JAM DOUGHNUTS RECIPE | BBC GOOD FOOD
Make a batch of our sweet jam doughnuts for the ultimate indulgent treat. These pillowy soft doughnuts are well worth the effort and are great for sharing
Provided by Justin Gellatly
Categories Dessert, Treat
Total Time 1 hours 25 minutes
Prep Time 45 minutes
Cook Time 40 minutes
Yield Makes about 20 doughnuts (about 1kg dough)
Number Of Ingredients 10
Steps:
- Put 150g water and all the dough ingredients, apart from the butter, into the bowl of a mixer with a beater paddle. Mix on a medium speed for 8 mins or until the dough starts coming away from the sides and forms a ball. Turn off the mixer and let the dough rest for 1 min.
- Start the mixer up again on a medium speed and slowly add the butter to the dough – about 25g at a time. Once it's all incorporated, mix on high speed for 5 mins until the dough is glossy, smooth and very elastic when pulled.
- Cover the bowl with cling film or a clean tea towel and leave to prove until it's doubled in size. Knock back the dough in the bowl briefly, then re-cover and put in the fridge to chill overnight.
- The next day, take the dough out of the fridge and cut it into 50g pieces (you should get about 20).
- Roll the dough pieces into smooth, tight buns and place them on a floured baking tray, leaving plenty of room between them, as you don’t want them to stick together while they prove.
- Cover loosely with cling film and leave for 4 hrs or until doubled in size. Fill your deep-fat fryer or heavy-based saucepan halfway with oil. Heat the oil to 180C. Read our guide on how to deep-fry safely for more essential information.
- When the oil is heated, carefully slide the doughnuts from the tray using a floured pastry scraper. Taking care not to deflate them, put them into the oil. Do 2-3 per batch, depending on the size of your fryer or pan.
- Fry for 2 mins each side until golden brown – they puff up and float, so you may need to gently push them down after about 1 min to help them colour evenly.
- Remove the doughnuts from the fryer and place them on kitchen paper.
- Toss the doughnuts in a bowl of caster sugar while still warm. Repeat the steps until all the doughnuts are fried, but keep checking the oil temperature is correct – if it's too high, they will burn and be raw in the middle; if it's too low, the oil will be absorbed into the doughnuts and they will become greasy. Set aside to cool before filling.
- To fill the doughnuts, make a hole with a small knife in the crease of each one, anywhere around the white line between the fried top and bottom.
- Fill a piping bag with jam and pipe into the doughnut until nicely swollen – about 1 tbsp per doughnut. After filling, the doughnuts are best eaten straight away, but will keep in an airtight tin.
Nutrition Facts : Calories 233 calories, FatContent 9 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 32 grams carbohydrates, SugarContent 13 grams sugar, FiberContent 1 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.6 milligram of sodium
JAM THUMBPRINTS | BETTER HOMES & GARDENS
Provided by Better Homes & Gardens
Categories Recipes and Cooking
Total Time 1 hours 35 minutes
Prep Time 25 minutes
Yield about 30 cookies
Number Of Ingredients 8
Steps:
- In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar. Beat until combined, scraping sides of bowl occasionally. Beat in egg yolks and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Cover and chill dough about 60 minutes or until easy to handle.
- Preheat oven to 375°F. Grease cookie sheets or line with parchment paper; set aside. Shape dough into 1-inch balls. Roll balls in egg whites; roll balls in walnuts. Place 1 inch apart on the prepared cookie sheets. Press your thumb into the center of each ball. Bake for 10 to 12 minutes or until bottoms are light brown. If the cookie centers have puffed up during baking, repress with the back of a small spoon. Transfer to a wire rack and let cool. Just before serving, fill centers with jam.
Nutrition Facts : Calories 112 calories, CarbohydrateContent 11 g, CholesterolContent 25 mg, FatContent 7 g, ProteinContent 2 g, SaturatedFatContent 3 g, SodiumContent 35 mg, SugarContent 5 g
More about "jam stick plus recipes"
JAM THUMBPRINTS | BETTER HOMES & GARDENS
Reviews 5
Total Time 1 hours 35 minutes
Category Recipes and Cooking
Calories 112 calories per serving
- Preheat oven to 375°F. Grease cookie sheets or line with parchment paper; set aside. Shape dough into 1-inch balls. Roll balls in egg whites; roll balls in walnuts. Place 1 inch apart on the prepared cookie sheets. Press your thumb into the center of each ball. Bake for 10 to 12 minutes or until bottoms are light brown. If the cookie centers have puffed up during baking, repress with the back of a small spoon. Transfer to a wire rack and let cool. Just before serving, fill centers with jam.
NADIYA HUSSAIN'S CHEESE BISCUITS & TOMATO JAM RECIPE ...
From thehappyfoodie.co.uk
Prep: 30 minutes plus chilling. Cook: 30 minutes.
Begin with the biscuits. Put the flour and butter into a bowl, and rub with your fingertips until the mixture resembles breadcrumbs. If it’s easier, pulse everything together in a processor. Mix in the cheese, mustard, garlic, onion salt and sugar. Bring the dough together with your hands, then flatten, wrap in clingfilm and chill for 15 minutes in the fridge.
To make the jam, cut slits in the tomato skins and place the tomatoes in a bowl. Pour in boiling water to submerge the tomatoes, then cover with clingfilm and leave for 10 minutes. This makes it easier to remove the skins.
Meanwhile preheat the oven to 180ÅãC/160ÅãC fan/gas mark 4. Line a baking tray or two with baking paper.
Dust a work surface lightly with flour. Take the dough out of the fridge, unwrap and roll out to 5mm thick. Using a round 4cm cutter, cut out the biscuits and pop them on the trays. Gather any offcuts into a ball, roll out flat and cut out more rounds. Keep doing this until the dough is all used up.
Using a fork, pierce a few holes in the top of each biscuit, to allow steam to escape and stop them puffing up. Bake for 12–15 minutes, until the biscuits are golden and crisp on top. If you are putting a tray on a lower shelf, it will need an extra 3–4 minutes.
Back to the jam. Remove the tomatoes from the hot water and peel away the skins. Roughly chop the tomatoes and set aside.
Pop a non-stick saucepan on a medium heat and add the oil. When it’s hot, add the star anise and onion and cook for 5 minutes, until the onion is soft. Now add the sugar, salt and tomato pur.e and stir until the sugar has dissolved. Add the chopped tomatoes and Worcestershire sauce and cook on a low to medium heat until any liquid has evaporated and the jam is sticky – this should only take 10 minutes.
Once the biscuits are baked, leave them on the tray for a few minutes, then remove them to cool on a rack. Eat them with the still-warm jam.
CHERRY PIE RECIPE - BBC GOOD FOOD | RECIPES AND COOKING TIPS
From bbcgoodfood.com
Total Time 1 hours 40 minutes
Category Dessert
Calories 523 calories per serving
- Remove from the oven and leave to cool for 1 hr. If you cut it too soon, the fruit juice will be very runny and flood the pie. Best served just warm with cream or ice cream.
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From cooking.nytimes.com
Reviews 4
Total Time 4 hours
Calories 94 per serving
- Bake the cookies 20 to 25 minutes, rotating the sheets from top to bottom and front to back at the midway point, until they are puffed and golden. Transfer the cookies to racks to cool to just warm or to room temperature.
RUGELACH RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 4 hours
Calories 94 per serving
- Bake the cookies 20 to 25 minutes, rotating the sheets from top to bottom and front to back at the midway point, until they are puffed and golden. Transfer the cookies to racks to cool to just warm or to room temperature.
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Reviews 94
Total Time 30 minutes
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Calories 370 calories per serving
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