Made with AI
Raspberry Jam-Filled Doughnuts
130 min 566 kcal per serving Advanced
Ingredients
4 Servings
- All-purpose flour250 g
- Whole milk150 ml
- Granulated sugar30 g
- Unsalted butter25 g
- Large egg1 large egg
- Active dry yeast7 g
- Salt3 g
- Vanilla extract5 ml
- Vegetable oil absorbed during frying50 g
- Seedless raspberry jam120 g
- Powdered sugar30 g
Instructions
- 1
Warm the whole milk to approximately 38–43°C (100–110°F). Stir in the active dry yeast and a small pinch of the granulated sugar, then let the mixture stand for 5–10 minutes until foamy.
- 2
Melt the unsalted butter and allow it to cool slightly. In a large mixing bowl, whisk together the egg, remaining granulated sugar, melted butter, vanilla extract, and activated yeast mixture.
- 3
Add the all-purpose flour and salt. Mix until a shaggy dough forms, then knead on a lightly floured surface for 8–10 minutes, or until smooth, elastic, and slightly tacky.
- 4
Place the dough in a lightly greased bowl, cover it, and let it rise in a warm place for 60–90 minutes, or until doubled in size.
- 5
Gently deflate the dough and roll it out to approximately
- 6
5 cm thick. Cut out rounds with a 6–7 cm cutter. Gather and reroll the scraps once to cut additional rounds.
- 7
Arrange the dough rounds on a lightly floured tray, cover loosely, and let them rise for 30–45 minutes, or until visibly puffy.
- 8
Heat frying oil in a deep, heavy-bottomed pan to 175°C (350°F). The finished doughnuts are estimated to absorb approximately 50 g of vegetable oil in total.
