When you have a bounty of spring jam, make soft, fried donuts and fill them with a sweet taste of the season. Check out this recipe for stunning strawberry rhubarb donuts.
SO many things I need to do, but really all I wanted to do was make jam. So I made jam. Strawberry rhubarb jam, and it is delicious. Only, I made more jam than I had jars for. Somehow my jars have gone missing just like my hair clips and pens.
Naturally, when you have extra jam, you make doughnuts to hold said jam.
Or maybe that’s just me.
I find that kneading by hand is the way to go for these doughnuts. You do not want a dough that is sticky, but adding too much flour is not a good thing at all. When you knead by hand, you can feel exactly when to stop adding flour. For me it was at 3 3/4 cups. That is not to say you cannot use your mixer, just be careful and add extra flour little by little only until your dough pulls away from the sides of the bowl.
Coating the doughnuts in sugar before adding jelly can get a little sticky, however, once you fill them, tossing them around makes a BIG mess!
I use the Ball recipe for strawberry rhubarb jam, only I don’t use the pectin or butter. use your favorite recipe or even store bought. Either way, these strawberry rhubarb jelly doughnuts are sure to wow.Print
Heather Kinnaird is the blogger behind French Press, a blog dedicated to family friendly meals, sweet treats, and homemade versions of store bought classics. When she's not in the kitchen you 'll probably find Heather chasing after her kids, three dogs, 6 chickens, and sometimes all of the above.