Description
These bakery-style strawberry jam doughnuts are light, fluffy, and beautifully coated in granulated sugar. Filled with sweet seedless strawberry jam, they offer the perfect balance of soft dough and fruity filling. Fried to golden perfection, they are an irresistible treat perfect for sharing or indulging in a homemade classic.
Ingredients
Dough
- 450 g Strong White Bread Flour
- 0.5 tsp Sea Salt
- 55 g Unsalted Butter, softened
- 180 ml Milk
- 25 g Caster Sugar
- 7 g Dried Yeast
- 1 Large Egg
For Frying and Finishing
- Sunflower Oil (enough for frying)
- Granulated Sugar (for dusting)
- 180 g Seedless Strawberry Jam (for filling)
Instructions
- Warm the Milk: Gently heat the milk until it becomes lukewarm, approximately 38-43°C (100-110°F), perfect for activating the yeast without killing it.
- Activate the Yeast: In a bowl, combine the lukewarm milk and caster sugar, stirring until the sugar dissolves. Add the dried yeast and let it sit for about 20 minutes until a foamy layer forms, indicating the yeast is active.
- Prepare the Flour Mixture: In a separate large bowl, mix the strong white bread flour and sea salt. Rub the softened unsalted butter into this mixture until it resembles breadcrumbs, ensuring an even texture for the dough.
- Combine Wet and Dry Ingredients: Whisk the egg into the milk-yeast mixture, then gradually mix this liquid into the flour mixture using a wooden spoon or spatula until a rough dough forms.
- Knead the Dough: Transfer the dough onto a lightly floured surface and knead for around 10 minutes until it becomes smooth, elastic, and develops a tight skin on the outside.
- First Rise: Place the dough in a bowl, cover with a damp tea towel or clingfilm, and leave it in a warm spot at room temperature for 1 to 2 hours, or until it doubles in size.
- Deflate and Shape: Once risen, tip the dough onto a floured surface and gently knead to release trapped air. Divide the dough into 20 equal pieces (each about 35-40g), roll each into a smooth ball, and pinch the bottoms to seal.
- Second Rise: Arrange the dough balls on a greased, lined baking tray, seal side down, leaving some space between each. Cover the tray with a plastic bag or cloth and let the doughnuts rise for about 1 hour until doubled in size.
- Prepare for Frying: Set a bowl of granulated sugar aside for coating and fill a piping bag with the seedless strawberry jam for filling later.
- Heat the Oil: In a saucepan, heat sunflower oil over medium heat until it reaches 170°C (340°F), the optimal frying temperature for doughnuts to cook evenly without absorbing excess oil.
- Fry the Doughnuts: Carefully fry each dough ball for 2-3 minutes on each side until golden brown, turning gently to ensure even cooking.
- Drain and Sugar Coat: Remove doughnuts with a slotted spoon and drain excess oil on paper towels. While still warm, roll them thoroughly in granulated sugar for a sweet, crisp coating.
- Cool Slightly: Transfer sugared doughnuts to a wire rack to cool until just warm, preparing them for filling.
- Fill with Jam: Using a sharp knife, make a small hole on the side of each doughnut. Insert the jam-filled piping bag tip and gently fill each doughnut with strawberry jam.
- Serve or Store: Serve immediately for the best taste or store in an airtight container once cooled to maintain freshness.
Notes
- Ensure the milk is lukewarm, not hot, to avoid killing the yeast.
- Rising times may vary depending on room temperature; dough should double in size.
- Use a thermometer to maintain oil temperature at 170°C for perfect frying.
- Rolling dough balls tightly and sealing the bottoms prevents jam leakage during frying.
- For a vegan version, substitute butter, egg, and milk with plant-based alternatives.
- Seedless jam ensures an even filling without jam chunks obstructing piping.
- Allow doughnuts to cool slightly before filling to avoid melting the jam.
- Prep Time: 15 minutes
- Cook Time: 19 minutes
- Category: Dessert
- Method: Frying
- Cuisine: British
