Strawberry Rhubarb Donuts
Recipe Type: Dessert, Donuts
When you have a bounty of spring jam, make donuts and fill them with a sweet taste of the season. Check out the recipe for strawberry rhubarb donuts.
  • 1 cup whole milk
  • 2 Tbsp butter
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 package active dry yeast ( I prefer Red Star Platinum Yeast )
  • 3 - 4 cups AP flour
  • 2 eggs, lightly beaten
  • vegetable oil for frying
  • ½ cup strawberry rhubarb jam (click the link above for the recipe)
  • sugar for dusting doughnuts
  1. in a small saucepan warm the milk with butter, until butter melts
  2. remove from the heat, and stir in sugar and salt
  3. allow to cool to slightly more than lukewarm (100- 110 degrees)
  4. combine the yeast with 3 cups of flour
  5. stir in milk and eggs
  6. knead dough (either by hand on a well floured surface, or using the dough hook of a stand mixer) adding enough of the extra flour to create a smooth ball of dough (dough should not be sticky)
  7. place the dough in a bowl, cover and let rise until doubled, about 90 minutes
  8. on a floured surface, roll dough to ½ inch thickness
  9. cut with a round cookie cutter (2 - 3 inches) or a biscuit cutter
  10. place rounds on a floured baking sheet, cover and rise 30 - 45 minutes
  11. while the rounds are rising, heat oil (about 3 inches deep) in a large deep pot to 375 degrees on a deep-fat thermometer
  12. fry doughnuts (no more than 2 at a time) flip after 45 seconds,and cook until golden (1½ - 2 minutes total)
  13. drain doughnuts on paper towels
  14. cool only until you can handle them comfortably,and then using a skewer poke a hole in the side of each doughnut
  15. toss doughnuts in granulated sugar
  16. place jam in a piping bag fitted with a round tip (I use a Wilton #12 - smaller tips tend to get clogged with the jam)
  17. pipe jam into each doughnut
  18. enjoy warm
doughnut recipe from epicurious jam recipe from ball
Recipe by Honest Cooking at