Jam Filled Doughnuts

jAM FILLED Doughnuts

Every time I eat at a Asian Buffet here in California, I always look for their doughnuts. They are sugar doughnuts without filling inside. So soft especially when newly fried and tastes so delicious. So good that I always make sure to leave a space in my tummy after eating all the yummy Chinese dish.

For these doughnuts , you can leave it plain or use any jam or filling you prefer. I used a ready made strawberry jam in a bottle and for the other half I used my homemade Guava Jelly.

Shaping the donuts is not hard at all. Just flatten the dough when ready then use a round cookie cutter or a biscuit cutter. The rest of the cut out dough can be used to make Spanish Bread or Cheese Bread/Rolls.

For the procedures, I prepared two methods here. Traditional method which is kneading by hand and the method of using a stand mixer. It's pretty long but in detail to help you make this delicious homemade donuts.

And to become successful in baking and making a dough, I suggest to read the article I wrote "How to Bake Bread with Success". I provided many tips from yeast, eggs to oven temperature and where are the best places to rise your dough.

Enjoy and Good luck!

jam filled doughnuts recipe

INGREDIENTS:

3 cups bread flour
1- 1 1/2 cups all purpose flour
1/4 cup sugar + 1 tbsp
1/2 tsp salt
1 pouch or 2 1/4 tsp rapid rise yeast
3 egg yolks
3/4 cups milk
1/2 cup melted butter
1/2 cup water
extra flour for kneading
sugar for dredging

For the jam:

You can use my Guava Jam recipe or purchase a ready made jam or any filling of your choice. If you are not a fan of Jams, you can use Nutella nutella if you like :)

watch my video below how to make these donuts

How to make Jam filled Donuts using Manual / Traditional method:

Dissolve yeast in warm water and 1 tbsp sugar. Stir to dissolve and let stand for about 10 minutes until foam appears, this indicates the yeast is active. Set aside. Click here for procedure & tips for a successful yeast.
In a large bowl, combine milk, 1/4 cup sugar, butter, egg yolks and salt.
Blend well then add the yeast mixture.
Add flour to make a moderate stiff dough. **Note: Check the consistency of the dough before putting all the remaining flour. (use of flour depends on the type of flour, milk and the size of the eggs). Dough should be moderate to stiff and elastic.
Knead the dough on a lightly floured surface or baking mat for about 10 minutes or until dough is smooth & elastic.
Transfer the dough to a greased bowl, cover with a damp cloth and let it rise in a warm place for at least an hour.
After rising, transfer the dough onto a lightly floured surface.
Use a dough slicer to divide the dough into 2 parts.
Roll the dough out on a lightly floured surface to about 1/4 to 1/2 inch thick and cut with a floured biscuit or cookie cutter about 3-inches in diameter.

Transfer to a greased baking sheet.
Cover and allow to rise again for 20-30 minutes.
Heat a deep pan with cooking oil enough for deep frying.
Add the shaped dough one by one into the oil. Cook until evenly browned, turning as necessary. This takes just a few seconds on each side so never leave it unattended.
Fry 3 pieces at a time to keep the oil temperature constant.
Drain on paper towels.
Fit a pastry bag with a small tip and fill with jam.
Using a straw, poke a small hole in the side of the doughnut .
Pipe the jam inside.
Dust with confectioner's sugar or super fine sugar while still slightly warm.
Enjoy your delicious Jam filled doughnuts!

How to make Jam Filled Donuts using a Mixer / Kneader:

Place all dry ingredients including yeast into a bowl except 1/2 cup all purpose flour. (Yeast can also be activated by following the procedure on traditional method.)
Attach bowl and dough hook. Raise mixer bowl. Turn to speed 2 and mix about 15 seconds or until ingredients are combined.
Combine all liquid ingredients (whisk egg yolks first, then add milk, water and melted butter) then add to flour mixture and mix 1-2 minutes longer.

Continuing on speed 2, gently add remaining flour.
Note: Check the consistency of the dough before putting all the remaining flour. (use of flour depends on the type of flour, milk and the size of the eggs). Dough should be moderate to stiff and elastic.
Lower bowl on mixer and remove dough from the bowl and dough hook.
Transfer the dough to a lightly greased bowl, cover with a damp cloth and let it rise for at least an hour.
After an hour, transfer the dough onto a lightly floured surface or baking mat.
Use a dough slicer to divide the dough into 2 parts.
Roll the dough out on a lightly floured surface to about 1/4 to 1/2 inch thick and cut with a floured biscuit or cookie cutter about 3-inches in diameter.