Bread & dough · Original adaptation
Raspberry Jam Doughnuts Recipe
Light yeast-raised doughnuts fried until evenly golden and filled after cooking for reliable jam distribution.
Inspired by The Great British Bake Off, Season 3, Episode 7
Jump to the recipe ↓
Bake it at home
Raspberry Jam Doughnuts
- Prep
- 35 min
- Bake
- 20 min
- Total
- 55 min
- Makes
- 10 doughnuts
Ingredients
- 400 g strong white bread flour
- 7 g instant yeast
- 50 g caster sugar, plus extra for coating
- 6 g fine salt
- 2 large eggs
- 150 ml lukewarm milk
- 60 g unsalted butter, softened
- Neutral oil, for frying
- 180 g seedless raspberry jam
Method
Mix the flour, yeast, sugar, salt, eggs, and milk into a dough. Knead in the butter gradually, then continue until smooth and elastic.
Cover and rise until doubled, about 75 minutes. Divide into 10 equal balls and place on lightly oiled paper squares.
Cover and proof for 35 to 45 minutes, until puffy. Heat 6 cm of oil to 170 C.
Fry in batches for about 2 minutes per side. Drain briefly, then roll in caster sugar while warm.
Cool until just warm. Make a hole in each side and pipe in the jam until each doughnut feels evenly weighted.
Before you start
- This is a Baking Show Guide adaptation, not a contestant recipe or an official show recipe.
- Maintain 165 to 175 C oil so the centers cook before the outsides darken.
From the episode
Sweet Dough
This adaptation starts from the episode's sweet dough brief and reshapes it for ordinary home equipment and a manageable batch.
See every bake from the episode →Sources and recipe note
The sources below document the episode challenge. The quantities and method on this page are independently written by Baking Show Guide; they are not copied from a contestant or broadcaster recipe.
