Wednesday, 8 May 2013


This is a beast of a recipe, and the peach jam really is the main event. It’s good enough on its own, but oozing out of some fresh, chunky doughnuts really makes for a special treat. The jam recipe makes enough to fill 6 large doughnuts, and a small jar left over, and for my first time experimenting with jam, I’ll definitely be making this one again. Just for novelty, I wanted to use doughnut peaches and call these ‘doughnut peach doughnuts’ but I could only get hold of the normal, yellow flesh variety, and the taste was top notch as it is anyway.

For the doughnuts
100ml milk
1 egg
Small knob of butter
190g strong white bread flour
1 tbsp soft light brown sugar
Half a sachet fast action yeast (about 4g)
Tiny pinch of salt

For the Jam
450g yellow flesh peaches (about 5)
150g sugar

To Finish- 2 tbsp caster sugar for rolling (I never buy this- I either blitz or grind granulated in a pestle and mortar)

Makes 6

Heat the milk and butter in a small sauce pan until it just begins starting to boil. Take of the heat and beat in the egg. Mix together the dry ingredients, keeping the salt and yeast separate from each other. Make a well in the centre and pour in the liquid ingredients to form a dough. Kneed on a lightly floured surface for about 10 minutes, or in a mixer with the dough- hook attachment for about 4. Once the dough is springy and smooth, place in a large bowl covered with oiled cling film and leave to rise in warm place for about an hour, or until doubled in size.

In this time, make the jam. Split each peach in half around the stone and squeeze out all the flesh into a pan. If any specks of skin fall in, don’t worry, they’ll break down when boiling and add a depth of colour. Add the sugar and bring to boil. You won’t need to add any liquid because the peaches have enough as it is. As the peaches heat, break up any larger pieces of flesh with a fork to makes a smoother jam. Allow to boil rigorously for between 6 and 10 minutes, until the jam is thick, orange, beginning to set and smelling good! Leave to cool and at some point before frying put a few heaped tablespoons into a small piping bag fitted with a small-holed nozzle. You can pour the rest into a clean jam jar for other uses.

Once to dough has doubled in size, punch out all the air, kneed again for about 30 seconds, then split in half. Divide both halves into 3 balls, rolling each around in your hands and on a surface to get 6 doughnuts. Place onto a baking tray and cover loosely with the same cling-film, and leave to rise again until doubled (about 45 minutes).

Just before fully ready, either heat enough oil to fill about 1/3 of a pan, or a mini deep fat fryer. Once hot enough to brown a small chunk of bread in 30 seconds, carefully drop the doughnuts into the oil, 2 at a time. Fry for 2-3 minutes on each side, until firm and golden brown all way around. Drain the doughnuts on some kitchen paper then roll in caster sugar. Poke a hole through the side of each with a skewer then pipe a generous amount of the peach jam into each, until it spills out a little over the sides. Try and eat whilst still a little warm, that’s when they’re the best!


  1. Freaking fantastic!
    PS- Love the new header photo!

  2. Cheers- and about the photo, I fancied a change... It ended up being a messy one, flour everywhere lol!

  3. What a beautifully big photo! :)
    I love peaches in every form. I have this dream of going to the Southern states of America and eating juicy peaches straight off the trees. Hopefully that will happen one day.

    1. Have you to thank for that- and that sounds like a really good dream, I hope it happens for you one day as well

  4. This looks so great, Wil! I really think I am going to try making the jam now! And the new blog header is hilarious, love it! xxx

    1. Thanks :) and you should give it ago its really easy and speedy xxx