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Jam doughnuts

Name: Jam doughnuts
Prep time: 4 h 3 min
Cook time: 20 min
Total time: 4 h 23 min
Yield: 15 doughnuts
Cuisine: French
Ingredients: 250 ml milk; 50 g caster sugar; 10 g vanilla sugar; 500 g flour; 50 g butter; 2 eggs; 20 g yeast; 1 pinch salt; 100 g jam; icing sugar

These were originally a traditional German treat (Berliner Pfannkuchen in German): big fried doughnuts filled with jam and sprinkled with icing sugar.

172 K 4.3/5 (16 reviews)

4 hours 25 min. difficulté

Easy

2.75 €

15 doughnuts

10 Ingredients

Last modified on: May 27^th 2011

For 15 doughnuts, you will need:

1 250 ml milk
2 50 g caster sugar
3 10 g vanilla sugar
4 500 g flour
5 50 g butter
6 2 eggs
7 20 g yeast
8 1 pinch salt
9 100 g jam
10 icing sugar
Total weight: 1,080 grams

Times for this recipe

Preparation: 1 hour 3 min.

Resting: 3 hours

Cooking: 20 min.

All in all: 4 hours 25 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 5 min.

Warm 250 ml milk, 50 g caster sugar and 10 g vanilla sugar.

Stage 2 - ⌛ 15 min.

Put in a food processor bowl: 500 g flour, 50 g butter, 2 eggs, 20 g yeast and 1 pinch salt.

Stage 3 - ⌛ 2 hours

Start kneading on slow speed, pouring in the milk and sugar mixture in a thin stream.

Continue kneading for 5 minutes until the dough is smooth and evenly mixed.

Cover the bowl and leave in a warm place to rise for 2 hours.

Stage 4 - ⌛ 5 min.

After this rising time, tip the dough onto the worktop and roll out to 1 cm or ½ inch thick.

Note: flour the worktop liberally as the dough is sticky.

Stage 5 - ⌛ 5 min.

Cut the dough into circles about 7 cm or 2.5 inches in diameter.

Stage 6

To fill the doughnuts you can use two methods.

First method:

Wet the tops of 2 circles of dough with a brush.

Place a spoonful of jam on one of the circles.

Stage 7

Place the second circle on top with the wet face downwards and press the edge down to seal it.

Stage 8

Second method:

Spread a circle of dough out with your fingers until it is about twice the size.

Wet the top surface and place a spoonful of jam in the centre.

Stage 9 - ⌛ 30 min.

Fold the edge in over the top and press to seal.

Place the doughnut with the join underneath.

Stage 10 - ⌛ 1 hour

Arrange all the doughnuts on a baking sheet, cover and leave to rise in a warm place for one hour.

Stage 11 - ⌛ 20 min.

After they have risen, fry the doughnuts until they are golden brown on both sides.

Stage 12 - ⌛ 3 min.

To finish, sprinkle a little icing sugar over the top.

Remarks

My favourite jam for the filling is raspberry, but you can use any flavour. You might also like to try them with stewed apple or even chocolate ganache.

Keeping: 1 or 2 days.

Source: Internet.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	80 RDI=30 %	550 RDI=50 %	70 RDI=10 %	2,980 RDI=150 %	12,470 RDI: 150 %
Per 100 g	7 RDI=3 %	50 RDI=5 %	6 RDI=1 %	280 RDI=10 %	1,150 RDI: 10 %
Per doughnuts	5 RDI=2 %	40 RDI=3 %	4 RDI=1 %	200 RDI=10 %	830 RDI: 10 %