These yummy jam donuts are week 8 of my GBBO challenge, the theme being advanced dough. It was also the quarter final and the week my favourite contestant left the tent!
I’m going to give you an insight into my brain – it was 1:30am and I couldn’t sleep and was feeling very antsy, so what do I do? Read a book? Watch some television? Nope! I got up and made some donut dough! It seemed to do the trick at least. Normally you would leave this dough to rise in a warm place for an hour or so, but since I wasn’t about to stay up all night making donuts (I may be crazy, but I’m not that crazy!) I left mine to do it’s first rise in the fridge overnight. Having it rise in the fridge slowed down the yeast so it didn’t over prove. The second rise, or actual proving, I did at room temperature and it left me with a perfect donut.
I filled these donuts primarily with the fig jam I made, I whizzed it in the food processor before piping it into the donuts to make it nice and smooth. I also made a quick raspberry jam to pipe into the rest. You could use any jam flavour you like, homemade or store bought. I don’t have a deep fryer, so I fried these in a medium saucepan and a litre of vegetable oil, heated to 190C. The oil needs to be at a constant temperature to make sure the dough cooks thoroughly without soaking up a bunch of oil, these relatively small donuts took about 45 seconds each side. They’re then rolled in cinnamon sugar and left to cool completely before piping the jam into them.
The Great British Bake Off is over now, the final was on Wednesday and it was a great final! The applications for next years competition are open, I’ve downloaded the form and filled it in. Who knows when or if I’ll get the courage to submit it! But at least I know I can make a good jam donut if the need arises!
I’m gonna bring these little beauties along to Fiesta Friday because donuts make any party better! This week’s party is co hosted by the wonderful Julianna and Hilda. Do come check out the party, it’s always a lot of fun!
October is Lupus Awareness Month and I’m trying to raise awareness and funds for Lupus. It would mean a lot to me if you could check out my giveaway in this post.
Today’s Lupus fact of the day is:
- 6 tbsp milk
- 1 tsp dried yeast
- 1/2 tsp and 2 tbsp caster sugar
- 250g strong white flour
- 1/2 tsp salt
- 100ml water
- 50g unsalted butter, melted
- 1 large egg
- vegetable oil for frying
- 1tbsp cinnamon
- 50g caster sugar
- 150ml jam - homemade or store bought
- Heat the milk in the microwave so it is luke warm, put 3 tbsp into a bowl and add the yeast and 1/2 tsp sugar. Set aside.
- Mix the flour, salt and 2 tbsp caster sugar in a mixer with the dough hook attachment. Add the yeast mixture, remaining milk, water, butter and egg. Mix with the dough hook for 10 minutes, until the dough is smooth and stretchy.
- Place in a lightly greased bowl, cover and leave to rise in a warm place for 1 hour - until doubled in size.
- Turn the risen dough onto a lightly floured surface, and briefly knead to knock some air out.
- Divide the dough into twelve equal portions, and roll into balls.
- Lightly grease a baking tray, place the dough balls onto the tray, cover with greaseproof paper and leave to rise until doubled in size, about an hour.
- Mix cinnamon and sugar in a bowl, set aside.
- Heat your oil to 190C and fry the donuts one at a time, turning after 45 seconds - 1 minute - until deep golden brown both sides.
- Remove from oil and place on kitchen towel to soak up excess oil, then roll in the cinnamon sugar mix. Leave to cool on a wire rack.
- Spoon jam into a piping bag fitted with a round nozzle or into a piping syringe.
- Use a sharp knife to poke a hole in the side of each donut, reaching to the centre. Pipe jam into the donut.
- Store donuts in an airtight container for 3 days
Oh donuts. Torturous delicious, decadent, fluffy donuts. Michelle, these look better even than the ones I crave at my local specialty donut shop! I always wondered how they got the fillings in these. Wow these look fantastic!
Thank you Lina! When I was looking around the net at donut recipes I saw one that said to put the jam in before you fry them, which seems ludicrous to me! They work much like choux buns, they have plenty of air holes to fill up!
Haha! At first I thought those are onions and I asked myself if it’s really possible to make donuts with onion filling. Silly me! 😀 These jam donuts are so gorgeous, Michelle. I hope I could turn one into a person so we could be married. 😀 Happy FF. <3
I would DEFINITELY eat a donut with an onion jam filling, that sounds yummy! But of course I like onions an unhealthy amount haha! Thank you so much Jhuls 😀 Happy FF, it’s good to see you at the party again!
I. WANT. ONE! Or a whole lot of them! They look absolutely devine!
Thank you Sarah! 😀
Love jam-filled donuts, or as people around here call them, jelly-filled. Same thing. But I haven’t had one filled with fig jam. Sounds heavenly to fig-obsessed moi! 🙂
It took me a while to get used to you guys calling jam jelly, because here jelly is what you call jello, it’s all very confusing haha! I will put figs in anything I possibly can around this time of year.
These look incredible! I love doughnuts, but when they are stuffed with jam I simply adore them! Your pictures are heavenly too. Awesome job! yum……..
Thank you Kloe!
I try to stay away from doughnuts but…fig jamb filled, yum. Beautiful photographs and I might just give these a try. How would you rate them on a difficulty scale?
Thank you!
Honestly, they’re really not very difficult.They do take time as they need two rises, but they are short ones. The last rise as well you don’t want to go over an hour or have it too warm (room temperature is perfect) or they’ll over prove and you’ll get flat donuts.
The hardest part for me is keeping the oil at a constant temperature, if you have a deep fryer you won’t have a problem with this. If like me you’d be using a deep pan with oil in, I would recommend a candy thermometer so you can keep an eye on the temp – if the oil is too cold the dough will soak up oil which you don’t want and if it’s too hot they’ll cook too fast and be doughy in the middle. And just cook one at a time.
So, to sum up that essay – they’re not easy, but I do think anybody can do them successfully if they take care 🙂
I do believe these are my favourite of all your beautiful donut recipes. The fig jam is a great idea as a flavour, and one I am not likely to find even at my favourite donut shop (which is a German bakery), so will have to make them myself. Thanks for sharing them with us.
Thank you Hilda! They’re definitely worth making yourself to be able to have any flavour you like!
This looks soo soo very good, Michelle! Jam donuts would definitely be perfect for a weekend morning breakfast.Thanks for sharing these with us at FF!
Thank you Andrea!
These sound great–I loved filled donuts!
Thank you Nancy!
Oh my goodness, Michelle…fig jam? In a donut? Yum…I’m sold!
I’m not too modest to admit it was a stroke of genius from me haha! No but really, it’s a yummy combo!
Jam Donuts, my all time favorite Donuts, Michelle 🙂
Mine too Linda 😀 Thanks
oooh Michelle, I need a few (or a lot) of these in my life!! You’ve done it again, created fabulousness! Thank you for sharing!
Haha thank you Naina! 🙂
I LOVE jam donuts! Yummy Michelle!!! You are an amazing baker!
aww thank you Lori!
My mouth is watering! These look so delicious!
Thank you Arl 😀 x
These donuts look so good! What a great idea to let them rise overnight!
Thank you Julia! x
Love the jam filled donuts! My kids would gobble them up!
The kids wouldn’t get a look in with me around haha. Thanks 🙂
These look FANTASTIC! Yum Yum Yum!
Thank you!
Super duper donuts. Amazingly gorgeous 😀
Thank you!