JAM DOUGHNUTS
Make a batch of our sweet jam doughnuts for the ultimate indulgent treat. These pillowy soft doughnuts are well worth the effort and are great for sharing
Provided by Justin Gellatly
Categories Dessert, Treat
Time 1h25m
Yield Makes about 20 doughnuts (about 1kg dough)
Number Of Ingredients 10
Steps:
- Put 150g water and all the dough ingredients, apart from the butter, into the bowl of a mixer with a beater paddle. Mix on a medium speed for 8 mins or until the dough starts coming away from the sides and forms a ball. Turn off the mixer and let the dough rest for 1 min.
- Start the mixer up again on a medium speed and slowly add the butter to the dough - about 25g at a time. Once it's all incorporated, mix on high speed for 5 mins until the dough is glossy, smooth and very elastic when pulled.
- Cover the bowl with cling film or a clean tea towel and leave to prove until it's doubled in size. Knock back the dough in the bowl briefly, then re-cover and put in the fridge to chill overnight.
- The next day, take the dough out of the fridge and cut it into 50g pieces (you should get about 20).
- Roll the dough pieces into smooth, tight buns and place them on a floured baking tray, leaving plenty of room between them, as you don't want them to stick together while they prove.
- Cover loosely with cling film and leave for 4 hrs or until doubled in size. Fill your deep-fat fryer or heavy-based saucepan halfway with oil. Heat the oil to 180C. Read our guide on how to deep-fry safely for more essential information.
- When the oil is heated, carefully slide the doughnuts from the tray using a floured pastry scraper. Taking care not to deflate them, put them into the oil. Do 2-3 per batch, depending on the size of your fryer or pan.
- Fry for 2 mins each side until golden brown - they puff up and float, so you may need to gently push them down after about 1 min to help them colour evenly.
- Remove the doughnuts from the fryer and place them on kitchen paper.
- Toss the doughnuts in a bowl of caster sugar while still warm. Repeat the steps until all the doughnuts are fried, but keep checking the oil temperature is correct - if it's too high, they will burn and be raw in the middle; if it's too low, the oil will be absorbed into the doughnuts and they will become greasy. Set aside to cool before filling.
- To fill the doughnuts, make a hole with a small knife in the crease of each one, anywhere around the white line between the fried top and bottom.
- Fill a piping bag with jam and pipe into the doughnut until nicely swollen - about 1 tbsp per doughnut. After filling, the doughnuts are best eaten straight away, but will keep in an airtight tin.
Nutrition Facts : Calories 233 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium
JELLY-FILLED DOUGHNUTS
These fluffy doughnuts are filled with a fruit jam, then topped with a simple glaze for a deep-fried sweet that is simply irresistible. Martha made this recipe on Martha Bakes episode 602.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 20
Number Of Ingredients 12
Steps:
- In a small bowl, combine yeast, warm water, and 1 teaspoon granulated sugar. Let stand until foamy, about 10 minutes.
- Place flour in a large bowl. Form a well in the center; add eggs, yeast mixture, remaining 1/4 cup granulated sugar, the butter, nutmeg, and salt. Using a wooden spoon, stir until a sticky dough forms. Turn out dough onto a well-floured work surface; knead until dough is smooth, soft, and bounces back when poked with a finger, about 8 minutes (add more flour if necessary). Place in an oiled bowl, cover with plastic wrap, and let stand in a warm, draft-free spot until doubled in size, 1 to 1 1/2 hours.
- Turn out dough onto a lightly floured work surface, and, using a lightly floured rolling pin, roll out dough to 1/4-inch thickness. Using a 2 1/2-inch round cutter, cut out 20 rounds, re-rolling scraps as necessary. Transfer to a lightly floured baking sheet, cover with plastic wrap, and let rise 20 minutes.
- Whisk together confectioners' sugar and milk in a medium, shallow bowl until smooth. Cover glaze with plastic wrap and set aside until ready to fill doughnuts.
- In a medium saucepan over medium heat, heat oil until a deep-fry thermometer registers 370 degrees. Using a slotted spoon, carefully slip 4 dough rounds into the oil. Fry until golden, turning once, about 1 minute on each side. Transfer to a paper towel-lined baking sheet to drain. Repeat process with remaining dough rounds.
- Fill a pastry bag fitted with a coupler and small bismark pastry tip for filling (such as #230) with the jam. Using a chopstick or a wooden skewer, make a hole in the side of each doughnut. Fit the pastry tip into the hole, and pipe about 2 teaspoons jam into doughnut. Repeat with remaining doughnuts and jam.
- Dip tops of doughnuts in the glaze to cover. Let stand, glaze-side up, until set.
JAM-FILLED CHALLAH DOUGHNUTS RECIPE
If your jam is too thick, a few pulses in a food processor will loosen it up-no need to add water.
Provided by Michael Solomonov
Yield Makes about 24
Number Of Ingredients 11
Steps:
- Mix yeast, 1 Tbsp. sugar, and ½ cup warm water in the bowl of a stand mixer fitted with paddle attachment to combine; let sit until mixture is foamy, 8-10 minutes.
- Add egg yolks, salt, and remaining ¼ cup sugar and beat on medium-low speed to combine, about 1 minute. Increase speed to medium and gradually add 2⅓ cups flour; mix until combined and thick, about 3 minutes. Remove paddle, scrape down mixture back into bottom of bowl, and swap in dough hook.
- With mixer on low speed, add butter a piece at a time, mixing until incorporated after each addition. Once all the butter has been added, mix until dough is smooth, shiny, and elastic, about 5 minutes.
- Turn dough out onto a lightly floured surface and knead, adding more flour by the tablespoonful, until no longer sticky, about 3 minutes. Place dough in a lightly oiled large bowl and turn to coat. Cover loosely with plastic wrap and let rise in a warm, draft-free spot until doubled in size, about 1 hour.
- Punch down dough and roll or pat out on a lightly floured surface to ½" thick. Punch out rounds of dough with cutter and place on a parchment-lined baking sheet, spacing 1" apart. Reroll scraps once and cut out more rounds. Cover doughnuts loosely with plastic wrap and let rise until not quite doubled in size, 30-40 minutes.
- Fit a large heavy saucepan with thermometer; pour in oil to come 3" up sides and heat over medium-high until thermometer registers 350°F. Working in batches and adjusting heat to maintain oil temperature, fry doughnuts, turning once, until golden brown, about 2 minutes. Transfer to a paper towel-lined baking sheet; let cool slightly.
- Place sugar in a medium bowl, and working in batches, toss doughnuts to coat. Transfer back to baking sheet.
- Stir jam to loosen and spoon into pastry bag fitted with tip (or use a squeeze bottle). Working one at a time, poke a small hole into side of doughnuts (a chopstick works great) and gently pipe in a generous amount of jam.
BAKED JAM-FILLED DONUTS
from "my kitchen snippets" - http://www.mykitchensnippets.com/2010/07/baked-jam-filled-donuts.html - does not include proofing time, and haven't made yet so yield is a complete guess
Provided by ellie3763
Categories Yeast Breads
Time 1h12m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, mix the yeast, 1 tsp sugar and 1/4 cup lukewarm water. Set it aside until foamy.
- In a large mixing bowl, combine the flour, salt and 1/4 cup sugar. Pour in the yeast mixture, melted butter, egg and the milk, use a mixing spoon and keep stirring until everything well-combines, for about 5 minutes. (The dough will be super sticky, pretty similar to cake batter).
- Cover the bowl and let the dough proof until double its size. Prepare and line a baking pan with parchment paper.
- Since the dough is super-sticky, make sure the work table is well-floured, pour the dough on the table; it would spread out by itself since it's very soft and lumpy. Do not knead or pat it too hard (as it will deflate the air bubbles and your donuts won't be that airy).
- Pat the dough lightly to about 2 cm. Dip the round cookie cutter with flour first and cut the dough, use a spatula to help you transferring the round dough onto a large baking tray. Cover the dough and let it rest for 20 minutes.
- Pre-heat the oven to 375 degree F. Brush the donuts with some melted butter and baked the donuts until lightly brown. It will take about 12 minutes (depend on your oven). Cool the donuts on a rack.
- Prepare a pipping bag fitted with a long round cake decorating tip. Fill it up with your favorite jam or custard and pipe it into the donuts. Lightly dust it with some powder sugar before serving.
Nutrition Facts : Calories 208.6, Fat 6, SaturatedFat 3.6, Cholesterol 32.5, Sodium 149.3, Carbohydrate 34.4, Fiber 0.9, Sugar 11.1, Protein 3.9
BAKED JAM DOUGHNUTS
A modified WW recipe. Whilst not as great as the fried kind (sigh), they are certainly an excellent substitute and much healthier! Double the recipe to use an entire
Provided by gingercatgirl
Categories Yeast Breads
Time 1h2m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Sift the flour and salt into a large bowl. Stir in 50g sugar and yeast.
- Make a well in the flour. Add the beaten egg. Add milk and mix into a dough.
- On a floured board, knead the dough until soft - about 5 minutes. Divide the dough into 20 portions and roll into balls. Place on a greased baking tray, cover with clingwrap or a damp teatowel and leave the dough to double in size in warm place.
- Bake in a 220 degree celcius oven for 12 - 15 minutes or until well risen and browned. Cool slightly.
- Combine extra sugar and cinnamon.
- Make a small incision in the doughnut and fill with a teaspoon of jam (a syringe or narrow spoon works well). Brush lightly with water and roll into the cinnamon sugar.
Nutrition Facts : Calories 145.8, Fat 1, SaturatedFat 0.4, Cholesterol 12.3, Sodium 18, Carbohydrate 29.6, Fiber 0.9, Sugar 5.1, Protein 4.1
More about "jam filled doughnuts food"
HEART-SHAPED JAM-FILLED YEAST DONUTS - SEASONS AND …
From seasonsandsuppers.ca
5/5 (5)Total Time 35 minsCategory SnackCalories 239 per serving
- Place the milk in a medium saucepan and heat over medium heat just until warm to the touch. (Can also be done in the microwave.)
- Place the shortening in a bowl and pour warmed milk over. Stir until the shortening is completely melted. Set aside.
- In a small bowl, sprinkle the yeast over the warm water and let stand for 5 minutes. It should get foamy. After 5 minutes, pour the yeast mixture into the bowl of a stand mixer and add the milk and shortening mixture, making sure the milk and shortening mixture has cooled to lukewarm.
- Add the eggs, sugar, salt, nutmeg, and half of the flour. Using the paddle attachment of your mixer, combine the ingredients on low speed until the flour is incorporated and then turn the speed up to medium and beat until well combined.
BAKED HOT JAM DOUGHNUTS (WITH CINNAMON SUGAR)
From wholesomepatisserie.com
5/5 (1)Total Time 3 hrs 15 minsCategory Bread, DessertCalories 250 per serving
AIR FRYER SUFGANIYOT (JAM-FILLED DOUGHNUTS) RECIPE - THE …
From thespruceeats.com
JAM-FILLED DOUGHNUTS (SUFGANIYOT) RECIPE : SBS FOOD
From sbs.com.au
HOW TO MAKE RASPBERRY JAM FILLED DONUTS - DELISHABLY
From delishably.com
JAM DOUGHNUTS RECIPE - BBC FOOD
From bbc.co.uk
NO KNEAD JAM FILLED DONUTS - THE GARDENING FOODIE
From thegardeningfoodie.com
JAM DOUGHNUT RECIPE | HOW TO MAKE JAM DOUGHNUTS | BAKING MAD
From bakingmad.com
16 BEST DOUGHNUTS IN MELBOURNE TO GET YOUR GLAZE ON | MAN OF …
From manofmany.com
VEGAN JAM DOUGHNUTS - DOMESTIC GOTHESS
From domesticgothess.com
HOW TO MAKE JAM DOUGHNUTS | TESCO REAL FOOD
From realfood.tesco.com
12 BEST DONUTS IN NYC | 2FOODTRIPPERS
From 2foodtrippers.com
FRESH JAM DOUGHNUTS RECIPE - BBC FOOD
From bbc.co.uk
JAM-FILLED DONUTS - THE DAILY MEAL
From thedailymeal.com
DOUGHNUT RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
JAM DOUGHNUTS RECIPE : SBS FOOD
From sbs.com.au
HOW TO MAKE PERFECT JAM DOUGHNUTS | AMY TREASURE
From amytreasure.com
JAM-FILLED DOUGHNUTS | FOOD NETWORK SHOWS, COOKING …
From foodnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love