Doughnuts, Sweet Bread

Raspberry Jam filled Doughnuts

The best doughnuts in the world and no I’m not kidding! If you have ever felt like you can’t make doughnuts, follow this recipe and you will succeed. The most important thing you need is time!


I have had my fair share of failures when making doughnuts. Some don’t ever rise, burnt on the outside and raw on the inside? I mean it’s been a disaster… but once I finally realised that all it needs is patience, patience and more patience, I was rewarded with soft, fluffy doughnuts!


There are a few crucial steps to this recipe which if they go wrong, the doughnuts will fail! So make sure that you have a whole day to make these as you will need to concentrate and give them a lot of time. The first crucial step is the yeast mixing it with the warm milk. Now if you have ever made (and failed) at doughnuts before, you’ll probably be like me and wonder “has the yeast bloomed enough? Is the milk too hot? Too cold? ahhhhhgh!!” Fear not, the best thing you can do is place the milk in the microwave at 30 second bursts and check using a thermometer until it reach around 115°C. It is meant to be comfortable to touch and slightly warm which can be done by hand but I think it’s best to check as too hot and you could kill the yeast and too cold and it may not bloom enough!


Once this has bloomed for about 15 minutes, you will achieve something like the image above ^. After this stage is completed, making the dough is fairly simple as you mix all ingredients together. This recipe calls for even amounts of shortening and butter. You can use all butter but if you can get ahold of shortening it’s even better as it yields a fluffier texture


The next crucial step is the first proof of the dough. I would allow at least 2 hours for this but it could take 3-4 depending on the temperature of your house! This is why I suggest time is crucial as I have seen plenty of recipes calling for only 1 hour of proofing which can work (if you have a proofing draw or a super warm cupboard) but the majority of us home bakers don’t and therefore it needs TIME, lots and lots of time to proof. So check after 2 hours and if it hasn’t doubled in size, leave it to proof more!


You then want to roll out your dough, cut into doughnut circles and leave again to proof for a further about half an hour to 1 hour to double in size again. This proof is not as crucial as the first but still try not to skip this step! as this is what makes your doughnuts fluffy.


The next step is oil. Heating the oil also takes.. yes, you guessed it, TIME! So try to put this on once you’re waiting for your second proof. A thermometer is also crucial at this stage as you want to oil to reach 350°C and even if it looks like it’s not heating at all anymore over 200°C just wait! (yes, more time) as it will hit a wall and then after a few minutes it will start to rise super quickly again


After 3 minutes each side, you will achieve these golden beauties! Golden puffs of tastiness! You will feel so proud (I did) for achieving this after waiting all day. You may want to check one after the time to make sure they are cooked inside and once you know the timings are good you can go ahead and fry the rest of them.


Roll in caster sugar while slightly warm still then fill with raspberry jam which has had a 30 second blast in the microwave (for easy piping). The piping is another crucial step as it can be hard to determine how much filling is in each doughnut. The best way is to pipe one, open it up to check and once you know the best amount of pressure to put you can complete all the doughnuts and finally EAT THEM!!


Whilst this recipe is directly for jam doughnuts, they can be substitued for Nutella filled doughnuts by making sure to add 2tsp of cinnamon to the sugar for rolling as well as filling with chocolate spread! Time to be creative… good luck and let me know over at instagram if you managed to try these! I have some greek inspired dishes coming soon so make sure to follow me @merakibaking in order to be the first to know!


  • 600g Plain flour
  • 2 envelopes of fast-action yeast
  • 75g Caster sugar
  • 360ml Whole milk (warmed to 115°C)
  • 75g Unsalted butter melted
  • 75g Vegetable shortening melted
  • 2 Large eggs
  • 1 tsp Salt
  • 1 Jar of raspberry jam


  1. Warm milk in microwave in 30 second bursts until it reaches approximately 115°C or is comfortably warm to touch. Pour milk into a small bowl and add yeast and sugar. Mix to combine and then leave to bloom for approximately 15 minutes.
  2. In a bowl fitted with paddle attachment, add eggs, salt, melted butter and shortening and mix until combined. Add yeast mixture and mix until it forms a dough.
  3. By hand or using a dough-hook attachment, knead dough for about 5-10 minutes until the dough is nice and smooth.
  4. Place dough in a lightly greased (with oil) bowl and wrap with clingfilm and leave to proof in a warm place to double in size (approximately 2-4 hours)
  5. Once doubled in size, punch out the air of the dough a couple times and place on a lightly floured surface and roll out until 1/2 inch thick.
  6. Line a few baking sheets with parchment paper and cut out doughnuts using a 3.5 inch cutter (or a small glass, or any circle shape that is similar size) and place on baking sheet.
  7. Cover the doughnuts lightly with a tea towel and leave to proof for 30-60 minutes to double in size again.
  8. While they are proofing, fill a large heavy bottom pan with oil until about 3/4 filled. I used a le creuset casserole dish like this one. Heat the oil until it reaches 350°C.
  9. Once the doughnuts have finished rising, place around 4 doughnuts into the hot oil at a time making sure to not overfill the pan as it could lower the oil temperature too quickly. Fry for approximately 3 minutes each side until golden brown on both sides and transfer to a baking sheet covered with kitchen towel to absorb excess oil.
  10. Once still warm, roll doughnuts in caster sugar placed in a small bowl to cover. Then once cool enough to handle, using a piping bag fitted with a 1/4 inch round nozzle (or just snip the end) squeeze in approximately 1 tbsp of raspberry jam into each doughnut. Enjoy straight away to appreciate the fluffiness.

  • Try different flavours such as rolling doughnuts in cinnamon sugar and filling with nutella
  • Make sure milk is not too hot or too cold. 115°C is perfect and will make sure your yeast blooms correctly.
  • These doughnuts need time. Proofing can take 4 hours or even more depending on the temperature so be patient and leave it to proof until double in size
  • Make sure oil is at correct temperature, too cold will make the doughnuts soggy and too hot will turn the outside golden/dark brown while the middle is raw

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