Classic Jam Donuts recipe that you can mark as your go-to recipe! This recipe gives soft and airy donuts with a slightly tangy jam filling that together just tastes heavenly. The recipe is especially easy and perfect for your first time making donuts. Give this Classic Jam donuts recipe a try and use a heart-shaped cookie cutter to make yourself a super cute sweet treat!
The hardest part when it comes to making jam-filled donuts is to make sure that the center of the drought is cooked through. My first attempt to make jam donuts was mostly unedible because the dough wasn’t cooked all the way through. From that, I learned that there are 2 things to keep in mind when it comes to frying jam donuts.
First, make sure the temperature of the oil is not too hot. I never measure the temperature of the oil when I fry donuts, but I do notice the difference between the heat of the oil in the ring-shaped and jam-filled donuts. The best way to fry jam donuts is to keep using medium-low heat. Of course, we don’t want the oil temperature to be too low, the perfect temperature should let the donut float with bubbles surrounding the dough, and will take about 60 – 90 seconds for the frying side to turn golden brown.
Second, make sure to use the correct type of oil. The best oil to use is a light yellow color vegetable oil such as canola oil, sunflower oil, and safflower oil. The darker oil color can make the donuts turn golden brown to deep brown fast when frying which can cause the middle to be uncooked. The flavor and sense of the oil are also important as it is best to use oil that is as light and neutral as possible.
Let me know what are your other favorite heart-shaped desserts by connecting with me through my other social media platforms under @onehappyavo. Hope you will enjoy making these Heart-shaped Jam Donuts as much as I do, and have fun baking!
Classic Jam Donuts RecipeCourse: Dessert, SnacksCuisine: AmericanDifficulty: Medium
Classic Jam Donut recipe that you can mark as your go-to recipe!
- The Donut
4 1/4 cups all-purpose flour
1/4 cup caster sugar
2 1/2 teaspoons active dry yeast
1 teaspoon salt
1 1/4 cups lukewarm milk
2 medium size eggs
1/2 cup butter (melted and cool down)
1/2 cup raspberry jam or jelly
1/4 cup icing sugar for coating
Cooking oil that will cover at least 1/3 of the pot’s height
- Activate the yeast: Add the active dry yeast and 2 tablespoons of caster sugar to the lukewarm milk and stir a little to melt the sugar. Wait for 5 – 10 mins, if the mixture is foamy, then the yeast is ready to be mixed with other ingredients. If the yeast doesn’t turn foamy, start another batch and check if the yeast has expired or the milk might be too hot.
- Mix the ingredients: In a large bowl, whisk together the flour, the rest of the sugar, and salt. Add egg, butter, and yeast mixture to the same bowl with the flour, mix and knead the dough until there’s no flour pocket left.
- First rise: Cover the dough bowl with a clean cloth or cling wrap, and let the dough rise for about 1 hour or until the dough doubles in size.
- Shape the dough: After the dough has doubled in size, punch the dough to deflate it. Start rolling the dough into one big sheet with about 2 cm or 1 inch thickness. Cut out the dough with a heart-shaped or round cookie cutter that is at least palm-size big. Place the 1 dough disk on 1 piece of prepared parchment paper. Keep re-rolling and cutting out as many donuts as you can until all dough is used up.
- Second rise: Let the shaped donut disk rest to rise for another 30 – 45 mins.
- Fry the dough: In a deep pot, add cooking oil to fill up to at least 1/3 of the pot height (the donut should be at least 2 cm above the bottom of the pot when it floats).
Heat the oil on medium-low heat, use a wooden spoon to check if the oil is hot enough by dipping the paddle and if there are bubbles around the spoon, then the oil is hot enough to use.
Fry the donuts for 60 – 90 seconds on each side of the disk. Transfer cooked donuts to paper towels or a wire rack to drain them and let them cool down. You cut one of the donuts in half to check if you need to fry the rest of the donuts longer or not.
- Fill in with jam: Pierce the top of the donut with a knife to about half an inch wide and depth. Pipe jam with a pastry bag into each one of the donuts and dust the surface with icing sugar.
Store in the fridge for up to 5 days.