These jam filled doughnuts are simply decadent. They are truly delicious. I have to say, there’s nothing like making donuts at home. Or just doughnuts made the homemade way. They come out fluffy, and as soft as only well made doughnuts can be. When these are kneaded well, they come out amazing!
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When you bite into these doighnuts, you get softness, a doughnut full of small air bubbles. They have a really good flavor. Then, when you bite into the marmalade and taste the combination of this with the doughnut itself its is heveanly. It all comes together beautifully!
For the filling, for the jam you can use any flavor jam you prefer. Most peaople usually go for strawberry jam, as we all love it. For us, we like to use a raspberry jam better. This is because we find that it tastes much better in combination with the doughnut bread, because of the slightly more acidic touch it has.
For me, doughnuts, are one of the best things you can eat. I absolutely love them. They are soft on the inside, like a sweet milk based bread, but then they also have this crispier layer all around, from frying them, that is so good!
And the thing is that the classic doughnuts we all know (at least in the whole American continent, I dare say), are fried. And they are more like a type of bread, not a sort of cake, as it is the case, for example, with donuts in Spain. They are usually more like a baked donut.
These are the classic doughnut we all know and love, with a jam filling that will drive you crazy. To finish everything you just roll them in some white sugar when they’re still hot from frying. Do not let them cool down before coating them with sugar. If you do, the sugar won’t stick easily to the doughnut.
An important thing to keep in mind is to fry the donuts with vegetable oil, but a soft flavored oil at that. That is to say, do not use olive oil, because it has a very strong flavor. And in this case we don’t want them to taste like olive oil. We want the bread itself to be the star of the show.
Another detail is that in the recipe, we say that you can use all-purpose wheat flour, but if you can, it is better to use a flour made for breads, or flour with more protein percentage, gluten. This type of flour works best for making breads, including doughnuts.
If you like this recipe, you have to check out our classic doughnuts, a recipe you can’t miss!
Jam filled doughnuts
Ingredients
- 3 1/4 tsp (10 gr) dry active yeast
- 1 C (240 ml) while milk
- 1/3 C (66 gr) white sugar
- 1/3 C (75 gr) unsalted butter, at room temperature
- 3 egg yolks
- 3 to 3 3/4 C (390 to 487 gr) all purpouse flour
- 1 tsp (5 gr) salt
- Vegetable oil, enough for frying (corn, canola or sunflower)
- 1/2 C strawberry or raspberry jam or marmalade
- White sugar, to finish
Instructions
- In a large bowl place the yeast with the milk and mix with a spoon until well blended. Let sit for 10 minutes.
- Add in the sugar with the butter, egg yolks and mix for a few seconds. Add the flour (first 3 cups and then the rest if the dough needs it) with the salt and mix again for 1 minute until a slightly sticky dough is formed.
- Place the dough on the clean counter and knead by beating and folding it over itself for 15 minutes until you get a smooth and elastic dough. The whole kneading process can also be done in a standing mixer with the dough hook on.
- Once ready, form a ball with the dough and put it in a clean bowl with a little oil so that it does not stick. Cover it with a kitchen towel and let the dough rest for 1 hour or until it doubles in size.
- Once the dough has doubled in size, place it on a clean, floured surface and roll it out irregularly until it is about 1/2 inch (1 cm) thick. Using a cookie cutter or glass, cut out circles of approximately 2 1/2 inches (7 cm) and place them on a tray or baking sheet with parchment paper underneath. Repeat this step only once more with the leftover dough to make more doughnuts.
- Cover the donuts with a kitchen towel and let them rest for 1 hour. Separately, place white sugar on a flat plate to coat the doughnuts after frying. And fill a pipping bag with a round tip with the jam, to fill the doughnuts after they are done.
- Put enough vegetable oil in a medium saucepan and bring it to medium heat to heat up. The oil should reach a temperature of about 170°-180° C approximately. It is important that it is not too hot so that the doughnuts cook well on the inside. Cook them enough time for them to fully cook, but make sure they do not burn either.
- Once the oil is hot, fry the donuts, three or two at a time, or depending on the size of the pan, but it is important not to add too many at a time. They should cook for approximately 3 minutes on each side. Place them on a plate with kitchen paper to remove the excess oil and immediately coat them with white sugar.
- With a plastic or wooden toothpick, make a small hole in the edge of each donut to serve as a guide for filling. Fill the doughnuts by inserting the pipping tip into the hole and squeezing the jam in. Ready!
