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Updated 16 February 2021
Jam Doughnuts by Anneka Manning
From Anneka Manning's popular book Mastering the Art of Baking, and without judgment, we bring you a recipe for Jam Doughnuts, thanks to eatlove.com.au.
A version of the berliner (also called bismarck and krapfen), a type of doughnut popular in Germany and Central Europe, these jam-filled treats are not hard to make, though it is hard to stop eating them!
Ingredients (makes 12)
185 ml (6 fl oz/¾ cup) lukewarm milk
55 g (2 oz/¼ cup) caster (superfine) sugar
10 g (¼ oz/3 teaspoons) dried yeast
3 egg yolks
375 g (13 oz/2½ cups) plain (all-purpose) flour
1 teaspoon salt
100 g (3½ oz) butter
85 g (3 oz/¼ cup) raspberry jam
1.25 litres (44 fl oz/5 cups) vegetable oil
Preparation
Combine the milk and a large pinch of the sugar in a medium bowl. Sprinkle over the yeast, then set aside for 5–6 minutes or until foamy. Stir in the remaining sugar and the egg yolks and mix until well combined.
Combine the flour and salt in a large bowl. Use your fingertips to rub in the butter until the mixture resembles fine breadcrumbs. Add the milk mixture and use a flat-bladed knife to stir until a coarse dough begins to form. Turn out onto a lightly floured work surface and knead for 5–6 minutes or until a smooth, soft, elastic dough forms. Place the dough in a lightly oiled bowl, turning to coat in the oil. Cover the bowl with plastic wrap and set aside in a warm, draught-free place for 1 hour or until doubled in size.
Knock back the dough with just one punch to expel the air, then turn out onto a lightly floured work surface. Divide into 12 equal portions. Roll each portion into a ball, then flatten slightly. Place on a lightly greased tray or board, allowing room for spreading, and cover with a tea towel (dish towel). Set aside for 40–50 minutes or until risen (they will not quite double in size).
Heat the oil in a medium saucepan until 160°C (315°F) or until a cube of bread dropped into the oil turns golden brown in 30–35 seconds. Cook the doughnuts, in batches, for 8 minutes or until deep golden and cooked through, turning once during cooking. Use a slotted spoon !! to transfer onto paper towels to drain and cool.
Put the jam in a small disposable piping (icing) bag fitted with a small plain nozzle. Push the nozzle into the side of the doughnuts and squeeze a little jam into each. Roll the doughnuts in the extra sugar to coat.
A version of the berliner (also called bismarck and krapfen), a type of doughnut popular in Germany and Central Europe, these jam-filled treats are not hard to make, though it is hard to stop eating them!
Ingredients (makes 12)
185 ml (6 fl oz/¾ cup) lukewarm milk
55 g (2 oz/¼ cup) caster (superfine) sugar
10 g (¼ oz/3 teaspoons) dried yeast
3 egg yolks
375 g (13 oz/2½ cups) plain (all-purpose) flour
1 teaspoon salt
100 g (3½ oz) butter
85 g (3 oz/¼ cup) raspberry jam
1.25 litres (44 fl oz/5 cups) vegetable oil
Preparation
Combine the milk and a large pinch of the sugar in a medium bowl. Sprinkle over the yeast, then set aside for 5–6 minutes or until foamy. Stir in the remaining sugar and the egg yolks and mix until well combined.
Combine the flour and salt in a large bowl. Use your fingertips to rub in the butter until the mixture resembles fine breadcrumbs. Add the milk mixture and use a flat-bladed knife to stir until a coarse dough begins to form. Turn out onto a lightly floured work surface and knead for 5–6 minutes or until a smooth, soft, elastic dough forms. Place the dough in a lightly oiled bowl, turning to coat in the oil. Cover the bowl with plastic wrap and set aside in a warm, draught-free place for 1 hour or until doubled in size.
Knock back the dough with just one punch to expel the air, then turn out onto a lightly floured work surface. Divide into 12 equal portions. Roll each portion into a ball, then flatten slightly. Place on a lightly greased tray or board, allowing room for spreading, and cover with a tea towel (dish towel). Set aside for 40–50 minutes or until risen (they will not quite double in size).
Heat the oil in a medium saucepan until 160°C (315°F) or until a cube of bread dropped into the oil turns golden brown in 30–35 seconds. Cook the doughnuts, in batches, for 8 minutes or until deep golden and cooked through, turning once during cooking. Use a slotted spoon !! to transfer onto paper towels to drain and cool.
Put the jam in a small disposable piping (icing) bag fitted with a small plain nozzle. Push the nozzle into the side of the doughnuts and squeeze a little jam into each. Roll the doughnuts in the extra sugar to coat.
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