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+ servings
Homemade Donut
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5 from 1 vote

Fluffy Donuts With Strawberry Jam 

Craving for a sweet snack that is homemade? With this fluffy donut recipe, not only will you learn how to make them, but you’ll also make your own strawberry jam for filling!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Breakfast, Snack
Cuisine: American, Dutch
Keyword: best donut recipe, donut recipe, easy donut recipe, fluffy doughunt recipe, homemade donut recipe, jam donut recipe, olykoeks, sugar donuts
Servings: 12
Calories: 93kcal


For the strawberry jam

  • 600 g fresh strawberries
  • 400 g sugar
  • 1 tbsp fresh lemon juice (or ½ fresh lemon)

For the Donuts

  • 250 g plain flour
  • 30 g skimmed milk powder (or 3 tbsp)
  • 30 g sugar (2 tbsp)
  • A pinch nutmeg (optional)
  • 2 g sea salt (or a pinch)
  • 3 ½ g yeast (or 1 tsp)
  • 35 g butter
  • 1 egg
  • 85 ml water ( ⅓ cup)
  • Sunflower oil (for deep frying)


For the strawberry jam

  • Make the strawberry jam. 
    In a wok, combine chopped strawberries, sugar, and lemon juice. Mix them together until the sugar is dissolved. Let the mixture stand for an hour. Once you notice juices coming out, turn on the heat of the stove. 
  • Cook the jam on medium-low fire for about 30 minutes or until it thickens. Bring to a boil, stirring occasionally. Mash the chunks for a smooth and thick consistency. Pour this into a container and set it aside.

For the donuts.

  • Form the dough.
    In a separate bowl, mix plain flour, dried skimmed milk, sugar, nutmeg, and salt. Add yeast and stir. Add an egg and water and mash them together using your hands until they form a dough. 
    Once you achieve the dough, add butter and knead for 10 minutes or until smooth.
  • Mold the donut bunts. 
    On a clean surface, slightly flatten the dough. Cut it into 12 pieces. Roll each dough piece into small tight buns. Place them on a lined tray. Then, lightly coat them in flour. 
    Use a dough scraper or cutter to flatten the dough buns. Place them back on the lined tray and cover them with cling film and a tea towel. Leave for an hour or until the dough doubles in size.
  • Cook the donuts. 
    In a pan, pour sunflower oil and allow it to heat Lift the doughnuts from the baking tray and cook them in the pan in batches. Flip and fry until golden on both sides. Once cooked on both sides, place them on a kitchen towel.
    In a bowl, put sugar, and toss in the donuts to coat them with it. Place them back on the lined tray.
  • Fill in the donuts with the strawberry jam. 
    Fill a piping bag with strawberry jam. Make a hole in the donuts using a skewer, knife, or finger. Cut off the tip of the piping bag and pipe the jam into the doughnut.



  • Always purchase quality strawberries to make the best jam.
  • Be cautious when working with the dough to achieve an airy texture.
  • Babies cannot have donuts but they can have strawberry puree instead.
  • You can use baking soda, baking powder, or a sourdough starter as an alternative to yeast powder. However, the dough may react differently, so it is still best to use yeast powder.
  • As an alternative to a piping bag, use a zip lock or plastic bag.
  • The spoiled strawberry jam will have mold and yeast growth. You will also smell an unpleasant odor that’s similar to alcohol. Throw it out immediately.


Serving: 1 piece (of 12) | Calories: 93kcal | Carbohydrates: 19g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 9mg | Potassium: 31mg | Fiber: 1g | Sugar: 3g | Vitamin A: 25IU | Calcium: 9mg | Iron: 1mg