Strawberry jam-filled donuts
- Preparation 40 min
- Refrigeration 2 h 45 min
- Cooking 40 min
- Servings 12
- Freezing I do not suggest
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🍩 The homemade filled donut that makes you forget all the others
These strawberry jam-filled donuts are the Sunday kitchen project that turns an ordinary day into a memory. Homemade yeasted dough spiced with nutmeg and cinnamon, fried to perfection in hot oil, then filled with a fresh strawberry jam made with brown sugar, lemon juice and orange zest, generous, thick and deeply fruity, before being rolled in powdered sugar. The kind of recipe you make once and repeat forever. Perfect for a celebratory brunch, a Sunday with family, or to impress guests with something one hundred percent homemade.
🔥 The homemade jam. Two recipes in one
What makes these strawberry jam-filled donuts truly exceptional is that the jam itself is a complete, standalone recipe. Three litres of fresh strawberries, brown sugar, lemon juice and orange zest simmered together until thick and glossy. It’s a jam you can also jar and keep for other occasions. On buttered toast, folded into a crêpe, spread on a tart or eaten straight from the spoon. The recipe makes more than enough jam to fill the donuts and have plenty left over for the week.
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🌡️ The yeast must foam. If it doesn’t, start over
The yeast step is the foundation of the entire recipe. The milk needs to be warm, between 38°C and 43°C (100°F and 110°F), not hot enough to kill the yeast, not cold enough to put it to sleep. If there’s no active foam at the surface after 6 to 7 minutes, the yeast is dead and the dough won’t rise. Start over with fresh yeast rather than losing all the preparation time that follows.
⏱️ Respect the rest times. Patience pays off
The 2-hour first rise and the 45-minute second rise are non-negotiable. These rest periods are what give the donuts their airy, pillowy texture. A dough that hasn’t risen enough will produce dense, heavy donuts. To speed up the rise, place the covered bowl in the oven with just the light on. The gentle warmth accelerates the yeast without overheating the dough.
🌡️ Oil at 180°C (350°F). Precision is everything
Oil temperature is the most critical factor in frying. Too cold, and the donuts absorb oil and become greasy and heavy. Too hot, and they brown on the outside before they’re cooked through. A cooking thermometer is strongly recommended. Fry in small batches to avoid dropping the oil temperature. Too much dough at once cools the oil and compromises the result.
🫙 Make the jam the day before for stress-free service
The strawberry jam needs to cool completely before it can be used to fill the donuts. Making it the day before and refrigerating it in airtight jars means having cold, properly thick jam ready to go. It keeps for up to 2 weeks in the fridge. And the leftovers are excellent on toast, crêpes or in a tart.
🍩 Fill and eat immediately. No compromise
These strawberry jam-filled donuts are at their absolute best in the minutes after filling. The residual warmth of the donut starts to very slightly loosen the jam, creating that magical moment where it runs at the first bite. Donuts that sit too long become soft and lose their crispiness. Fill as you serve, not all at once.
Donut dough
- 2 tbsp (30 ml) active dry yeast
- 1 cup (250 ml) whole milk (3.25%), warm
- 1 tbsp (15 ml) sugar
- 3 egg yolks
- ¼ cup (60 ml) soft butter, cut into cubes
- 3 ¼ cups (810 ml) all-purpose flour
- ½ tsp (2.5 ml) salt
- 2 pinches ground nutmeg
- 2 pinches ground cinnamon
- Vegetable oil, for frying
- Powdered sugar, for coating
Strawberry jam
- 12 cups (3 litres) fresh strawberries, hulled and cut into large pieces
- 8 cups (2 litres) brown sugar
- Juice of 1 ½ lemons
- Zest of 1 orange
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Preparation
Donut dough
- In a very large bowl, combine the yeast, warm milk and sugar. Stir well to dissolve. Let stand for 6 to 7 minutes until foamy and active at the surface.
- Add the egg yolks and soft butter. Beat for 30 seconds with a hand mixer.
- In a separate large bowl, combine the flour, salt, nutmeg and cinnamon.
- Add the dry ingredients to the liquid mixture in three additions, stirring each time just enough to moisten. Add a few drops of water if needed to make a slightly sticky dough.
- Turn the dough onto a work surface and knead for 5 minutes. Shape into a ball, place in a large bowl and cover with a clean damp cloth. Let rise for 2 hours.
- Roll the dough into a circle about 0.5 cm (¼ in) thick. Using a glass or cookie cutter, cut out circles 5 cm (2 in) in diameter. Gather the scraps, re-roll and repeat. Cover with plastic wrap and let puff for 45 minutes.
Strawberry jam
- In a large non-stick saucepan over medium-high heat, combine all jam ingredients and stir.
- Bring to a boil, then reduce to medium heat. Simmer for 20 to 25 minutes, stirring regularly, until the jam is thick and the strawberries are very soft. Remove from heat and let cool completely.
Filled donuts
- In a large high-sided pan, pour about 5 cm (2 in) of vegetable oil. Heat to 180°C (350°F).
- Drop the dough balls into the hot oil in small batches. Fry about 1 minute per side until deep golden. Transfer to a wire rack, let drain and cool for 5 minutes.
- Using a knife, make an incision about 2.5 cm (1 in) on the side of each donut. Fill with about 1 tbsp (15 ml) of jam. Roll generously in powdered sugar and eat immediately.
The jam can be made up to 2 weeks ahead and kept in the fridge. The dough can rise overnight in the fridge instead of 2 hours at room temperature. Just cover tightly and take out 1 hour before rolling. The frying must be done the same day, and the filling happens at the very last moment to preserve the texture of the donuts.
Absolutely. Blueberry and ginger jam, peach jam or the strawberry jam with orange from the LCDG bible all work wonderfully. Pastry cream, Nutella or peanut butter can also replace the jam for different versions. The dough is neutral enough to welcome any sweet filling.
Three possible causes: the yeast wasn’t active enough (always check for foam before continuing), the rise times weren’t respected, or the oil was too cold during frying. Density almost always comes from insufficient rising or oil that was too cold and didn’t allow the donut to develop properly during cooking.
Not recommended once filled. The jam will make the dough soggy when thawing. Plain donuts (without filling or sugar) can be frozen for up to 1 month in an airtight container and reheated in the oven at 325°F (165°C) for 8 to 10 minutes before filling and coating with powdered sugar at serving time.
Technically yes, but the result will be very different. Closer to a sweet roll than a real donut. For the crispy exterior and fluffy interior that defines this recipe, frying in oil at 180°C (350°F) is essential. A cooking thermometer and rigorous temperature control make all the difference.
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