JELLY FILLED DONUTS

JELLY FILLED DONUTS

Ingredients (40 pieces)

For around forty donuts
500g T 55 flour
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75g semi-salted butter
50g sugar
25 cl semi skimmed milk
3 pinches of salt
2 eggs
1 sachet of dry baker's yeast (7g)
1 bottle of peanut oil or grapeseed oil
1 jar of raspberry jam
Icing sugar for sprinkling donuts
Buy the ingredients
Equipment
Pan
Bread maker
Preparation

 Read the recipe

STEP 1: Preparation of the donut dough
Put all the ingredients in your MAP (Bread Maker), in the order recommended by the user manual. Choose the "basic" program and the "dough" option. The MAP will knead and then raise the dough in just over 2 hours. If you do not have a MAP, put the yeast in a bowl, add the rest of the dry elements (salt last), add the liquids little by little while mixing. Knead a little, add the butter then knead by hand or in a pastry robot.

Pour the leavened dough onto a lightly floured work surface.


STEP 2: Roll out the donut dough
Roll out the dough with a roller, to a thickness of 1 cm.


STEP 3: Shape the donuts
Cut out circles of 5 to 6 cm, using a cookie cutter. Form a ball with the rest of the dough, spread it out and form other circles.


STEP 4: Let the donut dough rest
Distribute the circles on a plate, spacing them apart. Cover the plates with slightly damp cloths and leave to rise for 30 minutes.


STEP 5: Frying bath
Pour the oil into a casserole dish and heat it to 170 ° C. It is the ideal temperature both for browning the donuts but also for baking them to the core. Start dipping the donuts in the oil.


STEP 6: Cooking the donuts
They will start to swell. Brown them for about 5 minutes, turning them halfway through cooking.


STEP 7: The donuts are cooked
Remove them from the frying bath using a skimmer then place them on a plate covered with absorbent paper. Do the same with the rest of the dough.


STEP 8: Icing sugar
When the donuts are cold, put the icing sugar in a small pass and sprinkle the donuts with icing sugar.


STEP 9: Score each donut
Put the jam in a pastry bag and cut the end.

Make a very small hole on the side of each donut using a sharp knife.


STEP 10: Garnish the donuts
Insert the pastry bag into the slot and press lightly to stuff the donuts.


STEP 11: It's ready!
Proceed in the same way for the rest of the donuts and taste quickly.

Donuts are much better the same day, but you can keep them overnight.