Are you craving jam doughnuts right now? I am, so here's a recipe to make jam doughnuts that are crispy on the outside and covered in sugar and cinnamon, and fluffy on the inside with a tart jam filling.
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Category
Dessert
Servings
10
Prep time
2 hours
Cook time
20 minutes
Are you craving jam doughnuts right now? I am, so here's a recipe to make jam doughnuts that are crispy on the outside and covered in sugar and cinnamon, and fluffy on the inside with a tart jam filling.
Ingredients
- 60ml (¼ cup) milk
- 4g (1 tsp) active dry yeast
- 50g (¼ cup) sugar
- 6g (1 tsp) salt
- 6 large eggs, room temperature
- 560g (4½ cups) plain flour (all-purpose), plus extra for dusting
- 220g (1 cup) unsalted butter, room temperature
- 1 jar of jam (your choice)
- 100g (½ cup) sugar
- ½ tsp cinnamon
- oil for frying (I use peanut oil, but be cautious of allergies)
Directions
In the bowl of a stand mixer, add the milk, yeast, 50g sugar, salt, eggs, and flour. Attach the dough hook and mix on low for 7-8 minutes until the dough comes together.
- Scrape down the sides of the bowl, then continue mixing on low while adding the butter, 2 tablespoons at a time. Wait until each piece of butter is fully absorbed before adding the next.
- Once the dough is smooth and ready, transfer it to a well-floured surface and form it into a ball. Place it back into a greased bowl, cover with plastic wrap, and leave it to rise until it doubles in size. This may take 2-4 hours, depending on the temperature of your kitchen.
- Cut 10 pieces of greaseproof paper, roughly 10cm x 10cm (4in x 4in), and set them aside.
- Turn the dough onto a well-floured surface and carefully roll it out to a thickness of about 2.5cm (1 inch).
- Using a cookie cutter 8-10 cm (3-4 inches) in diameter, cut out rounds of dough. Place each round onto a piece of greaseproof paper. Transfer the dough circles to an airtight container and let them prove for another hour.
- Gather any leftover dough scraps and re-roll them if desired, but note that these won’t be as perfect as the initial doughnuts.
- Preheat your oil to 160°C (320°F). In a bowl, mix together the 100g of sugar and the cinnamon. Also, prepare your jam by placing it in a piping bag.
- Once the doughnuts have proved, carefully lower them into the hot oil, peeling off the greaseproof paper. Don’t overcrowd the pan. Fry for 2-3 minutes on each side, or until golden brown.
- Remove the doughnuts from the oil and drain them well. Roll them in the cinnamon sugar mixture until fully coated.
- Let the doughnuts cool for 20 minutes before cutting a small hole in the top of each. Insert the piping bag as far as possible and fill each doughnut generously with jam.
- Serve warm for the best experience.