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Jam filled donuts

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I’ve been trying to write out this recipe as simple as possible, to make it accessible to most people.

Baking donuts is not a complicated recipe in itself; it’s just that the succession of steps to completion aren’t ones that we are used to doing. Taking it one step at a time is the secret to doing this recipe perfectly.

Any kind of jam will do for the stuffing part, blueberry, strawberry, raspberry, apricot, etc.!

Particularities

Serves10 - 12 donuts
Prep time25 mins
Cook time6 - 8 min
Timeout2 hours 15 minutes

FreezingFreezes well

Ingredients

Donuts

1 cup of milk
3 tablespoons of traditional dry yeast (3 Fleischmann’s yeast pockets)
1/4 cup of sugar
1/2 teaspoon of salt
1 egg
2 1/2 cups of all-purpose flour
1/4 cup of butter, room temperature

Stuffings

1 cup of Bonne Maman jam, your preferred selection
1/2 cup of powdered sugar, to sprinkle over

Steps

Warm the milk in the microwave for 30 seconds. Pour into a standing mixer bowl, then add the yeast. Mix then set aside for 10 minutes.
Add all the donuts ingredients, except the butter, then mix for 5 minutes at medium speed.
Then add the butter and mix at low speed until the mix is smooth and silky.
Shape a ball with the dough, then add to a pre-greased bowl. Cover with a plastic wrap then set aside for 2 hours in a warm place (the oven is ideal, turned off with the light on) or over-night in the fridge. The dough will double in volume.
On a floured workspace, roll out the dough into 2.5cm thick, then use a 7 cm cookie-cutter (donut-shaped) to cut out the circles. Cover with a plastic wrap and set aside for 15 minutes on the counter.
Pour 5 cm of vegetable oil in a large casserole, then heat to 375°F. Cook the donuts for 3 to 4 minutes on each side. Strain then set aside.
Add the jam into a pastry pouch. Make a small incision in the donut (on the side) then stuff with the jam.
Sprinkle the powdered sugar over each donut, then serve.