Looking for the best jam donuts recipe? Try our recipe then check out more donuts ideas.

Don’t be put off by the idea of making your own donuts. Once you’ve had a bite of your first homemade one, you’ll never look back. Light-as-a-feather dough, caramelised and sugared on the outside and loaded with jam in the middle.

How to make jam donuts

Which yeast is best to make donuts?

Fast-action dried yeast is a superstrong strain that’s been freeze-dried. When mixed with the warmed milk it rehydrates and activates, feeding on the flour, sugar and milk, and creating carbon dioxide to create light, pillowy donuts.

What is enriched dough?

Donuts are made from an enriched dough, which is a normal flour dough that has been enriched with milk, eggs, sugar and butter. These provide extra food for the yeast, creating more rise in the dough. The eggs increase elasticity so the structure is stronger and can better hold the carbon dioxide bubbles.

How do you make light donuts?

Bread flour contains the gluten protein, which when mixed and kneaded aligns into long links within the dough. This is what provides the structure to capture those gases that are released from the yeast. It’s very important to mix the dough really well in the beginning and not rush it. With the addition of the eggs, sugar, milk and butter you’ll find it is a much stickier dough, but this will become smooth and elastic the more you mix it – and your donuts will be all the lighter for it.

Don’t rush the second prove. After knocking back the dough and shaping it, a lot of the lightness will have been knocked out of it. Wait until the balls have doubled in size and look really puffy and aerated – this will ensure the lightest donuts once fried. Don’t worry if the dough balls stick slightly to the baking paper – just ease them off with a palette knife.

How do you add richness to donuts?

Adding the butter gradually will help prevent the dough from splitting and getting greasy. The butter will add richness to the dough once baked, as well as a cake-like texture to the crumb.

How do you pipe the jam into donuts?

When piping, push the nozzle right into the donut, past the middle point – when you squeeze the jam in, the pressure of it filling will push the nozzle back out. It also means you’ll get maximum jam into the donut and a taste of it in every bite.

How do you fry donuts?

Fry the donuts until they are a deep caramel colour. You may worry they look overcooked, but as they cool the steam on the inside of the donuts will escape and soften them so they’re soft and pillowy but with a deep flavour.

Jam donut recipe

You will need a stand mixer for this recipe.

Try our banoffee fridge cake then check out our Oreo fridge cake and more no-bake cakes.

Egg Muffins are one of the most versatile breakfast recipes. You can never go wrong, and you can create a number of variations. Super easy and a big batch can be ready in 30 minutes!

If you love make ahead breakfast recipes, try our freezer friendly potato veggie frittata, chocolate chip zucchini muffins, easy granola bars and breakfast burritos.

Easy Baked Egg Muffins

Whether you have a big family to feed or its just the two of you, these egg muffins can forever come to your rescue. They are a great make-ahead breakfast that can be prepped quickly. You can make these ahead with lots of different variations, so a repeat breakfast during the week doesn’t feel boring or freeze them for later! They are so fun to eat because you can just grab and go. And nutritious, healthy and super tasty. It doesn’t get better than this!

These muffins are absolutely delicious! And they can really feed a hungry crowd! Plus everyone can pick their favourite toppings and make their own favourite egg muffins. Which for me is a win-win!

Toppings:

Start with prepping all your ingredients. This is probably the most time consuming part of the recipe, but if you buy pre-cut veggies at the supermarket, this becomes easy peasy. Or better still, get the family together to help you. These are just some ideas. Feel free to go wild and pick what you like!

Here are a bunch of add-ins to choose from:

• Tomatoes
• Mushrooms
• Jalapenos
• Bell Peppers
• Spinach
• Bacon
• Ham
• Zucchini
• Basil
• Cheeses Like Cheddar, Feta Or Goats Cheese

Make the egg mixture next. I like to whisk together eggs, cream, finely chopped onions, salt and pepper. This forms the base and goes with anything you decide to add in your egg muffins.

Assemble:

1. Assembling these is really easy. Take a 6 hole or 12 hole muffin tray and spray it generously with oil or butter, add your toppings and fill it up with the egg mixture.
2. Bake for 20-25 minutes and this is ready!
3. You can choose to line the tray with paper liners, but if you spray the tin generously, the muffins just come out easily.
4. In the pictures, you’ll see that I’ve used mushrooms, spinach and cherry tomatoes and bell peppers for three different combinations. And feta of course!

Storing Eggs Muffins:

• Storage: Store these in an airtight container in the fridge for up to 4 days, or wrap them individually and freeze in a ziplock bag for up to 3 months
• Reheat: To reheat, microwave for 30 secs to a minute till the center is warmed through.

More Favorite Breakfast Recipes:

• Oven Baked Denver Omelet
• Sausage and Egg Frittata Recipe
• The Best Breakfast Casserole 
• Secret Ingredients French Toast
• Best Ever German Oven Pancake

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Easy Egg Muffins

Egg Muffins are one of the most versatile breakfast recipes. You can never go wrong, and you can create a number of variations. Super easy and a big batch can be ready in 30 minutes!

Course Breakfast

Cuisine American

Keyword easy egg muffins, egg muffins, egg muffins recipe

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 6 people

Calories 251kcal

Author Richa Gupta

Ingredients

• 12 Eggs
• 4 tablespoons Cream
• 1 Onion finely chopped
• 1 1/4 teaspoon Salt
• 1 teaspoon ground Black Pepper
• 1/2 cup sliced Mushrooms
• 1/2 cup Bell Pepper diced
• 1/2 cup Cherry Tomatoes
• 1/2 cup Spinach chopped
• 1/2 cup crumbled Feta
• 2 tablespoons Oil for brushing or spraying

Instructions

• Preheat oven to 350 degrees
• Whisk together eggs, cream, onions, salt and pepper in a pourable jar
• Generously spray or brush a 12 hole standard sized muffin tin with oil or butter
• Divide the toppings between the muffin holes. You can choose to divide them whichever way you like. Divide the egg mixture equally in the muffin tin
• Bake for 20-25 minutes till a toothpick inserted in the center comes clean. Serve immediately or freeze!

Notes

• Storage: Store these in an airtight container in the fridge for up to 4 days, or wrap them individually and freeze in a ziplock bag for up to 3 months
• Reheat: To reheat, microwave for 30 secs to a minute till the center is warmed through

Nutrition

Calories: 251kcal | Carbohydrates: 5g | Protein: 14g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 352mg | Sodium: 758mg | Potassium: 256mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1359IU | Vitamin C: 21mg | Calcium: 124mg | Iron: 2mg

Cream puffs filled with simple vanilla whipped cream and covered in a dusting of powdered sugar are a classic dessert. But once you’ve mastered the recipe for the cream puff shell, it can be customized with all sorts of delicious filling to your heart’s desire!

Experience France without traveling by making this Easy Beignets Recipe, or this elegant yet easy Creme Brulee, or a savory French Onion Soup.

Cream Puff Recipe

Cream puff is made with a French pastry dough, called choux pastry or pate a choux. To make choux pastry, you actually cook the flour in water and butter to form a paste, then beat in the eggs at the end. When baked, the dough expands in the oven creating a hollow shell, to be filled with all sorts of delicious fillings.

In this recipe, I used milk instead of water for more richness along with some salt and sugar for flavor. But most of the flavor in cream puffs will come from the filling, which you can customize to your liking. Once you’ve mastered making the cream puff shells, the sky’s the limit!

Cream Puff Ingredients:

Cream puff starts with 6 simple ingredients:

• Milk – traditional choux pastry is made with just water but I used milk for more richness and flavor.
• Unsalted butter – butter adds more flavor to the cream puff shell.
• Salt – for flavor.
• Sugar – traditional choux pastry doesn’t include sugar but I like mine a little bit on the sweeter side. Reduce, omit or increase to your taste.
• Flour – all purpose flour is cooked with all of the above ingredients.
• Egg – gets beaten into the cooked dough.

Making Cream Puff From Scratch:

1. First, heat the milk, butter, salt and sugar in a saucepan over medium heat until simmering but not boiling.
2. Take the saucepan off the heat and mix in the flour to form a paste. Put the saucepan back on medium heat and cook the flour mixture, stirring constantly, until the dough forms and pulls away from the sides and bottom of the pan.
3. Transfer the cooked dough to a stand mixer bowl and beat with the paddle attachment to cool it down. Add 1 egg at a time and continue beating until each is completely incorporated before adding another.
4. Transfer the dough into a piping bag and pipe 12 equal portions, about 1 ½” – 2” in diameter, on a lined baking sheet. Dip your fingers in water and smooth out each mound of dough so there are no peaks and spikes.
5. Gently apply an egg wash and bake for about 22 – 25 minutes at 375°F. Turn off the oven and crack the door open, allowing the cream puffs to cool inside the oven for at least 15 minutes before removing them.

Cream Puff Filling:

Traditionally, cream puffs are filled with pastry cream, but for this recipe I opt to use a simple homemade whipped cream as filling to keep things simple. Split the shells open, fill with cream, replace the top and dust them with powdered sugar, and they are ready for the dessert bar.

To customize your cream puffs, you can add different flavor to your whipped cream using extracts or fill them with:

• Homemade ice cream like this Brownie Batter Ice Cream or this Golden Oreo Ice Cream.
• A cheesecake filling from this Cheesecake Stuffed Strawberries recipe.
• Homemade or canned pie fillings then topped it with whipped cream.
• Instant puddings, you can get them in all sorts of flavor.

Storing Homemade Cream Puffs:

Cream puffs are best served fresh, especially when filled with cream filling. However, you can store leftovers in an airtight container in the refrigerator for up to 3 days. They can be served cold or just let them come to room temperature before serving.

The cream puff shells without filling can be stored at room temperature for 2 – 3 days if you plan to make them ahead of time or keep them frozen up to 2 weeks. Thaw the shells before adding filling or you can toast them in the oven at a lower temperature around 300°F – 325°F for 5 minutes to crisp them up before adding filling.

More French and French Inspired Recipes:

• Perfect Crepes
• Easy Hollandaise Sauce
• Slow Cooker Beef Bourguignon
• Easy Ham and Broccoli Quiche
• Almond Croissants

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Cream Puffs

Cream puffs filled with simple vanilla whipped cream and covered in a dusting of powdered sugar are a classic dessert. But once you’ve mastered the recipe for the cream puff shell, it can be customized with all sorts of delicious filling to your heart’s desire!

Course Dessert

Cuisine French

Keyword cream puff, cream puff recipe, cream puffs

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 12 cream puffs

Calories 159kcal

Author Trang Doan

Ingredients

Cream puff shell

• ½ cup milk
• 2 oz unsalted butter
• 1 tablespoon granulated sugar
• ¼ teaspoon kosher salt
• ½ cup all-purpose flour
• 2 large eggs

Filling

• 1 cup heavy whipping cream
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract

Egg wash

• 1 large egg
• 1 tablespoon water

Instructions

• Heat the milk, butter, salt and sugar in a saucepan over medium heat until simmering but not boiling, about 3 minutes.
• Take the saucepan off the heat and mix in the flour to form a paste. Put the saucepan back on medium heat and cook the flour mixture, stirring constantly, until the dough forms and pulls away from the sides and bottom of the pan, about 2 minutes.
• Transfer the cooked dough to a stand mixer bowl and beat with the paddle attachment to cool it down. Add 1 egg at a time and continue beating until each egg is completely incorporated before adding another.
• Transfer the dough into a piping bag fitted with a large round tip and pipe 12 equal portions, about 1 ½” - 2” in diameter, on a lined baking sheet. Dip your fingers in water and smooth out each mound of dough so there are no peaks and spikes.
• Preheat the oven to 375°F.
• Beat an egg with a tablespoon of water to make egg wash. Gently apply the egg wash on top of the dough using a pastry brush.
• Bake for about 22 - 25 minutes until the shells are puffed and golden. Observe through the oven door but do not open the oven during baking. Turn off the oven and crack the door open, allowing the cream puffs to cool inside the oven for at least 15 minutes before removing them and let them cool completely on a wire rack.

Whipping Cream:

• To make the whipped cream, add heavy whipping cream, sugar and vanilla to a stand mixer bowl and beat with the balloon whip until stiff peaks form. Store in the refrigerator until ready to use.
• When the cream puff shells are completely cool, split them open and fill with whipped cream, replace the top of dust with powdered sugar before serving.

Notes

• This recipe makes a dozen small cream puffs but it can be doubled or tripled easily to make more.
• Because the cream puffs are baked at a high oven temperature, use a light color baking sheet or an air insulated baking sheet to decrease the chances of the bottoms burning.

Nutrition

Calories: 159kcal | Carbohydrates: 10g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 66mg | Sodium: 71mg | Potassium: 44mg | Fiber: 1g | Sugar: 6g | Vitamin A: 466IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

This Pasta with Creamy Zucchini Sauce may well become your new favourite zucchini recipe. Quick, easy, economical and a great way to use zucchinis to make a luscious pasta dinner!

Real Pasta with Creamy Zucchini Sauce – NOT “Zoodles”!

If you landed here expecting one of those low carb “zoodle” recipes, you’re going to be sorely disappointed because this is about as far as you can get from a health food trend. It’s real spaghetti all the way, in all it’s carb loaded glory, and the zucchini pasta sauce is swimming in cream.

Low carb? Absolutely not. Low fat? Nope.

100% delicious? YES!

What you need for Creamy Zucchini Pasta Sauce

Here’s what you need to make this pasta:

• Zucchinis – called courgettes in some parts of the world. 600g/1.2lb or so – bit more or less works fine;
• Pasta – this can actually be made with any pasta at all, short or long. But it does work particularly well with long pasta because the shredded zucchini kind of “clings” to it. For the photos and video, I used bucatini, the spaghetti that’s hollow inside, just for something different. Loved the extra thick pasta strands, not so fond of the strange sensation of sucking on a straw when I’m slurping up the pasta;
• Garlic and onion – essential flavour base for this simple pasta sauce;
• Parmesan – adds umami (savoury flavour) into this otherwise very simple pasta sauce. Best to use freshly grated if you can because it melts into the sauce better, but store bought grated works fine too. Don’t have parmesan? Use any cheese you have!
• Chicken or vegetable broth/stock – as above with parmesan, adds flavour into this sauce. Without it, it does lack a bit of flavour; and
• Corn isn’t essential, but it does add cheerful little pops of colour and bursts of sweetness into this pasta dish.

How to make Pasta with Creamy Zucchini Sauce

Grating the zucchini is ideal to make a lovely creamy sauce that clings to the pasta. When you grate it, you might feel somewhat alarmed (or perhaps virtuous) at the enormous mound of zucchini. But don’t fret! It shrinks a LOT when cooked.

Key Step – tossing pasta with sauce

The creamy zucchini sauce will seem somewhat thin because the water coming out of the zucchini dilutes the cream. But don’t be concerned – once the pasta is added, the recipe calls for you to (enthusiastically) toss the pasta in the sauce for around 2 minutes on the stove which reduces the sauce and makes it cling to the pasta rather than pooling in the skillet.

The photo on the left is just when the pasta is added – you see how the sauce is just pooled in the skillet – then on the right is after 2 minutes of tossing. See how there’s no sauce left in the skillet? It’s all on the pasta!

Who ever would’ve thought you could make something so amazing from just a few drab looking zucchinis??

Being that this is loaded with zucchinis, you can totally justify not adding a side salad to your meal. But something fresh and crunchy wouldn’t go astray – try one of these:

Cucumber Salad with Herb Garlic Vinaigrette

Green Bean Salad with Cherry Tomato Feta

Greek Salad

Italian Dressing Recipe

Tomato Salad with Basil

Side Salads

And if you’re cooking to impress, add a side of Garlic Bread or Cheesy Garlic Bread. Carb overload? Totally. But sometimes, you’ve just gotta live a little! – Nagi x

Watch how to make it

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Pasta with Creamy Zucchini Sauce

Recipe video above. Put the pasta when you start sautéing the zucchini - this way it will be ready at the right time.

Course Mains, Pasta

Cuisine Italian, Western

Keyword courgette pasta sauce, pasta with courgette, pasta with zucchini, zucchini pasta sauce

Prep Time 10 minutes

Cook Time 15 minutes

Servings 4

Calories 631kcal

Author Nagi

Ingredients

• 50g / 3 tbsp unsalted butter
• 2 garlic cloves , minced
• 1/2 onion , finely sliced (brown, white, yellow)
• 600g / 1.2 lb zucchini (courgette), grated using standard box grater
• 1/2 tsp EACH salt and pepper
• 1 cup thickened/heavy cream
• 3/4 cup chicken or vegetable stock/broth , low sodium
• 3/4 cup parmesan , finely grated using microplane (Note 1 for store bought)
• 300g/ 10oz spaghetti, fettucini or other long strand pasta (I used bucatini)

Cups - Metric

Instructions

Pasta:

• Bring a large pot of water to the boil with 1 tablespoon of salt.
• Cook pasta per packet directions MINUS 2 minutes (yes, 2 whole minutes!) - pasta should be a bit too firm in the middle.
• Scoop out a big mug of pasta cook water, set aside (for sauce loosening, just in case), then drain.

Creamy zucchini sauce:

• Melt butter in a large skillet or pot over medium high heat.
• Add garlic and onion, cook for 1 1/2 minutes until onion is slightly golden.
• Add zucchini, cook for 1 minute. Then add salt and pepper, then stir for 2 minutes until it reduces in volume by about 1/2.
• Stir in cream, chicken stock and parmesan. Bring to simmer, then reduce heat to medium and simmer for 3 minutes. It will still seem watery because water comes out of the zucchini - don't worry, it cooks down in the next step.
• Add pasta, then use two wooden spoons to toss well for 2 minutes, or until sauce reduces and is coating the pasta instead of pooling in the skillet. If it gets too thick, add a splash of reserved pasta cooking water. Pasta will finish cooking in this step.
• Remove from stove, serve immediately, garnished with extra parmesan.

Notes

1. Parmesan - if you grate your own, make sure you either weight the parmesan or pack the cup when measuring. This is because freshly grated parmesan is much fluffier than store bought.

If using store bought parmesan, add it in with the pasta, don't try to melt it in the sauce because it won't melt through the sauce, you'll end up with chunks of melted cheese in the sauce.

2. Nutrition per serving.

Nutrition

Calories: 631kcal | Carbohydrates: 62g | Protein: 18g | Fat: 35g | Saturated Fat: 21g | Cholesterol: 112mg | Sodium: 547mg | Potassium: 729mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1572IU | Vitamin C: 33mg | Calcium: 233mg | Iron: 2mg

Life of Dozer

Yesterday. Poor Geoff – he just wants to enjoy his Chili Mac and Cheese in peace, without Dozer staring at him with rivers of drool down his chest!!

(For those who are new here, Geoff is the local who lives at the Bayview dog beach. He looks after the park like its his own backyard. We are very lucky to have him as part of our community!)

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