Delicious Strawberry Jam Filled Donuts – fluffy, bouncy donuts with a sweet and fruity strawberry jam filling.
There’s no beating around the bush with this one. Everyone can think of an amazing donut they once had. Donuts with strawberry jam filling is one I naturally gravitate towards whenever I am at a café. I admit I do have a bout of sugar cravings every now and then. Since we have all been home a while now, I don’t think there’s a better time to recreate your favorite things to eat at home.
This Strawberry Jam Filled Donuts are fluffy and bouncy which is very important. Texture is everything when it comes to these sweet treats. You don’t want to bite into hard dough, so making them light and airy is a way to go!
To get a light consistency for this donut recipe, follow the recipe ingredients and methods as close as you can. And it’s a nice thing that there’s nothing fancy among the ingredients list. I like to make simple dishes and treats everyone can enjoy otherwise what’s the point right?
Ingredients You’ll Be Needing
- Evaporated Milk – it’s richer and creamier and gives a nice taste
- Canola oil
- Eggs – contributes to the light and fluffy texture
- All-purpose Flour
- Bread Flour – contains more protein for that nice screechy consistency
- White Granulated Sugar
- Active Dry Yeast – serves as leavening agent
- Vanilla Extract – for flavor
- Salt – taste enhancer
- Canola oil – best deep frying oil
- Strawberry Jam – for filling (feel free to swap to your preference)
See recipe for full ingredients list and method.
Tips For Making These Donuts Perfectly
- If you don’t have circle cutter cutter, you can use empty product cans to create the circle shape.
- Make sure the yeast becomes foamy on top before adding to flour. That is an indication it has properly activated. Adding sugar to warm water is an important step to activate.
- Use a cooking thermometer to ensure the oil is hot enough for frying. If it’s not hot enough, the donuts will sink and absorb and if the oil is too hot, the donuts will burn on the outside while the insides remain raw.
How To Store Donuts
These donuts are best eaten fresh on the day. It will keep 1 -2 days at room temperature. They may get soggy when refrigerated.
- 3/4 cup Evaporated Milk, room temperature
- 1/4 cup Canola oil
- 2 medium-sized Eggs, room temperature
- 2 cups All-purpose Flour
- 1 cup Bread Flour
- 1/4 cup White Granulated Sugar
- 1 tbsp Active Dry Yeast
- 2 tsp Vanilla Extract
- 1/4 tsp Salt
- 500 ml Canola oil, for frying
- 1 cup Strawberry Jam
- In a small bowl, combine 4 tablespoons warm water, 2 teaspoons of sugar and yeast in that order. Cover and set aside for 5 - 10 minutes till yeast becomes activated.
- Get another bowl, combine milk, oil and eggs. Whisk to combine.
- In a stand mixer using the dough hook, combine flour, sugar, and salt. Stir.
- Add milk mixture and gradually start mixing until dough forms. Increase the speed of the mixture to medium and let it go for another 7 minutes.
- Place dough in a lightly oiled bowl. Cover with a damp cloth and let rise for 1 hour in a warm place.
- On a floured work surface, cut dough in half. Roll out dough, one piece at a time, to 1/2 an inch thick sheet. Cut doughnuts with a 2 - 3 inch circles with a cookie cutter.
- Place each one on parchment paper on a tray. Let them rest for another 30 to 40 minutes covered with a plastic wraps in a warm place or until doubled in size.
- Use a medium to large pot to heat up oil to 326 F / 165 C or use a deep fryer. Line a baking sheet with drip rack or paper towels (to drain oil after frying).
- Place 3 or 4 doughnuts at a time into hot oil and cook for 2 to 3 minutes or until golden brown, turning halfway through cooking.
- Roll fried donuts in granulated sugar. Poke a hole in the side of the donuts. Use a pastry bag fitted with a nozzle, fill doughnuts with strawberry jam.
- Serve with dusted icing sugar.
1. If you don't have circle cutter cutter, you can use empty product cans to create the shapes.
2. Use other jam flavors you would normally prefer.
3. Make sure the yeast becomes foamy on top before adding to flour. That is an indication it has properly activated.
Nutrition Information:Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 116Total Fat: 39gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 35gCholesterol: 27mgSodium: 73mgCarbohydrates: 42gFiber: 1gSugar: 16gProtein: 5g
Please note that nutritional information is not always accurate.