Raspberry jam doughnuts
- Esther Clark
Save recipe
Makes 20
More effort
Prep: 45 mins
Cook: 20 mins
plus 2 hrs 30 mins proving
A star rating of 3.5 out of 5.7 ratingsRate
loading...
Take your baking skills to new levels by making your own jam-filled doughnuts. Decorate with pink icing and freeze-dried raspberries for the wow factor
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Hot sugared doughnuts
A star rating of 3.4 out of 5.21 ratings
Bite-sized toffee apple doughnuts
A star rating of 4.3 out of 5.8 ratings
Rice pop doughnuts
A star rating of 4 out of 5.3 ratings
Ingredients
Nutrition
Units:
MetricUS
-
130ml whole milk
-
1 vanilla pod
split lengthways
-
500g strong white bread flour
-
40g golden caster sugar
-
1 tsp fine sea salt
-
7g dried fast-action yeast
-
3 medium eggs
lightly beaten
-
120g unsalted butter
softened
-
vegetable oil
for proving and deep-frying
-
350g raspberry jam
For the icing
-
400g icing sugar
sieved
-
pink food colouring
-
freeze-dried raspberries
to decorate (optional)
Keep the screen awake with cook mode on the Good Food app.
Nutrition: Per serving
- kcal287
- fat6g
- saturates4g
- carbs53g
- sugars34g
- fibre1g
- protein5g
- salt0.3g
Ad
Method
-
step 1
Pour the milk into a saucepan and add the split vanilla pod. Slowly bring to a simmer and once it begins to steam, remove from the heat and pour into a measuring jug. If it has reduced, top up to 130ml with extra milk, then leave to cool until tepid.
-
step 2
Put the flour into the large bowl of a stand mixer. Stir through the sugar, salt and yeast. Using the hook attachment for your mixer, begin combining the dry ingredients, then add the vanilla-infused milk and eggs. Keep mixing for 10 mins until you have a smooth, elastic dough. Scoop small spoonfuls of the softened butter and gradually add to the dough. When all the butter has been added, continue mixing for a further 5-6 mins or until it is well incorporated and the dough is sticky and stretchy.
-
step 3
Lightly oil a large mixing bowl, put the dough in the bowl, cover and leave in a warm place for 1 hr or until doubled in size.
-
step 4
Divide the dough into 20 equal-sized pieces (if you want to weigh them, they should be around 45g each). Roll the dough into balls and place them, well spaced apart, on two lightly oiled baking sheets. Cover with lightly oiled baking parchment, or a light tea towel (if it’s too heavy, it will keep the dough from rising) and leave for a further 1 hr 30 mins or until doubled in size.
-
step 5
Fill a large heavy-based saucepan two-thirds full with oil and place over a low-medium heat, bringing the temperature up to 170C. Use a cooking thermometer to check, then carefully lift each doughnut and gently lower into the oil to fry in batches of about 5 at a time. Cook each batch for 5 mins, turning halfway, until the doughnuts are dark golden brown. Remove with a slotted spoon and transfer to a baking tray lined with kitchen paper. Leave to cool completely.
-
step 6
Spoon the raspberry jam into a piping bag without a nozzle and snip a very small hole in the end. Use a skewer to poke a hole in the side of each doughnut, then push the end of the piping bag into each hole and pipe in a little of the jam. Set aside.
-
step 7
For the icing, mix together the icing sugar and 4 tbsp water, then a drop or two of the food colouring to make it pale pink. Drop a dessert-spoonful of the icing on top of each doughnut, then use a palette knife to spread and even out the icing. Sprinkle each one with the freeze-dried raspberries, if you like. Will keep in an airtight container for up to two days.
RECIPE TIPS
COOKING TIP
You can also bake the doughnuts following this method, but skipping step 5. Heat oven to 200C/180C fan/gas 6. Place the doughnuts on a baking sheet lined with parchment and bake for 8-10 mins until golden brown. Leave to cool completely before icing.
Recipe from Good Food magazine, April 2019
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 3.5 out of 5.7 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...