Classic Jam Doughnuts
Classic Jam Doughnuts
Ingredients
For the Dough
- 1 cup whole milk, warmed to 105-115°F
- 1 large egg
- 2 egg yolks
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons instant yeast
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter, cubed and softened
For Frying and Coating
- 4 cups vegetable oil, for deep frying
- 1 cup granulated sugar, for coating
For the Filling
- 1 cup berry jam, such as blackberry or mixed berry
Instructions
- 1
In the bowl of a stand mixer, combine the warm milk, whole egg, and egg yolks. Add the all-purpose flour, 1/4 cup granulated sugar, instant yeast, and salt. Mix on low speed with a dough hook until just combined. Add the softened, cubed butter one piece at a time, mixing until fully incorporated. Increase speed to medium and knead for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. Lightly flour a clean surface and briefly knead the dough by hand, forming it into a smooth ball.
⏱️ 15 min
- 2
Place the dough ball back into the mixing bowl (lightly greased, if desired). Cover the bowl tightly with plastic wrap and let it proof in a warm place until it has doubled in size, about 1 to 1 1/2 hours.
⏱️ 90 min
- 3
Once proofed, gently punch down the dough to release the air. Transfer it to a lightly floured surface. Divide the dough into 8-10 equal portions. Roll each portion into a small, smooth ball. Place each dough ball on an individual 3-inch square of parchment paper on a baking tray.
⏱️ 15 min
- 4
Cover the baking tray with plastic wrap and let the doughnuts proof a second time in a warm place until visibly puffy and almost doubled in size, about 30-45 minutes.
⏱️ 45 min
- 5
While the doughnuts are proofing, fill a deep pot or Dutch oven with 4 cups of vegetable oil. Heat the oil over medium heat until it reaches 350°F. Carefully lower each proofed doughnut, still on its parchment paper square, into the hot oil. The parchment paper will detach; remove it with tongs. Fry 2-3 doughnuts at a time, flipping once, until golden brown on both sides, about 2-3 minutes per side. Remove fried doughnuts with a slotted spoon or spider and place them on a wire rack set over paper towels to drain excess oil.
⏱️ 15 min•🌡️ 350
- 6
Immediately after frying, while the doughnuts are still warm, transfer them to a bowl filled with 1 cup of granulated sugar. Toss or roll each doughnut in the sugar until it is fully coated.
⏱️ 5 min
- 7
Once coated, allow the doughnuts to cool slightly. Using a small knife or skewer, make a hole in the side of each doughnut. Fill a piping bag fitted with a small, round nozzle with the berry jam. Insert the nozzle into the hole and generously fill each doughnut with jam.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Jam Doughnuts
Ingredients
For the Dough
- 1 cup whole milk, warmed to 105-115°F
- 1 large egg
- 2 egg yolks
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons instant yeast
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter, cubed and softened
For Frying and Coating
- 4 cups vegetable oil, for deep frying
- 1 cup granulated sugar, for coating
For the Filling
- 1 cup berry jam, such as blackberry or mixed berry
Instructions
- 1
In the bowl of a stand mixer, combine the warm milk, whole egg, and egg yolks. Add the all-purpose flour, 1/4 cup granulated sugar, instant yeast, and salt. Mix on low speed with a dough hook until just combined. Add the softened, cubed butter one piece at a time, mixing until fully incorporated. Increase speed to medium and knead for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. Lightly flour a clean surface and briefly knead the dough by hand, forming it into a smooth ball.
⏱️ 15 min - 2
Place the dough ball back into the mixing bowl (lightly greased, if desired). Cover the bowl tightly with plastic wrap and let it proof in a warm place until it has doubled in size, about 1 to 1 1/2 hours.
⏱️ 90 min - 3
Once proofed, gently punch down the dough to release the air. Transfer it to a lightly floured surface. Divide the dough into 8-10 equal portions. Roll each portion into a small, smooth ball. Place each dough ball on an individual 3-inch square of parchment paper on a baking tray.
⏱️ 15 min - 4
Cover the baking tray with plastic wrap and let the doughnuts proof a second time in a warm place until visibly puffy and almost doubled in size, about 30-45 minutes.
⏱️ 45 min - 5
While the doughnuts are proofing, fill a deep pot or Dutch oven with 4 cups of vegetable oil. Heat the oil over medium heat until it reaches 350°F. Carefully lower each proofed doughnut, still on its parchment paper square, into the hot oil. The parchment paper will detach; remove it with tongs. Fry 2-3 doughnuts at a time, flipping once, until golden brown on both sides, about 2-3 minutes per side. Remove fried doughnuts with a slotted spoon or spider and place them on a wire rack set over paper towels to drain excess oil.
⏱️ 15 min•🌡️ 350 - 6
Immediately after frying, while the doughnuts are still warm, transfer them to a bowl filled with 1 cup of granulated sugar. Toss or roll each doughnut in the sugar until it is fully coated.
⏱️ 5 min - 7
Once coated, allow the doughnuts to cool slightly. Using a small knife or skewer, make a hole in the side of each doughnut. Fill a piping bag fitted with a small, round nozzle with the berry jam. Insert the nozzle into the hole and generously fill each doughnut with jam.
⏱️ 10 min