No Knead Jam Filled Donuts are so super soft and fluffy. Filled with any flavour jam of your choice, and rolled in powdered sugar after frying, it makes a great dessert.

This recipe really is an all-time classic. Simple to make and so much better homemade, these donuts make the ultimate comfort treat. So skip the trip to the bakery, next time you have a craving for these sweet little delights and give my recipe for No Knead Jam filled donuts a try.

Just like my recipe for Potato donuts, this is a no knead recipe. Meaning that although the recipe has yeast in it, there is no 10-minute kneading involved All the ingredients are mixed into one bowl. The dough is left to rise for 40 minutes before cutting, frying and filling.

CREATE THE PERFECT DOUGHNUTS 

The following will ensure perfect doughnuts:

The melted butter and milk should be warm. Not too hot or cold as this will affect the yeast. The right temperature ensures that the dough rises well

The egg yolks enrich the dough and should be beaten well until it is pale yellow in colour.

Make sure that the yeast is fresh and not past the expiry date.

The mixed dough should be left covered in a warm place to rise for at least 40 minutes.

These donuts are best eaten fresh, on the same day it is made, but I can promise that you won't have a problem with this ;).

They are irresistibly delicious. However if by some miracle you do have leftovers, then you can always just store it in an airtight container for up to one day.

SWEET FILLING AND TOPPING

1. Fill with any flavour jam you prefer, some of my delicious favourites are black cherry, blueberry or even orange marmalade.
2. Piped homemade or storebought custard filled in these donuts taste absolutely amazing
3. Fill the cooled fried donuts with whipped pastry cream.
4. Roll the fried donuts in cinnamon sugar, powdered sugar or castor sugar
5. Drizzle melted white or dark chocolate over the fried and filled donuts

MAKING THE JAM FILLED DONUTS

• DRY INGREDIENTS   

In a large bowl, combine the flour, yeast, sugar, and salt.

• WET INGREDIENTS

Melt the butter in a pot and add the milk. Allow to warm on the stove, until just warmed. Do not boil.

In a small bowl, beat the egg yolks until light and fluffy

• COMBINE DRY AND WET INGREDIENTS

Add the wet ingredients into the dry ingredients and combine to form a soft dough.

• LEAVE TO RISE   

Grease a large bowl lightly with oil. Place the dough into the bowl and leave to rise for 45 minutes in a warm draft-free area of your kitchen. The dough will double in size.

• CUT, SHAPE, AND FRY

After the dough has doubled in size, punch it down and turn it onto a floured surface. Gently pat it down to a ½ inch ( 1 ¼ cm ) thickness.

Use a cookie cutter to cut out into circles. I used a 3 inch ( 7cm) round cutter.

Place the cut out shapes onto a tray or baking sheet and leave to rise for 15 minutes. 

In a pot heat sufficient oil to deep fry the donuts. Heat the oil to a medium-low.

Fry the donuts, a few at a time until golden brown. The donuts should be fried for about 2 minutes on each side, to ensure that it is cooked well on the inside.

Roll the fried donuts in castor sugar and leave aside to cool for a few minutes.

Using a sharp knife make a hole in the side of the donut. Fit a pastry bag with a plain tip nozzle and fill with jam to pipe into the donut.

These donuts are best eaten fresh and on the same day that it has been made. 

Enjoy ♥

If you like this recipe, be sure to check out my other amazing doughnut recipes

Baked Doughnuts

No Yeast Soft Doughnut Recipe

Soft Homemade Doughnuts 

Nutella Filled Doughnuts

Potato Donuts

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No Knead Jam Filled Donuts

No Knead Jam Filled Donuts are so super soft and fluffy. Filled with any flavor jam of your choice, and rolled in powdered sugar after frying, it makes a great dessert.

5 from 4 votes

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Prep Time 15 mins

Cook Time 15 mins

Ingredients

  

• Oil for deep frying
• Jam or custard for filling
• Castor sugar to coat fried donuts

DRY INGREDIENTS

• 3 cups / 360g all purpose / cake flour
• ¼ cup / 50g sugar
• ½ teaspoon salt
• 2 ½ teaspoons / 8g instant dry yeast

WET INGREDIENTS

• 1 cup / 250ml milk
• 2 egg yolks
• 30 g melted butter
• 1 teaspoon vanilla extract

Instructions

 

DRY INGREDIENTS

• In a large bowl, combine the flour, yeast, sugar, and salt.

WET INGREDIENTS

• Melt the butter in a pot and add the milk. Allow to warm on the stove, until just warmed. Do not boil.
• In a small bowl, beat the egg yolks until light and fluffy

COMBINE WET AND DRY INGREDIENTS

• Add the wet ingredients into the dry ingredients and combine to form a soft dough.

LEAVE TO RISE

• Grease a large bowl lightly with oil. Place the dough into the bowl and leave to rise for 45 minutes in a warm draft-free area of your kitchen. The dough will double in size.

CUT, SHAPE, AND FRY

• After the dough has doubled in size, punch it down and turn it onto a floured surface. Gently pat it down to a ½ inch ( 1 ¼ cm ) thickness.
• Use a cookie cutter to cut out into circles. I used a 3 inch ( 7cround cutter.
• Place the cutout shapes onto a tray or baking sheet and leave to rise for 15 minutes.
• In a pot heat sufficient oil to deep fry the donuts. Heat the oil to a medium-low.
• Fry the donuts, a few at a time until golden brown. The donuts should be fried for about 2 minutes on each side, to ensure that it is cooked well on the inside.
• Roll the fried donuts in castor sugar and leave aside to cool for a few minutes.
• Using a sharp knife make a hole in the side of the donut. Fit a pastry bag with a plain tip nozzle and fill with jam to pipe into the donut.
• These donuts are best eaten fresh and on the same day that it has been made.

*Nutrition Disclaimer

Tried this recipe? Let me know how it was in the comments below