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
JAM FILLED DOUGHNUTS
Steps:
- In a small saucepan, scald the milk by heating just until bubbles form around the edge of the pot; the milk should not actually boil. Remove from heat and whisk in butter to melt, allow to cool 10 minutes. Transfer the mixture to the bowl of a standing mixer fitted with a dough hook. Bloom the yeast by sprinkling it over the warm milk and butter. Add the sugar and stir gently to dissolve. Let stand 10 minutes until foam appears, this indicates the yeast is active. Turn mixer on low and add the egg yolks then gradually add the flour. When the dough starts to come together, increase the speed to medium and add the salt. Stop the machine periodically to scrape the dough off the hook. Mix just until the dough is supple and elastic, about 5 minutes. Once smooth, turn dough out on a lightly floured surface and knead gently for 2 minutes. Place the dough in a greased bowl, turning to coat all sides. Cover with plastic wrap and let rise until doubled in size, about 1 hour. If you have time, let rise in the refrigerator for several hours because chilling will make the dough easier to roll out.
- Roll the dough out on a lightly floured surface to about 1/2-inch thick and cut with a floured biscuit cutter or water glass, about 3-inches in diameter. Transfer to a greased baking sheet, and allow to rise again for 30 minutes. Heat 3-inches of vegetable oil or shortening to 375 degrees F in an electric fryer or deep saucepan. Slip doughnuts in the hot oil, top-risen side down, and fry doughnuts until golden, about 4 minutes each side. To keep the oil temperature constant, fry 3 at a time. Drain on paper towels. Fit a pastry bag with a small tip and fill with jam. Poke a small hole in the side of the doughnut and pipe the jam inside. Dust heavily with confectioners' sugar while still slightly warm.
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
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