Jam Doughnuts

Serves
6
Raspberry Jam

400g Raspberries
350g Caster Sugar 

Doughnut Dough

500g Strong Flour
60g Sugar
10g Salt
170g Milk
8g Instant yeast
4 Eggs
170g Soft Butter


Raspberry Jam

Mix raspberries and sugar in a saucepan.
Cook over a medium high heat until the temp reaches 104°c

Doughnut Dough

Mix the flour, sugar, salt and instant yeast together.
Mix milk and eggs together
Add milk and egg to the dry mix and mix for 5 mins in a kitchen aid on speed 1.
Add butter and mix for 5 mins on speed 2 until fully incorporated
Put in a sealed container and proof the dough in the fridge overnight or minimum 3 hrs.
Remove from the fridge and portion to 60g balls, roll into balls, place on a square of parchment paper and prove until doubled in size.
Fry at 165°c, turning once. Remove and drain well.
Toss in caster sugar whilst warm.
Fill with raspberry jam.



Ingredients

Raspberry Jam

400g Raspberries
350g Caster Sugar 

Doughnut Dough

500g Strong Flour
60g Sugar
10g Salt
170g Milk
8g Instant yeast
4 Eggs
170g Soft Butter


Ingredients

Raspberry Jam

400g Raspberries
350g Caster Sugar 

Doughnut Dough

500g Strong Flour
60g Sugar
10g Salt
170g Milk
8g Instant yeast
4 Eggs
170g Soft Butter


method

Raspberry Jam

Mix raspberries and sugar in a saucepan.
Cook over a medium high heat until the temp reaches 104°c

Doughnut Dough

Mix the flour, sugar, salt and instant yeast together.
Mix milk and eggs together
Add milk and egg to the dry mix and mix for 5 mins in a kitchen aid on speed 1.
Add butter and mix for 5 mins on speed 2 until fully incorporated
Put in a sealed container and proof the dough in the fridge overnight or minimum 3 hrs.
Remove from the fridge and portion to 60g balls, roll into balls, place on a square of parchment paper and prove until doubled in size.
Fry at 165°c, turning once. Remove and drain well.
Toss in caster sugar whilst warm.
Fill with raspberry jam.



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