scrape with a spatula to get all the yeast out). Bring together into a soft dough - add a little more water if it’s dry.
  4. Turn out onto a lightly floured work surface, then knead for 10 minutes or until soft and springy. If you have a mixer with a dough hook, knead the dough for 5 minutes on a medium speed. The dough is ready when it springs back when gently prodded.
  5. Put the dough in a lightly oiled bowl, cover with cling film or a damp tea towel and leave to rise in a warm place for 1 hour or until doubled in size.
  6. Once the dough has risen, knead again for a few minutes on a lightly floured surface then divide into 20 pieces (you can weigh to get them precisely even or just do it by eye)
  7. Shape into taught balls by rolling in the palm of your hand against the counter top - this helps create surface tension and creates a ball shape. Put on two lightly oiled baking sheets, leaving room for the balls to expand as they prove. Cover loosely with lightly greased cling film and prove in a warm place until doubled in size (1-2 hours). Or you can prove them overnight in the fridge, then out for an hour to warm up before cooking.
  8. Fill a deep, heavy-based lidded pan no more than half full of sunflower oil. Heat the oil over a medium heat to 160°C. Once the oil has reached the correct temperature, use a lightly floured palette knife to pick up a doughnut, then slowly ease it into the hot oil.
  9. Fry in batches for 3-4 minutes or until golden on one side, then flip and cook for until both sides are golden brown (keep checking the oil temperature and adjusting the heat as needed). Remove with a slotted spoon to a plate lined with kitchen paper. Repeat with the remaining dough.
  10. Once the doughnuts have cooled slightly, use a skewer to poke a hole in one side of each one and fill a shallow bowl with caster sugar. Fill a piping bag fitted with a small nozzle with jam and fill each doughnut – then toss in the bowl of sugar while still warm. Best eaten immediately.


  • 500g strong bread flour, sifted, plus extra for dusting
  • 1 tsp fine salt
  • 100g unsalted butter, cold and cubed
  • 2 medium eggs, beaten
  • 7g dried fast-action yeast
  • 55g caster sugar, plus extra for coating
  • 160ml warm water (hand-hot)
  • 1.5-2 litres sunflower oil for deep frying, plus some for oiling
  • 2 jars good quality strawberry or raspberry jam

Suitable for

  • Vegetarians

What’s in this recipe

Single Variety Co.

Maravilla Raspberry Preserve

1 Jar (220g)



Purton House Organics

Organic Eggs (Medium)

1/2 dozen


Shipton Mill

Organic Traditional White Flour (For Bread)

1 Bag (1kg)




Organic Golden Caster Sugar

1 Bag (500g)




Organic Sunflower Oil



Berkeley Farm

Organic Unsalted Butter (Handmade)

1 Block (~250g)