Mary Berry Doughnuts Recipe

Right, let me tell you about the time I nearly glued my doughnuts to the worktop with jam. Total carnage. I was halfway through shaping when I got overzealous with the filling—raspberry jam everywhere. It turns out, there’s a very fine line between “generous filling” and “bursting like a sticky volcano.”

But even with that mess, I knew these were worth the effort. The dough—rich, buttery, and surprisingly easy to work with—fries up into something magical: golden on the outside, pillowy-soft in the middle, with that nostalgic jammy heart. If you’ve ever bought one of those supermarket jam doughnuts and thought “this could be better”—you’re absolutely right. And I’ll show you how to get there without a deep-fat fryer, if that’s holding you back.

WHY THIS ONE WORKS SO WELL

This dough is enriched just enough. Some doughnut recipes go overboard with butter and eggs, which makes them heavy. Mary Berry’s ratio is bang-on: enough richness for tenderness, but still light enough to puff up beautifully when fried.

Also—mixing the filling in before frying? That shocked me. I was convinced the jam would explode. It didn’t. The sealed dough balls hold their shape, and the result is miles better than trying to pipe jam in later. Plus, the cinnamon sugar clings better when the doughnuts are still warm from the oil.

INGREDIENTS + WHY THEY MATTER

• All-purpose flour (550g) – Just the right protein content. Stronger bread flour made them chewy, not in a good way.
• Fast-action yeast (7g) – Gets to work quickly. You don’t need to faff about dissolving it first.
• Salted butter (30g) – Salted does make a difference here. Balances the sweetness and boosts flavour.
• Sugar (75g) – Not too much—these aren’t brioche buns. This is enough for flavour and a golden crust.
• Eggs (2 large) – Enrich the dough and help with colour and rise.
• Tepid milk + water (6 tbsp each) – Tepid’s the key. Cold liquid slows yeast down. I’ve made that mistake.
• Raspberry jam – Needs to be thick. I used the Bonne Maman kind—sets well and doesn’t run.
• Cinnamon sugar – The warm spice makes these smell exactly like a bakery.

MAKING IT YOURS (WITHOUT RUINING IT)

• No eggs? I tried an egg-free version with a flaxseed “egg.” The dough rose fine but was slightly denser. Doable, but not my favourite.
• Gluten-free? I wouldn’t. I tried with a GF blend and they collapsed post-rise. Sad little pancakes.
• Fillings that work: Strawberry jam’s great. Lemon curd, even better—but don’t overdo it, it thins out with heat.
• Baking instead of frying? I tested this at 180°C for 20 mins. They looked fine but tasted like sweet bread rolls. So no—frying is worth it.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Jam leaked everywhere	Used too much / didn’t seal properly	Use just a teaspoon, and really pinch the seam
Greasy doughnuts	Oil too cold	Heat oil to 180°C and keep it steady
Doughnuts collapsed after proofing	Over-proofed or too warm	Set a timer and keep them away from direct heat

HOW TO MAKE MARY BERRY’S DOUGHNUTS

1. Make the dough: Mix flour and yeast. Rub in butter until sandy. Stir in sugar. Add eggs, milk, and water. Mix into a smooth dough.
2. Knead: On a floured surface for 5–8 minutes. It should feel soft and springy—not sticky.
3. First rise: Pop it in a bowl, cover, and proof for 1 to 1½ hours until doubled.
4. Shape and fill: Knock back, divide into 16 pieces, flatten, add 1 tsp jam, and pinch shut firmly. Seam side down on a greased tray.
5. Second rise: Cover and let them puff up for 30 minutes.
6. Fry: Heat 5cm of oil to 180°C. Fry in batches, about 2 minutes per side. They’ll float and turn golden.
7. Sugar coat: While warm, toss in cinnamon sugar. Eat warm, preferably with a cuppa.

TIPS FROM MY KITCHEN

• I use a digital thermometer for the oil. Worth it—guesswork ruins doughnuts.
• I cover the tray with a large upturned roasting tin for proofing—prevents drafts.
• I rest the shaped doughnuts seam-side down. Helps stop leaks.
• I fry one test doughnut first—it tells me if the oil’s right and if they’re sealing well.

STORAGE + SERVING

• Best on day one. Seriously. By day two they’re okay, but not the same.
• To store: Airtight container, room temp, 24 hours max.
• To freeze: Freeze unfilled, then warm at 160°C and sugar-coat once hot.
• To reheat: 150°C oven for 5 mins. Don’t microwave unless you enjoy sad, soggy dough.

DOUGHNUT FAQs

Q: Can I make these without a deep fryer?
A: Yep. I use a heavy-bottomed pot and a thermometer. Just keep the oil depth at 5cm.

Q: Can I pipe the jam in after frying?
A: You can—but I prefer sealing it in before. Neater, easier, tastier.

Q: Why are my doughnuts greasy?
A: Oil too cold or too many in the pot. Keep the temp at 180°C and fry in small batches.

Q: Can I use whole wheat flour?
A: I tried half-and-half. They were denser and nuttier—not bad, just not as fluffy.

Q: How do I know if they’re cooked inside?
A: They’ll feel light when lifted and sound hollow if tapped. Also—no raw dough at the seal.

Try More Recipes:

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