French · Dessert
Jam Filled Donuts
A pair of French-style yeasted donuts, deep-fried to a deep golden crust, rolled in sugar while warm, then piped full of a quick homemade raspberry jam right at the core. Pillowy, faintly buttery dough gives way to a hot-cold burst of tart fruit in the center.
$0
30 minsPrep
8 minsCook
118 minsTotal
MediumLevel
Nutrition per serving
252Calories
3.8gProtein
13.7gFat
28.8gCarbs
9.2gSugar
1.8gFiber
216mgSodium
50mgChol
2.6gSat Fat
70mgPotassium
22mgCalcium
1.3mgIron
0.1mcgVitamin B12
3.9mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Lambic Beer
local
Café au Lait
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Warm the milk to lukewarm and whisk in the yeast and a pinch of the sugar; let stand 10 minutes until foamy.
2
In a bowl combine flour, remaining sugar and salt, then mix in the yeast mixture and beaten egg yolk to form a shaggy dough.
3
Knead in the softened butter until the dough is smooth and elastic, about 8 minutes by hand.
4
Cover and prove in a warm spot for 60 minutes, or until doubled in size.
5
Knock back the dough, divide into 2 equal balls, and shape each into a smooth round. Rest on a floured surface for 20 minutes.
6
Meanwhile simmer the raspberries with the 10g sugar in a small pan for 8-10 minutes, mashing lightly, until jammy and reduced; cool completely.
7
Heat the vegetable oil in a deep pan to 170°C (340°F), checking with a thermometer.
8
Fry the dough balls 2-3 minutes per side until deep golden brown, turning once, then lift out onto kitchen paper to drain.
9
While still warm, toss the donuts in a little extra sugar to coat.
10
Fit a piping bag with a narrow nozzle, fill with the cooled raspberry jam, and pipe into the centre of each donut from the side until it feels heavy.
11
Serve the same day while fresh.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 48g48g All Purpose Flour
- 16g16g Whole Milk, warmed
- 1g1g Yeast Dried
- 6g6g Sugar White
- 8g8g Egg Yolk, beaten
- 5g5g Butter, softened
- 1g1g Salt
- 250g250g Vegetable Oil, for deep-frying, partial_absorption, fats
- 30g30g Raspberry, cooked down into jam with sugar, 1
- 10g10g Sugar White, for jam and tossing the finished donuts, 1
