Jam-Filled Doughnuts
Makes:
12 large doughnutsPrep Time:
30 minutes, plus risingCook Time:
8 minutes per batchCategory:
My favourite style of filled doughnut is paczki, a Polish version with a cake-like inside and a crispy outside. It takes a bit of time to prepare, but it’s worth it. When you bite into it, watch out! The jam or cream filling in the centre has been waiting for you to take that first bite.
Ingredients
- ⅔ cup (160 mL) 1% or 2% milk, room temperature
- 2¼ tsp (1 pkg) instant dry yeast
- ⅓ cup (70 g) granulated sugar
- 3 eggs, room temperature
- 4 cups (600 g) all-purpose flour
- 1 tsp salt
- ¼ tsp ground nutmeg
- ½ cup (115 g) unsalted butter, room temperature
- Vegetable oil, for frying
- 1 cup (250 mL) stirred raspberry jam (or other flavour)
- Icing sugar, for dipping
Step by Step Instructions
Step 1
Place the milk, yeast, sugar and eggs in the bowl of a stand mixer fitted with the hook attachment, and blend slightly. Add the flour, salt and nutmeg and blend. Immediately start adding the butter, a bit at a time, and continue to mix until the dough comes together. Continue to knead the dough until it is smooth and elastic, about 5 minutes. (Alternatively, mix the milk, yeast, sugar and eggs in a bowl by hand, then add the flour, salt and nutmeg and stir to blend. Stir in the butter, a bit at a time, mixing until the dough becomes too difficult to stir. Turn it out onto a lightly floured surface and knead by hand until smooth and elastic.)Step 2
Place the dough into an ungreased bowl, cover and let rise for about 90 minutes, until doubled in size, or chill overnight (it will rise slowly to almost double its volume in 12 hours).Step 3
Line a baking tray with parchment paper. Turn the risen dough out onto a lightly floured surface and roll it out to ½ inch (1.2 cm) thick. Use a doughnut cutter or a 3-inch (7.5 cm) round cookie cutter to cut out 12 doughnuts, re-rolling the dough if needed. Arrange the doughnuts on the baking tray, cover and let the doughnuts rise for 45 minutes if using room-temperature dough or 1 hour if using cold dough.Step 4
Preheat the vegetable oil to 350°F (180°C) in a tabletop fryer or in a deep pot set over medium-high heat (fill the pot with 3 inches/7.5 cm of oil). Line a baking tray with paper towel and set it under a cooling rack.Step 5
Using a slotted spoon, carefully lower a few doughnuts into the hot oil, leaving enough space so that they do not touch, and cook for 4 minutes. Turn the doughnuts over and cook for another 4 minutes. Lift the doughnuts onto the cooling rack and let cool for 5 minutes. Continue to cook the next batch of doughnuts. Let the doughnuts cool before filling.Step 6
To fill the doughnuts, spoon the jam into a piping bag fitted with a doughnut tip (also known as an éclair tip) or a medium plain tip. Insert the tip into the doughnut and fill with about a tablespoon of the filling. Toss the filled doughnuts in icing sugar.
