Homemade jam doughnuts

Homemade jam donuts

Are you looking for inspiration for the Great Irish Bake for Temple Street? Then why not give homemade jam doughnuts a go? Learn how to make these sweet treats in your very own home in six easy steps.

Prep time: 50 minutes

Cook time: 10 minutes

Servings: 16 people


  • 1 x 7g sachet Tesco Fast-Action Dried Yeast
  • 500g strong bread flour, plus extra for dusting
  • 100g unsalted butter, chilled and cubed
  • 2 large eggs, lightly beaten
  • 2ltr sunflower oil for deep fat frying, plus extra for greasing
  • 1 x 340g jar strawberry jam


Step 1


Stir the yeast into 160ml of warm water in a jug, until frothy. Sift the flour, 50g sugar and 1 tsp salt into a bowl.

Now add the butter and rub into the dry ingredients with your fingertips until it resembles breadcrumbs. Stir in the yeast liquid and eggs with a wooden spoon to form a dough.

Step 2


Dust a surface with flour. Knead the dough for 10 minutes by hand (or in a mixer with a dough hook), until it springs back when pressed. Put the dough in a lightly greased bowl and cover loosely with oiled clingfilm. Leave to prove in a warm place for 1-2 hours, until it's doubled in size.

Step 3


Tip out the dough onto a floured surface and knead for 2 minutes. Divide into 16 equal pieces and roll into balls. Arrange the dough balls on 2 greased baking trays, spacing them well apart. Cover loosely with oiled clingfilm and set aside to prove for 1-2 hours until doubled in size.

Step 4


Pour the oil into a large deep pan and heat to 160C. If you don't have a kitchen thermometer, test the temperature by dropping in a cube of bread. If it turns golden in 30 seconds, then the oil is ready. Working in batches, use a slotted spoon to lower the dough balls into the hot oil.

Step 5


Fry for 2-3 minutes, then carefully turn each ball over and cook for a further 2-3 minutes, until golden all over. Remove with the slotted spoon and leave to cool for 5-10 minutes on kitchen paper. Repeat with the remaining dough balls, ensuring the oil temperature stays at 160C.

Step 6


Using a skewer pierce a hole in each doughnut, wiggling the knife to make space for the filling. Put the jam in a piping bag fitted with a medium nozzle. Working one at a time, insert the nozzle in the hole of each doughnut and gently squeeze to fill with jam. Roll in the remaining sugar while warm.

Alternatively, you can bake the donuts. After Step 3 preheat the oven to Gas 4 /180C/ Fan 160C then bake on a lightly greased baking tray for 8-10 minutes.


With The Great Irish Bake, we can all do our bit to help raise funds for Temple Street Children's University Hospital and try our hand at some delicious baked treats in the process. 

Visit http://www.templestreet.ie/event/great-irish-bake/ to see how you can get involved.