How to make Nigerian Donuts (Nigerian Doughnuts) filled with jam

How to make nigerian donuts, Nigerian Donuts ,Nigerian Doughnuts, nigerian food tv
 Nigerian Donuts (Nigerian Doughnuts) filled with jam

Nigerian donuts/doughnuts are popular Nigerian snacks, made with flour, butter, milk , sugar and yeast and then cut into rings , sometimes filled with jam(marmalade) and deep fried.

The taste is similar to the Nigerian Puff puff, but the butter and milk  in the donuts recipe, does make a big difference in the richness, texture and taste.

How to make nigerian donuts Nigerian Donuts Nigerian Doughnuts

In Nigeria, the jam filled donuts were my favorite, but you can omit the jam and make use of any glaze you love. *wink*
Here’s an easy recipe…Enjoy.
**Click For  a video recipe on How to make Nigerian Donuts (Nigerian Doughnuts) filled with jam.

Nigerian donuts/doughnuts  Ingredients:
This makes about 15-20 donuts

  • 480 g of plain flour
  • 2.5 tablespoons of instant dry yeast/15g fresh yeast
  • 5 tablespoons of warm water
  • 25g of melted Butter or Margarine
  • 1 large egg
  • 180ml warm milk
  • 50 g of sugar
  • 1 teaspoon of salt

Tip: if you’re using powdered milk, dissolve 2 tablespoonful of the milk in 180ml of water.

See also  Afang Soup : The Popular Calabar Afang soup

Nigerian Donuts Nigerian Doughnuts How to make nigerian donuts

Preparations for Nigerian Donuts(doughnuts)
1.  In a small bowl, add the yeast, 3 tablespoonful of flour, 5 tablespoons of warm water and mix together. Cover and leave in a warm place to rise and double and begin to form small bubbles in it. Then set aside

Nigerian Donuts, Nigerian Doughnuts, How to make nigerian donuts, nigerian food tv

 Tip: this mixture is called a ”starter’‘. It shows you how active the yeast is and also kick-starts the leavening(rising) process of the dough.
2. Into another large bowl, add the remaining flour, sugar and salt. Mix well.

3.  Now add the egg, warm milk, melted butter and the yeast batter(starter). Mix thoroughly for about 10 minutes, then fold the sticky dough into a rough ball & place in a greased bowl.
Cover with a clean napkin or nylon, tilt to one side and leave for about 1 hour until the dough doubles in size.

Nigerian Donuts, Nigerian Doughnuts, How to make nigerian donuts, nigerian food tv

4. When the dough has risen, place on a floured table; flatten with your palms and rub a little flour on the sticky flattened dough.
You can also flatten with a rolling pin, but the first method yields fluffier donuts.
If the dough is too sticky for your liking, you can add a little flour and fold it into the dough. 

See also  Japanese 65ºC Water roux starter (Tangzhong natural dough enhancer )

5. Now using a a biscuit cutter or the wide top of a glass cup, cut the flattened dough into doughnuts rounds.

Nigerian Donuts, Nigerian Doughnuts, How to make nigerian donuts, nigerian food tv

If you like you can use a syringe(without the needle) to fill the donuts with jam, you can also do this after frying the donuts.6. If you want very large donuts, you can leave the donuts to rise for another 20 minutes before frying.

7. Heat up the oil until very hot- about 180º C (you can do an oil test by dropping a little of the dough in the oil, to see how fast it will fry)
Now fry the donuts in the oil for 1 minutes on each side. Transfer into a sieve, lined with paper towels, to absor excess oil.

Nigerian Donuts, Nigerian Doughnuts, How to make nigerian donuts, nigerian food tv

8. If you desire, roll the donuts in sugar or any glaze of choice and Enjoy!Nigerian Donuts are usually enjoyed with soft drinks or local Nigerian drinks like zoborodo(zobo), kunnu or fruit juices.

See also  Nigerian Pepper Soup : Assorted Cow Meat Peppersoup

how to make nigerian donut

Other related recipes :
* Nigerian Chin Chin recipe

* Nigerian Chicken Pie

* Nigerian Sausage Rolls

* Nigerian Egg Roll

* Nigerian Scotch Eggs

* Nigerian Fish Rolls

* Nigerian Fish Pie Recipe

* Nigerian Meat Pie

* Nigerian Buns

* Nigerian Puff puff

* Nigerian Plantain Mosa

* Fried Plantains


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  1. Funmi
    March 21, 2022 / 5:03 pm

    Your recipe is so good my doughnuts were beautiful

  2. Ikechukwu wisdom
    December 15, 2020 / 3:59 pm

    Good day ma please can i use preservatives on doughnuts and what kind should I use

  3. Jennifer
    September 6, 2020 / 4:11 pm

    Thanks nky, please where did I go wrong my doghurt is strong

  4. Steph
    May 14, 2020 / 1:18 pm

    Good afternoon ma,
    I tried your recipe but didn’t get my desired results. I wasn’t like the normal Nigerian doughnut. Mine had a hard back like the normal Nigerian buns.
    I will like to my fault ma. Could it be the butter I used was too much?

  5. Chiomaugoo
    April 25, 2020 / 7:27 pm

    Thanks ma’am for your teaching here,I have learnt so much. Pls can I add a kind of preservatives on the doughnut stit woulday for few days

    • April 29, 2020 / 4:25 pm

      You’re welcome Chiomaugoo, I don’t use preservatives for my donuts
      but most bakeries make use of sodium benzoate to make their baked goods
      including doughnuts to stat fresh for a longer period.

  6. Ogechi
    April 15, 2020 / 9:57 pm

    How long should I leave the yeast before using it

  7. Regina
    February 19, 2020 / 8:18 am

    Please how many cups of flour do I need to get 200 pieces of doughnuts

    • April 17, 2020 / 5:07 pm

      Hi Regina, with the recipe I got about 20 pieces
      so multiply the ingredients by 10 to get the quantity of
      flour and also the rest of the ingredients.

      • Falana Adebola Rebecca
        June 16, 2021 / 6:13 pm

        As per your recipe, 480g of flour is equivalent to what ma. Pls what is the quantity of yeast and other recipe to be used for a paint rubber of glour

  8. Queency
    October 16, 2019 / 12:07 am

    Can it be baked?

  9. Lynda C.
    August 12, 2019 / 9:20 am

    Can I make use of baking powder instead of yeast

      • Auster
        May 27, 2020 / 2:58 am

        I used both yeast and pinches of baking powder, please advice me. I need my doughnut to be very big and profit making . I don’t make profit in my doughnut business. Help me.

  10. Biodun
    July 24, 2019 / 7:06 am

    When doing large quantity (1/2bag),after mixing and bitting,is it necessary to leave to rise before shaping. Thanks.

  11. June 16, 2019 / 1:24 pm

    Good day, how do i preserve my doughnut and make it soft for a couple of days after packaging for sale.

    • June 21, 2019 / 7:29 pm

      Hi Adeyinka, freshly baked donuts will keep well in the fridge for about 7days
      But you have to store it properly so that it doesnt smell funny.
      You can also freeze them.
      To freeze donuts, wrap them tightly with an aluminum foil and you are good to go.
      To defrost, simply leave it in room temperature or remove the foil and heat in a microwave

  12. Feyi
    February 24, 2019 / 7:23 pm

    Pls i want to mk doughnut.599 pieces’gu we qantity of each ingredient to use’

    • March 5, 2019 / 10:59 am

      Hi Feyi. this recipe makes about 15 to 20 pieces
      Multiply each ingredient by 20 or 25 .
      I’m hoping you will do the quick calculations to get the quantity you want.
      Go gurl?

  13. Anonymous
    February 1, 2018 / 7:50 pm

    IyaNghana, Plz can i use Mix-Milk instead of powdered milk for donuts?

  14. Anonymous
    February 1, 2018 / 7:50 pm

    IyaNghana, Plz can i use Mix-Milk instead of powdered milk for donuts?

  15. Anonymous
    October 24, 2017 / 4:52 pm

    Enter your comment…please can l have your phone No

  16. Stella
    August 7, 2017 / 6:46 pm

    Wow! Ur recipe is really amazing, trust me I tried it and it came out very fine. am so happy for this NKY. Well done I must say. God bless ur efforts.

  17. Unknown
    July 2, 2017 / 5:17 am

    What preservative can I use for doughnuts ma, can alcohol be used to preserve?

  18. Unknown
    July 2, 2017 / 5:17 am

    What preservative can I use for doughnuts ma, can alcohol be used to preserve?

  19. Adeshewa
    May 21, 2017 / 5:23 am

    What else can I use if I don't av the jam

  20. dera
    May 11, 2017 / 5:22 am

    Thank you…. this recipe turned out beautiful.

  21. Anonymous
    April 27, 2017 / 8:50 am

    Nice recipe. Am just trying it out now. I will sure get back to you when am done. Thanks

  22. Aminat Ogunlola
    April 13, 2017 / 7:48 am

    Ur recipe is easy to follow…… But can someone use baking powder instead of yeast.

  23. Bibby
    March 31, 2017 / 1:40 pm

    Thanks so much for this… I love it!God bless u sis…

  24. Anonymous
    February 18, 2017 / 11:54 am

    Can i use baking powder

  25. Sophie
    January 25, 2017 / 9:58 pm

    Well done, Nky What could be responsible for a dead yeast?

  26. helen
    October 13, 2016 / 12:40 pm

    Nice work. U are blessed. Pls why does my meat pie have cracked surface after baking.Tks

  27. Mercy
    September 25, 2016 / 4:22 pm

    Nice work ma'am. Can it b baked

  28. Eloho Ojobodo
    August 5, 2016 / 9:23 pm

    Ma God bless u for making things easy with the way u explain ur recipes. Pls y was my donough strong wen it was cold

  29. Maryam Kasim
    June 23, 2016 / 3:57 am

    Can i use the dough later after 6 hours or 12 hours? actually i made dough early.

  30. Maryam Kasim
    June 23, 2016 / 3:56 am

    Can i keep the dough for later use? If yes then do i keep in the fridge?

  31. Emily Osobase
    April 29, 2016 / 12:43 pm

    i no fit shout. I no see you make I give you pounded yam and egusi soup. you 3much o. pls can you put your measurements in cups? pls. will really appreciate. this gram is kinda confusing as I don't have a scale. bless you MA

  32. Emily Osobase
    April 29, 2016 / 12:43 pm

    i no fit shout. I no see you make I give you pounded yam and egusi soup. you 3much o. pls can you put your measurements in cups? pls. will really appreciate. this gram is kinda confusing as I don't have a scale. bless you MA

  33. Fibrocrush
    March 18, 2016 / 3:46 pm

    Nky, thanks for d good work, I have really learnt a lot, but I want to ask u dis question, how do I make doughnuts that can last for several days, its packaged, looks more like bread, its always packaged & sold in shops

    • February 28, 2019 / 4:30 pm

      Hi Fibrocrush, sorry if this reply came late, but for those who might be interested. You can make use of pastry preservatives, which you can by anywhere that cake and bread ingredients are sold.

  34. adaoma
    February 12, 2016 / 1:26 pm

    Hello nky,tanks 4 dis,pls am i to heat d butter on fire 2 melt and also is 1 egg enough? ADAOMA

    • Nky Lily Lete
      November 22, 2016 / 9:54 pm

      Hi Adaoma, just leave the butter out in room temperature and it will be soft enough or you can heat it up slightly.

  35. Ola
    November 17, 2015 / 1:42 am

    Hi nice recipe and thanks for the video. Pls I want to ask what if the batter did not bubble up and one unconsciously pour it in the flour mixture, what will happen and is there any remedy . thanks

    • Nky Lily Lete
      November 22, 2016 / 9:49 pm

      If the yeast is dead, the batter wont rise and u'll end up with a tough doughnut, but if the yeast is alive, then no probs, it will rise and u can continue with the recipe.

  36. hannah
    October 29, 2015 / 10:42 am

    Thanks for the teaching

    • Nky Lily Lete
      November 22, 2016 / 9:44 pm

      UW 🙂

  37. deb
    June 28, 2015 / 2:21 pm

    Nky u are a true African woman! Proud of u

    • Nky Lily Lete
      July 9, 2015 / 3:39 pm

      Thanks hun 🙂

    • hannah
      October 29, 2015 / 10:40 am

      Thanks for teaching me how to make doughnut

    • Nky Lily Lete
      November 22, 2016 / 9:19 pm

      You're welcome Hannah

  38. Isaac Zina
    June 2, 2015 / 7:56 pm

    Please Nk I want to know how important the egg is.. Can I omit it?

    • Nky Lily Lete
      June 14, 2015 / 1:09 pm

      If you are allergic to egg or on an egg free diet, you can omit it.

  39. Isaac Zina
    June 2, 2015 / 7:54 pm

    Please Nk I want to know if the egg is very important, or can I omit it?

  40. Anonymous
    January 21, 2015 / 11:59 am

    Hello NKY, 480g of flour is equivalent to how many tablespoon or how many milk tin. Thanks

    • Nky Lily Lete
      January 23, 2015 / 4:01 pm

      2 Tablespoons of flour is equal to 16g, while a tin of peak milk is about 170g, so do the remaining maths dearie 🙂

  41. Anonymous
    November 27, 2014 / 12:06 pm

    Job well done

    • Nky Lily Lete
      December 1, 2014 / 9:51 am

      Thanks dear 🙂

  42. Anonymous
    November 26, 2014 / 12:25 pm

    Can't I use oven instead of frying

    • Nky Lily Lete
      December 1, 2014 / 9:50 am

      yes you can use an oven.

  43. Anonymous
    October 28, 2014 / 9:11 am

    Lovely work nky, l want to know when to put in d jam is it before frying or after can't really view d youtube with this phone and can nutmeg be used, more grease to your elbow

    • Nky Lily Lete
      October 28, 2014 / 9:26 am

      Thanks dearie.I put the jam before and after frying. But just do it after frying, so that you don't spoil the shape of the donuts.

    • Nky Lily Lete
      October 28, 2014 / 9:27 am

      And yes, you can add nutmeg.

  44. MARTHA
    September 5, 2014 / 4:19 pm


    • Nky Lily Lete
      September 10, 2014 / 9:49 am

      Thanks for your kind words.You can inject it into the hole after frying, if you jam is thick, it won't fall out of the other end.

  45. Anonymous
    July 30, 2014 / 9:25 am

    hi, NKY i rili do luv ur blogs. u rili r doin a 1daful job, i'v tried most of ur snacks recipes n hv don me gud bcos i end up recievin lots of complements n gifts frm my hubby, expecially when i tried d samosa recipe. kip d gud wrk up. God bless u.

    • Nky Lily Lete
      August 8, 2014 / 1:32 pm

      Thanks for your lovely feedback hun, I'm so glad to be of help. God bless you too dearie 🙂

  46. Anonymous
    July 3, 2014 / 10:13 pm

    Nky u r nice, keep it up dear.

    • Nky Lily Lete
      July 7, 2014 / 2:05 pm

      Thanks hun 🙂

  47. Anonymous
    June 29, 2014 / 11:44 pm

    Could you please mention the preservatives that could be used for doughnuts.

    • Nky Lily Lete
      June 30, 2014 / 10:49 am

      Sorry I can't be of help,but you can ask at the store for pastry preservatives.

  48. Anonymous
    May 6, 2014 / 9:13 am

    Hi Nky, I must say what a wonderful job you are doing. I have used a couple of your soup recipes and I was glad I did. I wanted to ask if I can use margerine instead of butter and I really don't know how to measure 25g. Secondly, can I use powdered milk? If yes, how much quantity. Tanks a bunch!

    • Nky Lily Lete
      June 3, 2014 / 1:09 am

      Yes dear, you can use margarine. I think 25 gram is about 2 to 3 tablespoonful. You can use powdered milk, mix 2 tablespoonful in 200 ml of warm water.

  49. Anonymous
    April 22, 2014 / 8:26 am

    pls i want to know if is important to add nutmeg to your puff puff

    • Nky Lily Lete
      April 22, 2014 / 11:56 am

      No dear it is not important, it's optional 🙂

  50. Anonymous
    April 13, 2014 / 2:28 pm

    Hi, pls how does one get the jam inside the donuts?

    • Nky Lily Lete
      April 13, 2014 / 8:32 pm

      I used a syringe (without the needle). please watch the video above.

  51. Anonymous
    April 13, 2014 / 2:25 pm

    Hi, pls how does one get the jam inside the donuts?

  52. Anonymous
    April 12, 2014 / 11:14 pm

    Do you use a tube to put the jelly in the middle? And also I am going to make donuts and wanted to know what kind of jelly that is?

    • Nky Lily Lete
      April 13, 2014 / 8:29 pm

      I used a syringe (without the needle). watch the video above , you'll see how I did it. As for the jelly/jam, I used strawberry jam.

  53. Anonymous
    April 2, 2014 / 12:54 pm

    Please can i add preservative and colouring to it cos i want 2 package it like those cup cake i see in the market and distribute to other sellers and will like 2 know if its a profitable venture.

    • Nky Lily Lete
      April 5, 2014 / 10:46 pm

      Hi dear,You can add preservatives, but I don't know about coloring donuts. As for it being a profitable venture, O yes, it is, if there is high demand for fast food or snacks in the area you want to sell it.

    • Eniye Canus
      July 2, 2017 / 5:20 am

      What kind of preservative ma? Can alcohol be used to preserve or cmc?

  54. Anonymous
    April 1, 2014 / 11:24 am

    How can i get the recipe book

    • Nky Lily Lete
      April 5, 2014 / 10:39 pm

      Recipe book coming soon dear 🙂

  55. Anonymous
    March 31, 2014 / 11:18 am

    Hi,i did mine n it's not soft what could be cause

    • Nky Lily Lete
      April 1, 2014 / 11:44 am

      Hi dear, Maybe you used a lot of flour.

  56. Anonymous
    March 13, 2014 / 9:06 am

    Don't hv weighing equipments, can u plz break d measurements down into cups?

    • Nky Lily Lete
      March 13, 2014 / 5:21 pm

      Hi , 1 cup flour equals 128 grams.

  57. Anonymous
    March 11, 2014 / 10:54 am

    Nice one i have learnt

    • Nky Lily Lete
      March 13, 2014 / 4:47 pm

      I'm glad you have dear 🙂

  58. Anonymous
    March 4, 2014 / 8:35 am

    Your donut appears soft and yummy compared2 what i'v bn seeing on net, what's d secret?

    • Nky Lily Lete
      March 6, 2014 / 8:23 am

      Secret? Well dear, to get a soft donut, make sure that the dough you are working with is soft and stretchy. And don't use a rolling pin, just flatten it out with your hands, then cut into donut shapes.

  59. Anonymous
    February 27, 2014 / 11:03 pm

    I had these when i went to Nigeria. They were SOO good! I dont have the patience for all that though…

    • Nky Lily Lete
      March 1, 2014 / 12:38 pm

      Lol .. I'm glad you enjoyed it 🙂

      • Peaceade
        October 12, 2019 / 11:17 am

        Please how do I know a good yeast, cos my starter didn’t turn out fluffy, am thinking it’s a dead yeast..

        • October 14, 2019 / 11:47 pm

          Hello Peace, the only way to know a good yeast is by testing it before using in your recipe.
          To do this simply mix 1/2 teaspoon sugar in 1/2 cup lukewarm water then
          stir in about 2 teaspoons of instant yeast.Leave for 10 minutes .
          After 10 minutes if the yeast is good you will notice that it has started to bubble and blow up.

  60. Anonymous
    February 27, 2014 / 8:14 am

    Also how thick should the batter be?

    • Nky Lily Lete
      March 1, 2014 / 12:37 pm

      In the video, you'll see the thickness of the batter dear 🙂

  61. Anonymous
    February 27, 2014 / 8:09 am

    thank you,but you did not mention when to add the 'starter' to the batter, the mixed rest part of the flour..

    • Nky Lily Lete
      March 1, 2014 / 12:35 pm

      I did dear, read the recipe again 🙂

      • Agboola olayinka
        February 11, 2019 / 9:53 am

        Good morning what presaverfect can I use to presavet my dounght that can make it last

        • February 16, 2019 / 1:25 pm

          Hi Olayinka, you can make use of any preservative containing calcium propionate.
          I don’t add any to mine and can’t recommend any brand to you at the moment.
          You can ask the store keepers at the stores that sell baking ingredients, they will surely recommend one to you.