Classic jelly donuts with raspberry jam

Homemade Classic Jelly Donuts with raspberry jam

Learn how to make These perfectly Classic Jelly Donuts with raspberry jam

Ingredients

Ingredients

  • 2 cups strong bread flour , sifted

  • 2 eggs

  • 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

HOW TO MAKE IT

Directions

  • 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.
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