1,563 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Jam doughnuts

Name: Jam doughnuts
Prep time: 4 h 3 min
Cook time: 20 min
Total time: 4 h 23 min
Yield: 15 doughnuts
Cuisine: French
Ingredients: 250 ml milk; 50 g caster sugar; 10 g vanilla sugar; 500 g flour; 50 g butter; 2 eggs; 20 g yeast; 1 pinch salt; 100 g jam; icing sugar

These were originally a traditional German treat (Berliner Pfannkuchen in German): big fried doughnuts filled with jam and sprinkled with icing sugar.

175 K 4.3/5 (16 reviews)

4 hours 25 min. difficulté

Easy

2.75 €

15 doughnuts

10 Ingredients

Last modified on: May 27^th 2011

For 15 doughnuts, you will need:

1 250 ml milk
2 50 g caster sugar
3 10 g vanilla sugar
4 500 g flour
5 50 g butter
6 2 eggs
7 20 g yeast
8 1 pinch salt
9 100 g jam
10 icing sugar
Total weight: 1,080 grams

Times for this recipe

Preparation: 1 hour 3 min.

Resting: 3 hours

Cooking: 20 min.

All in all: 4 hours 25 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 5 min.

Warm 250 ml milk, 50 g caster sugar and 10 g vanilla sugar.

Stage 2 - ⌛ 15 min.

Put in a food processor bowl: 500 g flour, 50 g butter, 2 eggs, 20 g yeast and 1 pinch salt.

Stage 3 - ⌛ 2 hours

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.

Stage 4 - ⌛ 5 min.

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.

Stage 5 - ⌛ 5 min.

Cut the dough into circles about 7 cm or 2.5 inches in diameter.

Stage 6

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.

Stage 7

Place the second circle on top with the wet face downwards and press the edge down to seal it.

Stage 8

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.

Stage 9 - ⌛ 30 min.

Fold the edge in over the top and press to seal.

Place the doughnut with the join underneath.

Stage 10 - ⌛ 1 hour

Arrange all the doughnuts on a baking sheet, cover and leave to rise in a warm place for one hour.

Stage 11 - ⌛ 20 min.

After they have risen, fry the doughnuts until they are golden brown on both sides.

Stage 12 - ⌛ 3 min.

To finish, sprinkle a little icing sugar over the top.

Remarks

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.

Keeping: 1 or 2 days.

Source: Internet.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	80 RDI=30 %	550 RDI=50 %	70 RDI=10 %	2,980 RDI=150 %	12,470 RDI: 150 %
Per 100 g	7 RDI=3 %	50 RDI=5 %	6 RDI=1 %	280 RDI=10 %	1,150 RDI: 10 %
Per doughnuts	5 RDI=2 %	40 RDI=3 %	4 RDI=1 %	200 RDI=10 %	830 RDI: 10 %

Possible allergens in this recipe: milk, Gluten, egg

How much will it cost?

For 15 doughnuts : 2.75 €
Per doughnuts : 0.20 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

Other recipes you may also like

Poached eggs

Poached eggs are cooked, without the shell, in barely simmering (nearly boiling) water. White should be firm and yolk soft, that's the difficulty. This recipe teaches you how to succeed with three important points.

January 8^th 2013334 K5 2 hours 40 min.

Express sauerkraut

Sauerkraut (choucroute in French) is a traditional Alsatian recipe. It consists of fermented cabbage slowly cooked with white wine, potatoes and a variety of salted pork meats. This is a simplified and fairly quick version.

February 21^th 2011384 K 13.9 2 hours 25 min.

Yeast-based flaky dough (for croissants)

This yeast-based flaky dough (or croissant dough) is where puff pastry meets a yeast dough (such as brioche dough). This means that not only will we get flaky layers, but the dough will also swell and rise. The method is along the same lines as for a feuilletage: the basic dough is first kneaded, then layered with butter and folded over several times (in...

June 9^th 2019183 K 4 3 hours 60 min.

Viennese chocolate cups

A Viennese-style hot chocolate comes topped with whipped cream. This more sophisticated dessert version is based on a thickened chocolate cream with a piped rosette of Chantilly cream on top.

March 21^th 202144 K 35 min.

Confectioner's custard (Crème pâtissière, or French pastry cream)

Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.

January 27^th 2017784 K 313.8 40 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.