With these easy-to-make jam donuts filled with homemade strawberry jam, you can make a tasty treat that both kids and adults will love. Nothing beats a classic dessert like these jam donuts, which are so easy to make.


4 to 4 1/2 cup flour plus also for dusting

1/2 tsp salt

2 1/2 teaspoons dry active yeast

1 cup lukewarm milk

2 tbsp sugar

2 large eggs beaten

2 tbsp unsalted butter melted and cooled

strawberry jam or jam of choice

vegetable oil for frying

icing sugar for dusting

You will also need:

mixing bowl

small bowl

rolling pin

round cookie cutter

baking sheet


pastry bag

1/2 round tip


mixing bowl

rolling pin




Combine the yeast with 2 tablespoons of the milk and 2 tablespoons sugar and let sit until foamy, about 5 to 10 minutes then add to the flour with the leftover milk.

In a mixing bowl Mix, 4 cups of flour and salt then add the yeast.

Add the eggs and butter to the flour mixture.

Begin to combine the ingredients into a soft, but not sticky, dough. Add a little extra milk if wanted, 1 tablespoon at a time, or work in extra flour if needed, 1 tablespoon at a time.

Turn the dough out onto a lightly floured surface and knead until smooth and elastic.

Transfer the dough to a lightly oiled bowl, cover, and let rise until doubled in volume, about 2 hours.

Strike down the risen dough then turn out onto a lightly floured surface and knead for a few seconds.

Lightly flour a rolling pin then gradually roll out the dough to about 1/2″ thick. Cut out into 3 to 4-inch rounds with a gently floured cookie cutter. Re-roll the scraps to make more rounds.

Put the doughnuts on lightly floured baking sheets, spacing them apart so they don’t touch when rising, and cover lightly with a dry towel. Let rise in a warm spot until doubled in size, about 20 minutes.

Fill a fryer 3-inches high with vegetable oil and heat at about 350 F. Fry the doughnuts, a few at a time, until golden and puffed, turning regularly, for about 5 minutes.

Raise the doughnuts from the oil and put them on a plate lined with a paper towel.

Let cool slightly and fill a pastry bag, fitted with a 1/2″ round tip, with jam.

Dust with icing sugar and serve.

Enjoy 🙂

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