Mini Jam Doughnuts

Delightful little sugary doughnuts, great to serve with a cup of tea or as a great treat for a group of hungry children. I have chosen to add the jam to the dough before baking, other methods would be to piping the jam once the doughnut is baked.

Makes approx. 20


  • 125 ml milk
  • 15 grams unsalted butter
  • 250 grams bread flour
  • 1 ½ teaspoons fast yeast
  • ¼ teaspoon salt
  • 225 grams caster sugar
  • 1 large egg
  • 2 tablespoons raspberry jam
  • vegetable oil for frying (at least 1 ½ -2 bottles)

Mini Jam Doughnuts


  1. Warm the milk and butter together in a saucepan, taking it off the heat when the butter is melting. In a separate bowl add the flour, yeast, salt and 25grams of the sugar. Beat the egg into the warmed milk and butter and pour this into your bowl of dry ingredients, mixing with a wooden spoon or in freestanding mixer with a dough hook. Knead the dough until it is smooth and silky. If you’re doing this by hand, it’ll probably take about 10 minutes. The dough will be shiny and bouncy to the touch.
  2. Pat the dough into a ball shape and put into a buttered bowl, cover in cling film and leave to rise somewhere warm; to double in size for approx. 1 ½ hours.
  3. Remove the dough from the bowl and on a lightly floured surface knead again to make the dough smooth and knock out any air. Divide the dough in two pieces. Now roll dough into a sausage shape, approx. 3-4cm in diameter. Divide into approx. 10 small round disks. Make the dough circles into flatter rounds in your hands and then put an 1/8 teaspoon jam in the centre and fold in half, like a pasty, pinching the edges before rolling it in your hands to turn it back into a round doughnut. Sit the doughnuts on a baking sheet as you make them.
  4. Meanwhile, heat the oil to 190°C / 375°F either in a pan on the stove or in a deep-fat fryer, and then cook the mini doughnuts roughly six at a time for about 5 minutes in total, flipping them over halfway through cooking so that they brown evenly on all sides. If you’re not using a deep-fat fryer but just a pan filled with hot oil, watch the oil doesn’t overheat, as it’ll make the little doughnuts darken too quickly.
  5. Put the remaining sugar into a shallow bowl and as the doughnuts come out of the oil, dredge them in the sugar, rolling them around to get an even coating.
  6. Let them cool only for a moment before enjoying.


    Download Mini Jam Doughnuts recipe in pdf format (115kb)

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