Recipe Tip: Homemade Jam Doughnuts

Recipe Tip: Homemade Jam Doughnuts

Top Recipe for 10 Persons by Anja Auer. All ingredients and tips for getting it right. Making doughnuts at home takes a little bit of time and planning but the process is easier than you probably think – and you get to fill them with your favourite jam! Let Anja Auer show you how it's done.



    1. Step 1

      Put the flour in a large mixing bowl and crumble over the fresh yeast.
    2. Step 2

      Add the warm milk, sugar, egg yolk, salt and melted butter and mix to a smooth dough using a wooden spoon.
    3. Step 3

      Cover the dough and let it rise at room temperature until it has doubled in size (1–2 hours).
    4. Step 4

      Divide the dough into equal balls about the size of a fist. On a floured work surface, roll the dough into tight balls then place on a floured baking tray.
    5. Step 5

      Flatten the dough balls slightly, cover with a clean tea towel and leave to prove for 15 minutes.
    6. Step 6

      Meanwhile, heat the oil in a large, deep, heavy-based pan (do not fill the pan more than halfway) until it reaches 180C on a digital thermometer or until a breadcrumb tossed in the oil sizzles and turns brown in 30 seconds.
    7. Step 7

      Working in batches of 2–3, carefully fry the doughnuts in the hot oil.
    8. Step 8

      Fry for 2–3 minutes, then turn the doughnuts using a slotted spoon and fry for a further 2–3 minutes on the other side until golden brown all over and nicely puffed.
    9. Step 9

      Remove the doughnuts using a slotted spoon and place on a baking tray lined with paper towels to drain.
    10. Step 10

      Put the icing sugar in a shallow bowl then carefully coat each doughnut in the sugar on both sides.
    11. Step 11

      Fill a piping bag with the jam. Use a skewer to pierce a hole in the side of each doughnut, then fill with the jam.
    12. Step 12

      Finish decorating your doughnuts however you like, using icing or whatever takes your fancy.
    13. Step 13

      Veiled Peasant Girl This dish of stewed apples and pears, breadcrumbs, spices and cream is one of Norway's best-loved traditional desserts (the name is the topic of various origin stories). This version is from Christl and Lisa Schauflinger of the Schauflinger Inn in Austria, and is one of the most popular desserts with their guests. Dessert
    14. Step 14

      Tiramisù from the St Regis in Venice This classic Italian dessert is based on a recipe from the luxury hotel on the Grand Canal. It serves a dozen, so it's the ideal party dessert! Dessert
    15. Step 15

      Apple Strudel with Vanilla Ice Cream and Pumpkin Seed Oil This classic Viennese dessert is served by chef Gerhard Fuchs in the Styrian style: with a drizzle of green-gold pumpkin-seed oil and a scoop of vanilla ice cream.
    16. Step 16

      Linzer Torte Linzer torte, named after the Austrian city of Linz, dates back to the 17th century. Lukas Nagl, chef at the Traunseehotels group, shares his recipe for this classic dessert. Dessert
    17. Step 17

      The Original Tiramisu The classic coffee-flavoured dessert is prepared in the same manner as the original. The addition of rum is optional.