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Lemon scented strawberry jam doughnuts

Lemon scented strawberry jam doughnuts

KitchenAid Chef
Import-Recipe - Lemon Scented Strawberry Jam Doughnuts
Lemon scented strawberry jam doughnuts

These lemon infused strawberry jam doughnuts are sure to be a hit no matter the occassion.






180 ml


6 g

active dry yeast

440 g

all purpose flour

265 g + 1 tbsp

granulated sugar

85 g



large egg

1 tsp

lemon juice

1 tsp

lemon zest

1/2 tsp


1250 ml

canola oil

500 g

strawberry jam

Step by step

  1. Prepare by first leaving the butter and eggs to reach room temperature. Measure the milk into a microwave safe glass measuring cup and heat the milk until it's warm (not hot) to the touch, about 30 seconds. Add 1 tablespoon of sugar and the yeast, and gently whisk to combine. Allow to sit until yeast is activated and foamy, about 3-5 minutes.

  2. Fit your KitchenAid food processor with the dough blade. Add 410 g of flour, 65 g of sugar, the butter, egg, lemon juice, lemon zest and salt. Secure the lid and turn the processor on low. Allow the mixture to process for 1 minute undisturbed. Then, without stopping the machine, remove the food tube and add the remaining 30 g flour. Allow the dough to knead for another 3-4 minutes, or until it is smooth and tender.

  3. Lightly spray a large bowl with oil. Remove the dough from the processor, form a smooth ball, then place the dough in the bowl. Cover the bowl tightly with plastic wrap and let stand in a warm spot until doubled in size, about 2 hours.

  4. Form the doughnuts. Prepare a large baking sheet by lining it with cling film. When dough is risen, punch down the dough, place on a clean work surface, and press into a rectangle about 15”x5” (40 cm x 12 cm). Slice the rectangle lengthwise into two equal pieces, then slice each narrow strip into 12 pieces. Take each strip of dough and knead/roll into a smooth ball a little larger than a golf ball. Place the formed dough balls onto the prepared baking sheet being sure to leave adequate space between them for the second rise. When all dough balls are formed, cover the tray with cling film, place the tray in a warm area, and allow to rise until they have doubled in size, or about an hour.

  5. Fry the doughnuts. Heat canola oil in a 4 quart saucepan until about 175°C. While oil is heating, prepare a separate sheet tray or cooling rack by lining it with a double layer of paper towels; place the prepared tray beside the stove where you will be frying the doughnuts. Place 1 cup of sugar in a bowl, and set aside on the prepared tray. Working in batches, fry the doughnuts until golden, about 2 minutes per side, turning once. Use a slotted spoon to remove doughnuts onto the paper-towel lined tray. Allow to cool slightly before rolling each fried doughnut in granulated sugar.

  6. Fill the doughnuts. When all doughnuts are rolled in sugar, fill a pastry bag with jam. Working one doughnut at a time, use a sharp knife to cut a ½” slit/pocket through the side of the doughnut, then insert the pastry tip into the pocket and fill the doughnut with jam.