Cinnamon doughnuts with organic blackberry jam

Tom%20Aikens%20-%20Doughnuts_960x540_2250.jpg (1)
  • medium
  • 20
  • 1 hour 15 minutes
Not yet rated

Oozing with a delicious blackberry jam, Tom Aikens' doughnut recipe is hard to refuse. Using warming spices such as cinnamon, ginger and cloves, as well as late season berries, these doughnuts are perfect for some alternative Christmas baking, or even delicious edible gifts. Follow Tom's video for some top tips for making perfect doughnuts every time.

First published in 2016





  • 420g of plain flour, preferably organic, plus extra for dusting
  • 50g of caster sugar
  • 30g of fresh yeast
  • 1 1/2 tsp salt
  • 60g of milk, preferably organic
  • 125g of water, warm
  • 4 egg yolks, large and preferably organic, beaten together
  • 45g of butter, softened and preferably organic
  • oil, for deep-frying

Blackberry jam

Cinnamon sugar


  • Sugar thermometer
  • Food mixer fitted with a dough hook
  • Deep-fryer
  • Piping bags


Begin with the blackberry jam as this will need time to cool and set. Place the blackberries, 300g of the sugar and the lemon juice in a pan and place over a medium heat
Cook for around 20 minutes until the temperature reaches 105°C, stirring occasionally to stop the jam sticking to the pan
Mix together the remaining 100g of sugar with the pectin and stir into the jam. Bring back up to 105°C then test the jam to see if it is ready – dollop a spoonful onto a cold plate and place in the fridge briefly. If it forms a skin it is ready, if not continue to cook for a few minutes more and test again
  • 100g of sugar
  • 12.5g of pectin
When ready, leave to cool before transfering the jam to a jar. Reserve in the fridge until needed, or store in sterilised jars if keeping for a longer period of time
To make the dough, first warm through the milk gently in a small pan, then mix together with the warm water. Crumble in the fresh yeast and whisk to combine
  • 60g of milk, preferably organic
  • 125g of water, warm
  • 30g of fresh yeast
Place the flour, sugar and salt in the bowl of a food mixer fitted with a dough hook. While mixing on a slow speed, pour in the milk mixture then increase the speed and add the egg yolks, followed by the soft butter
  • 420g of plain flour
  • 50g of caster sugar
  • 1 1/2 tsp salt
  • 4 egg yolks, large and preferably organic, beaten together
  • 45g of butter, softened and preferably organic
Cover the dough and leave to prove for an hour until doubled in size
After this time, briefly knead the dough on a lightly floured surface and divide into 20 equal portions. Shape each piece by hand, rolling and folding the dough in on itself, to create a smooth ball. Place on trays lined with greaseproof paper, spaced well apart to allow room for expansion. Leave to prove for another 30 minutes
Meanwhile, mix together the ingredients for the spiced sugar in a large bowl and set aside
Preheat a deep fryer, or a deep pan of oil, to 160°C
  • oil, for frying
Fry the doughnuts in batches until golden brown all over, for about 5 minutes in total, turning regularly to ensure they cook evenly. Scoop out with a slotted spoon and drain any excess oil on kitchen paper while they cool
Place the blackberry jam in a piping bag. Make a small hole with a sharp knife in the side of each doughnut, then insert the piping bag into the holes and fill with jam
Roll the filled doughnuts in the spiced sugar to coat completely before serving
First published in 2016

Tom Aikens is one of the most creative and talented chefs Britain has ever seen, with a restaurant empire to match.

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