Tasty Homemade Donuts

Nothing beats homemade strawberry-jam doughnuts. They're cozy, packed with that bakery-style warmth, and you get soft bites with sweet filling in every mouthful. Total comfort food right in your own kitchen.

Every winter, I whip up these doughnuts for our big family get-together. The first time my kids bit in and jam popped out, their faces just absolutely lit up. It's one of those moments you keep with you.

Star Ingredients

• Bread flour, 4½ cups: This gives you that airy, springy structure
• Salt, 1 teaspoon: Balances all the sweet stuff and also brings out flavor
• Active dry yeast, 1 packet: Gets the dough rising tall and fluffy
• Milk, 1 cup (plus a splash): Makes everything soft and a bit richer
• Sugar, 2 tablespoons: Feeds the yeast and gives a hint of sweetness
• Eggs, 2: Boosts color and helps hold the dough together
• Unsalted butter, 2 tablespoons: For that melt-in-your-mouth crumb and buttery taste
• Strawberry jam, 1 jar: Grab one with fruit chunks for the most flavor
• Powdered sugar: Toss on top to finish with that traditional, sweet dusting
• Vegetable oil (enough for at least 2 inches deep): Fill up your pot so you can properly fry

Simple Step Guide

Shape and cut your dough:

Roll out the dough to about half an inch thick, then use a round cutter. Arrange the rounds on a floured baking sheet and let them puff up for 20 minutes.

Mix up the dry stuff:

Combine your flour (4 cups) and salt until nice and uniform. Fluffy flour means lighter, airier doughnuts.

Get your milk ready:

Take one cup and let it cool to room temp—this way, you won't mess up the yeast.

Start the yeast:

In a cup, stir 2 tablespoons of the warm milk with sugar, then sprinkle in the yeast. Let it sit for about 10 minutes. You want bubbles or foam—that means it's working.

Melt then cool the butter:

Let 2 tablespoons of butter melt and then cool completely. You don't want to scramble your eggs.

Add your wet stuff:

Pour in the foamy yeast and rest of the milk, then lightly beaten eggs, and finally, stir in that cooled butter. Go in order for that smooth, dreamy dough.

Knead your dough:

Switch to a dough hook if using a mixer, or just use your hands. Knead until it's soft and stretchy, about 8 to 10 minutes. This gives you the texture you want.

First dough rise:

Pop it in a lightly oiled bowl and cover it. Wait about 2 hours for it to double. The rise is key to fluffy doughnuts.

Heat up oil:

Pour oil into a deep pan, at least 2 inches deep, and heat it up to 350°F (175°C). Get your piping bag filled with jam and a bowl of powdered sugar nearby so you can finish fast when they’re fried.

Time to fry:

Carefully lower dough rounds into the hot oil, turning so both sides get that golden look. Dust with powdered sugar while they’re still warm for the best stick.

Fill 'em up:

Use your piping bag to poke a hole in the side and squeeze in jam until it feels just right. Don't overdo it—they'll burst!

Work your dough:

Once doubled, gently punch down, then roll out and get cutting so you can shape every doughnut the same.

I especially like cooking down fresh strawberries for homemade jam in these. The first time I shared them with my mother-in-law, she told me they were her all-time favorites—just like the ones she remembered from growing up in Eastern Europe.

Storing and Staying Fresh

Doughnuts are at their best just hours out of the fryer. If you've got leftovers, seal them in an airtight container at room temp for just one day. Skip the fridge—it just dries them out. To perk them up the next day, pop into a 150°C oven for around 5 minutes.

Switch It Up

This basic dough can be mixed and matched to get all kinds of flavors. Try raspberry or blackberry jams for a different fruity twist, or go all in with salted caramel for decadence. Cinnamon-apple compote works great in the fall. Zest some citrus right into the dough for a fresh kick that pairs beautifully with any filling.

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Serving Made Easy

Best enjoyed still a little warm with coffee or hot chocolate. For a fancier look, arrange them on a platter, dust with powdered sugar, throw on some fresh strawberries and maybe a little dish of whipped cream too. Guests at brunch? Pair with mimosas or berry smoothies—so good.

Expert Tricks

• Let your dough rise enough—more rise means lighter, fluffier doughnuts every time.
• Keep a kitchen thermometer handy so you nail the right oil temp and get even cooking.
• Before frying the whole batch, test with a small bit of dough to make sure your oil's ready.

Frequently Asked Questions

→ How can I make sure the dough rises well?

Let the dough rest in a warm spot for about 2 hours until it doubles in size. This helps it rise perfectly.

→ Which oil works best for frying donuts?

Vegetable oil is ideal for even and light frying. Make sure it's heated to 175°C before adding the donuts.

→ Can I use a different jam instead of strawberry?

Sure! Pick your favorite jam like apricot or raspberry to mix up the flavors.

→ How can I tell if the donuts are cooked all the way through?

Look for a nice golden color on both sides. Flip them a few times while frying for even cooking.

→ How do I stop the donuts from soaking up too much oil?

Make sure the oil's hot enough at 175°C. If the oil's too cold, the donuts will absorb more fat.

→ Can I freeze the donuts?

Yes, once they're completely cool, store them in an airtight container in the freezer. Heat them in the oven before enjoying.