Best Jam Filled Doughnuts Recipes

RASPBERRY JAM-FILLED DOUGHNUTS

Steps:

• 1. Sprinkle yeast over warm water and let stand five minutes or until foamy. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening and one cup of the flour. Mix for a few minutes at low speed. Beat in remaining flour, 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about five minutes or until smooth and elastic. Place the dough in a greased bowl and cover. Let rise in a warm place until doubled in bulk, about an hour or a bit longer. Turn the dough onto a floured surface and gently roll out to 1/2-inch thickness. Cut into circles. Let rise again until doubled in bulk. Heat 4 cups of oil in a deep fryer or large pot to 350. Carefully slide doughnuts into hot oil using a wide spatula. Turn the doughnuts over as they rise to the surface. Doughnuts are ready when both sides are golden brown. Fill with 1 Tbl.jam or jelly using a pastry injector, or by cutting a small slit in the side of the doughnut and inserting the jelly with a baby spoon. Close tightly, sprinkle with or roll in powdered sugar.

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.

JAM-FILLED CHALLAH DOUGHNUTS RECIPE

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.