Mary Berry Doughnuts Recipe

These homemade doughnuts are soft, fluffy, and filled with sweet raspberry jam. Coated in cinnamon sugar, they have a crisp golden crust and a light, airy inside. Perfect for a teatime treat or special occasion, these classic doughnuts are easy to make and taste even better than shop-bought ones!

This Doughnuts Recipe Is From Mary Berry’s Baking Bible Cookbook.

Ingredients Needed

For the Doughnuts:

• 550g (4⅓ cups) all-purpose flour, plus extra for dusting
• 7g (1 x ¼-ounce packet) fast-acting dried yeast
• 30g (2 tbsp) salted butter
• 75g (6 tbsp) sugar
• 2 extra-large eggs, beaten
• 6 tbsp tepid milk
• 6 tbsp tepid water
• Light vegetable oil, for deep-frying

For the Filling:

• Raspberry jam

For the Coating:

• 115g (½ cup + 1 tbsp) sugar
• 2 tsp ground cinnamon

How To Make Mary Berry Doughnuts

1. Prepare the dough: In a large bowl, mix the flour and yeast together. Rub in the butter with your fingertips until the mixture looks like fine breadcrumbs. Stir in the sugar, then make a well in the centre and add the beaten eggs, milk, and water. Mix everything together until you get a smooth dough.
2. Knead and proof the dough: Lightly flour your work surface and knead the dough for about 5 minutes until it becomes smooth and elastic. Place it back in the bowl, cover with oiled cling film, and let it rise in a warm place for 1 to 1½ hours until it has doubled in size.
3. Shape and fill the doughnuts: Once risen, turn the dough onto a floured surface and knead briefly to remove the air. Divide it into 16 equal pieces and roll each into a ball. Flatten each ball slightly, then add a small teaspoon of raspberry jam in the centre. Gather the edges over the jam and pinch them together to seal. Place them well apart on greased and floured baking sheets, cover them with oiled cling film, and let them proof for about 30 minutes until doubled in size.
4. Fry the doughnuts: Heat about 5cm (2 inches) of oil in a deep pan or deep-fat fryer to around 180°C. To test if it’s ready, drop in a small piece of bread—it should turn golden in 30 seconds. Fry the doughnuts in batches, turning them once, until golden brown all over (about 5 minutes). Remove with a slotted spoon and drain on kitchen paper.
5. Coat in cinnamon sugar: Mix the sugar and cinnamon in a large plastic bag. While the doughnuts are still warm, toss them in the sugar mixture until fully coated. Serve fresh and enjoy!

Recipe Tips

• Check the oil temperature: If the oil is too hot, the doughnuts will brown too quickly without cooking inside. If it’s too cold, they’ll absorb too much oil.
• Use a piping bag: If you prefer, you can fry the doughnuts first and use a piping bag to fill them with jam after cooking.
• Best eaten fresh: These doughnuts are best enjoyed on the same day while they are soft and warm.

How To Store Those Doughnuts

Storing at Room Temperature: Keep leftover doughnuts in an airtight container at room temperature for up to 1 day.

Storing in the Fridge: Doughnuts are best eaten fresh, but if needed, store them in an airtight container in the fridge for up to 2 days.

Freezing: Freeze unfilled doughnuts for up to 3 months. Thaw at room temperature and warm them in the oven at 160°C for a few minutes before coating them in sugar.

Reheating: To refresh doughnuts, warm them in a low oven (150°C) for 5 minutes. Avoid microwaving as it makes them soggy.

Nutrition Facts (Per Doughnut)

• Calories: 220
• Carbohydrates: 38g
• Protein: 4g
• Fat: 6g
• Saturated Fat: 2g
• Fibre: 1g
• Sugar: 12g
• Sodium: 80mg

Try More Recipes:

• Mary Berry Boiled Fruit Cake
• Mary Berry Eccles Cakes
• Mary Berry Strawberry and Walnut Cake
• Mary Berry Wimbledon Cake