7 December 2012

Bake of the Week: Jam and Sugared Doughnuts

Today I attempted to make jam and sugared doughnuts. I used Paul Hollywood's recipe from the Great British Bake Off and it was certainly a learning experience!

You really can't beat fresh doughnuts so if you're feeling brave and have a few hours to spare, here's how to make doughnuts!

You will need

  • A deep fat fryer or a deep pan that you can use
  • A piping bag for the icing

  • 500g strong white bread flour
  • 50g caster sugar
  • 40g unsalted butter, very soft
  • 2 x 7g sachets fast action yeast
  • 10g salt
  • 2 large eggs at room temperature, lightly beaten
  • 150ml lukewarm milk
  • 130ml lukewarm water
  • Oil for frying
  • Extra caster sugar for rolling
  • A jar of sieved jam


1. Place the flour, sugar, butter, yeast, salt, beaten egg, milk and 3/4 of the lukewarm water into a large bowl. Keep the yeast and the salt separate at this stage. Using your hands, begin to mix the ingredients together to combine.

2. Add the remaining water and use your hands to massage the dough. Do this for approximately four minutes until the dough comes together and is soft but not sticky. 

3. Lightly flour your work surface and knead for ten minutes. Shape the dough into a ball and place in a lightly oiled bowl, cover with a tea towel and leave for an hour, until the dough has doubled in size.

4. Once the dough has doubled in size, turn the dough out and knead to knock the air out. Divide it into ten pieces, shape your jam doughnuts into balls and make a hole in the middle of your ring doughnuts and twirl around your finger to shape. 

5. Lightly flour a baking tray (or two) and place your doughnuts on, ensuring they are spaced well apart. Cover again and leave for one hour.

6. Heat your pan of oil or deep fat fryer to 180 degrees. Carefully place a few doughnuts into the hot fat and leave to fry for five minutes before turning to cook the other side. The ring doughnuts take less time to keep an eye on them. Both sides should be lightly golden.

Side note - if you're using a hot pan like I was, it's a lot harder to regulate the temperature and my first few attempts were horribly burned. After this I took the pan off the heat and allowed it to cool slightly before cooking the rest on a lower temperature. 

7. Remove the doughnuts from the pan with a slotted spoon and roll immediately in caster sugar to coat.

8. When the doughnuts have cooled, sieve the jam to remove any seeds or lumps and place into a piping bag. Use a small knife to make a slight incision in the doughnut and place the piping bag inside, filling generously with jam.

I'd certainly suggest you're careful when you're baking these. In the process I broke a thermometer (after placing it in water whilst it was hot!), burnt myself on spitting fat and set the smoke alarm off when my first few attempts went wrong!

I'd love to hear your stories or see your pictures if you make these!

Vicky x


  1. These look delicious, thanks for sharing x

  2. The doughnuts look really tasty. Also, how did you get this blog layout with the read more button?


  3. These look so yummy xx


  4. Thank you all! They were delicious and definitely worth the effort! x

  5. Thanks Sandra, they were lovely! x


Thank you for your comments ♥ If you have any questions, feel free to ask me on Twitter @VickyAtBBB x

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