Homemade raised doughnuts filled with blueberry jam and freshly whipped cream
These take a bit of patience – with all the waiting to rise time – but are totally worth the effort, and the playing with hot oil. The reward is super soft, warm doughnuts with a sugary outside and a fruity jam and cream centre
For the doughnuts –
- 300g (2 cups) plain/ all purpose flour
- 1 1/2 tsp active dry yeast
- 1/2 tsp salt
- 40g (4 tbsp) unsalted butter, melted
- 120ml (1/2 cup) milk, heated to lukewarm
- 1 large egg, lightly beaten
- 1 tsp vanilla
- sugar to coat
- plenty of vegetable oil to fry
For the filling –
- a few tbsp jam of your choice
- 100ml (1/2 cup) double/ heavy cream
- 1 tbsp sugar
- 1 tsp vanilla
To make the dougnuts-
- In a large bowl mix together the flour, yeast and salt, then form a well in the centre.
- Lightly mix the melted butter, warm milk, vanilla and beaten egg in a jug then pour into the middle of the flour mixture. Stir in to the mixture until you have a ball of dough.
- Turn onto a floured surface and knead for 5-10 minutes, until your dough is smooth and elastic, and non-sticky – add more flour if necessary.
- Shape the dough into a ball, place in a large lightly greased bowl, cover (with a tea-towel or plastic wrap) and leave to rise for 1 1/2 – 2 hours, or until doubled in size.
- Once risen gently punch the dough to release the air. Turn out onto a floured surface and roll the dough to a thickness of around 1/2″. Cut the dough into approximately 3″ circles.
- Place the doughnuts onto a baking sheet covered with parchment paper. Lightly cover with a tea towel or plastic wrap and leave to rise until almost doubled in size (approximately 1 hour.)
- Fill a deep heavy based pan with oil, 2″ high, and heat to 190C (375F) add the doughnuts, one at a time (cooking a maximum of 3 at a time) and fry each side until golden brown, about 45-60 seconds each side.
- Using tongs or a slotted spoon, carefully remove the doughnuts from the hot oil and place on paper towels. Let each doughnut sit for one minute then roll in sugar.
To fill the doughnuts –
- Fill a piping bag, fitted with a nozzle, with the jam and push a small amount into the top of each doughnut
- Whip together the cream, sugar and vanilla until soft peaks form. Fill another piping with the cream and insert a small amount into each doughnut, on top of the jam.