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Jam & Cream Donuts



12 portion(s)

Jam & Cream Donuts

  • 100 g water
  • 150 g buttermilk
  • 1 egg, room temp
  • 45 g Butter, melted
  • 2.5 tsp Yeast, sprinkled on top
  • 60 g sugar, sprinkled on top
  • 640 g bread flour, I prefer "Defiance" brand
  • 1 tsp salt
  • veggie oil, for deep frying
  • raspberry jam
  • whipped cream

Recipe's preparation

  1. Add water and buttermilk to bowl.  Heat 2.5 mins / 37°C / speed 1.

    Add egg and melted butter.  Mix 3 secs / speed 3.

    Add yeast and sugar.

    Add flour and salt.

    Mix 10 seconds / speed 4 to bring the dough together.  You don't want a 'wet' dough here.  Just a bit of resistance when you pinch it is good.

    Knead 7 minutes.

    Put aside in a warm spot to double in size, covered.

    Punch down dough and work all the air out.

    Divide into even pieces, approximately 85g each will give you 12.

    Roll each piece into a ball then roll out to a sausage shape, about 12cm long.

    Place onto individual pieces of kitchen paper.  (This is so you can drop one at a time into the oil)

    Cover and set aside to rise again.  Don't rush it!  Allow a good rise!

    Heat your deep fryer to 175°C.  Once at temp carefully drop 2 x donuts in to cook.  Allow about 4 minutes to cook then roll dough over and fry the other side.  The dough should be quite brown by now.  Remove to a drainer lined with paper towel to drain and cool.

    Once cooled roll donuts in sugar until well covered.  Carefully slice down the middle.

    Fill generously with raspberry jam, then pipe in some cream and top with a couple of dollops of extra jam.



Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now


Roll into smaller balls and drop in to fry.  Syringe in some jam?

Make up a cream patisserie and jam?

Make rings by cutting with a scone cutter and cover with cinnamon and sugar, or add some extra spice with some cardamom powder and nutmeg?

Use your imagination!


(Thanks Tenille for your ideas!)

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • very nice indeed, when i

    Submitted by jmc59 on 9. January 2016 - 16:13.

    very nice indeed, when i fiied them I made half with jam and cream and the others with custard and cream.

    Very filling but i wll be making these again tmrc_emoticons.)

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  • these were beautiful. I

    Submitted by jemdean on 7. November 2015 - 13:27.

    these were beautiful. I suggest leaving the buns empty until your ready to eat, i found that after made and left in the fridge they lost a bit of niceness but if you left the rolls and only put the cream and jam in when ready to eat they were perfect. They were all gone within a day here.



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  • Yes, ssellin, bakers flour

    Submitted by pkwilly on 16. May 2015 - 23:00.

    Yes, ssellin, bakers flour that you use for bread making.  Have fun!


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  • What is breadflour? Is that

    Submitted by ssellin on 16. May 2015 - 19:18.

    What is breadflour? Is that bakers flour? Thanks

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  • Well done!  Thanks for the

    Submitted by pkwilly on 31. August 2014 - 19:33.

    Well done!  Thanks for the feed back...happy to be of help!


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  • Oh wow! These are

    Submitted by Mother Mix on 27. August 2014 - 07:44.

    Oh wow! These are *amazing*. They where gone within seconds of me finishing them off. A little bit time consuming, but so worth it! The kids where stoked to get these for afternoon tea, as they aren't generally a treat we can afford. 

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