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Strawberry jam doughnuts

by Dominic Chapman
  1. Strawberry jam doughnuts
Item 1 of 1
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The ultimate treat, jam doughnuts are vastly improved when made at home and eaten, still slightly warm, with the jam oozing out of the middle. Dominic Chapman provides an easy to follow baking recipe, and you could always experiment with different flavour jams and fillings once you've mastered the basic sugary buns.

First published in 2015
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Ingredients

Metric

Imperial

  • 1 1/4 tsp dried yeast
  • 225ml of milk, warm
  • 250g of caster sugar
  • 450g of strong bread flour, white
  • 1 large egg
  • 2 tsp vanilla essence
  • 25g of butter, thinly sliced
  • 1/2 tsp salt
  • 1000ml of vegetable oil, for frying
  • 360g of strawberry jam, for filling
SAVE RECIPE

Equipment

  • Sugar thermometer
  • Food mixer fitted with a dough hook
  • Deep fat fryer

Method

1
To activate the yeast, combine with slightly warm milk and 50g of the sugar and bring to 38°C (body temperature). Leave in a warm place until it begins to foam
  • 1 1/4 tsp dried yeast
  • 225ml of milk, warm
  • 50g of caster sugar
2
Mix the flour, salt, egg and vanilla in a food mixer with a dough hook attachment
  • 450g of strong bread flour, white
  • 1/2 tsp salt
  • 1 large egg
  • 2 tsp vanilla essence
3
Once the yeast mixture has begun to foam, pour into the flour mix and continue to mix until a soft dough forms
4
Turn out onto a lightly floured surface and knead for 5 minutes to strengthen the dough
5
Place the dough in a large plastic container. Spread the thinly sliced butter over the top. Cover the container with a damp tea towel and leave somewhere warm to prove - until doubled in size
6
Knock back the dough and ensure the butter is evenly mixed in
7
Separate into doughnut-shaped balls, approximately 20g each, and knead again until smooth and round
8
Line a baking tray with baking paper. Spread the uncooked doughnuts out on the tray, leaving plenty of room for them to prove. Cover loosely with greased cling film and leave somewhere warm to prove again
9
Heat a deep fat fryer to 190°C. Once the balls have doubled in size, carefully place them, one by one, into the fryer
  • 1000ml of vegetable oil, for frying
10
Once the underside is golden brown, use a slotted spoon to gently turn over. Continue to fry until evenly coloured
11
Remove the doughnuts from the oil, shake off any excess. Roll the doughnuts in caster sugar until evenly coated. Leave to cool on a wire rack
  • 200g of caster sugar, for dusting
12
Once cool, make an incision in the side of each doughnut and pipe in a small amount of strawberry jam and serve
  • 360g of strawberry jam, for filling
First published in 2015
Dominic Chapman

Dominic Chapman's passion for food is in the blood: his family has owned and run the highly acclaimed Castle Hotel in Taunton for over 60 years.

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