Cherry Filled Doughnuts

Preparation time: over 2 hours, Cooking time: 10 to 30 mins, Serves: Makes 10



3/9/20212 min read

Cherry Filled Doughnuts

Preparation time: over 2 hours, Cooking time: 10 to 30 mins, Serves: Makes 10


  • 500g / 1lb 2oz white bread flour

  • 50g / 2oz caster sugar

  • 40g / 1½ oz unsalted butter

  • 2 eggs

  • 2 x 7g packets of instant yeast

  • 10g / ¼ oz salt

  • 150ml / 5fl oz warm milk

  • 130ml / 4½ fl oz water

  • 1 tsp vanilla extract

  • ½ cup of Cherry Scotch Bonnet Preserves


  1. Dissolve yeast in 2 tablespoons of the warm water in a small bowl, stirring until creamy, then let stand until foamy, about 5 minutes. If the yeast doesn’t foam, discard it and start over with fresh yeast.  This means something went wrong and your yeast didn’t activate.

  2. For the dough, place all ingredients into a large bowl holding back ¼th of the reserved water.

  3. Stir until a dough is formed.

  4. Slowly add the remaining water and knead the dough in the bowl for 4 minutes by hand or with a stand mixer fitted with a dough hook.

  5. Tip the dough onto a lightly floured surface and knead well for 10 minutes, until the dough is smooth and elastic.

  6. Place the dough into a clean bowl, cover it with a damp kitchen towel, and leave to rise for 1 hour.

  7. While you are waiting for your donuts to rise, prepare the vanilla sugar.  In a large mixing bowl, whisk together sugar and vanilla until the vanilla is evenly incorporated and set aside.  Or if you prefer you can make a cinnamon and sugar mixture instead.  You can also skip this and dust them with confectioner’s sugar after they have fried.

  8. Tip the dough out onto a very lightly floured surface, and knock it back by kneading it a few times.

  9. Divide the dough into 10 equal portions and shape each portion into a ball.

  10. Place all balls onto a floured baking tray and allow to rise for 1 hour.

  11. Preheat a deep fat fryer, filled with sunflower or canola or vegetable oil, to 180C / 350F.  Or in a heavy-bottomed saucepan, heat about 2 inches of oil over medium-low heat, until the temperature reaches 350F.

  12. Lower each doughnut into the fryer, cooking each side for about 5 minutes or until golden brown.  Doughnuts will bob in oil, so you need to hold them half submerged with a slotted spoon to brown evenly.

  13. Remove the doughnuts from the oil with a slotted spoon, allow the donuts to drip off any excess oil into the pot, and then immediately roll in vanilla sugar so that the hot fat makes the sugar stick to the sides.

  14. Set aside and leave to cool.

  15. When completely cool, using a small, sharp, knife make a cut into the side of the doughnut, reaching to the center.

  16. Spoon some Cherry Scotch Bonnet Preserves into a piping bag, or piping syringe.

  17. Pipe, or syringe, the preserves generously inside, about 1 tbsp of the fill in each.