Raspberry Jam Doughnut


Raspberry Jam Doughnut


2 ½ cups of flour
2 tsp. baking powder
1 cup sugar
1 tsp. salt
½ tsp. cloves
¼ tsp. nutmeg
2 eggs
1 tsp. vanilla
1 tbsp. softened butter or lard
1 cup of milk
250 – 300g of seedless Raspberry Jam
Caster sugar to decorate

Makes 12 doughnuts


Beat eggs, then add butter/ lard, vanilla and milk. Beat together for 30 seconds.

In a separate bowl sift together all dry ingredients and add dry ingredients to the egg mixture, beating until smooth.

Fill doughnut dispenser with batter. Deep fry at 185°C / 365°F in melted frying oil.

Once cooled, fit a round nozzle  to an icing syringe and fill with the jam. Insert the syringe into the edge of the doughnut and gently fill then roll in caster sugar and serve.

Products used

Home Made Pancake & Doughnut Batter Dispenser
Home Made Traditional Stoneware 29cm Mixing Bowl
Kitchen Craft Stainless Steel 15cm Fine Mesh Conical Sieve
Kitchen Craft Stainless Steel Eleven Wire 25cm Balloon Whisk
Sweetly Does It Icing Syringe With Stainless Steel Nozzles