The best homemade jam donuts: pillowy, golden, and bursting with sweet jam. This German-inspired recipe is a must-try for donut lovers! Sweet, fluffy, and totally irresistible! ✨ Nothing beats homemade jam donuts fresh out of the fryer. Perfect for sharing—or not! #JamDonuts
Trust me, once you try this recipe, you’ll never go back to store-bought donuts. These Jam Donuts are the result of countless trials in my kitchen, and I can confidently say this is the one. With the perfect balance of pillowy softness and substantial texture, they’re airy yet moist, light yet bready—basically everything you could want in a donut.
Why This Recipe Works
Every ingredient here is measured to the gram for precision, ensuring you get consistent results every time. I’ve poured all my love for donuts into perfecting this recipe, so it’s a keeper. The key is using high-quality ingredients, particularly the flour, to achieve that ideal texture.
And let me be clear: these are fried donuts. If you’re looking for baked or air-fried alternatives, I’m sure there are great recipes out there, but they won’t match the flavour and texture of these. There’s just something magical about that golden crust and the soft, jam-filled centre that only frying can deliver. Remember that fat = flavour, fat absorbs flavor compounds, which changes how they taste.
Speaking of fillings, this recipe traditionally uses strawberry, raspberry, or apricot jam, but don’t let tradition limit you. Get creative—custards, flavoured creams, coco jam, or even a simple cinnamon-sugar mixture make fantastic alternatives.
A Sweet Slice of History
Did you know that jam-filled donuts trace their origins to Germany? They were first mentioned in 1485 in a cookbook called Kuchenmeisterei, under the name “GefĂĽllte Krapfen” (filled doughnuts). Early versions were made by stuffing yeast dough with jam before frying, a revolutionary treat in its time.
As sugar became more available in Europe, thanks to Caribbean plantations, fruit preserves grew in popularity as a filling. This German invention spread across Europe and later the world, adapting to local tastes along the way.
The story of donuts, in general, is equally fascinating:
Ancient Roots: Fried dough traces back to prehistoric times, with evidence of similar treats found in ancient Native American settlements.
Dutch Influence: Dutch settlers introduced “olykoeks” (oil cakes) to America in the 18th century, which were the predecessors of modern donuts.
The Doughnut Hole: In 1847, Captain Hanson Gregory invented the iconic doughnut hole to solve the issue of undercooked centres.
What Makes Homemade Jam Donuts Special?
While commercial donuts can be convenient, they often miss the mark when it comes to flavour and texture. Making them at home means you control everything—from the quality of the ingredients to the filling and finishing touches. There’s also something incredibly satisfying about biting into a warm, freshly fried donut and discovering that sweet surprise in the centre.
Pro Tips for Perfect Jam Donuts
Precision is Key: Use a kitchen scale to measure your ingredients accurately. This is not the time for guesswork!
Don’t Skip the Frying: Use a neutral oil with a high smoke point, like vegetable oil, and monitor the temperature (around 180°C/350°F is ideal).
Inject, Don’t Slice: Use a piping bag with a nozzle to fill your donuts. It’s easier, neater, and ensures the jam is evenly distributed.
Experiment with Fillings: While jam is the classic choice, don’t be afraid to try chocolate ganache, lemon curd, ube, or even Nutella.
In a large mixing bowl, combine the bread flour, sugar, salt, and yeast.
Add the lukewarm water, buttermilk, and beaten egg to the dry ingredients. Using a dough hook, mix until a dough forms.
Gradually add the melted butter while kneading the dough. Continue kneading for 20 minutes until the dough becomes smooth and elastic.
Cover the dough with a damp cloth and let it rise in a warm place for about 1 to 1 1/2 hours, or until it has doubled in size.
Once the dough has risen, punch it down to release air. Divide it into equal portions and shape them into round shapes.
Heat oil in a deep pan over medium heat. Fry the donuts until golden brown, about 3 minutes per side. Drain on paper towels.
Let the donuts cool. Spread powdered sugar on a plate. Roll the donuts in the powdered sugar to coat them evenly. Set it aside.
Fill a piping bag with jam. Once the donuts have cooled, make a hole in the centre of each donut, and use the piping bag to fill them with jam.
Serve immediately
Making these donuts is a labour of love, but the results are more than worth it. The fluffy texture, the sweet surprise of the jam, and the nostalgic joy of homemade treats make this recipe an instant classic. Serve them fresh, and you’ll have everyone begging for seconds!
These are my favorite kind of donut, though people rarely make them with yeast dough any longer That makes them so light. I have never braved making them, mostly because of the deep frying… But perhaps this is the year to try!
Oh I’ve always wanted to make these famous German donuts, but I just hate frituring lol These donuts look impeccable – so beautifully browned and appetizing!
They look fabulous. We call them Berliners here and are very popular during the carnival season.
These are my favorite kind of donut, though people rarely make them with yeast dough any longer That makes them so light. I have never braved making them, mostly because of the deep frying… But perhaps this is the year to try!
Oh I’ve always wanted to make these famous German donuts, but I just hate frituring lol
These donuts look impeccable – so beautifully browned and appetizing!