Jam Yeast Donuts
Classic yeast-dough donuts that can be filled with raspberry jam or whipped cream, then fried and finished with jam or a dusting of powdered sugar.
Ingredients
yeast donut base dough (refer to pp. 30-31)
to taste
raspberry jam (flavor can be chosen as desired)
80g
heavy cream (35-36% milk fat)
100g
caster sugar
10g
powdered sugar
20g
frozen strawberries (finely ground)
2
Instructions
1
Prepare the dough
Please refer to pages 30-31 for making the yeast donut base dough. When performing step 12, squeeze out excess air and divide into 7 equal portions.
2
Shaping and fermentation
After proofing the dough, roll into a round disc 8cm in diameter, slightly flatten the edges, shape using a 7cm diameter hollow mold, place on baking paper, spray with water, allow second fermentation, then fry in hot oil.
3
Prepare filling
[44] Fit a piping bag with a 1cm round tip, fill with raspberry jam. [45] Whip heavy cream → refer to page 62 for making cream frosting, then fill piping bag with 1cm round tip with frosting.
4
Cut opening
Use scissors to cut a small hole on the side of the donut, insert scissors to the center, cut the dough to create a slit.
5
Fill with filling
[44] Insert piping tip, fill with jam until it is slightly visible on the surface. [45] Using the same method as 44, pipe the frosting into the donut.
6
Decoration
[44] Finely grind frozen strawberries, mix with powdered sugar, then sprinkle evenly over the donut surface to finish. [45] Sprinkle powdered sugar on the surface to finish.
