Jam Doughnuts

    Jam Doughnuts

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    40min


    51 people made this

    About this recipe: Who says you have to always buy them at the bakery? You can use any flavour of jam- raspberry, strawberry, mango- to make these doughnuts. Serve them plain, sugar coated or with icing on.

    Ingredients
    Serves: 24 

    • 225ml warm milk (45 degrees C)
    • 5 tablespoons water
    • 1 egg, beaten
    • 3 tablespoons butter, melted
    • 150g caster sugar
    • 600g flour
    • 1 teaspoon salt
    • 1½ teaspoons ground nutmeg
    • 1 tablespoon dried active baking yeast
    • 250g any flavour jam
    • 2 litres groundnut or rapeseed oil for frying

    Directions
    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Mix the yeast with 120ml warm milk and stand for about 5 minutes, until foamy. Add 150g flour and mix until combined - if you have a table top mixer, use the beater attachment, cover and leave to rise until doubled in volume. Add the remaining milk and flour along with the water, sugar, beaten egg, melted butter, salt and nutmeg. Beat until the dough comes together, about 2 minutes. Knead for a minute then put in an oiled bowl, cover and leave to rise again until doubled in size.
    2. Once the cycle is completed, turn dough out onto a floured board and let rest for ten minutes.
    3. Roll dough out to 1/2 cm thickness. Lightly flour a 6cm cutter and stamp out rounds.
    4. Place 1/2 teaspoon jam in centre of half of the rounds. Moisten edges with cold water, top with the remaining rounds and pinch edges together firmly. Place sealed doughnuts on an greased baking tray. Cover and let rise until doubled in a warm place, about 45 minutes.
    5. Heat oil in deep fat fryer to 180 degrees C. Fry one layer of doughnuts at a time. Turn doughnuts as they rise to the surface until golden brown, about 2 to 3 minutes. Remove from oil, being careful not to poke doughnuts. Drain on kitchen roll and sprinkle with icing sugar if desired.

    Nutrition

    The nutritional value of oil for frying is based on a retention value of 10% after cooking.

    Bowl Method:

    Mix the yeast with 120ml warm milk and stand for about 5 minutes, until foamy. Add 150g flour and mix until combined - if you have a table top mixer, use the beater attachment, cover and leave to rise until doubled in volume. Add the remaining milk and flour along with the water, sugar, beaten egg, melted butter, salt and nutmeg. Beat until the dough comes together, about 2 minutes. Knead for a minute then put in an oiled bowl, cover and leave to rise again until doubled in size. Then follow remaining instructions above.

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