Jam And Cream Donut Recipe

I remember as a boy on shopping day my sister and I would get a treat for behaving. I always had a jam and cream donut.

Plate of easy to make jam and cream donuts.

I’d always been afraid to try making donuts myself as I thought they were too complicated to make.

Then I found this simple jam and cream donut recipe! They are so tasty and will impress anyone.


375 ml milk

40g room temperature butter or margarine

7g (one package) instant yeast

1 medium egg

40g granulated sugar

1 teaspoon salt

500g plain flour


These really are so easy to make. It’s important that you have a warm place to leave the dough and give it plenty of proving time.

Warm the milk then add the sugar and yeast. Cover and leave for five minutes.

Sift the flour into a bowl and add the butter or margarine. Mix with your hands until it forms into fine breadcrumbs.

Add the egg and the milk mixture. Stir with a spoon until it forms a sticky dough.

Now it’s time to get your hands dirty and knead the dough for at least 10 minutes. To ensure the yeast is fully mixed with the flour.

Cover tightly and put in a warm place for an hour.

Take the dough from the bowl and place onto a lightly floured work surface.

Cut off pieces about four centimetres in diameter and form into a ball. Then roll between the palms into small baguette shaped pieces.

I prefer if they aren’t all perfectly shaped. Gives them a much more homemade look.

Place on a baking tray lined with greaseproof paper.

Cover and leave for another 30 mins. Ensure there is room between them for them to expand slightly.

Pour about 4cm of oil into a deep pan. Heat on medium. Do not over heat the oil as the donuts will brown early but won’t be fully cooked.

Score a line down the centre of each donut. This will he’ll them keep their shape and cook all the way through.


Fry each donut in the oil for 4 to 5 minutes. Turning to ensure a nice even golden colour on all sides.

Do not put too many in the pan at a time as this will reduce the temperature and result in stodgy donuts.

When golden remove from the oil and place on some paper towel to remove excess oil.

Allow to cool.


Whip about 175ml of fresh cream and fill a piping bag.

Cut each donut along the slit. Going down about halfway through the donut.

Pipe the fresh cream into the slit.

Pipe some raspberry jam along the top.

Dust with icing sugar.

Enjoy with a nice cup of coffee.

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