I made these donuts on a Sunday morning when the house smelled like yeast dough rising and strawberry rhubarb jam cooling on the counter. Whole milk warmed with butter, mixed with sugar and yeast, then flour, salt, and eggs beaten in until the dough pulled away from the bowl. Kneaded for eight minutes, risen for an hour, rolled out, cut with a donut cutter, and fried in oil at 350 degrees F (175 degrees C) until golden. About one minute per side. Filled with strawberry rhubarb jam from a piping bag.
The homemade strawberry rhubarb jam inside is what sets these apart from anything you will buy. Store-bought donuts are filled with jelly that tastes like sugar. Homemade strawberry rhubarb jam is tart and fruity, and it oozes out when you take the first bite. The dough is soft and yeasty, not cakey. These are real donuts.
Tips for Making Strawberry Rhubarb Donuts
Let the dough rise fully before cutting
After kneading, place the dough in a greased bowl, cover, and let it rise in a warm place for about one hour until doubled in size. Under-risen dough produces dense, heavy donuts.
Roll the risen dough to half an inch thick on a floured surface and cut with a donut cutter. Let the cut donuts rest for ten minutes before frying.
Fry at exactly 350 degrees F
Too hot and the outside burns before the inside cooks. Too cool and the donuts absorb oil and become greasy. Use a thermometer.
One minute per side. Flip once. The donuts should be deep golden brown. Drain on paper towels before filling.
Strawberry Rhubarb Donuts
Total Time: 110 minutes
Yield: Makes 12 donuts
Description
Indulge in these soft, fried donuts filled with a sweet strawberry rhubarb jam, capturing the essence of spring in every bite.
Ingredients
Units
- 1 cup whole milk
- 2 Tbsp butter
- 1/4 cup sugar
- 1 package active dry yeast
- 3 3/4 cups all-purpose flour
- 1/2 tsp salt
- 2 large eggs
- Vegetable oil for frying
- 1 cup strawberry rhubarb jam
Instructions
- Warm the milk in a saucepan until it bubbles, then remove from heat. Add the butter and stir until melted.
- In a large bowl, combine the milk mixture, sugar, and yeast. Let stand until foamy, about 10 minutes.
- Add 2 cups of flour and the salt to the yeast mixture; beat well. Add the eggs and remaining flour, mixing until the dough pulls away from the sides of the bowl.
- Turn dough onto a floured surface and knead until smooth, about 8 minutes. Place in a greased bowl, cover, and let rise until doubled, about 1 hour.
- Punch down dough and roll out to 1/2 inch thickness. Cut with a donut cutter.
- Heat oil in a deep-fryer or large saucepan to 350°F (175°C). Fry donuts until golden brown, about 1 minute per side. Drain on paper towels.
- Fill a piping bag with jam and inject into each donut. Serve warm.
Notes
doughnut recipe from epicurious jam recipe from ball
- Prep Time: 90 minutes
- Cook Time: 20 minutes
Category: Baking
Method: Frying
Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 250
- Sugar: 15
- Sodium: 150
- Fat: 10
- Carbohydrates: 35
- Fiber: 1
- Protein: 5
Frequently Asked Questions
Can I bake these instead of frying?
You can, but the texture changes completely. Baked donuts are drier and more like cake. Fried donuts have a soft, pillowy interior that absorbs the jam better.
Can I use store-bought jam?
Yes. Any strawberry rhubarb jam works for the filling. Homemade has a more complex flavour, but store-bought saves time.
How do I fill the donuts?
Fit a piping bag with a round tip. Push the tip into the side of each donut and squeeze until you feel the donut get heavier. About a tablespoon of jam per donut.
If You Liked This Recipe, You’ll Love These
- Strawberry-Filled Doughnuts
- Strawberry Shortcake Filled Doughnuts
- Chicken with Strawberry Rhubarb Balsamic Glaze
- Crema di Mascarpone with Rhubarb and Strawberries
The post Strawberry Rhubarb Donuts appeared first on Honest Cooking and Travel.
