Jam Filled Doughnuts Recipes

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.

BAKED JAM-FILLED DONUTS

Steps:

• In a small bowl, mix the yeast, 1 tsp sugar and 1/4 cup lukewarm water. Set it aside until foamy.
• In a large mixing bowl, combine the flour, salt and 1/4 cup sugar. Pour in the yeast mixture, melted butter, egg and the milk, use a mixing spoon and keep stirring until everything well-combines, for about 5 minutes. (The dough will be super sticky, pretty similar to cake batter).
• Cover the bowl and let the dough proof until double its size. Prepare and line a baking pan with parchment paper.
• Since the dough is super-sticky, make sure the work table is well-floured, pour the dough on the table; it would spread out by itself since it's very soft and lumpy. Do not knead or pat it too hard (as it will deflate the air bubbles and your donuts won't be that airy).
• Pat the dough lightly to about 2 cm. Dip the round cookie cutter with flour first and cut the dough, use a spatula to help you transferring the round dough onto a large baking tray. Cover the dough and let it rest for 20 minutes.
• Pre-heat the oven to 375 degree F. Brush the donuts with some melted butter and baked the donuts until lightly brown. It will take about 12 minutes (depend on your oven). Cool the donuts on a rack.
• Prepare a pipping bag fitted with a long round cake decorating tip. Fill it up with your favorite jam or custard and pipe it into the donuts. Lightly dust it with some powder sugar before serving.

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.