On weekends, when I have more time available, I try to recreate recipes that don't involve too many complicated steps, but that have a clear result: something fluffy and sweet on the table. Strawberry jam-filled donuts are among them. The dough is not demanding, just a little patience during the rising. The jam filling brings that simple, familiar taste, especially when you have a good jar of homemade jam.
Quick Info
Total time: about 2 hours (including rising and shaping)
Preparation time: 20-25 minutes
Rising time: 1 hour
Frying time: not specified exactly, depends on the size of the donuts and the pan, estimated 2-3 minutes on each side
Servings: depends on the size of the donuts, from these quantities you get 12-15 suitable pieces
Difficulty: easy to medium
Recipe type: homemade dessert, suitable for snacks or holidays
Ingredients
200 ml warm water
approximately 500 g white flour
7 g dry yeast (one packet)
1/2 teaspoon salt
50 ml oil (for the dough)
200 g strawberry jam (from a 400 g jar; only half is used)
additional oil for frying (the amount depends on the vessel used)
Preparation method
1. In a large bowl, mix the dry yeast with the flour and salt. The mixture is made directly, without pre-hydrating the yeast if you are using instant dry yeast.
2. Pour the warm water, not hot, over the mixture and start kneading. At first, the dough is sticky, but it homogenizes quite quickly if you have patience for a few minutes.
3. When the dough starts to pull away from the sides of the bowl, I put the oil (50 ml) on my hands, not directly into the dough. I knead slowly and add a little oil on my hands when needed until the entire amount is incorporated. In the end, the dough is more elastic and doesn't stick as much.
4. I cover the bowl with a towel and let it rise in a warm place for about an hour. The dough should double in volume.
5. When the dough has risen, I tear equal pieces by hand or with a spoon. I shape each piece into a ball, then flatten it with my palm.
6. In the middle, I make a small indentation and put a teaspoon of strawberry jam. If the jam is too runny, try to take only the pieces of fruit and as little syrup as possible.
7. I fold the edges of the dough over the filling so that the jam is completely covered. I pinch the edges well so that it doesn't leak while frying, then reshape the ball between my palms.
8. I do the same with all the pieces of dough. If time allows, I can let them rise a few more minutes on the table before frying.
9. I heat oil in a deep pan or pot over medium to low heat. The oil needs to be hot enough for the donuts to brown quickly, but not so hot that they burn on the outside and remain raw on the inside.
10. I place the donuts in the oil with the sealed side down. I don’t overcrowd them, frying in small batches. I turn them after a few minutes when they turn golden. I drain them on paper towels.
Why I make the recipe often
I like it because it doesn’t require many ingredients, and the dough almost always turns out well. It goes with any jam, but strawberry is among the most suitable. They are good warm or cold, and there’s no need to glaze or dust them if I’m not in the mood. They are made without special molds or tools.
Tips and variations
Tips
Don’t let the dough be too soft; if it’s too sticky, add a little flour at the beginning, not at the end.
If the jam is very runny, drain the excess or use a thicker one; otherwise, it will leak while frying.
Don’t overcrowd the pan; otherwise, they won’t brown evenly.
Substitutions
Strawberry jam can be replaced with any other preferred jam.
Fresh yeast can also be used, but adjust the amount: about 20 g of fresh yeast for 7 g of dry.
Variations
If you prefer plain donuts without filling, shape the balls without adding jam.
The dough can be adapted with a little sugar or vanilla if you want to make it more flavorful (not in the original recipe, but for those who want a different note).
Serving ideas
They can be dusted with sugar, but it’s not necessary, especially if the jam is sweet enough.
They are also good with coffee, for breakfast, or as an afternoon snack.
Frequently asked questions
1. What type of jam is suitable for this recipe?
Strawberry jam works very well, especially if it’s thick enough. You can use any jam you like, but choose one that is not too runny.
2. Can whole wheat flour be used?
Theoretically, yes, but the final texture will be denser, and you may need to adjust the amount of liquid slightly.
3. How much should the dough be kneaded?
Knead until the dough pulls away from the bowl and becomes elastic. There’s no need for prolonged kneading; it’s important that it’s not crumbly or too sticky.
4. Can they be baked in the oven?
The original recipe is designed for frying, not baking, and the texture will not be the same if you bake them. However, if you try, I cannot guarantee a similar result.
5. Can they be made in advance and kept for the next day?
Yes, but the texture is better on the day they are made. If they remain, they can be kept at room temperature, covered.
Nutritional values (estimate)
One medium donut (about 60-70 g, with filling) has around 180-220 kcal, depending on the amount of oil absorbed and jam. Macros: 30 g carbohydrates, 4-5 g fat, 3 g protein. These values can vary quite a bit depending on size and how much oil they absorb while frying. They are denser than plain donuts made from unrisen dough.
Storage and reheating
They are best on the day they are made. They can be stored for a day or two at room temperature, covered with a cloth. I do not recommend the fridge as they become hard. If you want them warm again, you can heat them for a few seconds in the microwave, but the texture will not be the same as at the beginning. They do not keep well for more than two days.
Quick Info
Total time: about 2 hours (including rising and shaping)
Preparation time: 20-25 minutes
Rising time: 1 hour
Frying time: not specified exactly, depends on the size of the donuts and the pan, estimated 2-3 minutes on each side
Servings: depends on the size of the donuts, from these quantities you get 12-15 suitable pieces
Difficulty: easy to medium
Recipe type: homemade dessert, suitable for snacks or holidays
Ingredients
200 ml warm water
approximately 500 g white flour
7 g dry yeast (one packet)
1/2 teaspoon salt
50 ml oil (for the dough)
200 g strawberry jam (from a 400 g jar; only half is used)
additional oil for frying (the amount depends on the vessel used)
Preparation method
1. In a large bowl, mix the dry yeast with the flour and salt. The mixture is made directly, without pre-hydrating the yeast if you are using instant dry yeast.
2. Pour the warm water, not hot, over the mixture and start kneading. At first, the dough is sticky, but it homogenizes quite quickly if you have patience for a few minutes.
3. When the dough starts to pull away from the sides of the bowl, I put the oil (50 ml) on my hands, not directly into the dough. I knead slowly and add a little oil on my hands when needed until the entire amount is incorporated. In the end, the dough is more elastic and doesn't stick as much.
4. I cover the bowl with a towel and let it rise in a warm place for about an hour. The dough should double in volume.
5. When the dough has risen, I tear equal pieces by hand or with a spoon. I shape each piece into a ball, then flatten it with my palm.
6. In the middle, I make a small indentation and put a teaspoon of strawberry jam. If the jam is too runny, try to take only the pieces of fruit and as little syrup as possible.
7. I fold the edges of the dough over the filling so that the jam is completely covered. I pinch the edges well so that it doesn't leak while frying, then reshape the ball between my palms.
8. I do the same with all the pieces of dough. If time allows, I can let them rise a few more minutes on the table before frying.
9. I heat oil in a deep pan or pot over medium to low heat. The oil needs to be hot enough for the donuts to brown quickly, but not so hot that they burn on the outside and remain raw on the inside.
10. I place the donuts in the oil with the sealed side down. I don’t overcrowd them, frying in small batches. I turn them after a few minutes when they turn golden. I drain them on paper towels.
Why I make the recipe often
I like it because it doesn’t require many ingredients, and the dough almost always turns out well. It goes with any jam, but strawberry is among the most suitable. They are good warm or cold, and there’s no need to glaze or dust them if I’m not in the mood. They are made without special molds or tools.
Tips and variations
Tips
Don’t let the dough be too soft; if it’s too sticky, add a little flour at the beginning, not at the end.
If the jam is very runny, drain the excess or use a thicker one; otherwise, it will leak while frying.
Don’t overcrowd the pan; otherwise, they won’t brown evenly.
Substitutions
Strawberry jam can be replaced with any other preferred jam.
Fresh yeast can also be used, but adjust the amount: about 20 g of fresh yeast for 7 g of dry.
Variations
If you prefer plain donuts without filling, shape the balls without adding jam.
The dough can be adapted with a little sugar or vanilla if you want to make it more flavorful (not in the original recipe, but for those who want a different note).
Serving ideas
They can be dusted with sugar, but it’s not necessary, especially if the jam is sweet enough.
They are also good with coffee, for breakfast, or as an afternoon snack.
Frequently asked questions
1. What type of jam is suitable for this recipe?
Strawberry jam works very well, especially if it’s thick enough. You can use any jam you like, but choose one that is not too runny.
2. Can whole wheat flour be used?
Theoretically, yes, but the final texture will be denser, and you may need to adjust the amount of liquid slightly.
3. How much should the dough be kneaded?
Knead until the dough pulls away from the bowl and becomes elastic. There’s no need for prolonged kneading; it’s important that it’s not crumbly or too sticky.
4. Can they be baked in the oven?
The original recipe is designed for frying, not baking, and the texture will not be the same if you bake them. However, if you try, I cannot guarantee a similar result.
5. Can they be made in advance and kept for the next day?
Yes, but the texture is better on the day they are made. If they remain, they can be kept at room temperature, covered.
Nutritional values (estimate)
One medium donut (about 60-70 g, with filling) has around 180-220 kcal, depending on the amount of oil absorbed and jam. Macros: 30 g carbohydrates, 4-5 g fat, 3 g protein. These values can vary quite a bit depending on size and how much oil they absorb while frying. They are denser than plain donuts made from unrisen dough.
Storage and reheating
They are best on the day they are made. They can be stored for a day or two at room temperature, covered with a cloth. I do not recommend the fridge as they become hard. If you want them warm again, you can heat them for a few seconds in the microwave, but the texture will not be the same as at the beginning. They do not keep well for more than two days.