Hot jam doughnuts recipe

Whenever we are within close proximity to a bakery I must get a hot jam doughnut! Seriously no matter what time of day it is, it is always time for a jam doughnut. What’s not to love about them? They are deep fried balls of sweet doughy goodness, coated in sugar and filled with delicious jam. This homemade hot jam doughnuts recipe will have you making these finger licking sugary treats at home instead of buying them from the bakery!

Last weekend while we were cooking up a storm we added this hot jam doughnuts recipe into the mix. However, is it easier to go out to the shops and buy a doughnut? Yes. Do you end up with sugar throughout the house? Yes. Is it worth making your own doughnuts at home? Definitely yes! Brooke might not be as keen to make them again. As similar to the recent post on hot cross buns, there are a lot of steps and patience is key while letting the dough prove.

When making this recipe you need to be mindful of how thick you roll your dough. As you let your dough rise again once it is in circles, it will continue to rise and will puff up when you cook it in the oil. I would aim for around 2.5cm thick, as any thicker and your doughnuts won’t cook in the middle and be darker than necessary on the outside.

Once you have cooked your doughnuts evenly on both sides, drain excess oil and immediately roll in sugar. Allow to cool before filling with delicious jam. We used traditional strawberry this time (which needs to be strained before piping). However, you can fill with other flavoured jams, custards, chocolate or just simply add some cinnamon to the sugar and leave them plain.

I think my sugary grin showed how much I liked these!

If you like sweet treats then check out these our recipes for Chocolate mint fudgeNo bake Mars bar sliceor passionfruit marshmallows.

Jam Doughnuts IngredientsJam Doughnuts DoughJam Doughnuts Balls

Fried Jam Doughnuts Recipe Hot jam doughnuts recipe

Jam Doughnuts Recipe

Homemade hot jam doughnuts – recipe instructions

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Jam Doughnuts
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Jam Doughnuts aka deep fried balls of sweet doughy goodness, coated in sugar and filled with delicious jam.
Recipe type: Dessert
Cuisine: American
Serves: 12
  • 1 pkg dry yeast 8 grams
  • 1 cup cooled whole milk
  • 2 large egg yolks
  • ¼ cup granulated white sugar
  • 2 Tbsp. melted butter
  • ½ tsp. vanilla
  • ½ tsp. salt
  • Approximately 3½ cups all-purpose flour
  • Vegetable Oil, for frying
  • White Granulated Sugar, for dusting after frying
  • Jam or custard, for filling (be sure to strained seeds from jam)
  1. In a small saucepan, heat milk until steaming with small bubbles forming around the edges. Remove from heat and let cool to lukewarm.
  2. To activate the yeast, in a large bowl add the yeast and pour in the lukewarm milk. Let it stand for 5 minutes.
  3. Add 1 cup of flour. Mix together and let stand for 20 – 30 minutes, until really bubbly.
  4. Beat the yolks in a small bowl until they are light and fluffy.
  5. To the proofed yeast mixture, add the melted butter and sugar and mix.
  6. Add salt and vanilla. Add beaten egg yolks.
  7. Slowly add rest of the flour to bowl in ½ cup increments just until a very soft dough form that is moist but not sticky. Knead on the bench to ensure your dough is formed.
  8. Grease a clean bowl and add dough. Cover bowl with plastic wrap and let rise in warm place until doubled.
  9. Deflate dough and pat out onto floured cutting board. With a rolling pin, gently roll into a 2.5cm thick circle. Gently cut out circles with a biscuit cutter. Place onto a parchment lined baking sheet, cover and let rise until doubled (about 30 minutes).
  10. Heat a deep fat fryer to 190°C. Once the balls have doubled in size, carefully place them, one by one, into the fryer. Be mindful not to cook too many at a time as this well reduce the temperature of the oil.
  11. Once the underside is golden brown, use a slotted spoon to gently turn over. Continue to fry until evenly coloured.
  12. Remove doughtnuts to a cooling rack for about 30 seconds, then immediately roll in granulated sugar. Let stand until completely cooled.
  13. Once cooled, using a sharp knife, poke a hole on the side. Use a pastry bag with a large plain tip to pipe the jam or custard filling inside.
  14. These are best when freshly made, but you can freeze any extras.


Choc Mint Fudge

With Christmas just around the corner Brooke has been looking for inspiration for something new to make this year. After scrolling through Foodgawker and Pinterest she came across multiple recipes for choc mint fudge and this one is definitely a great find!

This easy recipe combines two dark chocolate layers encasing a white chocolate later flavoured with peppermint. The beauty of this recipe is that is doesn’t require any candy thermometer and is super quick to make – not taking into account the setting time of course.

To make this recipe you will require a basketful of not so health ingredients – bitter sweet chocolate, white chocolate and condensed milk. Now normally I am not a huge fan of bitter chocolate, however combining it with the white chocolate layer it balances out the sweetness, so it is definitely worth it. To prepare you need to make each layer individually, and allow it to cool for 5 – 10 minutes before adding the next layer. Once all the layers are done, the fudge needs to be left to set for about 2 hours then it will be ready to devour!

The fudge can be kept in an airtight container in the fridge – however I don’t expect it to last long! This choc mint fudge is a great recipe to bring out after dinner, and definitely as a holiday treat.

If you like this recipe check out our other Dessert and Sweets recipes – like our recipes for Jam Doughnuts, Passionfruit Marshmallows or Apple and Rhubarb Crumble.

Choc Mint Fudge IngredientsChoc Mint Fudge GreenChoc Mint Fudge LayersChoc Mint FudgeChoc Mint Fudge SliceChoc Mint Fudge

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Choc Mint Fudge
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This delicious Choc Mint Fudge recipe combines two dark chocolate layers encasing a white chocolate layer flavoured with peppermint.
Recipe type: Dessert
Cuisine: American
Serves: 20
  • 2.5 cups semi-sweet chocolate chips (divided)
  • 395ml can sweetened condensed milk (divided)
  • 1.5 cups white baking chocolate chips
  • 1 teaspoon peppermint extract (or more, go by your taste preference)
  • 2 drops green food colouring
  • 1 teaspoon shortening
  1. Line an 8x8 baking pan with baking paper.
  2. In a small saucepan over low heat, melt 1.5 cups chocolate with ¾ cup sweetened condensed milk, stirring occasionally. Spread melted chocolate mixture into pan and chill for 5-10 minutes.
  3. In another saucepan, melt white chocolate with remaining condensed milk, stirring until completely smooth. Remove from the heat and add peppermint extract and food colouring. Spread mint layer over chilled chocolate layer. Chill for 5-10 minutes as you make final layer.
  4. Melt remaining 1 cup chocolate with 1 tsp shortening in the microwave in 30 second increments. Stir until completely smooth. Spread over chilled mint layer
  5. Refrigerate for at least 2 hours or until fudge is completely set.
  6. Cut into squares. Store in an airtight container in the fridge up to two weeks.


Passionfruit Marshmallows

After being given a bag of home grown passionfruit, Brooke and I thought for a while about what we could make with this delicious tropical fruit. We wanted something that would showcase the sharp and tangy flavour of this amazing fruit. After searching for a while on a couple of sites we came across passionfruit marshmallows.

Brooke made caramel swirl marshmallows at Christmas time last year, and let me tell you homemade marshmallows cannot compare to the store bought ones!

This recipe is adapted from one we found on Gourmet Traveller (via Neil Perry’s Rockpool recipe). The recipe is a little more complicated then our other recipes, however you will be left with little pillows that are so soft and light. With the mix of the passionfruit, it gives these marshmallows a refreshing taste and the smell is incredible!

We were lucky enough to be given more then enough fresh passionfruit, however given the cost of these delights in the shops you can easily use tinned pulp.

On a side note please be careful when adding the hot sugar water and the passionfruit together as it creates a rather large reaction. Which if you are like us can really catch you a bit off guard!

Overall these passionfruit marshmallows may leave you in a sugar coma, but they are definitely worth the sticky mess you will be left with.

For other sweat treats checkout our choc mint fudge recipe or toffee apples recipe.

Passionfruit PulpSugar SyrupMixing Passionfruit MarshmellowsPassionfruit Marshmallows MixturePassionfruit MarshmallowsPassionfruit Marshmallows

Passionfruit marshmallows – Recipe Instructions

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Passionfruit Marshmallows
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Light and fluffy marshmallows with a tropical passionfruit twist.
Recipe type: Dessert
Cuisine: French
  • 180ml strained passionfruit juice (about 10 passionfruit)
  • 20g powdered gelatine
  • 500g caster sugar
  • 1 cup water
  • 2 eggwhites
  • Snow sugar, for dusting
  1. Lightly grease and line a 17.5cm x 25cm shallow cake pan and dust base liberally with snow sugar.
  2. Combine passionfruit juice and gelatine in a bowl and set aside.
  3. Combine caster sugar and 1 cup water in a saucepan and cook over low heat, stirring, until sugar dissolves, then increase heat to medium and cook for 5-10 minutes or until syrup reaches 125’C on a sugar thermometer.
  4. Remove from heat, add passionfruit mixture to syrup and stir until gelatine dissolves.
  5. Meanwhile, using an electric mixer, whisk eggwhites and a pinch of salt until frothy.
  6. Gradually add passionfruit mixture, whisking continuously on medium speed until mixture has doubled in size, then slowly decrease speed and mix until mixture is warm (about 40’C).
  7. Pour into prepared cake pan, and, using a spatula, spread evenly, then dust top liberally with snow sugar. Stand at room temperature for 3 hours or until firm.
  8. Using a sharp knife, cut marshmallow into 2.5cm squares and roll in snow sugar to coat. Store in an airtight container between sheets of baking paper at room temperature for up to 2 weeks.
If your knife is sticking too much when you are trying to cut the marshmallow, either sprinkle come icing sugar over the knife, or warm the knife in hot water for ease of cutting.