The Great Australian Bake Off

Can't decide what your favourite doughnut is? Make a custard, jam and glazed with this delicious recipe. 


  • 530g strong white bread flour

  • 20g dried instant yeast

  • 65g caster sugar

  • 15g milk powder

  • 5 egg yolks

  • 70g softened unsalted butter

  • 6g salt

  • 4g bread improver

  • 220ml water

  • Jam

  • 200g fresh raspberries

  • 200g caster sugar

  • Custard

  • 65g caster sugar

  • 1 vanilla bean

  • 3 tsp corn flour

  • 4 egg yolks

  • Glaze

  • 70g unsalted butter

  • 50ml milk

  • 280g icing sugar


  • 1.

    To make the dough, add all dry ingredients except the salt to the mixing bowl. Add the egg yolks and about 220ml water, then mix on low speed until incorporated adding a touch more water if too dry. Increase the speed and mix for about 3 minutes Add salt and softened butter and continue mixing for another 10 minutes or until very smooth and silky and elastic.

  • 2.

    Cover and rest the dough for 15 minutes.

  • 3.

    Make the jam by placing the raspberries in a saucepan over a medium heat, mash them slightly to release some juices, then add the sugar and simmer for 10-15 minutes. To test if it’s ready, blob some on a frozen cold plate and check if the jam wrinkles.

  • 4.

    To make the custard, heat the milk and vanilla in a saucepan until hot, in a separate bowl whisk the egg yolks, cornflour and water until smooth, add in some hot milk while whisking and then add in all of the milk, pour mixture back into the saucepan and heat while constantly whisking until thick. Refrigerate.

  • 5.

    When dough has rested, divide it into dough into 55-60g portions and roll into rounds on lightly greased bench, then place on an oiled baking tray. Push holes into 4 of the doughnuts to create rings. Place on tray with plenty of space between for proving. Cover and prove for about 20 minutes. Then place the trays in the freezer for about 10 minutes to firm up.

  • 6.

    Heat several liters of oil in a large deep saucepan over medium heat. When 175-180C, remove doughnuts from freezer and fry in batches of 2 or 3 turning several times until cooked and evenly browned (will take about 6 minutes). Drain doughnuts on absorbent paper and while still hot, roll 4 in extra caster sugar and reserve on cooling rack while processing all of the doughnuts, dust 4 in icing sugar and fill with custard, fill the sugar coated doughnuts with jam and to make the glaze, melt the butter and add the milk and icing sugar and stir until smooth. Dip doughnut rings into the glaze and leave on wire rack to drip off the excess.

Nutritional information

Nutritional analysis per serving (18 servings)

  • Energy 333kj
  • Fat Total 9g
  • Saturated Fat 4g
  • Protein 5g
  • Carbohydrate 58g
  • Sugar 34g
  • Sodium 141mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe has not been edited or tested by the Bake Off Food Department.

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