Know what’s on your plate
Jam doughnut
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 321 kcal —
- Protein 5.4 g 11%
- Carbohydrate 48 g 18%
- Fat 13 g 17%
- Saturated fat 5 g 25%
- Fibre 1.7 g 6%
- Sugars 20 g —
- Sodium 404 mg 18%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin E 1.8 mg 12%
- Thiamin (B1) 0.08 mg 7%
- Riboflavin (B2) 0.03 mg 2%
- Niacin (B3) 1.3 mg 8%
- Pantothenic acid (B5) 0.26 mg 5%
- Vitamin B6 0.04 mg 2%
- Biotin (B7) 4.7 µg 16%
- Folate (B9) 21 µg 5%
- Vitamin B12 0.1 µg 4%
Minerals
- Calcium 72 mg 6%
- Iron 1.2 mg 6%
- Magnesium 15 mg 4%
- Phosphorus 135 mg 11%
- Potassium 121 mg 3%
- Zinc 0.6 mg 5%
- Manganese 0.39 mg 17%
- Selenium 3 µg 5%
- Iodine 15 µg 10%
Similar foods
- Cream and jam doughnutfilled320 kcal / 100 g
- Fruit jam-filled donut348 kcal / 100 g
- Yeast-leavened jelly-filled doughnut340 kcal / 100 g
- Doughnut539 kcal / 100 g
- Berliner doughnutyeast dough, deep-fried, filled with jam329 kcal / 100 g
- Berliner pastry329 kcal / 100 g
- Fruit filled doughnute.g. jam, prepacked-> archive391 kcal / 100 g
- Iced doughnut358 kcal / 100 g
- Donut400 kcal / 100 g
- Iced ring doughnut413 kcal / 100 g
Questions about Jam doughnut
How do you make jam doughnuts at home?
Make a soft yeast dough, let it rise until doubled, then shape it into balls and prove them until puffy. Fry at 170–180 °C, turning once, until golden; cool slightly before piping jam into the centre and rolling in caster sugar.
How do you reheat a jam doughnut without making it soggy?
Warm it briefly in a low oven, around 150 °C, rather than wrapping it or heating it for long in a microwave. The jam can become much hotter than the dough, so let it stand for a minute before biting.
How should you store jam doughnuts?
Keep them in an airtight container at room temperature and eat them within a day or two; refrigeration tends to make the dough firm. Freeze them in a sealed container, then thaw at room temperature and refresh briefly in a low oven.
How can you tell if a jam doughnut is fresh?
A fresh one feels soft and springy, with a light coating of sugar and no greasy or stale smell. The dough should not be hard around the edges, and the filling should taste fruity rather than dry or crusted.
What jam is usually used in a jam doughnut?
Raspberry and strawberry are familiar fillings, though other smooth fruit jams are used too. A piping bag with a narrow nozzle makes it easier to fill the centre without splitting the dough.
What is the difference between a jam doughnut and a Berliner?
Both are usually round, fried, sugar-coated doughnuts filled with jam, and the names can overlap. Recipes and regional naming differ; some Berliners have no central hole and are injected with filling after frying.
What goes well with a jam doughnut?
Serve one with tea or coffee, or alongside plain yoghurt and fresh fruit for a less sugary contrast. If serving warm, cut it open carefully because the jam inside can hold heat.
Can you eat a jam doughnut straight from the fryer?
Let it cool for a few minutes before filling or eating: hot dough is delicate, and jam can become dangerously hot when piped into it. Handle freshly fried doughnuts with tongs or a slotted spoon.
Source: CoFID (UK) 11-849 · per 100 g · carbohydrate per EU label, fibre excluded
