Jam Fat Cake Recipe

Activate yeast & mix wet

Warm the milk to about 105–110°F (warm to the wrist). In a small bowl, combine warm milk, sugar, and instant dry yeast. Stir and let sit 5–8 minutes until foamy. In a large mixing bowl, whisk the egg lightly, then add the melted butter and 1 tablespoon vegetable oil; whisk to combine. Pour the foamy milk-yeast mixture into the bowl.

Combine dry and wet ingredients

Sift or whisk the flour and salt together. Add about half the flour to the wet mixture and stir with a wooden spoon or dough hook on low until incorporated. Continue adding flour until a soft, slightly sticky dough forms (you may not need all 3 cups). Dough should be smooth and elastic but still pliable; it will be slightly tacky — if extremely sticky, add up to 2 tablespoons more flour.

Knead

Turn the dough onto a lightly oiled surface (use a little of the 1 tablespoon vegetable oil). Knead by hand about 6–8 minutes until the dough is smooth and elastic. If using a stand mixer, knead on medium speed with a dough hook for 4–5 minutes.

First rise

Lightly oil a clean bowl with the remaining vegetable oil, place the dough in the bowl and turn to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm draft-free place until doubled in size, about 1 to 1¼ hours.

Prepare workspace

Line a baking sheet with parchment paper and lightly dust with a little flour or brush with oil to prevent sticking. Punch the risen dough down to release air and divide into 12 equal pieces (about 60–70 g each).

Shape and fill

Flatten a piece of dough into a 3–4 inch disk with your fingers or rolling pin, keeping center slightly thicker. Place about 1 heaping tablespoon (≈15 g) of jam in the center of the disk. Fold edges up and pinch tightly to seal the jam inside, then gently roll sealed seam-side down to form a smooth ball. Repeat with remaining pieces. Place seam-side down on prepared sheet, spaced 1–2 inches apart.

Second rise

Cover the filled dough balls loosely with lightly oiled plastic wrap or a towel and let rest for 20–30 minutes until puffy (they should look slightly risen but not doubled). During this time, heat oil for frying.

Heat oil

In a deep, heavy pot or Dutch oven, pour in the frying oil and heat it over medium heat. Using a candy or deep-fry thermometer, bring oil to 350°F (175°C). If you don't have a thermometer, test with a small piece of dough — it should sizzle and rise steadily without browning immediately.

Fry fat cakes

Work in batches to avoid crowding. Gently slide 3–4 dough balls (depending on pot size) into the oil seam-side down. Fry, turning occasionally, until golden brown on all sides, about 2.5–4 minutes per batch (adjust heat so they cook through without burning). Use a slotted spoon to transfer to a wire rack set over a sheet pan or to a plate lined with paper towels to drain briefly.

Finish and cool

Let the fat cakes cool for 5–10 minutes so the jam sets slightly. If desired, dust lightly with powdered sugar before serving. Serve warm or at room temperature.