Doughnuts ft. Strawberry Jam

You will need

  • 300g strong white bread flour, plus extra for kneading
  • 200g self-raising flour
  • 25g butter, cubed
  • 100g butter, melted
  • 25g caster sugar
  • 200g caster sugar (for the sugar coating)
  • 7g fast-action dried yeast
  • 300ml semi-skimmed milk
  • ½ tsp fine sea salt
  • sunflower oil, for brushing
  • 165g seedless raspberry or strawberry jam

Remember – grown ups like you to tell them if you’re cooking with hot or sharp things!



  • Put the flours, 25g cubed butter, 25g sugar, yeast and salt in a large bowl and rub the butter into the flour with your fingertips until you almost can’t feel it any more. Make a well in the centre.

  • Put the milk in a saucepan and heat very gently until lukewarm. This will only take 1- 1 ½ minutes, so make sure you don’t let it overheat. Carefully pour the warm milk mixture into the centre of the flour and stir with a wooden spoon and then your fingers until the dough comes together and forms a ball.

  • Transfer to a lightly floured surface and knead for ten minutes. Put into a large lightly oiled bowl, cover with cling film and leave to rise in a warm place for about 1- 1 ½ hours, or until doubled in size. (The mixing and kneading process can also be done in an electric food mixer).

  • Divide the dough into 12 portions and roll into balls. Place the balls on one very large baking tray (or two smaller trays) lined with non-stick baking paper. Cover loosely with lightly oiled cling film. Leave to rise at in a warm place for about an hour or until puffy and almost doubled in size.

  • Preheat the oven to 200C/fan oven 180C/Gas 6. Bake the doughnuts, one tray at a time if necessary, for 13-15 minutes or until risen and pale golden brown.

  • While the doughnuts are baking, melt the butter for the sugar coating in a saucepan and then carefully pour into a large heat-proof bowl. Divide the sugar between two more bowls.

  • As soon as the doughnuts are ready, carefully take out of the oven and while still warm, place the first six doughnuts, one at a time in the melted butter. Using tongs, turn to coat thoroughly, then move to one of the bowls of sugar and toss well until nicely coated. Put on a clean tray.

  • Repeat the same process with the remaining six doughnuts and second bowl of sugar.

  • Use a skewer to make a hole in the side of each doughnut, wiggling around a bit to enlarge it slightly. Put the jam into a disposable piping bag and snip the corner. You can also put into a piping bag fitted with a small plain nozzle.

  • Take one doughnut at a time and squeeze jam inside. Eat on the same day as they are made; ideally while still slightly warm.

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