LIGHT 'N' FLUFFY JAM DOUGHNUTS
COOKBOOK: Woman’s Day Magazine
I haven’t made any form of doughnuts for years! I certainly do not recall ever making jam doughnuts so I had no idea what I was in for. The one thing that stood out for me was the taste of the fresh strawberries in the filling rather than that artificial jam that is used at a bakery.
Must eat warm! They were nowhere near as nice when cold.
There are some ‘desserts/sweets’ that taste better the day after, not these doughnuts. Make them & eat them on the spot!
RECIPE: Not a very well written recipe I’m afraid. Jennene Plummer, you need to be more specific when writing a recipe! The yeast should always be diluted in a little warm water before adding to the dough mix. The recipe makes no mention of that. It also mentions that these doughnuts should be fried 30-40 seconds on each side. DONT!
The recipe fails to explain that to get a consistent even colour on the doughnuts you need to frequently turn them at all times and not allow them to sit on each side for the time specified. I felt that it was also a little too long but that will depend on how hot the oil is. Just keep turning them!
PIPING: This was messy ….but fun! As I said earlier, the fresh taste of the strawberries was worth it all! I used strawberries but you could use any other berries ( or a mix)
I felt this was definitely for an experienced cook
2 cups strong bread flour , sifted
1/3 cup warm water
2 tablespoons caster sugar
1 extra cup sugar
7g sachet dried yeast
1 teaspoon of salt
75g butter, cubed, softened
3/4 cup raspberry jam
125g punnet raspberries
1 teaspoon vanilla bean paste
1/2 teaspoon ground cinnamon
In an electric mixer fitted with a dough hook or song paddle, combine flour, eggs, water, sugar, yeast and salt. Mix on low to combine.Then knead on medium for 4-5 minutes.
With motor running add butter one cube at a time, kneading into dough between each addition (this should take approx. 5 mins) until dough is smooth and shiny.
Transfer to a lightly greased bowl and set aside, covered, 1 hour until doubled in size.
In a small bowl, combine jam with half raspberries and vanilla bean paste. Mash with a fork to crush raspberries. Transfer to a piping bag fitted with a small nozzle.
Punch dough down and transfer to a lightly floured surface. Roll out to a 1cm thick round. Cut rounds using a 6cm cutter. Transfer to a lined tray. Cover with a clean tea towel and set aside in a warm place, 40-45mins, until puffed to an extra one third of their original size.
In a large saucepan, heat oil until a small scrap of dough sizzles straight away (180c). Working in three batches, deep fry doughnuts 30-40 seconds only on each side, until puffed golden. Drain on paper towel.
On a lined tray, combine extra caster sugar and cinnamon. Toss doughnuts in sugar mixture to coat.
Using a small sharp knife, cut a small cross in the side of each doughnut. Insert ripping nozzle into cross and squeeze in filling until weight of the doughnut increases slightly. Search straight away or cool completely and store in an airtight container.
(No mention of oil for deep frying on ingredient list)