1,513 easy and fully explained recipes, with +66K photos and 78 videos

Jam doughnuts

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

167 K 4.3/5 (16 reviews)

4 hours 25 min. difficulté

Easy

2.75 €

5 doughnuts

10 Ingredients

Last modified on: May 27^th 2011

For this recipe: I want to make it (441×) I made it (493×) Comment Send to a friend Ask me a question Follow Printable Diaporama Vidéo User-friendly URL

For 5 doughnuts, you will need:

1 85 g milk
2 20 g caster sugar
3 3 g vanilla sugar
4 170 g flour
5 20 g butter
6 1 egg
7 7 g yeast
8 ¹⁄₃ pinch salt
9 35 g jam
10 icing sugar
Total weight: 375 grams

Change these quantities to make:

5 doughnuts 15 doughnuts 30 doughnuts 45 doughnuts

Change measures:

Metric

Metric weight Metric volumes

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 85 g milk, 20 g caster sugar and 3 g vanilla sugar.

Stage 2 - 15 min.

Put in a food processor bowl: 170 g flour, 20 g butter, 1 egg, 7 g yeast and ¹⁄₃ 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	30 RDI=10 %	190 RDI=20 %	30 RDI=4 %	1,050 RDI=50 %	4,390 RDI: 50 %
Per 100 g	7 RDI=3 %	50 RDI=5 %	7 RDI=1 %	280 RDI=10 %	1,180 RDI: 10 %
Per doughnuts	5 RDI=2 %	40 RDI=4 %	5 RDI=1 %	210 RDI=10 %	880 RDI: 10 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: milk, Gluten, egg

How much will it cost?

For 5 doughnuts : 0.95 €
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

Succès praliné (praline meringue)

The "succès" (success) is a classic of traditional French patisserie, made with two layers of almond meringue filled with praline butter cream. It's very rich and a little old-fashioned these days, but still has many faithful fans. The original recipe comes from the master chef Gaston Lenôtre, and became one of his most famous cakes, but this version is a little easier to make.

June 20^th 2010381 K 34.1 4 hours 20 min.

Puits d'amour

This delicious little cake's charming French name means "well of love". It is made up of layers of puff and choux pastry, assembled with a light caramel and filled with vanilla confectioner's custard.

August 23^th 2015128 K4.4 1 hour 45 min.

4 pears salad with vanilla

It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth.

February 21^th 2011235 K4.2 40 min.

Chinois

"Chinese" - what a strange name for this cake! A kind of brioche, filled with confectioner's custard (crème pâtissière) which can be decorated with fondant icing.

September 10^th 2018272 K 24.7 5 hours 30 min.

Vanilla sugar

Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of your own vanilla sugar.

August 12^th 2018428 K 15 30 min.

News list of cooking-ez.com

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