Strawberry Jam Donuts -

5 from 1 vote

Strawberry Jam Donuts

Strawberry Jam Donuts - pillowy jam donuts tad crisp on the outside and light and airy inside. Their crisp golden crust shatters in your mouth, oozing out sweet jam filling and melting away with the very first bite!

Prep Time3

Cook Time20

Total Time3 20

Course: Dessert, Snack

Cuisine: American

Servings: Donuts

Calories: 135kcal

Author: Natasha Minocha

Ingredients

1 cup Almond milk, warm You can use any milk you prefer
2 tsp Dried active yeast
3.5 cups All-purpose flour
1/4 tsp Salt
3 tbsp Coconut oil, slightly softened You can use regular butter
2 tbsp Sugar
1/3 cup Powdered sugar
1/3 cup Strawberry Jam
Oil for frying

US Customary - Metric

Instructions

In a small bowl, combine warm almond milk and yeast. Keep aside for 10 minutes until frothy.
Combine all-purpose flour, sugar, salt, and coconut oil in your stand mixer bowl.
When the yeast is nicely bubbly and frothy, make a well in the center of your dry ingredients and pour it in.
Combine the dry and wet ingredients using the hook attachment of your stand mixer. Set the speed at the lowest (1). Increase it to 3 or 4 as the ingredients mix.
When the dough begins to leave the bowl’s sides and forms a ball, it is ready. This will take about 4 to 5 minutes.
Bring the dough onto your work surface. Knead briefly for a minute.
Place the dough in a greased bowl. Cover and rest the dough for 1-2 hours, or until the dough has doubled in size.
Take the dough out of the bowl onto your work surface, knead briefly for 2-3 minutes.
Divide the dough equally into 16-18 pieces. Roll each piece into a ball.
I highly recommend measuring the dough balls.
Place on a floured tray. Cover the dough balls with a kitchen towel and rest for 30-40 minutes, until puffy.
In a deep pan, heat oil. Since I don’t have a thermometer, I used a wooden spoon (or chopstick) to test the temperature. Put one end in the oil. If it bubbles, then the oil is hot enough.
Lift and slide the dough balls gently into the oil, making sure that the donuts do not deflate. I worked with 2-3 donuts at a time. Don't overload your pan.
Each side will take barely 2 minutes to fry.
Let the golden-brown donuts cool enough to be handled. Then sprinkle them with powdered sugar.
Fill a piping bag with jam and attach a sharp-tipped icing nozzle to the bag. Pick a still warm donut and plunge the nozzle into its side. Push the jam in till it begins to ooze out.
I advise using a long nozzle for the piping bag. I didn’t have one, so the jam didn’t fill my donut all the way.
Serve warm. These donuts taste the best the day they are made. Store the leftovers in an airtight jar. Enjoy!

Notes

Use a long nozzle for the piping bag. This way you'll be able to fill the donuts with more jam.
Feel free to use regular milk and butter instead of almond milk and coconut oil.
These donuts are best eaten the day they are made. Store any leftovers in an air- tight container for up to 2 days.

Nutrition