Gourmet Jam-Filled Doughnuts
Gourmet Jam-Filled Doughnuts
SaltSpring Kitchen Co.
4-6
30 minutes
20 minutes
Dessert
Delicious stuffed doughnuts with a gourmet flavour twist!
Ingredients
- 2 1/2 tsp. active dry baking yeast
- 3/4 cups milk, warmed slightly
- 3 large egg yolks
- 3 Tbsp. white sugar
- 3 Tbsp. butter, softened and cut into cubes
- 2 1/2 cups all-purpose flour
- 1/4 tsp. sea salt
- 1/2 tsp. cinnamon
- 1 tsp. vanilla
- vegetable oil for frying - not olive oil
2/3 cup SaltSpring Kitchen Co. flavour of choice, try our Sweet Collection or something spicy!
- 1/2 cup white sugar for coating
Directions
Place the yeast in the bowl of a stand mixer and add the warm milk — if you don’t have a stand mixer, use a large mixing bowl and hand mixer. Stir to combine and then let sit for 3-4 minutes or until the yeast starts to foam and bubble.
- Add the egg yolks and sugar to the bowl and beat on medium for 1 minute.
- Fit the bread hook onto the mixer and add 1 tbsp. of the butter, flour, sea salt, cinnamon and vanilla: kneed for 5-6 minutes or until everything is well combined.
- Add the rest of the butter 1/2 tbsp. at a time, ensure everything is mixed thoroughly before adding the next cube. After the last of the butter is added, kneed for 2-3 minutes or until the dough is smooth and elastic and forms an easy ball.
- Transfer the dough to a greased bowl and let it rest for an hour or until it has doubled in size.
Roll the risen dough out to approximately 1” thick. Using a floured 3” doughnut or biscuit cutter (a small glass will do), cut out your doughnuts. Try to cut as close together as possible; re-roll and cut the remainder until the dough is used up.
Place the cut doughs on a piece of parchment paper, cover lightly with plastic wrap, and allow to rise for another hour or until each doughnut has doubled again.
- Prep a cooling rack half-lined with paper towels, and place the 1/2 cup of white sugar in a shallow mixing bowl.
- In a deep skillet or cast iron pot fitted with a candy thermometer, heat 2 inches of oil to 350ºF.
- Gently place 2-3 doughnuts into the hot oil at a time and allow them to fry for 1-2 minutes or until they turn a deep golden colour. Flip and repeat for the other side.
- Remove from the oil with a slotted spoon, place the cooked doughnuts onto the paper-lined rack for 20-30 seconds, and then toss in the sugar.
- Leave to cool on a rack and repeat with the additional doughnuts.
- Once the doughnuts are cooked, sugared, and completely cooled, use a piping bag fitted with a jelly tip and fill with your favourite SaltSpring Kitchen Co. flavour. Use about a tablespoon for each doughnut.
