(6) Heat oil in a deep-fat fryer or in a saucepan until it reaches 180C. vanilla extract, plain flour, strawberry jam, melted butter, caster sugar and 10 more Jam Doughnut Muffins Recipe Adaptors egg, lemon juice, white sugar, milk, self-raising flour, vegetable oil and 2 more Published recipe writer with a love of growing fruit & veg, cooking & eating. Keeping the greaseproof, carefully place a couple of the risen dough balls into the hot fat, dough-first so the greaseproof is almost floating on top. Step 3Turn out the dough onto a lightly floured work surface, and knead well for about 10 minutes, until the dough is smooth and elastic – it will still be quite sticky at this stage – then place in a clean bowl, cover with a damp tea towel and leave to rise for about 45 minutes, until doubled in size. Instructions. Roll out dough on a well-floured surface to about 1cm (1/2 in) thick and cut to shape of choice. ( Log Out /  Add the butter, egg, egg yolk and most of the milk and mix until it comes together. Create a free website or blog at WordPress.com. bao, hirata... & the best filling ideas, Luxury orange shortbread mince pies with a macaroon topping, How to rescue a curdled buttercream/frosting (with video), Honey-glazed pigs in blankets with cranberry & apricot, Steamed buns incl. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Step 11Place the dough fingers onto a floured baking tray and leave to prove, covered (use a proving bag if you have one), for about 30 minutes, until almost doubled in size. The result is a batch of doughnuts that are not greasy and are neither too sweet nor too stodgy. If going for miniature doughnuts, go for about 20g each. Step 6In a mixing bowl, whisk the egg yolks and sugar until combined. Return the pan to a medium heat and cook, whisking continuously, until the mixture begins to boil. The recipe for these doughnuts is here. Add the beaten egg. For the doughnuts: 300g strong plain flour; 50g unsalted butter, at room temperature; finely grated zest of 1 lemon Make a well in the flour. Put the strawberries in a small saucepan, add the jam sugar and slowly bring to the boil over a low heat. My penchant for doughnuts is for those near-spherical ones that are filled with jam. Roll the dough into a rectangle sheet on a floured surface. Mix in the sugar. STEP 1. These have a fluffy interior with a generous filling that oozes as you take each bite. Put 340g smooth strawberry jam in a piping bag fitted with a medium nozzle. Step 5Meanwhile, make the crème mousseline. Put the jam into a piping bag (this is easier with a nozzle attached) and pipe jam into the hole until the jam just starts to ooze back out. ( Log Out /  ( Log Out /  Step 9Meanwhile, beat the softened butter until pale and creamy. Fill with jam. (5) Shape each into a smooth ball and then place on small squares of greaseproof paper  Pop inside a large plastic bag or bin liner and leave to rise for about an hour. Put 150g water and all the dough ingredients, apart from the butter, into the bowl of a mixer with a beater paddle. View our Facebook page (This link opens in a new window), View our Twitter page (This link opens in a new window), View our Instagram page (This link opens in a new window), View our YouTube page (This link opens in a new window), Sign up to pur newsletter (This link opens in a new window). Divide the dough into 6 equal portions, about 70g each, and form each portion into a 15cm-long finger shape, with rounded ends. Leave to cool completely. This recipe makes 20 doughnuts and takes around 1hr and 25 mins to prepare and cook. This is a recipe is taken from The Great British Bake Off: Love to Bake. Combine yeast and milk in a jug and set aside in a warm, draught-free place for 10 minutes or until mixture bubbles. Put 150g water and all the dough ingredients, apart from the butter, into the bowl of a mixer with a … Step 1Make the dough. Learn how to make these jam filled, baked donuts from scratch. when the sugar melts, increase the heat and boil for another 4 minutes, until the temperature on a sugar thermometer reaches 105°C. Step 2. Gently warm the milk in a small pan over a low heat. Tasty recipes from a Home Cook (incorporating Baking Fanatic). Add more milk, a little at a time, if needed – you don’t want any dry bits left but you don’t want the dough to be too wet and unmanageable. The crème mousseline has cooled to room temperature until about doubled in size into. Our website, beaten, 5-6 tablespoons strawberry jam in a saucepan until it reaches 180°C beater.! 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