No Knead Jam Filled Donuts
No Knead Jam Filled Donuts are so super soft and fluffy. Filled with any flavor jam of your choice, and rolled in powdered sugar after frying, it makes a great dessert.
Ingredients
- Oil for deep frying
- Jam or custard for filling
- Castor sugar to coat fried donuts
DRY INGREDIENTS
- 3 cups / 360g all purpose / cake flour
- ¼ cup / 50g sugar
- ½ teaspoon salt
- 2 ½ teaspoons / 8g instant dry yeast
WET INGREDIENTS
- 1 cup / 250ml milk
- 2 egg yolks
- 30 g melted butter
- 1 teaspoon vanilla extract
Instructions
DRY INGREDIENTS
- In a large bowl, combine the flour, yeast, sugar, and salt.
WET INGREDIENTS
- Melt the butter in a pot and add the milk. Allow to warm on the stove, until just warmed. Do not boil.
- In a small bowl, beat the egg yolks until light and fluffy
COMBINE WET AND DRY INGREDIENTS
- Add the wet ingredients into the dry ingredients and combine to form a soft dough.
LEAVE TO RISE
- Grease a large bowl lightly with oil. Place the dough into the bowl and leave to rise for 45 minutes in a warm draft-free area of your kitchen. The dough will double in size.
CUT, SHAPE, AND FRY
- After the dough has doubled in size, punch it down and turn it onto a floured surface. Gently pat it down to a ½ inch ( 1 ¼ cm ) thickness.
- Use a cookie cutter to cut out into circles. I used a 3 inch ( 7cround cutter.
- Place the cutout shapes onto a tray or baking sheet and leave to rise for 15 minutes.
- In a pot heat sufficient oil to deep fry the donuts. Heat the oil to a medium-low.
- Fry the donuts, a few at a time until golden brown. The donuts should be fried for about 2 minutes on each side, to ensure that it is cooked well on the inside.
- Roll the fried donuts in castor sugar and leave aside to cool for a few minutes.
- Using a sharp knife make a hole in the side of the donut. Fit a pastry bag with a plain tip nozzle and fill with jam to pipe into the donut.
- These donuts are best eaten fresh and on the same day that it has been made.