Filled Doughnuts - Strawberry Jam, Apricot Jam, Lemon Curd

Breakfast / Brunch

Happy Doughnut Day!

Who doesn't love doughnuts? If you don't (like someone I know), then it is your loss and you will just have to miss out.

There are two types of doughnuts, filled and round. I much prefer filled doughnuts as the filling options are endless and they make for a very exciting treat.

Having worked for Ruth Pretty for many years, I have tried quite a lot of her amazing food. I used to work at the cooking school on the weekends and the Sunday she made Jam Doughnuts was a definite highlight for me.
I've actually been too scared to make them, however being a food blogger and all I figured it was time to man up and attempt her recipe. I made a few changes.


1 c milk
2 tsp vanilla extract
2 tbsp caster sugar
2 ½ tsp active dry yeast
¼ c warm water
3 ½ c plain flour, sifted
1 tsp cinnamon
2 tbsp olive oil 
2 eggs, lightly beaten
2 litres vegetable oil
Icing sugar

Pour milk and vanilla into a medium saucepan, bring to a gentle simmer. Remove from heat.
Add sugar and stir until combined. Set aside to cool slightly.
Combine yeast and water in a small bowl. Allow for yeast to dissolve.
In a large bowl combine 3 cups of flour, cinnamon, oil and eggs. Slowly pour in lukewarm milk mixture. Stir to combine.
Sprinkle remaing flour on a clean surface. Place dough onto flour and knead until smooth and elastic.
Lightly flour a bowl and place dough in. Cover with glad wrap and place somewhere warm. I always use the linen cupboard. Leave for at least 1 1/2 hours or until doubled in size.

Lightly flour surface again and tip dough back out. Using a rolling pin flatten till 1cm thick. Using a 7cm round cookie cutter, cut circles in the dough. Repeat the process with the scraggly bits.
Place dough cutouts onto a lightly floured tray and cover with a tea towel. Leave for 30 minutes.
Heat oil in a large saucepan to 170 degrees. To test place a bit of dough in the oil and it should rise to the top.
To cook, gently drop dough into oil and continuously turn until golden brown. Remove from oil to a plate lined with paper towels.
Place filling into a piping bag. Once cool enough to handle, make a small hold in the side of the doughnut and fill.
Dust with icing sugar.


 Apricot, Strawberry and Lemon Curd

Never late to the party

For my lemon curd recipe click here

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