Description
Twelve small yeasted doughnuts, each with about a tablespoon of jam.
Ingredients
Scale
- 3 cups All-purpose flour
- 2 1/4 teaspoons Instant yeast
- 1/4 cup Granulated sugar
- 1/2 teaspoon Fine salt
- 3/4 cup Whole milk, lukewarm
- 2 eggs Large eggs
- 4 tablespoons Unsalted butter, softened
- 4 cups Neutral frying oil
- 3/4 cup Smooth seedless strawberry jam
- 1/4 cup Confectioners' sugar
Instructions
- Mix 3 cups flour, 2 1/4 tsp instant yeast, 1/4 cup granulated sugar and 1/2 tsp salt. Add 3/4 cup lukewarm milk, two eggs and 4 tbsp softened butter; knead until a soft cohesive dough forms, approximately eight to ten minutes. Cover and let rise about ninety minutes until noticeably expanded.
- Roll gently to about half-inch thickness and cut twelve provisional rounds with a 2 1/2-inch cutter, rerolling scraps once if needed. Set on parchment with space, cover and rise about forty-five minutes until puffy.
- Heat about four cups neutral oil in a deep heavy pot to 350°F, with safe headroom. Fry a few rounds at a time roughly 1 1/2–2 minutes per side until evenly golden and cooked through; keep oil near 350°F between batches and drain on a rack over a tray. Cool enough to fill.
- Fit a piping bag with a narrow tip and divide 3/4 cup smooth seedless strawberry jam among the twelve doughnuts, about one tablespoon each, inserting the tip into a side. Dust with up to 1/4 cup confectioners' sugar. Record dough size, rise, center set and actual jam fill in a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 135 minutes, included in the total.
Untested estimate: first rise ninety minutes, second rise forty-five minutes, fry in batches with oil heating within thirty cook minutes; room temperature affects rise.
- Prep Time: 35 minutes
- Chilling, resting or cooling: 135 minutes
- Cook Time: 30 minutes
- Category: Desserts
Nutrition
- Serving Size: One filled doughnut