By Andrew Haddad
Melbourne-Style Hot Jam Doughnuts
A reconstruction based on American Doughnut Kitchen at the Queen Victoria Market as well as Olympic Doughnuts at Footscray Train Station
Updated at: Mon, 02 Nov 2026 22:56:48 GMT
Nutrition balance score
Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.
Ingredients
12 servings
For the Dough:
500gwhite baker's flour
strong bread flour, high protein
7ginstant dried yeast
or 21g fresh yeast, or 10g active dry yeast
60gwhite sugar
7gsalt
250mlwhole milk
warm, 38-40°C/100-105°F
50mlwater
warm, 38-40°C/100-105°F
60gmargarine
softened at room temperature, not butter - ADK specifically uses margarine
For Frying
2 litresbeef dripping
For ADK-style, beef fat
2 litresvegetable oil
For Olympic-style, neutral, canola, rice bran, or peanut oil
For Filling and Coating:
Instructions
Step 1
Combine 280ml warm water (38-40°C) with a tablespoon of the sugar and a few drops of yellow food colouring, sprinkle over 7g instant yeast, and leave 5-10 minutes until foamy. Whisk 500g strong flour with the remaining sugar (55g total) and 8g salt, then add the yeast water and 55g softened margarine. Knead 8-10 minutes by machine or 12-15 by hand until smooth, elastic and firm, aiming for a workable dough that holds its shape rather than a slack sticky one.
Step 2
Place the dough in a lightly oiled bowl, cover, and leave in a warm spot (27-30°C) for 60-90 minutes until doubled in size.
Step 3
Turn out onto a floured surface, punch down, and roll to 1.5cm thick. Cut into rough 8-9cm rounds or squares with no centre hole, pressing straight down without twisting. Keep them rustic and irregular and avoid re-rolling scraps too many times. You should get 10-12.
Step 4
Space the pieces on floured trays, cover loosely, and prove again in a warm spot for 30-45 minutes until visibly puffy and slow to spring back when pressed. Don’t rush this, as underproofing is the main cause of dense doughnuts.
Step 5
Heat a beef tallow and vegetable oil blend to 175-180°C. Fry 2-3 doughnuts at a time for 2-3 minutes per side until deep golden, flipping once, without crowding the pot. Drain briefly on paper towel.
Step 6
While still very hot, roll each doughnut in white sugar to coat, then shake off the excess.
Step 7
Warm the raspberry-plum jam until pourable, fit a piping bag with a narrow nozzle, push it into the side of each doughnut, and inject 2-3 tablespoons. Serve warm.
