Jam Doughnuts


I felt like doing some more CC (CC) - Covid Confined Comfort Cooking. 

These jam doughnuts are little warm pillows of happiness - they certainly put a smile on my dial (& on the rest of my family). 

This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour. 



350 g Bakers' Magic Gluten free flour

100 g Maize starch

1 Egg

45 g Caster sugar

100 g Warm water

200 g Milk (warm)

200 g Thickened cream (warm)

10 g Vanilla extract (or paste)

1.5 tsp Salt

2 tsp Yeast (dried)


Oil for deep frying

Jam for piping into centre (I combined some of my home made raspberry & strawberry jam)

Caster sugar/icing sugar for coating the doughnuts 




For best results preincubate the yeast. Warm water is ~1/4 to 1/3 of boiling water with the remaining cold water (tap). Whether you use 1/4 or 1/3 will depend on how cold your tap water is. If the water is too hot it will kill the yeast.

Pre-incubate the yeast at room temperature for approximately 5 - 8 mins in 100 g of warm water containing 15 g of sugar. Stir the mixture to dissolve the sugar & disperse the yeast. This gives the yeast a readily available food source & they can "revive" in a relatively undisturbed environment. After the allocated time the surface of the yeast mixture should be slightly frothy. This indicates the yeast are viable. 

If the yeast mixture has a frothy top or you can see bubbles proceed with doughnut making.

Line two slice trays with baking paper. Oil the baking paper a little. 


Place all ingredients, including preincubated yeast mix, in TM bowl

Mix @ 37o C for 2.5 minutes at speed 4. Ensure all ingredients are fully incorporated into the mixture.

Stand Mixer

Place all ingredients, including preincubated yeast mix, in the mixing bowl.

Combine all ingredients using the flat beater until they are all incorporated and the mixture is smooth.


Pour half of the dough into one of the lined slice trays & the remaining dough into the other. 

Prove the dough in a warm spot for approximately 30 mins.

Turn on the deep fryer. If you don't have a deep fryer I'm sure you could shallow fry the doughnuts - you will need to ensure the oil doesn't get too hot. 

Pour a little onto a plate. Rub oil onto a 7 cm round cutter.

Lift the baking paper (with the dough) out of the tray.

Use the cutter to cut out circles of dough. The dough will be soft & a little 'gooey' to handle (put some oil on your hands). Transfer the cut dough pieces to the plate. Coat the pieces with a little oil to stop them sticking to the plate. 

Put a little oil on to your hands & transfer the cut pieces to the deep fryer. I drop them in carefully & usually fry 5 or 6 doughnuts at one time.

Fry the doughnuts for approximately 4 minutes. Use a metal slotted spoon to flip the doughnuts over every minute or so.

Transfer the doughnuts to a plate lined with adsorbent paper towel. 

Repeat cutting out, transferring & frying doughnuts until there is no dough left. I pushed the remainder of the dough together & deep fried it.

Thin the jam with a little water to a piping consistency if necessary.

Warm the jam a little & transfer it to a piping bag fitted with a long thin nozzle.

Push the nozzle into the cooked doughnuts & pipe in some jam. Repeat for all the doughnuts. 

Roll the jam doughnuts in caster or icing sugar. 

Eat while they are still warm. 

Simply enjoy!