Homemade Jam Doughnuts: A Taste of Pure Joy

There’s a certain magic that fills our kitchen on a slow Saturday morning. It’s a mix of sleepy chatter from my three little ones, the golden morning light streaming through the window, and often, the sweet, comforting scent of something special being made. For us, that special something is often a batch of warm, fluffy, homemade Jam Doughnuts.

I’ll never forget the first time we made them. We were trying to recreate the incredible doughnuts we’d had at a local fall festival. The kids’ eyes were wide with wonder as they watched the little balls of dough puff up and turn golden in the pot.

Their tiny, sugar-dusted fingers couldn’t wait to grab one. The best part? That first bite. The soft, pillowy dough gives way to a surprise burst of sweet strawberry jam, and a little explosion of happiness erupts.

Making these jelly-filled doughnuts from scratch felt like unlocking a secret level of mom magic. I discovered it wasn’t complicated at all. In fact, it’s a wonderfully simple process that brings so much joy.

This recipe isn’t just about food; it’s about creating memories, one sugary, jam-filled bite at a time. I am so excited to share this recipe with you, so you can fill your home with the same delicious magic.

Why You’ll Love This Homemade Jam Doughnuts Recipe

You might think that creating bakery-quality doughnuts at home is a challenge, but I promise you, this recipe makes it completely achievable. These aren’t just any doughnuts; they are light, airy clouds of perfection. Here’s why this will become your go-to doughnut recipe:

• Incredibly Soft & Pillowy: The enriched dough, made with milk and butter, creates a tender, melt-in-your-mouth texture that is simply irresistible. You will find it hard to stop at just one.
• Perfectly Sweet Jam Filling: You control the filling! Use your favorite high-quality jam for a sweet, fruity burst in the center of every doughnut. The contrast between the rich dough and the bright jam is heavenly.
• A Fun Family Project: This is the perfect recipe to make with your kids. They can help mix the dough, cut out the circles, and, of course, help with the very important job of rolling the finished doughnuts in sugar.
• Way Better Than Store-Bought: Nothing compares to a doughnut that is fresh from the fryer. When you make them at home, you get to enjoy them at their absolute peak—warm, soft, and utterly delicious.
• Simple, Wholesome Ingredients: You know exactly what goes into this recipe. You will use simple pantry staples to create a treat that feels both indulgent and made with love.

Ingredients You’ll Need

This recipe uses straightforward ingredients that you likely already have in your pantry and refrigerator. For the best results, I recommend bringing your milk and eggs to room temperature before you begin. This helps the dough come together smoothly and rise beautifully.

Ingredient	Amount
Whole Milk	1 cup, warmed to 110°F
Active Dry Yeast	2 ¼ teaspoons (1 packet)
Granulated Sugar	¼ cup for the dough, plus 1 cup for coating
Large Eggs	2, at room temperature
Unsalted Butter	¼ cup (4 tablespoons), melted
All-Purpose Flour	3 ½ cups, plus more for dusting
Salt	1 teaspoon
Vegetable or Canola Oil	About 6-8 cups, for frying
Seedless Jam or Jelly	1 cup (raspberry, strawberry, or your favorite)

Substitutions & Variations

One of the great things about making recipes at home is the ability to customize them. Feel free to play around and make these jam doughnuts your own!

• Flour: For an even chewier, more bakery-style doughnut, you can substitute bread flour for the all-purpose flour. The higher protein content gives the dough more structure.
• Yeast: If you only have instant yeast, you can use that instead. Simply skip the blooming step and mix the instant yeast directly in with your dry ingredients.
• Milk: For a dairy-free version, you can substitute an unsweetened plant-based milk like almond or soy milk. Use a vegan butter substitute as well.
• Fillings: While classic raspberry jam is my family’s favorite, the possibilities are endless! Try filling them with strawberry jam, apricot preserves, lemon curd, pastry cream, or even a chocolate-hazelnut spread.
• Toppings: Instead of granulated sugar, you can roll the warm doughnuts in cinnamon sugar (mix 1 cup sugar with 2 teaspoons of cinnamon) or dust them with powdered sugar once they have cooled completely. A simple vanilla glaze also works wonderfully.

Step-by-Step Instructions

Follow these simple steps to create the most amazing homemade jam doughnuts. Remember to read through all the steps before you start!

1. Activate the Yeast: First, warm your milk to about 110°F. It should feel like a warm bath, not hot. Pour the warm milk into the bowl of a stand mixer and sprinkle the yeast and one tablespoon of the granulated sugar on top. Gently stir it and let it sit for 5-10 minutes until it becomes foamy. This tells you the yeast is alive and active.
2. Make the Dough: Next, add the remaining ¼ cup of sugar, the melted butter, and the eggs to the yeast mixture. Whisk everything together. Fit your stand mixer with the dough hook attachment. Add the flour and salt to the bowl. Mix on low speed until a shaggy dough forms, then increase the speed to medium and knead for 6-8 minutes. The dough should become smooth, elastic, and pull away from the sides of the bowl. If kneading by hand, turn the dough onto a floured surface and knead for about 10-12 minutes.
3. Let the Dough Rise: Now, form the dough into a ball and place it in a lightly oiled bowl. Turn the dough over to coat it lightly in oil. Cover the bowl with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free place for 1-2 hours, or until it has doubled in size.
4. Shape the Doughnuts: Gently punch down the risen dough to release the air. Transfer it to a lightly floured surface. Roll the dough out to about ½-inch thickness. Using a 2.5 or 3-inch round cookie cutter, cut out as many circles as you can. You can gently re-roll the scraps once to cut out a few more doughnuts.
5. The Second Rise: Place the cut-out dough circles on a baking sheet lined with parchment paper, leaving a couple of inches between each one. Cover them lightly with a kitchen towel and let them rise again in a warm place for about 30-45 minutes, until they are visibly puffy.
6. Fry the Doughnuts: While the doughnuts are rising, prepare your frying station. Pour the oil into a large, heavy-bottomed pot or Dutch oven until it’s about 2-3 inches deep. Heat the oil over medium heat until it reaches 350-360°F on a candy thermometer. Carefully place 2-3 doughnuts into the hot oil. Be sure not to overcrowd the pot. Fry for 1-2 minutes per side, until they are a beautiful golden brown.
7. Coat and Fill: Using a slotted spoon, carefully remove the doughnuts from the oil and place them on a wire rack lined with paper towels to drain for a minute. While they are still warm, toss them in the bowl of granulated sugar until they are fully coated. Let them cool on the wire rack for at least 10 minutes before filling. To fill, spoon your jam into a piping bag fitted with a long, narrow tip (like a Bismarck tip). Gently insert the tip into the side of each doughnut and squeeze about 1-2 teaspoons of jam inside.

Pro Tips for Success

Follow these tips from my kitchen to yours to ensure your fried doughnuts turn out perfectly every single time.

• Check Your Yeast: Always make sure your yeast is fresh. If it doesn’t get foamy and bubbly in the warm milk after 10 minutes, it’s likely no longer active, and you should start over with a fresh packet.
• Don’t Rush the Rise: The two rising periods are crucial for developing that light, airy texture. Find a warm spot in your house (like near a sunny window or on top of the fridge) and be patient. It’s worth the wait!
• Use a Thermometer: The single most important tool for frying is a thermometer. If the oil is too cool, your doughnuts will absorb too much oil and become greasy. If it’s too hot, the outside will burn before the inside is cooked. Maintaining that 350-360°F sweet spot is key.
• Fry in Small Batches: Resist the temptation to fry too many doughnuts at once. Overcrowding the pot will cause the oil temperature to drop significantly, leading to soggy, oily results.
• Use Seedless Jam: For the best filling experience, I highly recommend using a seedless jam or jelly. This ensures a smooth, consistent filling that pipes easily and is a joy to eat.

Storage & Reheating Tips

Honestly, these jam doughnuts are at their absolute best when enjoyed within a few hours of making them. The texture is just sublime when they are fresh. However, if you do have leftovers, here’s how to store them.

• At Room Temperature: Store any leftover doughnuts in an airtight container at room temperature for up to 2 days. Do not refrigerate them, as the cold air will cause them to become stale much faster.
• Reheating: To bring a little life back to a day-old doughnut, you can warm it in the microwave for just 10-15 seconds. This will soften it up and make it feel almost fresh again.
• Freezing: I don’t recommend freezing the filled doughnuts, as the jam can make them soggy upon thawing. However, you can freeze the unfilled, unsugared doughnuts. Let them cool completely, then place them in a single layer in a freezer-safe bag or container for up to 2 months. Thaw at room temperature, then roll in sugar and fill before serving.

What to Serve With This Recipe

These delightful jam doughnuts are a complete treat all on their own. We often enjoy them as a special weekend breakfast or an after-school snack. If you want to make it a more complete affair, they pair wonderfully with:

• A tall, cold glass of milk for the kids.
• A hot cup of coffee or a foamy latte for the adults.
• A side of fresh berries or sliced fruit to balance the sweetness.
• A dollop of whipped cream for an extra-decadent dessert.

FAQ About Jam Doughnuts

Can I bake these doughnuts instead of frying them?

Yes, you can bake them, but it is important to know that the texture will be quite different. Baked doughnuts are more like a soft, sweet bread roll than a light, airy fried doughnut. To bake them, arrange the risen doughnuts on a parchment-lined baking sheet and bake at 375°F for 12-15 minutes, or until golden brown. Brush them with melted butter while they’re still warm, then roll in sugar and fill as directed.

Why are my doughnuts greasy?

Greasy doughnuts are almost always the result of the oil temperature being too low. When the oil isn’t hot enough, the dough absorbs the oil instead of instantly searing and cooking. Use a thermometer to ensure your oil stays consistently between 350°F and 360°F. Frying in small batches also helps maintain the proper temperature.

What’s the best jam for filling doughnuts?

The “best” jam is your favorite jam! However, I find that thicker, seedless jams work best for a smooth and easy filling experience. Classic choices like raspberry, strawberry, and apricot are always delicious. Don’t be afraid to try other fruit preserves or even lemon curd.

How do I know when the dough is properly kneaded?

Properly kneaded dough will be smooth, soft, and elastic. A great way to check is with the “windowpane test.” Pinch off a small piece of dough and gently stretch it between your fingers. If you can stretch it thin enough to see light through it without it tearing, the gluten is well-developed, and it’s ready to rise.

My dough didn’t rise, what went wrong?

There are a few common culprits if your dough isn’t rising. First, your yeast may have expired or been killed by liquid that was too hot (over 120°F). Second, your kitchen might be too cold; yeast loves a warm environment.

Try placing the bowl in a slightly warm, turned-off oven with the light on. Finally, ensure you gave it enough time. Sometimes, dough just needs a little extra patience.

Final Thoughts

There is something so deeply satisfying about creating a treat like these jam doughnuts from scratch for the people you love. The process itself is a joy—the feel of the soft dough, the magical puff as they fry, and the final flourish of sugar and jam. I hope this recipe brings as much happiness to your kitchen as it does to mine.

Happy doughnut making!

Print