Jam Doughnuts


10 Portions

Active Dried Yeast 5g
Warm Milk 160g
Caster Sugar 40g
Salt pinch
Eggs 1
Margarine 28g
Strong flour
Strawberry Jam 1 tsp per doughnut

50 Portions

Active Dried Yeast 25g
Warm Milk 800g
Caster Sugar 200g
Salt 2 tsp
Eggs 4
Margarine 140g
Strong flour 1.25kg
Strawberry Jam 1 tsp per doughnut

100 Portions

Active Dried Yeast 50g
Warm Milk 1600g
Caster Sugar 400g
Salt 4 tsp
Eggs 8
Margarine 280g
Strong flour 2.5kg
Strawberry Jam 1 tsp per doughnut


  1. In a planetary mixer add the flour and stir the dried yeast through
  2. Crack the eggs into the bowl and add the margarine
  3. Add the salt and sugar
  4. Slowly add the warm milk with the machine running until a slightly sticky soft dough is formed
  5. Kneed the dough in the machine for about 10 minutes until a soft elastic dough is formed
  6. Cover with a damp cloth and allow to prove in a warm place for 1 hour or until doubled in size
  7. Knock the air out and roll into table tennis ball sized balls
  8. Line a tray with parchment paper and arrange the dough balls, leaving enough room for the doughnuts to double in size once more
  9. Heat the CLEAN oil to 180C
  10. Deep fry the doughnuts turning half way through for about 1 minute or until golden
  11. Once cooked roll in caster sugar whilst hot
  12. Pierce a hole in the sides of the doughnuts and using a piping bag pipe in roughly one tsp of jam

Key Points


Wheat, Milk, Eggs