random recipe
random recipe?

Jam doughnuts

Jam doughnuts
These were originally a traditional German treat (Berliner Pfannkuchen in German): big fried doughnuts filled with jam and sprinkled with icing sugar.
CF- Add this recipe to my binder (Read more...)
- Follow this recipe
- Post a comment about this recipe
- See comments on this recipe
Short version - Short version with photos
Recipe as slideshow
Pdf short version
- Send this recipe to a friend
- E-mail me about this recipe
- Subscribe to news list
- List of recipes in category
- List of all the recipes

For 15 doughnuts, you will need:

Nutritional information:

Whole recipe
 Per 100 g 
  • Recipe seen 56,582 times
  • Already noted 7 times
  • Average note : 0.9/3

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).


Preparation : 1 hour 3 min.
Resting : 3 hours
Cooking : 20 min.
Start to finish : 4 hours 23 min.
Preservation : 1 or 2 days.

At what time?

timeAt what time will I finish if I start at...?
At what time should I start if I want to finish at...?
Work that out...

How much will it cost?

 For 15 doughnuts : 2.60 €
 Per doughnuts : 0.17 €

 Change currency:

 Note : These prices are only approximate.

Step by step recipe:

Warm 250 ml milk, 50 g caster sugar and 10 g Vanilla sugar.
Jam doughnuts : Photo of step #1
Put in a food processor bowl: 500 g flour, 50 g butter, 2 eggs, 20 g yeast and 1 pinch salt.
Jam doughnuts : Photo of step #2
Start kneading on slow speed, pouring in the milk and sugar mixture in a thin stream.

Continue kneading for 5 minutes until the dough is smooth and evenly mixed.

Cover the bowl and leave in a warm place to rise for 2 hours.
Jam doughnuts : Photo of step #3
After this rising time, tip the dough onto the worktop and roll out to 1 cm or ½ inch thick.

Note: flour the worktop liberally as the dough is sticky.
Jam doughnuts : Photo of step #4
Cut the dough into circles about 7 cm or 2.5 inches in diameter.
Jam doughnuts : Photo of step #5
To fill the doughnuts you can use two methods.

First method:

Wet the tops of 2 circles of dough with a brush.

Place a spoonful of jam on one of the circles.
Jam doughnuts : Photo of step #6
Place the second circle on top with the wet face downwards and press the edge down to seal it.
Jam doughnuts : Photo of step #7
Second method:

Spread a circle of dough out with your fingers until it is about twice the size.

Wet the top surface and place a spoonful of jam in the centre.
Jam doughnuts : Photo of step #8
Fold the edge in over the top and press to seal.

Place the doughnut with the join underneath.
Jam doughnuts : Photo of step #9
Arrange all the doughnuts on a baking sheet, cover and leave to rise in a warm place for one hour.
Jam doughnuts : Photo of step #10
After they have risen, fry the doughnuts until they are golden brown on both sides.
Jam doughnuts : Photo of step #11
To finish, sprinkle a little icing sugar over the top.
Jam doughnuts : Photo of step #12


My favourite jam for the filling is raspberry, but you can use any flavour. You might also like to try them with stewed apple or even chocolate ganache.



Last modified on: May 27th 2011

Back to top of page

You might also like:

Natural leavenFinger biscuitsHerb olive oilReal custard sauce (crème anglaise)Confectioner's custard (Crème pâtissière, or French pastry cream)Sweetcrust pastry (pâte sablée)French dressing (vinaigrette)Breton galettes (pancakes)
Nota: Rollover photos with your mouse to see recipe title.

Post a comment or question:

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

Your first name or pseudo: (optional).

Please check/tick this box to show that you are a real human being (protection against Spam)*.

I am not a leaving thing

rss You can also get a RSS feed on last comments of this recipe.

Back to top of page

Follow this recipe

If you are interested in this recipe, you can "follow", ie you enter here your e-mail address, and then each time the recipe is modified, or commented, you will immediately receive a personal e-mail to warn you.
Note: You will need to confirm that you want to follow this recipe.
My e-mail address is:

Please check/tick this box to show that you are a real human being (protection against Spam).

One thing you should
Alternatively: you can subscribe to the mailing list of , you will receive a e-mail for each new recipe published on the site.