homemade jam-filled doughnuts

Now that the semester is slowly coming to end, my classes have started to drop, and scramble time for exam study is shining bright. In the hours that I once spent sitting in lectures, I’ve decided to trash study and prep for my great Eid morning tea/lunch, and a Saturday iftar dinner party. All this means I need to rev it back up in the kitchen and learn again the pain of standing up for hours, and the joy of seeing what you’ve made (being devoured)!

I couldn’t have had a better time in the kitchen without my bigger sis, though. I took the snaps and she made the doughnuts, I pinched in from time to time and did a few things. My sis has made doughnuts before, but all had potato in them, so after I found this Daring Baker’s Challenge (Oct 2010) recipe, I decided that we make some non-potatoey dougnuts, and see how they’d turn out.

I must say, the doughnuts tasted really good. At the same time we were making chicken and corn pies for dinner (recipe for another time) and we all ended up having our dessert before dinner! There is one problem with making these doughnuts, and that is the candy thermomertre. I don’t have one (I’m not the sort of person who’d buy one – yet), which meant that the oil was hard to predict. We burnt the first three doughnuts (burnt outside, uncooked doughy inside), before I got the oil temp right. Below is the halved recipe I made, you can find the full one on gingerbreadbagels.com

Yields: ~ 12


3 – 5 cups flour (I used self-raising, it asked for all purpose, same result)

1/4 cup shortening (I used copha), softened (use just under 1/4 cup)

3/4 cup lukewarm whole milk

3 tbs active dry yeast

1/8 cup warm water

1/2 teaspoon salt

1/4 cup sugar

1 large egg

oil for frying

butter and: sugar + cinnamon OR icing sugar for coating

jam + peanut butter, or your favourite spread for filling


In a large bowl pour in 1/8 cup of warm water.

Add the yeast to the bowl and mix in. Let it sit aside to foam for 5 minutes (this is proofing the yeast).

Add 2 cups of flour, the shortening, salt, sugar and egg, and milk.

Mix the ingredients to form a sticky dough.

Continue mixing + kneading with your hand, or beat with dough hooks for 5 minutes, gradually adding in the rest of the flour, 1/4 a cup at a time. Only use as much flour as you need to form a soft dough.

When the dough is formed, place it on a floured counter and knead by hand for 2 minutes.

Return it to the bowl and cover with a damp towel or plastic wrap.

Leave aside to rise: up to 30 minutes.

Dust a bench with flour and remove the dough from the bowl. Roll it out on the counter until it’s 1/2 inch (about 1 cm) thick.

Use a circle pastry cutter to cut the dough. I also made 3 love hearts ๐Ÿ™‚

Place the doughnuts on a floured/greased tray and cover with a damp towel.

Leave aside for 20 minutes to rest.

Heat up oil in a deep fryer to 350 degrees / 180 degrees celsius.

Keep the heat on medium to maintain the temperature.

Slowly drop in a couple of doughnuts at a time. Use a skimming spoon or something alike to get oil on top of the doughnuts so they cook evenly.

You’ll see them start to puff, that’s when you should flip them.

Cook until both sides are golden (you may need to flip them back for a bit).

Keep monitoring the oil temp, and place the cooked doughnuts onย absorbentย paper or a cooling rack.

To fill the doughnuts, make a hole in the side, and place your filling in a piping bag.

Pipe in the filling then brush the doughnuts with softened butter.

Roll in the sugar + cinnamon mix, and devour!


8 thoughts on “homemade jam-filled doughnuts

  1. chicaandaluza says:

    I love, love, love jam doughnuts. Impossible to eat without licking your lips! Have never made them though so will have to try these out one afternoon…a taste of England for me ๐Ÿ™‚

  2. Charles says:

    Wow, I just adore jam doughnuts – it’s not often I can find them… at least not decent ones… in France. I know what you mean though – they can be really hard to fry. It’s finding that perfect temperature where everything seems to work just fine. Not easy. Rolled in some lovely sugar – there aren’t many more perfect accompaniments to a cup of morning coffee. Great post – inspiring me to try some of my own sometime too!

  3. Good Cooks says:

    Mmmm, yummy donuts.
    Did not try to make it at home until now…. I guess, I see buying it from the donut shop is quicker, hahha..
    But since my son keep reminding me everytime why not to make it for us, so I will stick by the recipe to try it someday.
    Thanks Fati for sharing.
    ูˆุนูŠุฏูƒู… ู…ุจุงุฑูƒ ูˆุตูŠุงู…ูƒู… ู…ู‚ุจูˆู„

  4. Christy says:

    Did I spot the heart-shaped doughnuts? I did, I did!!! *screams excitedly*
    I love the sight of them, they are just so lovely and romantic ๐Ÿ˜€
    I am sure every bite of your doughnut tastes of happiness and love too ๐Ÿ˜‰

  5. fati's recipes says:

    Yes of course, you spotted a heart shaped dougnut! ๐Ÿ˜€ I can really imagine all the romantic things one could make with love heart cutters… Did you see my heart shaped Oreo cookies? ๐Ÿ™‚
    Rufus, I one day wish the same will happen to me, I can’t stop eating carb-loaded goodies ๐Ÿ˜ฆ
    I can’t encourage you guys more to make these yourselves ๐Ÿ˜€ because like Chica said, they sure are finger-lickin’ good! ๐Ÿ˜€

    ุฌุฒุงูƒ ุงู„ู„ู‡ ุฎูŠุฑุงู‹ ุณู…ุงุญ ! ุชู‚ุจู„ ุงู„ู„ู‡ ู…ู†ุง ูˆ ู…ู†ูƒู… .. ุงู„ู„ู‡ ุจุงุฑูƒ ููŠูƒ ุŒ ูˆ ูƒู„ ุนุงู… ูˆ ุฃู†ุชู… ุจุฃู„ู ุฎูŠุฑ ุฅู† ุดุงุก ุงู„ู„ู‡ ๐Ÿ™‚

  6. Stefanie says:

    Those look amazing!! I’ve never had the courage to try donuts cuz frying kind of worries me… and I don’t need that many fried tasty treats laying around my house!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s