Simple Jam Filled Donuts
These jam filled donuts taste even better with homemade strawberry jam and I personally like them cold from the fridge but room temperature works just as great too.
Some people even like to serve these hot! A glass of milk is a great companion for these delicious donuts!
Don’t be put off by the idea of making your own doughnuts. Once you’ve had a bite of your first homemade one, you’ll never look back. Light-as-a-feather dough, caramelised and sugared on the outside and loaded with jam in the middle.
- 4 to 4 1/2 cups flour plus more for dusting
- 1/2 tsp salt
- 2 1/2 teaspoons dry active yeast
- 1 cup warm milk
- 2 tbsp sugar
- 2 eggs large
- 2 tbsp unsalted butter melted and cooled
- strawberry jam or jam of choice
- vegetable oil for frying
- icing sugar for dusting
Read Also : Baked Paczki (Polish Doughnuts)
Prepare the dough
Mix the yeast with 2 tablespoons of the milk and 2 tablespoons sugar and let sit until foamy, about 5 to 10 minutes then add to the flour with the remaining milk.
In a mixing bowl combine 4 cups flour and salt then add the yeast.
Add the eggs and butter to the flour mixture.
Begin to mix the ingredients into a soft, but not sticky, dough. Add a little extra milk if needed, 1 tablespoon at a time or work in extra flour if needed, 1 tablespoon at a time.
Turn the dough out onto a lightly floured surface and knead until smooth and elastic.
Allow the dough to rise
Transfer the Doughnuts dough to a lightly oiled bowl, cover, and let rise until doubled in size, about 2 hours.
Punch down the risen dough then turn out onto a lightly floured surface and knead for a few seconds.
Lightly flour a rolling pin then gradually roll out the dough to about 1/2″ thick. Cut out into 3 to 4-inch rounds with a lightly floured cookie cutter. Re-roll the scraps to make more rounds.
Place the doughnuts on lightly floured baking sheets, spacing them apart so they don’t touch when rising, and cover lightly with a dry towel. Let rise in a warm spot until doubled in size, about 20 minutes.
Fry the donuts
Fill a fryer 3-inches high with vegetable oil and heat at about 350 F. Fry the doughnuts, a few at a time, until golden and puffed, turning frequently, about 5 minutes.
Lift the doughnuts from the oil and place on a plate lined with a paper towel.
Fill donuts with jam
Let cool slightly and fill a pastry bag, fitted with a 1/2″ round tip, with jam.
Dust with icing sugar on your donuts and serve.
how To Make Jam For DONUTS?
Place strawberries and sugar into a saucepan with just a bit of water and bring to boil over medium heat. Let it cook until the mixture is reduced by half the volume, about 15 minutes.
Remove from heat and puree with a hand mixer until smooth, then pass through a fine mesh sieve to remove any seeds.Return to cooking until you’re happy with the consistency.
Jam Filled Donuts tips
Save the oil to use for deep-frying another time.
Doughnut dough is quite wet and sticky, but don’t be tempted to add more four when you’re kneading it in step 2 – the moistness of the dough is what gives the doughnuts their lightness. After 10 minutes of kneading the dough should feel drier and more elastic.
A good quality, softer-set jam is best for the filling (step 8), otherwise you’ll need to give it a good stir to break it up. For variety, try different flavours for the filling or use lemon curd, Nutella or even a good ready-made custard.
You can add favourings to the sugar for coating the doughnuts (step 8). Mix a little ground cinnamon or vanilla extract (or seeds) into the sugar, or add finely grated lemon/orange zest.
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