I made a cake for work last week and one of the comments that I got was that it tasted like a hot fresh donut. It didn’t take me long to sit there and think ‘mmmm donuts,..mmm…jam…mmmm jam donuts…mmm…must google jam donut recipe…’ and whola that became my thing to cook this weekend.
I am a fan of hot cinnamon donuts that have been cooked not long before eating but I probably only have about 1 a year, if that. They are just not something I indulge in too often. This weekend, I had looked up this recipe (taken from taste.com.au however, I used almond milk instead of the recommended normal milk as these days I only ever really have that or coconut on hand. Not sure that coconut would taste as good in cooking, but I find almond excellent to give sweets a nice flavour and have never been disappointed when baking with it.
The most tedious thing about this recipe is that you have to have a bit of time to do it. There are 2 times in the method that you have to leave the dough to rise and if you were pushed for time, I don’t think you would get the same results.
The cooking time is super fast and I was surprised how many the recipe made. Piping the jam was interesting but easy to learn from the 1st time how I could improve for next time eg jam with less chucks of fruit that can get stuck in the piping nozzle. Also having made these and got a hang of the techniques involved now I am dreaming of the endless possibilities eg chocolate donuts, lemon curd donuts, custards ones, yum, yum, so many variations to explore, can’t wait for more free time to try another batch!!
Prep and cook time: 2 hrs 30 minutes Serves: 12
Jam Donut ingredients
490g (3 1/4 cups) plain flour
55g (1/4 cup) caster sugar
3 teaspoons dried yeast
pinch of salt
250ml (1 cup) almond milk, warmed
100g butter, melted
3 egg yolks
canola oil, to deep-fry
jar strawberry jam
icing sugar, to dust
Jam Donut method
- Add flour, salt, egg yolks and yeast to food processor with kneading blade
- Melt butter in microwave and then pour in almond milk
- Add liquid to the dry ingredients and knead for approximately 4 minutes
- Take dough out and transfer into large mixing bowl lined with plain flour, cover with glad wrap and refrigerate for a minimum of 2 hrs.
- Take dough out, roll into flat shape and cut 6cm rounds, lightly dust in flour and leave for 30 mins
- Heat oil in wok and start to add donut shapes, 4 at a time
- Cook for 1 minute each side before resting on paper towel
- Roll in icing sugar
- Pipe strawberry jam into centre of donuts (when cool)