Soft, fluffy yeasted doughnuts filled with jam and rolled in sugar.
Ingredients (makes about 12 doughnuts)
Dough
- ¾ cup (180 ml) warm milk (about 110°F / 43°C)
- 2¼ tsp (7 g) instant yeast
- ¼ cup (50 g) granulated sugar
- 1 large egg + 1 egg yolk, room temperature
- ¼ cup (56 g) unsalted butter, softened
- 1 tsp vanilla extract
- ½ tsp salt
- 2¾–3 cups (330–360 g) all-purpose or bread flour
Filling & Coating
- ¾–1 cup good-quality jam or jelly (raspberry, strawberry, or apricot work well)
- ½–¾ cup granulated sugar (for rolling)
- Optional: ½ tsp cinnamon mixed into the sugar
For frying
- Neutral oil (canola, vegetable, or sunflower) for deep frying
Instructions
- Make the dough
In a large bowl or stand mixer, combine the warm milk, yeast, and a pinch of the sugar. Let sit 5 minutes until foamy.
Add the remaining sugar, egg + yolk, softened butter, vanilla, salt, and 2¾ cups flour. Mix and knead 6–8 minutes until smooth and elastic. Add a little more flour only if needed.
Place in a greased bowl, cover, and let rise until doubled, about 1–1½ hours. - Shape
Punch down the dough and roll it out on a lightly floured surface to about ½-inch (1.2 cm) thickness.
Cut out rounds using a 3-inch (7–8 cm) cutter. Place on a parchment-lined tray, cover, and let rise until puffy, 30–45 minutes. - Fry
Heat 2–3 inches of oil in a heavy pot or deep fryer to 350–360°F (175–180°C).
Fry the doughnuts in batches for 1–2 minutes per side until deep golden brown. Do not overcrowd.
Drain on a wire rack or paper towels. - Fill & coat
While still warm, roll the doughnuts in granulated sugar.
Once cooled slightly, use a piping bag fitted with a long tip (or a squeeze bottle) to inject jam into the side of each doughnut until you feel them plump up.
Tips
- Keep the oil temperature steady — too hot and the outside browns before the inside cooks; too cool and they absorb oil.
- Best eaten the same day. Store leftover unfilled doughnuts airtight and fill just before serving.
- For a lighter texture, you can refrigerate the shaped doughnuts overnight and fry the next day.
- Dust with powdered sugar instead of granulated for a different finish.
Soft, jam-filled, and perfectly sugary. Enjoy!
