Strawberry Jam Donuts

These Strawberry Jam Donuts are incredible! So fluffy and filled with the most delicious homemade strawberry jam. They are a weekend breakfast treat!

These donuts are soooo good, y’all! I made them for BMW’s birthday last week. The boy loves strawberry everything and these were no exception. I must admit I wasn’t a big jam-filled donut fan before but then I had these perfect, fluffy donuts with homemade jam… and let’s just say that they changed my mind!

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Strawberry Filled Doughnuts

There is just something about the homemade versions of recipes that are better, am I right? I won’t lie to you and say that this is a super easy recipe to make but I will say it is so worth the effort! Making homemade donuts is not rocket science as much as it is a labor of love.

For this super fluffy donut recipe, you’ll need double the yeast. Yes, TWO packets of yeast. It makes a big difference in the fluff factor. I tried several different variations of this recipe and the extra yeast is not something you want to skimp on.

Why You Should Be Weighing Your Flour

While I was recipe testing, I tried measuring out flour, like in cups, and then compared it to the same recipe but where I weighed the flour. BIG difference. For this recipe you will also need strong flour, like King Arthur, not just regular all purpose flour.

What is the difference? Isn’t flour just flour? No. Flours are made very differently and these donuts need a strong flour or one with more proteins. These additional proteins will help develop the gluten structure and thus give you those big air pockets. Together with the additional yeast, the strong flour gives a fluffy donut!

Because a strong flour is heavier, it is more accurate to weigh the flour. I used to think that weighing out ingredients, like flour, was such an annoying extra step. But now I have realized that it isn’t that difficult and produces a much better result in the end.

When I tried using strong flour and I did not weigh it, the end product was often too dense and dry. I cannot stress enough  the importance of this step in this recipe!

Flour can expire and flours that are made with more protein will expire faster and need to be stored properly. Sometimes even in the freezer. Be sure and use fresh flour when making these Strawberry Jam Donuts!

 

Strawberry Jam Filling

When testing for this recipe, I tried out three different jam filling styles. One was very smooth and  had the consistency of school glue. The second had some very small strawberry chunks and the third was chunky. Both BMW and I preferred the chunkier jam filling. It’s also easier to make so it’s definitely a winner.

The sweetness of the filling with definitely depend on the sweetness of your strawberries. If your strawberries are in season and super sweet, you won’t need as much sugar. If the strawberries aren’t quite as ripe or sweet, you may want to add a bit more sugar.

This recipe calls for 1/2 cup sugar in the filling and is a good starting place. Since my strawberries were in season and nice and sweet, I didn’t need to add any additional sugar. Be sure and make any sugar adjustments prior to adding the thickener (cornstarch or arrowroot powder in this recipe.)

 

BMW’s Birthday Strawberry Jam Filled Donuts

I had to add candles! I mean this was for a birthday celebration after all! These donuts are extra delicious and best enjoyed while still warm. Be sure and give these donuts a sugar coating immediately after being removed from the pot. This will help the sugar adhere to the donut. Wait a few minutes and then fill the donuts.

You will need a piping bag to fill the donuts. Use a larger tip, example Wilton’s 1M, so that the chunkier filling can be piped in. This will make it a lot easier to get that jammy strawberry goodness into your fluffy donuts!

 

 

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Strawberry Jam Donuts

Makes about 10 donuts

Ingredients: 

Donuts: 

500 grams (about 3.5-4 cups) of strong flour like King Arthur +  more for rolling and shaping

*don’t forget it’s important to weigh flour in this recipe!

7 teaspoons granulated sugar + 2 cups for coating

3 tablespoons unsalted butter

2 eggs

2 packets of dry active yeast

1 teaspoon kosher salt

2/3 cup whole milk, warmed

2/3 cup water, divided

6 cups vegetable oil for frying + 1 teaspoon for bowl

 

Strawberry Jam Filling: 

1 lb strawberries, tops removed and quartered

1/2 cup granulated sugar

2 tablespoons cornstarch or arrowroot powder

2 tablespoons water

 

Directions: 

  1. Place all of the ingredients and half of the water into a large bowl or bowl of a stand mixer. Knead until well combined, add remaining water after about 1 minute. Then knead for about 10 minutes on low speed with dough hook until dough is smooth and elastic. Dough will be wet and tacky.
  2. Move dough into bowl greased with vegetable oil. Cover and let rise 1 hour.
  3. Meanwhile, make strawberry filling. Place chopped strawberries and 1/2 cup sugar into a small pot. Bring to a boil then reduce to a rolling simmer and cook about 7-8 minutes.
  4. Whisk cornstarch or arrowroot powder together. Remove strawberry pot from heat and stir in powder mixture. Set aside and let cool.
  5. Knock dough back using a fist then move onto well floured surface.
  6. Divide dough into ten equal parts. Then shape into round balls.
  7. Place donut balls onto a floured tray, cover, and let rise 45 minutes.
  8. About 15 minutes before dough is done rising, heat vegetable oil in deep pot to 350 degrees.
  9. Fry donuts two at a time for four minutes on each side. Donuts will be a deep golden brown.
  10. Use a spider strainer to remove donuts from fryer, immediately toss in sugar then set aside to cool on a wire rack.
  11. Once donuts are cool enough to handle but still warm, insert a butter knife into the side of the donuts to create a hole.
  12. Fill pipping bag with strawberry jam and pipe about 1 tablespoon into each donut.
  13. Serve and eat while warm!

Donuts will keep, covered at room temperature, for one to two days but they are best enjoyed right after being made while still warm!

 

                                   

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Natalie Paramore

The places I go, the things I do and what I eat.

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