Jam and custard doughnuts

Paul Merrett makes deliciously light doughnuts combining the traditional flavours of jam and custard
By Paul Merrett
Jam and custard doughnuts
  • Rating:
  • Serves: Makes about 20
  • Cook Time: 30 minutes
  • Prep Time: 30 minutes plus 2 hours proving
  • Effort: medium


For the doughnuts

  • 225 g strong bread flour
  • 5 g salt
  • 15 g yeast
  • 25 g sugar
  • 25 g butter
  • 100 ml water
  • 500 ml corn or sunflower oil

For the filling

  • 175 g strawberry jam
  • 175 g custard
  • 4 tbsp caster sugar
  • 2 tsp ground cinnamon


1. Place the strong flour, salt, yeast, sugar, butter and water in a food mixer or food processor and using the dough hook attachment combine all the ingredients for 3 minutes.

2. Prove (leave to rise) the dough at room temperature, covering with a damp tea towel or cloth until twice its original size, about 30 minutes.

3. Punch the dough down, and prove again until it doubles in size, another 30 minutes.

4. Cut the dough into small pieces the size of a walnut and roll into balls, and allow them to prove again for 1 hour in the fridge.

5. Heat the oil in a deep-fat fryer to 175C. Fry the dough balls for 6-7 minutes or until they are golden brown. Do not place too many balls in the fryer at once or the temperature will drop. Remove the doughnuts from the oil and drain on kitchen paper.

6. Gently warm the strawberry jam in a pan until melted. Pour it into a syringe and carefully inject the jam, followed by the custard, into the middle of the doughnuts.

7. For the spiced sugar, combine the caster sugar and cinnamon on a plate. Roll the doughnuts in the spiced sugar and serve.

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