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Jam Doughnuts


  • 400 g flour
  • 1 pkt instant yeast
  • 1 tsp salt
  • 1 tsp sugar
  • 60 g margarine
  • 150 ml milk
  • 50 ml water
  • 1 egg
  • cup Rhodes Strawberry Fruit Jam

Chef's hint: Doughnuts are always best eaten on the day they were made.


Sift the flour, salt and sugar into a large bowl, and sprinkle over the yeast.

Melt the margarine, milk and water together and cool down to tepid before whisking in the egg. The reason why the liquid must be warm and not hot is because high temperatures will kill the yeast.

Using the dough hook of an electric mixer, or a wooden spoon if you are doing it by hand, pour in the milk/egg mixture and work the mixture into a firm dough.

Adjust the consistency if necessary, but your dough will resemble the pizza dough we made here.

Knead the dough until it is elastic and smooth, about ten minutes in the machine.

Form into a ball and place in a floured bowl. Cover with a damp cloth and place in a warm spot to rise until it has doubled in size.

Roll the dough out and using a doughnut cutter cut the dough into shapes and place on a floured tray. If you do not have a cutter, you can cut using a thin rimmed glass, or simply divide the dough into even pieces and roll into balls (about 12).

Allow the doughnuts to prove in a warm spot.

Heat your oil to 190 degrees Celsius and fry your doughnuts well on both sides. I find that you get the best results when using an electric fryer as the temperature of the oil remains constant. Once golden, drain the doughnuts on paper towel to remove excess oil.

Toss in castor sugar and set aside to cool. Make an incision in the top of the doughnut with a sharp small knife and then use a piping bag to fill the doughnut with a generous amount of jam.