Jam Doughnuts

Every time I see pictures of Jam Doughnuts I promise myself I will make them but rarely do I keep my resolve. My memories go back in time when as a young girl my father would take me to Victoria Market and indulge me in a bag of jam doughnuts from the Doughnut Van.  This doughnut van is still parked outside the market selling doughnuts and still as delicious as ever

This recipe was taken from Bill Grangers book and I have to say was as close as I could get to the doughnuts from the marketjam donuts


1 cup warm water

2 x 7gm sachets dried yeast

3 1/2 tblspns castor sugar

220gm butter

5 eggs

1 tspn salt

450gm plain flour


Vegetable oil for frying

1 cup castor sugar

2 tspns ground cinnamon

Raspberry jam


Place water, 1 tspn of the sugar and yeast in a bowl and mix to combine. Leave in a warm place for 10mins or until foaming.

Beat remaining unsugar and butter till creamy. Add eggs one at a time beating well after each addition

Add the yeast mixture flour salt and beat well with a wooden spoon until smooth

Cover with plastic wrap and leave in warm place for  11/2-2 hrs  until doubled in volume

Punch the dough down, remove from the bowl, wrap in plastic and refrigerate for 3 hours or preferably overnight

Turn out half the dough onto floured board and pat out to 3cm thickness. Use a 5cm cutter and cut out rounds of dough then roll these into balls. Repeat with remaining dough

Pour oil into fryer until 6cm deep, heat oil to 175C or until a little bit of dough dropped in oil floats to surface. Fry in batches. Remove with slotted spoon – be careful not to overcrowd the pan

Drain on wire rack

Mix sugar and cinnamon and roll doughnuts to coat. Use piping bag to pipe jam in centre of donuts

Serve immediately


Makes 16


Simply Bill

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