Jelly Doughnuts
Delicious Jelly/Jam Doughnuts, easy step by step instructions from start to finish.
Ingredients
Method
- 520g /18¼oz Strong white bread flour
- 200g/mls/7oz Lukewarm milk (approx temp 40°C / 104°F)
- 55g / 2oz Sugar
- 2 Eggs, weight without shell 100g / 3½oz (room temp, beaten)
- 55g / 2oz Butter unsalted (room temperature)
- 7g instant or active dried yeast, if using fresh yeast: 20g
- 1tsp / 8g Salt
- 200g / 3½oz Seedless smooth Jam/Jelly
- 50/50 mix of caster and granulated sugar, with a pinch of nutmeg for dusting
- Start by proofing the yeast, warm milk, and sugar, this is to make sure your yeast is alive and well.
- Add all of the ingredients to a bowl or stand mixer.
- If you’re using a mixer use the dough hook attachment and mix for 10 minutes.
- If you making the dough by hand, knead it for 10 minutes also.
- Place the processed dough in a lightly greased bowl, cover and allow proving for at least 1 hour, this time may vary depending on the temperature of your kitchen.
- After the dough has risen turn it out onto a floured surface, knock it back, and roll it out to a thickness of 12mm / ½ inch, please follow the dough rolling technique shown in the video.
- Cut the dough into twelve 75mm /3inch circles using a scone cutter and place them on a greased tray, cover them with a lightweight dry towel, and let them rest for 30 minutes.
- Heat up some oil of your choice as shown in the video (I’m using vegetable oil in the video) to a temperature of 160°C that’s 320°F, and fry the doughnuts 2 minutes on each side, and allow them to completely cool.
- Use a food syringe or piping bag with a nozzle to inject the jam as shown in the video.
- Coat each doughnut thoroughly in a 50/50 mix of caster and granulated sugar seasoned with a pinch powdered cinnamon and nutmeg.
- Enjoy.
Equipment & products used in my kitchen
