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Midnight Jab Donuts

Inspired by the bold spirit of Grenada’s Jab Jab, these soft, fluffy yeast-raised donuts are infused with rum-soaked black cake fruit, warm island spices, and finished with a delicate glossy glaze. It’s a Spicemas-inspired treat that transforms the beloved flavors of Grenadian black cake into an unforgettable homemade donut.
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Prep Time 30 minutes
Cook Time 25 minutes
Rise Time 2 hours 15 minutes
Total Time 3 hours 10 minutes
Course Dessert, Side Dish, Snack
Cuisine Caribbean, Grenada
Servings 8 -12 Donuts

Ingredients
  

Dough

Yeast Mixture

  • ½ cup + 2 tbsp 180 ml warm diluted evaporated milk mixture or whole milk , lukewarm (105–110°F / 40–43°C)
  • 2¼ tsp 7g active dry yeast
  • 2 tbsp 25g granulated sugar

Wet Ingredients

  • ¼ cup lightly pulsed black cake fruit mixture
  • 1 large egg room temperature
  • 2 tbsp 28 g unsalted butter, melted and cooled
  • ½ tsp vanilla extract
  • ¼ tsp almond extract

Dry Ingredients

  • 2¼ cups 280 g all-purpose flour, plus up to ⅓ cup (40 g) more if needed
  • ½ tsp 3 g salt
  • ½ tsp freshly grated nutmeg
  • ¼ tsp ground cinnamon
  • ¼ tsp ground clove

For Frying

  • Neutral oil vegetable or canola

Glossy Vanilla Rum Glaze

  • 1½ cups 180g powdered sugar
  • 2 –3 tbsp milk
  • 1 tsp vanilla extract
  • 1 tsp dark rum recommended
  • 1 –2 drops browning optional

Instructions
 

Activate the Yeast

  • In a small bowl or measuring cup, combine: warm diluted evaporated milk (or whole milk), sugar, and active dry yeast
  • Stir gently and let stand for 5–10 minutes, or until foamy.
  • Tip: If the yeast doesn’t foam, it is no longer active. Start again with fresh yeast.

Make the Dough

  • In a large bowl, whisk together: flour, salt, freshly grated nutmeg, ground cinnamon and ground clove
  • In the yeast mixture, stir together: egg, melted butter, vanilla extract, almond extract, and black cake fruit mixture
  • Gradually alternate between adding the flour mixture and the black cake fruit mixture, mixing after each addition until a shaggy dough forms.
  • Transfer the dough to a lightly floured surface.
  • Knead for 8–10 minutes, or until smooth, soft, and elastic.
  • If the dough feels too sticky, add the additional flour 1 tablespoon at a time until it is:
  • soft
    smooth
    slightly tacky
    no longer sticking to your hands
  • Chrissy’s Tip: I found that alternating the flour with the black cake fruit mixture made the dough easier to mix by hand and helped distribute the fruit more evenly throughout the dough.

First Rise

  • Place the dough into a lightly greased bowl.
  • Cover with plastic wrap or a clean kitchen towel.
  • Let rise in a warm place until doubled in size, about 1–1½ hours.
  • Note: Because the black cake fruit mixture adds extra moisture (and may contain alcohol), your dough may take a little longer to rise. Go by the dough doubling in size rather than the clock.

Shape the Donuts

  • Punch down the dough.
  • Turn it onto a lightly floured surface and roll to about ½-inch thick.
  • Cut with a donut cutter.
  • Place the donuts on parchment paper squares or a lightly floured baking sheet.
  • Cover loosely and let rise for 30–45 minutes, or until puffy.

Make the Glaze

  • In a medium bowl, whisk together: powdered sugar, milk, vanilla extract, dark rum, salt, and browning (if using)
  • Whisk until smooth and glossy.
  • If the glaze is too thick, add milk 1 teaspoon at a time.
  • If it’s too thin, whisk in additional powdered sugar 1 tablespoon at a time until it reaches a pourable consistency.

Fry

  • Heat oil to 350°F (175°C).
  • Fry 2–3 donuts at a time for 1–2 minutes per side, or until lightly golden brown.
  • Transfer to a wire rack lined with paper towels.
  • Allow to cool for about 5 minutes before glazing.

Glaze the Donuts

  • Dip the tops of the slightly warm donuts into the glaze.
  • Allow the excess glaze to drip off.
  • Place on a wire rack and allow the glaze to set for 15–20 minutes before serving.

Notes

Chrissy’s Baking Notes

  • Pulse the black cake fruit mixture a few times to break up large pieces while keeping some texture.
  • Freshly grated nutmeg gives the richest flavor.
  • Almond extract adds a subtle nod to traditional Grenadian black cake.
  • The teaspoon of rum in the glaze adds warmth without overpowering the donuts.
  • Browning is optional and adds a gentle caramel note rather than a dark color.
  • Every black cake fruit mixture is different. Depending on how long your fruit has been soaking and how much liquid it retains, you may need up to ⅓ cup (40 g) additional flour to achieve a soft, slightly tacky dough.
  • These donuts are best enjoyed the same day they’re made while still soft and fluffy.

Storage

  • Room Temperature: Store in an airtight container for up to 2 days.
  • Refrigerator: Store in an airtight container for up to 5 days. Warm for 8–10 seconds in the microwave before serving.
  • Freezer: Freeze unglazed donuts in an airtight container or freezer-safe bag for up to 2 months. Thaw at room temperature and glaze just before serving.
Chrissy’s Tip
For the freshest flavor and shine, freeze the donuts before glazing and prepare a fresh batch of glaze once thawed.

 

Pairs Well With

  • Hot cocoa
  • Freshly brewed coffee
  • Spiced chai tea
  • Sorrel
  • Ginger beer
  • Rum punch (adults only)
  • Vanilla ice cream

 

Ingredient Alternatives

Looking to make a swap? Here are a few common ingredient alternatives that can work if needed. Since I haven’t personally tested every substitution, they may slightly change the flavor or texture of the final bake.
  • Milk: Whole milk may be used in place of diluted evaporated milk.
  • Butter: Plant-based butter may be substituted.
  • Dark Rum: Omit or replace with an additional teaspoon of vanilla extract for an alcohol-free glaze.
  • Almond Extract: Substitute with vanilla extract if preferred.
  • Browning: Optional. Omit if unavailable.
Keyword Black Cake, Caribbean, Donuts, Fried, Grenada, Grenadian, Rum Glazed, Yeasted Dough