Jam donuts

Jam donuts



  • 1 3/4 cup milk
  • 14g dry yeast (2 satchets)
  • 100g unsalted butter, melted
  • 1/3 cup castor sugar
  • 4 eggs
  • 1/2 tsp salt
  • 4 cups plain flour
  • vegetable oil for frying
  • 1 cup of castor sugar for dusting
  • 1 jar raspberry jam for filling


Warm the milk to to tepid. Set aside half a cup and add yeast.

In a bowl, whisk the remainder of the milk with the sugar, eggs and butter.

Whisk in the yeast mixture and gradually mix in the flour and salt.

Place the batter in a warm place to prove for 1 hr.

Heat vegetable oil to 170C. Place a quantity of the batter in a freezer quality ziploc bag and snip corner off. Squeeze balls out of the bag into the oil snipping off with scissors when they are about a 2cm ball. Flip over to make sure they brown evenly (2-3mins).

Remove the donuts from the oil and drain on kitchen paper.

Roll warm donuts in caster sugar. Poke a hole in them with a sharp knife and pipe in some raspberry jam.


  • These are so simple to make and they will make you popular with the adults and kids alike.
  • This made a huge quantity of donuts. I got around 30.
  • Remember that you need to follow the recipe closely to get a perfect result.
  • You could use any type of berry jam to fill these and even serve with a double cream to cut the sweetness.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Serving Suggestions


Leave A Comment