
Whip up these homemade strawberry jam donuts and bring cozy bakery vibes to your kitchen. They're soft and fluffy inside with a sweet, gooey middle, making each bite a real treat you won't want to miss.
I make these donuts every winter at our big family get-together. The first time my kids bit into one and jam oozed out, their faces just lit up—it’s a memory I’ll always have.
Tasty Ingredients
- Plenty of vegetable oil: just enough to cover your pan about 2 inches deep
- Powdered sugar: roll the donuts in this so you get that classic, sweet outside
- 1 jar chunky strawberry jam: pick one with real fruit bits for more flavor
- 2 tablespoons unsalted butter: makes them soft and adds a buttery taste
- 2 eggs: helps the dough hold together and gives a golden color
- 2 tablespoons sugar: feeds the yeast and adds a hint of sweetness
- 1 cup milk (plus some extra): keeps the dough rich and moist
- 1 packet active dry yeast: this is what gets the donuts all puffy and light
- 1 teaspoon salt: balances out the sweetness and boosts flavor
- 4 and 1/2 cups bread flour: gives your donuts a pillowy texture
Simple Step-by-Step
- Fill the donuts:
- Grab a piping bag, poke it into each donut, and squeeze in jam until you feel a little pressure. Fill them up nicely, but stop before they burst.
- Fry up the donuts:
- When your oil’s at 175°C, lower the donuts in and flip them often until they’re a toasty golden color. Dust them in powdered sugar right after for that perfect coat.
- Heat up the oil:
- Pour about 2 inches of oil into a big pot and bring it to 175°C. Get your jam ready in a piping bag and fill a bowl with extra powdered sugar—makes everything easier once you start frying.
- Cut out donut circles:
- After rolling your dough flat, grab a biscuit cutter and punch out circles. Line them up on a floured baking sheet and let rise again (about 20 minutes) so they get nice and puffy.
- Roll the dough:
- Once it’s risen, sprinkle some flour on your workspace and rolling pin, then flatten your dough in the bowl. Roll it out until it’s a bit over a half-inch thick.
- Let your dough rise:
- Grease a bowl lightly, put your dough inside, and cover it. Let it rise until it’s doubled in size—give it a good two hours. If you want those light, airy donuts, patience pays off here.
- Knead away:
- Switch your mixer to a dough hook if you have one, or knead by hand. Work the dough for 8–10 minutes until smooth and stretchy—this is what makes them super tender.
- Mix everything in:
- Start with your bubbly yeast, then pour in the rest of your milk, beat in the eggs, and add melted butter last. Add things bit by bit to keep the dough super smooth.
- Get the yeast going:
- Use 2 tablespoons warm milk and 2 tablespoons sugar to wake up your yeast. Sprinkle it on top and give it about 10 minutes; it’ll start to bubble and look foamy, which is what you want for proper rising.
- Toss together the dry stuff:
- Combine 4 cups flour and the salt and stir until mixed. Making sure your flour is light and fluffy helps the donuts turn out soft.
- Melt the butter:
- Gently melt your butter, then let it cool a bit—don’t want it hot, or it might cook your eggs early!
- Cool off your milk:
- Warm up a cup of milk, but let it cool down to room temp or just slightly warm so you don’t mess up the yeast action.
I especially like using fresh strawberries I’ve cooked down myself to make homemade jam for these. The first time my mother-in-law tried them, she told me they brought back sweet memories from her childhood in Eastern Europe.
Keeping Them Fresh
These donuts are at their best right after you pull them out of the fryer. If you need to store them, toss them in an airtight container at room temp for no more than a day. Don’t put them in the fridge—they’ll go stale way faster. To perk up day-old donuts, just warm them in a 150°C oven for about 5 minutes.
Switch-Ups and Twists
This dough is a great starting point for all sorts of flavors. Try raspberry or blackberry jam for a fruity change, or go wild with salted caramel for something richer. When it’s fall, apple cinnamon is awesome. Or toss some orange or lemon zest into the dough for a fresh spin that complements any jam.

Serving Tips
Serve these donuts while they're still warm with coffee or hot chocolate. If you want to make things look special, arrange a few donuts on a plate with some powdered sugar dusted on top, add a handful of fresh strawberries, and maybe a little bowl of whipped cream on the side. For a showy brunch, add some mimosas or a berry smoothie.
Top-Notch Tricks
- Let your dough fully rise—don’t rush it! You’ll get much lighter, fluffier donuts.
- Get a kitchen thermometer to keep your oil right on the money and cook all the donuts the same way.
- Try frying a tiny piece of dough first. That way you can check if the oil’s hot enough before tossing in the whole batch.
Frequently Asked Questions
- → How do I make sure the dough rises properly?
Let it sit somewhere warm for about 2 hours, or until the volume doubles. This ensures perfect rising.
- → What's the best oil for frying donuts?
Vegetable oil works great for even frying. Just make sure it’s at 175°C before frying your donuts.
- → Can I use a different jam instead of strawberry?
Of course! Try your favorite jam, like apricot or raspberry, to switch it up.
- → How can I tell if the donuts are cooked through?
They should turn golden on both sides. Keep flipping them while frying to cook evenly.
- → How do I stop the donuts from soaking up too much oil?
Make sure the frying oil is hot enough (175°C). Cold oil absorbs more fat into the pastry.
- → Can I freeze these donuts?
Yes! Once they’ve cooled, store them in an airtight container in the freezer. Reheat them in the oven before eating.