Jam filled donuts
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.!
- Serves10 - 12 donuts
- Prep time25 mins
- Cook time6 - 8 min
- Timeout2 hours 15 minutes
- FreezingFreezes well
- 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
- 1 cup of Bonne Maman jam, your preferred selection
- 1/2 cup of powdered sugar, to sprinkle over
- 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.
Tips & tricks
– The raw, cut-out donut shaped dough can be frozen. When you are ready to cook them, simply let them thaw for about 30 minutes before frying them.
– A glass or a cup can easily replace a cookie-cutter.
– The donuts can be kept for 1 to 2 days in an air-tight container, at room temperature.