Doughnuts with strawberry jam
I have made this recipe for strawberry jam-filled doughnuts several times, especially when I feel like something homemade without too much hassle. I noticed they turn out quite fluffy if I am patient with the rising and don't rush the kneading. I usually make them on weekends when I have more time, but they can also be made on a quiet afternoon if you organize yourself a bit.
Quick Info
Total time: approximately 2 hours
Preparation time: 30-40 minutes
Rising time: 1-1.5 hours
Frying time: 20-30 minutes
Servings: 12-16 doughnuts, depending on their size
Difficulty: medium
Recipe type: dessert, family snack
Ingredients
500 g all-purpose flour
3 eggs
150 g sugar
125 g butter, at room temperature
200 ml warm milk
25 g fresh yeast
1 teaspoon sugar (for activating the yeast)
A small cup of warm water
Strawberry jam
Oil for frying
Powdered sugar (for finishing)
Preparation
1. Start with the yeast mixture: mix the yeast with a cup of warm water and a teaspoon of sugar. Let it rise for 10-15 minutes until a foam forms on top.
2. In a large bowl, combine the flour, eggs, sugar, soft butter, and warm milk. Mix gently with a wooden spoon or by hand until somewhat incorporated.
3. Add the risen yeast mixture to the dough. Begin kneading the dough until it becomes elastic and doesn't stick too much to your hands. This takes about 10-15 minutes.
4. Cover the bowl with a towel and place it in a warm spot, away from drafts. The dough needs to rise well, about an hour or until it doubles in size.
5. Once the dough has risen, turn it out onto a floured surface. Roll it out to about 1 cm thick.
6. Using a cup, cut out circles from the dough. Each piece can be stretched a bit by hand to fit a teaspoon of jam in the center.
7. Place the strawberry jam in the center of each circle. Fold each piece and press the edges well to seal them, so they don't open while frying. You can seal the edges by pressing with your fingers.
8. Heat a deep pan or pot with oil over medium heat. The oil should be enough for the doughnuts to float.
9. Place the doughnuts in the hot oil. Let them brown on both sides, turning them with a spatula or fork. Drain them on paper towels to absorb excess oil.
10. After they cool slightly, dust them with powdered sugar.
Why I make this recipe often
I like that it uses basic ingredients and doesn't require special fillings or complicated techniques. If you follow the steps, you get some substantial doughnuts with a soft interior and generous filling. They are good even the next day if there are any left, and the kids take them in their lunchboxes. You can make them ahead for a meal with friends or as a weekend snack.
Tips and Variations
Tips
Knead the dough until it becomes elastic; otherwise, it won't rise properly.
Don't put too much jam, or it will leak while frying.
Let the doughnuts cool slightly before dusting them, so the powdered sugar doesn't melt.
Substitutions
You can also use dry yeast, but check the package instructions for the amount.
For butter, margarine works too, but the texture won't be quite as fine.
Milk can be whole or semi-skimmed.
Variations
Instead of strawberry jam, use any kind of jam or marmalade to taste.
You can add a bit of grated lemon or orange zest to the dough for a fresher flavor.
If you want them without filling, you can fry them plain and sprinkle with vanilla sugar.
Serving Ideas
Serve at room temperature with tea, milk, or coffee.
They are also great as a dessert for a picnic or packed lunch without needing to heat them up.
Frequently Asked Questions
1. Why do the doughnuts open up while frying?
If the edges are not sealed well, the jam can leak out, and the doughnuts may open in the oil. Press the edges with your fingers or a fork.
2. Can I make the doughnuts the night before?
Yes, they can be made and kept covered at room temperature, but they are fluffier on the first day.
3. What kind of oil should I use for frying?
A neutral oil – sunflower oil is the most accessible.
4. How do I know if the oil is hot enough?
Drop a small piece of dough into the oil; if it starts to sizzle immediately, it's ready for frying.
5. If I don’t have strawberry jam, what can I use?
You can use any other thick jam, just make sure it’s not too runny.
Nutritional Values
Estimate for one doughnut (with jam, fried):
Calories: 210-250 kcal
Carbohydrates: 32-36 g
Protein: 4-5 g
Fats: 8-10 g
Values can vary quite a bit depending on the size of the doughnuts and how much oil they absorb. The recipe has enough sugar and butter, so it's not very "light." If you reduce the sugar or use low-sugar jam, the calories drop slightly.
Storage and Reheating
Doughnuts keep well for 1-2 days at room temperature, in a box or under a clean towel. If you want to keep them longer, you can freeze them, but the texture will change slightly after thawing. For reheating, you can put them in the oven for a few minutes on low heat. I do not recommend reheating in the microwave, as they become too soft. If you want them to remain fluffy, it’s best to consume them fresh.
Ingredients: 500 g flour, 3 eggs, 200 ml milk, 25 g yeast, 150 g sugar, 125 g butter, frying oil, strawberry jam, powdered sugar
