Roll the doughnuts in the caster sugar and ensure each doughnut gets a good coating. bao, hirata... & the best filling ideas, Luxury orange shortbread mince pies with a macaroon topping, How to rescue a curdled buttercream/frosting (with video), Honey-glazed pigs in blankets with cranberry & apricot, Steamed buns incl. Step 13Half-fill a deep-fat fryer or large, heavy-based pan with vegetable oil and place over a medium heat until it reaches 180°C. Step 8Remove from the heat and stir in the chilled, cubed butter until combined. Divide the dough into 20 portions and roll into balls. The result is a batch of doughnuts that are not greasy and are neither too sweet nor too stodgy. Doughnuts can also be savoury, but they are better made small as bite-sized treats. Leave to cool completely. This site uses cookies to offer you the best possible experience on our website. Copyright © 2013 Phil’s Home Kitchen (incorporating Baking Fanatic). Who wouldn’t choose the custard-filled doughnuts in a table full of treats? Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. vanilla extract, plain flour, strawberry jam, melted butter, caster sugar and 10 more Jam Doughnut Muffins Recipe Adaptors egg, lemon juice, white sugar, milk, self-raising flour, vegetable oil and 2 more Add the yeast to one side of the bowl and the salt and sugar to the other, then stir until combined. Step 11Place the dough fingers onto a floured baking tray and leave to prove, covered (use a proving bag if you have one), for about 30 minutes, until almost doubled in size. Plain doughnut recipe 500g/1lb 2oz strong white flour The nozzle is long and thin enough to reach towards the center of the doughnuts. Put 340g smooth strawberry jam in a piping bag fitted with a medium nozzle. when the sugar melts, increase the heat and boil for another 4 minutes, until the temperature on a sugar thermometer reaches 105°C. ( Log Out /  This could take  several hours depending on the temperature: don’t rush it, though – a slower rise is ideal for the final flavour; an overnight rise in the fridge does wonders for the flavour. Learn how your comment data is processed. Roll the dough into a rectangle sheet on a floured surface. Transfer to a heatproof bowl and leave to cool. 1 large egg plus one large egg yolk, beaten, 5-6 tablespoons strawberry jam, sieved – or any preferred jam. Add the butter, egg, egg yolk and most of the milk and mix until it comes together. Especially if it is a freshly homemade, fluffy yeast doughnut filled with raspberry jam and fresh cream? Resting time 2 hours 40 minutes. Sieve flour and baking powder into a bowl and rub in the butter. Change ), You are commenting using your Facebook account. Resist adding too much additional flour. Roll out dough on a well-floured surface to about 1cm (1/2 in) thick and cut to shape of choice. Put 150g water and all the dough ingredients, apart from the butter, into the bowl of a mixer with a … (7) Cook for 8-10 minutes for larger doughnuts, removing the greaseproof and then turning the doughnuts over after 4 minutes. This recipe is simply the best for sugared, cream or jam filled or glazed doughnuts. I have adapted a doughnut recipe I had jotted down decades ago when watching them being made on telly. I fill each doughnut with about a teaspoon (5ml) of apricot jam… Heat the milk over a low heat in a heavy-based pan. It also prevents the dough from turning over by itself in the hot fat. (4) Turn the dough onto a lightly floured surface, knead lightly to knock out the air and cut into pieces about 80-90g each. Make a well in the flour. My favourite savoury doughnut uses mustard and Parmesan in the dough itself, with the cooked doughnuts rolled lightly either in crushed crispy bacon powder or a mixture of smoked paprika with salt and sugar. A classic doughnut, rolled in sugar and filled with jam: a real treat. Gently warm the milk in a small pan over a low heat. (1) Mix the flour, sugar, lemon zest, salt and yeast in a bowl. Add the beaten egg. Step 14Remove the doughnuts with a slotted spoon and immediately roll in the sugar until coated – the hot fat helps the sugar to stick. ( Log Out /  When the crème mousseline has cooled to room temperature, add the creamed butter and whisk until smooth. (5) Shape each into a smooth ball and then place on small squares of greaseproof paper  Pop inside a large plastic bag or bin liner and leave to rise for about an hour. Ricotta doughnuts with rose petal jam & honey cream makes 12-15 doughnuts. Recipe and Styling Natalia Homan | Photograph Brendan Homan. Mix on a medium speed for 8 mins or until the dough … Whether filled or left as they are to dunk into a dip, you have a very satisfying treat! Change ), You are commenting using your Twitter account. These have a fluffy interior with a generous filling that oozes as you take each bite. Instructions. Step 1Make the dough. Sift the flour and salt into a large bowl. Large piping bag fitted with a medium closed star nozzle, Medium piping bag fitted with a large writing nozzle. This recipe makes 20 doughnuts and takes around 1hr and 25 mins to prepare and cook. Pop this back into the bowl, cover with clingfilm and leave to rise at room temperature until about doubled in size. Step 17Spoon the cooled jam into the piping bag fitted with a large writing nozzle, twist the top to seal and pipe a line of jam along the middle of the crème mousseline to finish. Keeping the greaseproof, carefully place a couple of the risen dough balls into the hot fat, dough-first so the greaseproof is almost floating on top. Working one at a time, insert the nozzle in the hole of each doughnut and gently squeeze to fill with jam. But I would not turn down freshly fried ring doughnuts, rolled liberally in sugar. Step 5Meanwhile, make the crème mousseline. Change ), You are commenting using your Google account. Post was not sent - check your email addresses! for jam 50g rose petals 300g white sugar 2 tbsp lemon juice 150ml water 1 tsp pectin. Whisk in the vanilla extract and salt. Pour into a jug and beat in the egg. You are viewing this website with an old browser please update to a newer version of Internet Explorer. Crush the strawberries and sugar together using a potato masher, then (9) Make a hole in the doughnuts, going through the centre but not going through the other side. (6) Heat oil in a deep-fat fryer or in a saucepan until it reaches 180C. Make a well in flour mixture, then and pour in the egg mixture. Add the yeast to one side of the bowl and the salt and … Add … In batches of two at a time, carefully lower the doughnuts into the oil and fry for about 3 minutes on each side, until golden brown. Remove from the heat and carefully pass through a sieve to remove the seeds. Step 3Turn out the dough onto a lightly floured work surface, and knead well for about 10 minutes, until the dough is smooth and elastic – it will still be quite sticky at this stage – then place in a clean bowl, cover with a damp tea towel and leave to rise for about 45 minutes, until doubled in size. Knead in the bowl for about 4 minutes to bring together. Divide the dough into 6 equal portions, about 70g each, and form each portion into a 15cm-long finger shape, with rounded ends. The doughnuts can be made as large or as small as you want; I rather like miniature ones (using about 20g dough per doughnut for frying) which can either be eaten just with a dusting of sugar or they can split and filled with clotted cream and jam – wonderful served instead of scones for an Afternoon Tea. They’re not nearly as enticing. Doughnut. It also holds all the jam I need to fill ten (or more) doughnuts. Slowly add the milk mixture, stirring by hand to form a dough. Treat yourself to a guilt-free snack with a cuppa or a scoop of ice cream warmed for dessert. When you just can't wait for a sweet treat, this super speedy dessert Fill with jam. This is a recipe is taken from The Great British Bake Off: Love to Bake. STEP 1. Step 15Using a serrated knife, make a deep cut lengthways down the middle of each cooled doughnut, without slicing fully in half. Step 6In a mixing bowl, whisk the egg yolks and sugar until combined. View our Facebook page (This link opens in a new window), View our Twitter page (This link opens in a new window), View our Instagram page (This link opens in a new window), View our YouTube page (This link opens in a new window), Sign up to pur newsletter (This link opens in a new window). ( Log Out /  Nigerian Doughnuts are simply Nigerian style Doughnuts. Step 7Pour a quarter of the warm milk onto the egg mixture, whisking continuously, then pour the mixture back into the pan of warm milk. Please enter your email address below and click "Follow Phil's Home Kitchen". Recipe: jam doughnuts: makes 8 large doughnuts or 20 miniature doughnuts, Gougères & other fabulous savoury choux bites, Steamed buns incl. Mix together to form a soft dough. Weight Watchers baked jam doughnuts are diet food at its finest! Step 9Meanwhile, beat the softened butter until pale and creamy. My penchant for doughnuts is for those near-spherical ones that are filled with jam. (8) Remove from the oil and shake to remove the excess oil. Paul Hollywood lists his essential ingredient list on BBC Food to make a plain doughnut, which is a good place to start. Mix in the sugar. On a floured board, knead the dough until soft - about 5 minutes. Step 16Spoon the cooled crème mousseline into the large piping bag fitted with the medium closed star nozzle, twist the top to seal, and neatly pipe the custard along the middle of each doughnut. bao, hirata… & the best filling ideas. The recipe for these doughnuts is here. Sift flours … 200g smooth ricotta 2 eggs 3 tbsp caster sugar 125g plain flour 1 tsp baking powder caster sugar to coat. Cover the dough and let it rest for 30 minutes at room temperature. Step 2. Jam Doughnut Recipe | How to Make Jam Doughnuts | Baking Mad For the doughnuts: 300g strong plain flour; 50g unsalted butter, at room temperature; finely grated zest of 1 lemon NB: keeping the greaseproof on helps transfer the rise dough to the hot fat without any risk of deflating them. Tasty recipes from a Home Cook (incorporating Baking Fanatic). Step 2Tip the flour into a mixing bowl and add the butter. Pour into a jug and beat in the egg. Gently warm the milk in a small pan over a low heat. Using a skewer, pierce a hole in each doughnut, wiggling to make space for the filling. Leave to cool. Add more milk, a little at a time, if needed – you don’t want any dry bits left but you don’t want the dough to be too wet and unmanageable. For small doughnuts cook for about 2 minutes in each side: they should be very puffy and a deep golden brown colour when they are ready. Finalist on Britain’s Best Home Cook (BBC Television 2018). Step 10Turn out the dough onto a very lightly floured work surface and knead it a few times to knock it back. Set aside and leave to cool while you fry the remainder and coat them in sugar. Step 4Meanwhile, make the jam. Sugar-coated with a neat stripe of homemade jam to finish, they are quintessentially British summer fête. Create a free website or blog at WordPress.com. Add milk and mix into a dough. Put the strawberries in a small saucepan, add the jam sugar and slowly bring to the boil over a low heat. (2) Knead using a mixer with the dough hook attached for about 10 minutes on medium speed until the dough becomes elastic and smooth – it should be fairly silky and soft, yet firm enough that it holds it shape without collapsing in a heap in the bowl when you turn off the machine. This recipe is pretty simple and all you need is just one trial and you’ll never have to … Put 150g water and all the dough ingredients, apart from the butter, into the bowl of a mixer with a beater paddle. Berliner Jam Doughnut Ingredients Doughnut: 1 1/2 tsp (6 g) dry active or instant yeast 500 g plain flour plus extra for dusting the work surface 4 g kosher salt 175 ml buttermilk 2 eggs 75 g granulated sugar plus extra for rolling the doughnuts 85 g butter at room temperature 2.5 ml vanilla extract […] View all posts by Philip. Using a dough hook, mix Prima Doughnut Mix and water on low speed for 1 minute. Tip the flour into a mixing bowl and add the butter. For me, nothing beats home-made Doughnuts, they are simply delicious and rewarding, well, for the hard work and effort put into them. Stir in 50g sugar and yeast. ( Log Out /  Step 12Pour enough caster sugar into a wide, shallow bowl to coat the doughnuts and set aside. Bread Machine Jam Doughnuts recipe – All recipes Australia NZ And I honestly have no desire for a store-bought, packaged, baked or donut shop doughnuts. Leave to cool and set. Doughnuts are normally deep fried so these have been baked to reduce the fat content, but not the taste. Increase to medium speed for another 9 minutes. Learn how to make these jam filled, baked donuts from scratch. Cook for 2–3 minutes to a thick custard consistency. It might say single use, but for filling doughnuts, that doesn't matter. Change ). (3) Turn out onto a very lightly floured work surface and knead lightly to form a ball. Sorry, your blog cannot share posts by email. Mix flour, yeast and sugar in the bowl of an electric mixer fitted with a dough hook to combine. Published recipe writer with a love of growing fruit & veg, cooking & eating. Beat egg and milk together. Whether filled or left as they are to dunk into a dip, you have a very satisfying treat! Sift in the plain flour and cornflour, then whisk until smooth. Put the jam into a piping bag (this is easier with a nozzle attached) and pipe jam into the hole until the jam just starts to ooze back out. If going for miniature doughnuts, go for about 20g each. This site uses Akismet to reduce spam. Recipe: jam doughnuts: makes 8 large doughnuts or 20 miniature doughnuts. Not me! Return the pan to a medium heat and cook, whisking continuously, until the mixture begins to boil. savoury doughnuts with a red pepper chutney filling. By continuing to use our website you agree to our use of cookies. Combine yeast and milk in a jug and set aside in a warm, draught-free place for 10 minutes or until mixture bubbles. , pierce a hole in the hot fat without any risk of deflating.. The fat content, but not going through the centre but not the taste, lemon,. Deep cut lengthways down the middle of each doughnut, without slicing fully in half fitted! 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