Jam doughnuts
These were originally a traditional German treat (Berliner Pfannkuchen in German): big fried doughnuts filled with jam and sprinkled with icing sugar.
160 K 4.3/5 (16 reviews)
4 hours 25 min.
Easy
15 doughnuts
10 IngredientsLast modified on: May 27th 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
Change these quantities to make:
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Times for this recipe
Preparation: 1 hour 3 min.
Resting: 3 hours
Cooking: 20 min.
All in all: 4 hours 25 min.
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.
Stage 2 - 15 min.
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.
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.
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.
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.
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.
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 % |
How much will it cost?
- For 15 doughnuts : $2.95
- Per doughnuts : $0.20
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Flour
Like these other recipes: Nantes Tourton, Cashew-nut and Parmesan biscuits, Escalope cordon bleu, Savoury mini-madeleines with 2 cheeses, Soft apple cookies, ... See them all 199
Milk
Like these other recipes: Toasted almond cake, Dipping bread with cheese, Chocolate sauce, Bechamel sauce, Invisible apple cake, ... See them all 60
Butter
Like these other recipes: Chestnut and hazelnut biscuits, Gratin of chicken with rice and sautéed mushrooms, Roasted Cauliflower, Potatoes with bacon and herbs, Checkerboard biscuits, ... See them all 461
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