OK, so it’s a fact that I’m addicted to Doughnuts (or Donuts, same-same). And Jam Doughnuts.. if I can stuff some more deliciousness into that freaking awesome doughnut, then of course I’m all over it! My husband – God love him.. Once these pics were taken I got to tidying up and went to cover the tin with the doughnuts in it… Um, there were seven, not eight. I said (trying not to laugh) “Did you take one of these doughnuts?”. He calls out “Yessss…?”. As if to say “Why on earth are you even asking that stupid question?”. Well you know what, I don’t blame him. A fresh, still warm, soft and delicious doughnut filled with strawberry amazingness – they were calling out to be demolished.
I used the same method for these Jam Doughnuts as the Nutella Stuffed Doughnuts I made not long ago. I made them using the recipe below, cut them into 8cm / 3 inch rounds, covered them with plastic wrap and popped them in the fridge until the next afternoon when I was ready to make them. Then I got them out of the fridge and into a warm place to rise before I cooked them.
It’s getting cool here, so I needed to find a nice warm place for the doughnuts to rise, so I preheated the oven to around 50°C or 120°F (just nice and warm) and then I turned it off. I then put the cut out doughnuts into the oven, left the door ajar and let the dough rise. You can keep the plastic wrap on as the oven shouldn’t be hot enough to melt it and it stops the doughnuts from drying out. Works a real treat.
To pipe the jam into the doughnuts I used a Wilton No. 7 Round Decorating Tip. It’s a plain one that’s not too big for piping into these babies.
Jam Filled Doughnuts
- 2 sachets active dry yeast (7g / 1/4oz each package)
- 1 & 1/3 cups whole milk, warmed
- 1/3 cup granulated sugar plus one tablespoon extra
- 1 egg
- 1/3 cup melted butter
- 1 teaspoon vanilla
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoons salt
- 4 cups plain flour
- Approximately 1 cupful of strawberry or raspberry jam
- 1 cup caster/superfine sugar extra, to roll doughnuts in
- Approx 2 litres / 4.25 pints Canola or vegetable oil for frying
Add the jam to a piping bag fitted with a Wilton No.7 plain nozzle.
Warm the milk in the microwave until warm, but not hot. In the bowl of a stand mixer, fit a dough hook attachment. In a small bowl combine the warm milk, 1 tbsp sugar, and the yeast. Whisk them together then pour them into the bowl of your stand mixer. Allow to stand for 5-10 minutes or until frothy.
Meanwhile, mix together flour, cinnamon and salt. Add the egg, melted butter and granulated sugar to the milk and yeast mixture. Turn the mixer on low to begin to combine.
Add in 1 cup of the dry ingredients at a time, allowing the flour to incorporate a little after each addition. Once all the flour is incorporated, set the mixer to medium and allow the hook to work the dough for a few minutes – you want the dough to appear smooth and elastic.
If after a few minutes the dough is a bit wet and sticking to the bottom of the bowl, add in an additional tablespoon of flour at a time until this stops, adding up to an extra 1/4 cup of flour only.
Remove the dough from the bowl and turn it out onto a lightly floured work surface, knead the dough with your hands for another few minutes then shape it into a ball. Place the dough into a large bowl that has been greased with butter or a little oil. Cover it with plastic wrap and set it in a warm place to rise until it has doubled in size – around 30 minutes.
Once the dough has risen, punch it down and turn it out onto a lightly floured work surface. Use a rolling pin to roll the dough until it is about 1/2 – 3/4 inch thick (1-2cm). Use a round cutter or a glass that is around 8cm / 3 inches in diameter to cut out 8-10 doughnuts. Leave around 2cm/1 inch between each doughnut as they don’t expand much width-wise, but they expand upwards.
Place your doughnut cut outs onto a greaseproof paper lined baking sheet and cover with plastic wrap. Set in a warm place to rise again for about 10-15 minutes. If you are cooking the doughnuts the next day, place the plastic covered tray into the refrigerator overnight. Remove from the fridge around an hour before cooking, put in a warm place and to allow time for the dough to come back to room temperature and rise.
While you’re waiting for them to rise, fill a large heavy bottomed pot (like a stock pot) with 15cm / 6 inches of canola or vegetable oil. Heat oil to 175°C or 350˚ F. If you don’t have a thermometer, you can check if the oil is ready by dipping the handle of a wooden spoon into the oil. If the oil starts frothing around the handle, your oil is ready. Or you can use a deep fryer if you have one.
When the oil is ready, pop one or two doughnuts into the oil at a time. Don’t put too many in or this will cool the oil down too much.
Fry until just golden and turn with a slotted spoon. Drain on a wire rack for a few seconds then roll in caster/superfine sugar. Don’t let them cool more than a minute or the sugar won’t stick to the doughnut.
When the doughnuts are still warm, poke a hole in each doughnut with the end of a wooden spoon and slowly pipe in some jam.
Gobble them up!.