Strawberry Jam Vanilla Cream Doughnuts Recipe

Doughnuts that are fluffy and crisp, with a middle that is soft and creamy, and a double filling!  

Doughnut – 3 3/4 cups (500 g) all-purpose flour – 1 cup (240 ml) full fat milk – 1/4 cup (60 g) granulated sugar – 1/4 oz (7 g) envelope instant dry yeast – 2 egg yolk – 1 large egg – 1/2 stick (60 g) unsalted butter, melted – 1 teaspoon vanilla extract – 1 tablespoon dark rum – 1/2 teaspoon fine sea salt – 1 teaspoon lemon zest Vanilla cream – 4 egg yolk – 1/2 cup (100 g) granulated sugar – 1/4 cup (30 g) cornstarch – 1 teaspoon vanilla bean paste , or beans from 1 pod – 1 teaspoon fine sea salt – 480 ml (480 ml) full fat milk – 1/2 stick (60 g) unsalted butter, cubed The rest – 50 fl oz (1.5 l) sunflower oil, or other neutral frying oil – 1 jar strawberry jam, you’ll have some leftover – granulated or powdered sugar for dusting the doughnut

INGREDIENTS

Make dough Keep flour in dish or mixer bowl. Microwave or heat milk until touchable. Add yeast and 1 tsp sugar. Wait yeast to bubble.  

INSTRUCTIONS

STEP 1

Mix reaming sugar, egg yolks, egg, butter, vanilla, rum, salt, and lemon zest in another bowl.    

STEP 2

Slowly whisk the yeast mixture into the flour, then add the egg mixture and knead with a dough hook for a few minutes until the dough comes together and pulls away from the sides.  

STEP 3

Though sticky, the dough should be smooth and flour-free. Hand-knead it for a few minutes, then place it in a large oiled basin. Keep loosely wrapped in plastic in the fridge. Allow overnight proof.   

STEP 4

Shape doughnuts Take the dough out of the fridge the next day. Rest 10 minutes at room temp. Lightly dust after leaving basin.  

STEP 5

Cut dough into 12 equal pieces (2.5-3 ounces, 70-80g). Roll balls on floured parchment/silipat. Make place for rising doughballs. A light kitchen towel or plastic wrap, double-rise doughnuts, two hours.   

STEP 6

Fry and fill doughnuts Large cast iron or enamel skillet medium-oil. Heat oil to 160-170°C (320-340°F). Insert one doughnut at a time into hot oil with a thin spatula. 2-4, skillet size varies.   

STEP 7

Continue doughnuts for 2-3 minutes, turn, and finish for 2 more minutes until golden brown. Doughnut plates with paper towels. Stir sugar into heated donuts. Cool powdered sugar.  

STEP 8

Donuts at room temperature. Twin medium-circular pastry bags. Fill one with strawberry jam and vanilla cream. Pierce doughnuts on white line, fill with jam and vanilla. Serve plate-style. Sugaring and serving optional.  

STEP 9

Making vanilla cream In a medium bowl, whisk egg yolks, sugar, corn starch, vanilla, and salt for a few minutes. Heat milk on medium until barely simmering.   

STEP 10

Whisking constantly, slowly add milk to eggs. Cook mixture in saucepan over medium heat until thick and boiling. It should take 5 minutes.   

STEP 11

Remove thick vanilla cream from heat. Melt butter. Cool cream in a plastic-wrapped glass jar to room temperature. Place in fridge overnight. Added thickness. Doughnuts tomorrow.  

STEP 12

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