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
Prep time
Cook time
Total time
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.


Melting Moments with Jam

Melting moments, which are also known as yo-yo biscuits, and are a shortbread-like biscuit. The traditional biscuits are then sandwiched together using a simple buttercream, and with our recipe with the addition of jam to make these delicious melting moments with jam.

Don’t let the amount of butter scare you off, these tasty biscuits have a light, fragile and crumbly texture that as the name says simply melt in your mouth. This traditional biscuit is perfect for a morning or afternoon tea.

There are a few variations for melting moment recipes, however this recipe will give you exactly 15 biscuits. The addition of custard powered in this recipe also gives the biscuits a nice even colour and sweetness. When choosing your jam, I prefer it to have a slight tartness like raspberry or plum. However, you can use any flavour you want or even not include jam.

To ensure an even bake and colour, it is also advised you bake the biscuits on a low temperature and for a longer time. This should ensure the biscuits don’t brown around the edges, and a uniform colour across the bottom. Another trick Brooke has also picked up along the way, is to pipe the buttercream around the edge of the biscuit before filling it with jammy goodness.

These melting moments with jam biscuits sure are an oldie but a goodie!

If you like biscuits and cookies then try some other tasty treats including our oatmeal and raisin cookies, ginger nut biscuits or florentine biscuits.

Melting Moments Whipped ButterMelting Moments DoughMelting Moments Marking with ForkMelting Moments Piping ButtercreamAssembling Melting Moments with JamMelting Moments with Jam

Melting moments with jam – Recipe Instructions

Melting Moments with Jam
Prep time
Cook time
Total time
Melting Moments are a shortbread-like biscuit. The traditional biscuits are then sandwiched together using a simple buttercream, and with our recipe with the addition of jam!
Recipe type: Baked Goods
Cuisine: Australian
Serves: 15
Melting Moments
  • 250 g butter, room temperature
  • ½ tsp vanilla bean pasta
  • 250g plain flour
  • 85g icing sugar
  • 40 g custard powder
  • ¼ tsp salt
  • 75g butter, room temperature
  • 150g icing sugar
  • 1 tsp vanilla bean paste
  • pinch salt
  • jam
  1. Preheat oven to 160C (140C fan-forced) and line two baking trays
  2. Place the butter and vanilla into a large mixing bowl and beat together until smooth and creamy
  3. Sift the remaining ingredients into the bowl and gently mix together until you form a soft dough (you can use a wooden spoon or your hands).
  4. Using your hands roll the dough into small balls, and place onto the prepared trays ensuring you leave an inch or two between each ball.
  5. Using a fork, press the fork onto the centre of each biscuit leaving an indent.
  6. Bake the biscuits in the preheated oven for 20 - 25 minutes.
  7. Allow to cool on baking trays for five minutes before transferring to a wire rack to cool completely. Whilst the biscuits are cooling, make the buttercream.
  8. Place the butter into a large bowl and beat together until smooth and creamy, then slowly add in the icing sugar little at a time, beating until fully combined. Once you have added all the sugar add the vanilla and salt and beat together until light and fluffy.
  9. To assemble the biscuits, place the buttercream in a piping bag and pipe a circle of buttercream around the edges of half the biscuits. Fill the hole with some jam and top with a second biscuit.
  10. These will keep well for around three to four days in an airtight container.
Brooke likes to pair her biscuits before filling to ensure an even fit.