Lucy M. These doughnuts are soft, golden, and filled with sweet jam—perfect with a cup of tea or for sharing with friends.
I made these doughnuts on a Sunday afternoon when I had nothing planned and a sweet craving I couldn’t shake. The kitchen was quiet, the weather was chilly, and I thought—why not try something fun? I grabbed the flour, warmed the milk, and got to work. As the dough rose, the whole place smelled warm and comforting, like a little bakery in my own home.
When I finally bit into that soft, jam-filled doughnut, it was pure happiness. Simple ingredients, a little patience, and a lot of love—that’s all it took.
Ingredients
- 580g (about 4 ½ cups) all-purpose flour, plus extra for dusting
- 2 extra-large eggs, beaten
- 80g (about 6 ½ tablespoons) sugar
- 35g (about 2 ½ tablespoons) salted butter
- 1 packet (7g) fast-acting dried yeast
- 6 tablespoons tepid water
- 6 tablespoons tepid milk
- Light vegetable oil, for deep-frying
For the filling
- Raspberry jam
For the coating
- 120g (just over ½ cup) sugar
- 2 teaspoons ground cinnamon
If you’re in the mood for more sweet bakes, don’t miss my soft and cozy Apple and Vanilla Sheet Cake — it’s full of comforting flavors and so easy to make.
Instructions
- I grabbed a big bowl and added the flour and yeast first. I mixed them with a spoon just to spread the yeast around.
- Then I poured in the sugar, eggs, tepid milk, tepid water, and melted butter. I mixed everything together using my hands until it started forming a soft dough.
- I turned the dough out onto a floured surface and kneaded it for about 10 minutes. It got smooth and stretchy, just how it should be.
- I placed the dough in a lightly greased bowl, covered it with a clean towel, and let it rise in a warm spot for 1 to 1.5 hours. It doubled in size like magic.
- Once it was ready, I rolled it out gently and used a round cutter to shape my doughnuts. I let them rest on a floured tray, covered, for another 30 minutes.
- Meanwhile, I heated the oil in a deep pan. To check if it was ready, I dropped in a small piece of dough—it sizzled and floated up!
- I carefully placed the doughnuts into the hot oil, a few at a time. I fried them until both sides were golden brown, flipping them halfway through.
- I let them cool slightly on paper towels. Then I rolled them in cinnamon sugar while they were still warm.
- Finally, I filled a piping bag with raspberry jam and squeezed a generous amount into the side of each doughnut.
- I couldn’t wait—I had one right away. It was warm, sweet, and so good!
Doughnuts
Ingredients
Method
- I grabbed a big bowl and added the flour and yeast first. I mixed them with a spoon just to spread the yeast around.
- Then I poured in the sugar, eggs, tepid milk, tepid water, and melted butter. I mixed everything together using my hands until it started forming a soft dough.
- I turned the dough out onto a floured surface and kneaded it for about 10 minutes. It got smooth and stretchy, just how it should be.
- I placed the dough in a lightly greased bowl, covered it with a clean towel, and let it rise in a warm spot for 1 to 1.5 hours. It doubled in size like magic.
- Once it was ready, I rolled it out gently and used a round cutter to shape my doughnuts. I let them rest on a floured tray, covered, for another 30 minutes.
- Meanwhile, I heated the oil in a deep pan. To check if it was ready, I dropped in a small piece of dough—it sizzled and floated up!
- I carefully placed the doughnuts into the hot oil, a few at a time. I fried them until both sides were golden brown, flipping them halfway through.
- I let them cool slightly on paper towels. Then I rolled them in cinnamon sugar while they were still warm.
- Finally, I filled a piping bag with raspberry jam and squeezed a generous amount into the side of each doughnut.
- I couldn’t wait—I had one right away. It was warm, sweet, and so good!
Nutritional Value (Per Doughnut – Approximate)
- Calories: 250 kcal
- Fat: 10g
- Carbohydrates: 35g
- Sugar: 14g
- Protein: 4g
- Fiber: 1g
Conclusion
Making doughnuts at home felt like a weekend win. They’re soft, sweet, and full of flavor. I love watching them puff up while frying—it’s oddly satisfying. The cinnamon sugar adds the perfect crunch, and the jam inside? Just the right amount of gooey. These doughnuts never last long in my kitchen, and I bet they won’t in yours, either!
