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Jam Doughnuts

I just love sugary jam doughnuts. It has been a long love affair, and still continues to this day. What a joy it is to now be able to make them for my own family at home, usually only once a year on Chanukah.

And are mine as good as the ones from that old doughnut truck by the sea in Port Melbourne?

Honest answer? NOPE. But nearly.

I first found this doughnut recipe back in 2012 and since then, we have published a wonderful cinnamon-sugared-donut recipe (much simpler than this one!) in our second book The Feast Goes On from the kitchen of Justine Cohen. We will be sharing the cinnamon donut recipe during our last Facebook live session for the year on Monday 12th December at 11 a.m AEST.

This jam doughnut recipe has been adapted from Giora Shimoni, and it’s wonderful!

Jam (Jelly) Doughnuts
24medium-sized donuts
24medium-sized donuts
Servings: medium-sized donuts
Servings: medium-sized donuts
  1. The flour, sugar and salt is put in a large bowl, and a well is made in the centre
  2. The yeast is mixed with a little flour, sugar and water and it is allowed to sit for 20 minutes or so until frothy. If it doesn’t froth up, start again with new yeast
  3. When the mixture becomes frothy and thick, you know that the yeast is fully active and will rise the dough properly
  4. Beat the yeast with the egg yolks in the well
  5. Add the melted butter and water to the well
  6. Whisk the liquids together in the well. Then, using a spatula or wooden spoon, gradually incorporate the surrounding flour.
  7. When you have a smooth batter/dough, put it in a bowl, cover with plastic wrap and a tea towel and leave in a warm place to rise for 1 – 2 hours until it has doubled in size..
  8. The batter/dough will double in size.
  9. With floury hands, tip the dough onto a well-floured board, knead quickly until you have a smooth dough and then press out flat. The dough needs to be about 1 cm high.
  10. Cut out circles with a small cookie cutter (we used a 4 cm/1 1/2″ diameter). Place half of these on another floured tray.
  11. Spoon a little jam onto each. We used delicious Wild Damson Jam that we bought at The Agrarian Kitchen in Tasmania.
  12. Cover the jam with another of the dough circles and press the edges down lightly to seal. Cover with a floured tea towel and allow to rise for 30 minutes.
  13. I also cut out a few circles of dough and let them rise - no jam in these ones. After frying, roll in cinnamon sugar.
  14. Heat the oil in a deep frypan or saucepan to very hot, 175°C (350°F). There needs to be enough oil so that the donuts can float, at least to a 2 cm/1″ depth. If you don't have a deep fryer, a wide saucepan and a thermometer will do. Aim for the oil to remain at 175C throughout the cooking time.
  15. The donuts are fried in oil for only a few minutes until golden on the outside and cooked through on the inside. Fry the donuts (no more than 6 at one time) on both sides until golden brown. The challenge here is getting the oil temperature consistent so they don’t brown too quickly without cooking on the inside. Remove from the oil with a slotted spoon, drain on paper towel.
  16. The finished donuts are then rolled, while still warm, in lots of caster sugar. Eat hot if you can!
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