These jam doughnuts are pillowy soft and fluffy donuts with jam in the middle and a sugar coating. They’re fun to make and totally irresistible. Baked, not fried.
42gunsalted butter, melted (3 tablespoons / 1 ½ oz)
COATING AND FILLING
½cupcaster sugar (superfine sugar)(100g/3.5oz)
¼teaspoonground cinnamon, optional
¾cupstrawberry jam(180ml)
For best results, always weigh ingredients where a weight is provided
Equipment
Rolling Pin
7cm / 3inch circle cookie cutter
large baking sheet
squares of baking paper or parchment paper
Instructions
MAKE THE DOUGH:Warm the milk for 25-30 seconds in the microwave (if cold, or 15 seconds if room temp). You don’t want it to be hot, just slightly warmer to the touch.
Pour the milk into the bowl of a stand mixer with the sugar then sprinkle the yeast on top and stir it around. Let it sit for 5-10 minutes until frothy (this is so you know the yeast is active and not expired).
Add the flour, salt, egg yolks and melted butter and use the dough hook to give it a stir together.
Attach the dough hook and knead on the low setting for about 7-10 minutes until it looks elastic and quite smooth. You can also knead by hand for 12-15 minutes but try not to add too much flour or you’ll end up with dry donuts.
Grease a large bowl with a little oil. Place the doughnut dough into the bowl. Cover tightly with plastic wrap and let it sit in a warm (not hot) spot for 1 - 1 ½ hours until doubled in size.
SHAPE THE DOUGHNUTS:Line a large baking sheet with baking paper.
On a lightly floured surface, gently roll out the dough to about 1.5cm thick (just over ½ inch). Dip a 7.5cm (3 inch) round cookie cutter into flour then cut rounds from the dough - try to get as many from the first roll as possible. Lay each one onto the baking sheet. Cover with a tea towel and put in a warm spot to rise until puffy and nearly doubled in size (45-60 minutes).
You can re-knead any remaining dough to a small, smooth ball and let it rest for 15 minutes before rolling and cutting more doughnuts. Place them with the others to rise.
COOKING THE DOUGHNUTS:Preheat the oven to 180C (160C fan forced) / 350F. See notes for deep frying.
Bake donuts right on the baking sheet they proved on for 10 minutes. They will just be starting to turn golden. You can test they’re done but inserting a thermometer - it should read 88C / 190F for a properly cooked donut.
Transfer to a cooling rack and cool slightly before filling. If they're too hot, the filling may become runny.
FOR THE CINNAMON SUGAR:Place the sugar and cinnamon into a medium bowl and mix it together.
Brush the donuts liberally with the melted butter, using your hand to help coat them all over.
Use your dry hand to roll and dust the donuts, one at a time, through the sugar, tossing and rolling it around to coat well.
Press the handle end of a teaspoon into the side or top of your donuts and wiggle it around a little to create some space for the jam.
FILLING THE DONUTS:Transfer the jam to a piping bag with a round or long piping nozzle.
Push the nozzle into the hole made in the donut and gently squeeze to fill with jam. Let the resistance from the jam tell you when to remove it.
Best eaten while fresh.
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Notes
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
YIELD: You'll get 10-12 donuts from this batch depending on the exact size of your cookie cutter.
DEEP FRYING METHOD: If you prefer to deep fry your donuts, heat 2 litres (quarts) oil (use a vegetable oil like canola oil or sunflower oil) in a large saucepan to between 170C-180C (340F-350F). Try to keep it at that temperature the entire time. Place 2-3 donuts into the hot oil using a slotted spoon. Don’t overcrowd the pan. Cook for 1 ½ - 2 minutes each side. Transfer to a wire rack over a baking sheet lined with paper towel to drain for a few minutes. You can test the temperature after removing them from the oil - it should reach 88C / 190F for a properly cooked donut. Proceed with the coating and filling from there.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.