Polish jam doughnuts

on

It's carnival time, and Internet is full of recipes for all kinds of doughnuts - and so I'd also like to share a recipe for fluffy doughnuts filled with rosehip jam and dusted with icing sugar.


I used my favourite recipe for a yeasted dough with kefir, enriched with a few egg yolks. Doughnuts turned out perfectly fried and fluffy, and a bit of rum in the dough prevented them from soaking up too much oil. Add your favourite jam and the doughtnuts will disappear in no time.

You'll find the list of ingredients, method and approximate nutritional value below.

Turn on English CC to watch the video.  



List of ingredients

  • 3.5 cups (~500 g) flour, plus extra for dusting 
  • 2 tbsp (~30 g) sugar
  • 1 pack instant yeast (7 g)
  • 1/2 tsp (~3 g) salt
  • 250 g body-temperature kefir
  • 3 egg yolks
  • 30 g rum
  • 60 g melted butter
  • Frying oil (I used 1.5 l sunflower oil)
  • Jam for filling (I used 400 g rosehip jam)
  • Icing sugar for dusting

Method

  1. Add 500 g wheat flour, 30 g caster sugar, 7 g instant yeast and 3 g salt into a kitchen robot bowl. Whisk dry ingredients through to mix them.
  2. Add 250 g lukewarm kefir and 3 egg yolks. Kefir should be about body temperature. If you prefer to use fresh yeast, add them to the kefir together with sugar, stir and set aside for 15 minutes in a warm place.
  3. Mount a dough hook in the kitchen robot, turn it on at low speed and start mixing dough ingredients. Add 30 g rum and 60 g cool melted butter. Once all of flour is absorbed by the dough and it becomes uniform and soft, turn up the speed to medium. Knead the dough this way for 15 minutes, until it becomes shiny and is not as sticky anymore. Pause the robot from time to time to scrape the dough off the sides of the bowl.
  4. Check if the dough is ready after 15 minutes. Ready dough should be slightly wet to the touch, but not really sticking to your hand. Form the dough into a ball and put it into a lightly oiled bowl. Cover the bowl tightly with plastic wrap and set it aside in a warm place for the dough to double in volume.
  5. Transfer the dough onto a work surface dusted with flour and gently push out excess air, spreading the dough to roughly 2 cm thickness. Cut out discs of dough, 7 cm in diameter, and place them on a tray lined with baking paper. Cover discs loosely with plastic wrap to prevent them from drying out.
  6. Heat up vegetable oil in a pot to 175 deg C. It's worth using a kitchen thermometer to control the temperature. If oil is too hot, doughnuts will burn; if it is too cold, they will soak up too much fat. As a guide, it took me 12 minutes to heat up 1.5 oil over medium heat; I moved the pot to the smallest heater then and turned the heat on to low.
  7. Put a few doughnuts at a time into the pot; leave enough space for them to rise as they cook. Fry them for 3 minutes per side, keeping the temperature constant. Take ready doughnuts out of the pot with a slotted spoon and put them onto a plate lined with paper towels to remove excess fat.
  8. Stuff cooled doughnuts with your favourite jam or filling. You can use a piping bag fitted with a special long tip or make a hole first with a wooden skewer.
  9. Dust the doughnuts with icing sugar.
  10. Enjoy!

Approximate nutritional value

100 g

  • 345 kcal
  • Carbs: 46 g 
  • Fat: 15 g
  • Protei: 6 g
  • Fibre: 1 g

1 doughnut (recipe makes 16 doughnuts)

  • 259 kcal
  • Carbs: 34 g
  • Fat: 11 g
  • Protein: 5 g
  • Fibre: 1 g

Comments

Post a Comment