We are officially in February, so Valentine’s day is just around the corner. I could offer you some over the top Valentine’s day themed baked goods but why do that? Keep it simple and low key – that’s my type of celebration!
Today I’m showing you how to make a batch of strawberry jam and fresh cream donuts. You can control how much filling you have in the doughnuts, as you can tell I have a lot.
The doughnut recipe is pretty simple, it’s an enriched dough which is fried and is filled with a freshly whipped sweetened cream and strawberry jam.
When it comes to the jam, you can use either homemade or store bought – I would have used homemade but I used it in a future recipe.
Anyway, let’s get started, shall we?
450g White bread flour.
1 tsp Salt.
35g Fresh yeast.
100ml Water, warmed.
150ml Milk, warmed (I used whole milk but other alternatives work as well).
350ml Double cream.
50g Icing sugar.
1 tsp Vanilla extract.
Strawberry jam (as much or as little as you’d like).
Before you get into the baking, you’re best to do some prep work. Firstly start by weighing up the ingredients, secondly prepare any ingredients you need such as a stand mixer/mixing bowl. It’s now the perfect time to prepare your oil for frying the doughnuts off later on.
Firstly, into the mixing bowl, place the bread flour along with the salt and give it a good whisk together until fully combined. Next you can go ahead and the remaining ingredients.
Now you can start to mix the ingredients together until they form a dough. This usually takes around 5-7 minutes, dependant on the speed you’re mixing on.
Once a clear dough has formed (that means there are no traces of a single ingredient), place the dough onto a floured surface and give it a brief knead to help make it smooth and elastic.
Transfer the dough into a lightly oiled bowl and allow it to proof for around 60 minutes or until it has doubled in size.
Now the dough has doubled in size and is ready. Flour a surface with some bread flour and place dough onto it and knock it back – this is simply the process of removing the gasses that have built up while it was proofing. Once the dough has been knocked back, bring back into a ball shape and cover with clingfilm.
Weigh the ball of dough and divide that amount by 10 – this will be the amount that each individual ball of dough should way. Go ahead and scale the dough up and round the dough off using the palm of your hand and surface.
Place each ball of dough onto a square of greaseproof/parchment paper, this is simply to help with moving the dough once it’s ready.
Now leave it and allow the doughnut to proof for a further 30-45 minutes or until they have poofed up a bit.
While your doughnuts are proofing, heat your oil to 180˚c/350˚f. You can use a deep fat fryer or a hob top version – whichever you prefer or have.
Once your oil has come up to temperature and the doughnuts have finished the second proof, you’re ready to fry them off. Place 2 doughnuts into the oil and fry for 60-90 seconds on each side, until golden on each side.
Eventually, once they have fried, you can remove from the oil and place onto kitchen paper (to absorb the excess oil). Allow to cool down fully.
Repeat with the remaining doughnuts.
In time, you’ll be able to make the filling. To start on the filling, place the double cream, icing sugar and vanilla into your mixing bowl and whisk on a high speed until the cream holds it’s own shape.
Place the freshly whipped cream and strawberry jam into separate piping bags and set in the fridge until needed later on.
Take a doughnut and make a hole in the side of it, using something long and thin.
To fill the doughnuts, start with the cream, then some jam and followed with more cream. Coat them with sugar by rolling them in some granulated sugar and set aside until they are ready to be eaten.
There you go, a simple and straight forward recipe on how to make cream and jam doughnuts – I hope you enjoy making these. I promise you wont look back once you start making your own doughnuts.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my Instagram and Twitter. The YouTube video will be linked down below.