Filled Yeast Doughnuts with Jam or Chocolate

Yeast doughnuts with filling use a milk-enriched dough made with eggs, butter and yeast, then filled before frying. Warm milk helps dissolve the yeast and a little sugar; after 10 to 15 minutes the mixture should become foamy. Knead the dough until smooth and leave it covered until doubled, which may take one to two hours depending on the room. Roll it about one centimetre thick, cut rounds, add a small amount of jam, condensed milk or chocolate spread, and seal the edges well. Fry at 170 to 180 C until both sides are golden, then drain on paper towels. The method gives the dough time to rise before shaping, so the finished doughnuts are soft around the filling. Prepare the filling before you begin shaping to keep the work moving.

Yeast Doughnuts with Filling

Soft yeast doughnuts filled with jam or another filling and fried until golden.

Helpful tips

• Use warm milk for the yeast mixture and wait until it becomes foamy.
• Knead the dough until smooth, then let it rise until doubled.
• Add only a small amount of filling and seal the dough edges firmly.
• Keep the frying oil between 170 and 180 C and drain the cooked doughnuts on paper towels.

Serving ideas

• Serve warm while the centres are soft.
• Dust lightly with icing sugar if desired.
• Offer tea or coffee alongside.
• Add berries or sliced fruit for a fresh contrast.

Storage

Keep filled doughnuts refrigerated if they contain a perishable filling. Serve soon after frying for the best texture.

Ingredients and directions

How to tell when it is ready

The first rise should approximately double the dough. Each filled round should be sealed before frying and golden on both sides, with no raw dough around the filling.

Tips

• Use warm milk for the yeast mixture and wait until it becomes foamy.
• Knead the dough until smooth, then let it rise until doubled.
• Add only a small amount of filling and seal the dough edges firmly.
• Keep the frying oil between 170 and 180 C and drain the cooked doughnuts on paper towels.

Troubleshooting

• If filling escapes into the oil, use less filling and pinch the seam firmly closed.
• If the outside darkens before the middle cooks, check and lower the oil temperature before the next batch.

Substitutions

• The method permits fresh or dry yeast as listed; use the quantity given for whichever type you choose. A thick jam is less likely to leak than a runny one.

Serving suggestions

• Serve warm while the centres are soft.
• Dust lightly with icing sugar if desired.
• Offer tea or coffee alongside.
• Add berries or sliced fruit for a fresh contrast.

Make ahead

Budget time for yeast activation, the first rise, shaping and frying. The dough is ready to shape when it has approximately doubled, even if that takes longer than expected.

Storage

Keep filled doughnuts refrigerated if they contain a perishable filling. Serve soon after frying for the best texture.

Fill after frying with a piping bag if you want the filling to stay centred.