Soil & Spice Recipe Number 15 : Strawberry and Coconut Jammy Doughnuts.

One thing that fascinates me about Parisian hipsters is the food phases they go through, food trends are a huge deal here and lately everyone seems to be going crazy over doughnuts, it’s like everyone just tasted a doughnut for the first time in their lives, they have obviously branded the whole concept making them appear as something artisanal and exclusive, last time a small ‘ independent café ‘ was selling them at the whopping price of 5 euros each, which I find ridiculous and utterly beyond the point of enjoying a good doughnut.


Growing up we always saw doughnuts as the sweet treat you could have every day because they were so cheap , about 10p which translates to about 22 euro cents, no one cared about cholesterol or obesity, in fact few kids my age were overweight as we used to burn all the calories whilst playing outside every day, doughnuts kept us going till it got dark, and it was time to return home and have dinner.

Bakers used to have them ready at around three o clock in the afternoon, sell the whole lot by four and if any were left, they would go in the baker’s van, the cold doughnuts would sell at half that price that is 5p with the evening bread. I used to buy my jammy doughnuts from near my mum’s shop together with a coconut cake that used to be dyed bright pink of all colours, for the whopping price of 10 p in total.

I would eat the whole lot quietly on the shops’ porch, which thinking about it is quite a pleasant memory and one I had not thought about for a very long time.

I would always eat the cakes in the same order, first the doughnut, to try and clutch to the last streaks of heat that may have lingered inside the dough and then the coconut cake, the flavours of the strawberry jam would ride so pleasantly on the coconut aromas, it was a match made in heaven which culminated in an intense finger licking session that had traces of oil stained sugar crystals, strawberry Jam and coconut flakes …sheer happiness.



Sharing my doughnut and cake was not an option, I ate this daily feast in pleasant solitude, no interruptions or unnecessary conversation, I still enjoy eating anything in this fashion, sadly I rarely have the time to do so nowadays.

I thought about the flavour of Jam doughnuts mixed with the aftertaste of coconut cake this week, and whilst I declined from buying a doughnut for five euros from a Kate Moss lookalike Parisian barista, I did decide to make them at home and eventually share the recipe on the blog.


So here it is .


Strawberry  and Coconut Jammy Doughnuts

These happen to be yeast free only by accident as I did not have any baker’s yeast at home, it was ten o’clock at night, was adamant on making doughnuts so I made them with baking Powder instead, they worked beautifully, will post a yeast doughnut recipe in the coming weeks, I will have to make sure to have the yeast at hand or else bake at a decent hour on that particular day.


1 cup Milk

1 cup Sugar

40g melted butter

10g coconut butter

10g Salt

3 eggs beaten

30g baking Powder

3 cups Plain Flour

1 cup coconut flour

5g cinnamon

Confectioner’s sugar plus Coconut Flour for dusting

Last summer’s strawberry jam, about 10 tablespoons

Oil For deep frying.


How To ….

  • In a bowl mix Sugar with molten butter (I heated the butter until it went to the noisette stage, a light brown colour, it tastes very special, adds a nutty note to the dough), add the coconut oil and then beat in the eggs, mix till pale in colour.
  • In a separate bowl mix the flour, baking powder, salt, coconut flour and cinnamon.


  • Simply mix the wet ingredients into the dry ones until you have a soft dough.
  • Knead the dough lightly, over a floured surface and let rest for a couple of minutes, this dough does not contain yeast so it does not need to proof, it’s a quicker way of making doughnuts. Sort of.
  • Open the dough with a rolling pin about 7 cm in thickness, cut with a circular cookie cutter and make a hole in the middle, I used my cannoli moulds for the central hole its about 4 cm I diameter. Let the disks rest for another couple of minutes.
  • Place the oil in a deep fryer or if like me you do not have a deep fryer a simple sturdy pot will do, heat the oil and test the correct temperature by placing a small piece of dough, when it sizzles at a pleasant pace the oil is at the good temperature, play around with the heat to keep it as steady as possible.
  • Fry the doughnuts one at a time, the disk will sink initially then as it fries off and the water evaporates from the dough , it will become lighter and hence float to the surface, flip the doughnut only once until the colour id golden brown, and the disk feels light to hold, Refrain from eating the whole lot, you still need to coat in sugared coconut and strawberry jam.


  • Let cool slightly, in a small container approximately the same size of the doughnut mix confectioners’ sugar with equal parts of coconut flour, place the doughnut one at a time, close with the lid, shake the doughnut, and automatically your doughnuts will be perfectly dusted in an equal and uniform sugary, coco nutty lace dress.
  • Fill the navels with any jam of your liking, I used one I did last summer with the last of the season’s strawberries, it’s a simple Jam, quite fitting with the humble but nonetheless delicious doughnut.

IMG_2897Enjoy the fruits of your hard labour, eat all the doughnuts, if you feel like it share some but most certainly do lick your fingers, no one can take that away from you.








Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s