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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