Description
Indulge in these soft, fried donuts filled with a sweet strawberry rhubarb jam, capturing the essence of spring in every bite.
Ingredients
Units
- 1 cup whole milk
- 2 Tbsp butter
- 1/4 cup sugar
- 1 package active dry yeast
- 3 3/4 cups all-purpose flour
- 1/2 tsp salt
- 2 large eggs
- Vegetable oil for frying
- 1 cup strawberry rhubarb jam
Instructions
- Warm the milk in a saucepan until it bubbles, then remove from heat. Add the butter and stir until melted.
- In a large bowl, combine the milk mixture, sugar, and yeast. Let stand until foamy, about 10 minutes.
- Add 2 cups of flour and the salt to the yeast mixture; beat well. Add the eggs and remaining flour, mixing until the dough pulls away from the sides of the bowl.
- Turn dough onto a floured surface and knead until smooth, about 8 minutes. Place in a greased bowl, cover, and let rise until doubled, about 1 hour.
- Punch down dough and roll out to 1/2 inch thickness. Cut with a donut cutter.
- Heat oil in a deep-fryer or large saucepan to 350°F (175°C). Fry donuts until golden brown, about 1 minute per side. Drain on paper towels.
- Fill a piping bag with jam and inject into each donut. Serve warm.
Notes
doughnut recipe from epicurious jam recipe from ball
- Prep Time: 90 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 250
- Sugar: 15
- Sodium: 150
- Fat: 10
- Carbohydrates: 35
- Fiber: 1
- Protein: 5