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Mummy Donuts

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5 from 10 reviews


These delicious donuts are filled with bramble jam and topped with vanilla glaze and melted white chocolate bandages.


Units Scale
  • 1 7g sachet active dry yeast
  • 120ml whole milk
  • 70g caster sugar
  • 300g plain flour
  • 2 large free range eggs
  • 30g unsalted butter, melted
  • 1tsp fine salt
  • 200g jam (any flavour will do, as long as it’s seedless)
  • 2 litres sunflower oil

For the Vanilla Glaze:

  • 50g unsalted butter, melted
  • 180g icing sugar
  • 1tsp vanilla extract
  • 3tbsp whole milk
  • 100g white chocolate, melted
  • 20 edible eyes


  1. In a small sauce pan warm the milk over a gentle flame until just lukewarm. When you stick your finger in there it should be at the same temperature as the room. Do not over heat or you’ll kill the yeast!
  2. Pour the milk into a jug and add the dried yeast and 1tbsp of the sugar. Stir to combine and set aside. If the yeast is active it should start to bubble and foam up as it sits.
  3. Place the flour in the bowl of an electric mixer fitted with the dough hook attachment. Add eggs, yeast mixture, the remaining sugar, melted butter, and salt. Turn the mixer on low until everything is incorporated, turn the speed to medium and allow to beat for 5 minutes. Turn the dough out onto a lightly floured surface and knead by hand for around 1 minute until the dough is smooth, soft, and bounces back when poked with a finger. Place the dough in a lightly oiled bowl and cover with a tea towel. Place the bowl in a warm place until the dough has doubled in size. This should take around 1 hour.
  4. Once your dough has risen, lightly flour a work surface and roll the dough to 1/2-inch thickness. Using a gingerbread man cutter, cut out 10 men. Place the dough men on a lightly oiled baking sheet and cover loosely with cling film. Leave them to rise for around 30 minutes.
  5. In very large, heavy bottomed saucepan set over medium heat, heat the oil until a candy thermometer reaches 175C. Using a spatular, carefully drop 2 men into the oil. Fry until golden, about 1 minute 30 seconds. Turn doughnuts over; fry until golden on other side for the same time, another 1 minute 30 seconds. Using a spatular or tongs remove from the oil and transfer to a cooling rack lined with kitchen roll.

To make the glaze:

  1. In a medium bowl whisk the melted butter, icing sugar, vanilla extract, 2tbsp of milk, and salt together until smooth. Check the consistency of the glaze, if it’s a little thick add the remaining 1tbsp milk to thin it out a little. Dip the doughnuts into the vanilla glaze, let the excess drip off back into the bowl then place the donut on a cooling rack.
  2. Pipe the bandages onto each donut by pouring the melted white chocolate into a piping bag, snipping off the tip and drizzling the chocolate back and forth across each mummy. Place two eyes on each mummy head and allow to set completely before filling.
  3. Once the donuts are completely set fill a pastry bag with jam. Using a skewer or toothpick, make a hole in the head and body of each doughnut. Fit the end of the pastry bag into a hole, pipe about 2 teaspoons jam into the doughnut. Repeat until all donuts are full of jam.


Donuts are best eaten the day they’re made, you can keep them in an air tight container for a day but won’t be as delicious.

  • Prep Time: 2 1/2 - 3hrs
  • Cook Time: 20 minutes
  • Category: Donuts
  • Method: Baking
  • Cuisine: British