Hot sugared doughnuts

Sweet picnic-friendly treats that will be gobbled up in seconds by kids and adults alike

  • Prep:30 mins
    Cook:15 mins
  • More effort

Nutrition per serving

  • kcal 135
  • fat 7g
  • saturates 3g
  • carbs 18g
  • sugars 8g
  • fibre 0g
  • protein 2g
  • salt 0.21g


  • 250g plain flour
  • ½ x 7g sachet fast-action dried yeast
  • 50g golden caster sugar, plus 50g/2oz extra
  • 2 egg yolks
  • 150ml milk, warmed
  • 50g butter, melted, plus 50g/2oz vegetable or sunflower oil, for shaping
  • 370g jar raspberries jam


  1. Put the flour, yeast, sugar and 1?2 tsp salt into a large bowl, mix, then make a well in the middle. Beat the egg yolks, milk and melted butter together, tip into the well, then bring together with a cutlery knife. The dough will seem wet and rough. Leave to stand for 10 mins, after which it will have firmed a little.

  2. Oil the work surface and your hands, then tip out the dough and knead for about 5 mins until it looks smoother and feels springy. Keep oiling your hands if the dough sticks. Let it rise in an oiled, covered bowl in a warm place for about 2 hrs or until doubled in size.

  3. Give the dough another quick knead, then shape into walnut-size balls and place on baking sheets, well spaced. Cover again, then leave to rise for 30 mins-1 hr until risen and the dough no longer springs back when you prod it. Heat oven to 190C/fan 170C/gas 5.

  4. Bake for 12-15 mins until risen and dark golden. Can be frozen at this stage for up to 1 month. Defrost, then reheat for few mins in the oven. Melt 50g butter in a pan and put 50g sugar into a large bowl. Let the doughnuts cool for a few mins, then brush with butter and roll in sugar. Spoon a few tbsp jam into a piping bag with a 5mm nozzle. Poke a hole in each doughnut, then push in the nozzle and squeeze in a little jam. Best served warm.

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