You can’t do much better than warm, homemade doughnuts right from the fryer. My strawberry jam doughnuts are just the place to start.
- 2/3 cup whole milk
- 1 packet active dry yeast (¼ oz)
- 3 – 3 ½ cups flour, as needed
- 5 tbsp granulated sugar, divided, plus more for coating
- 1 tsp kosher salt
- 1 whole egg
- 2 egg yolks
- 1 tsp vanilla extract
- 6 tbsp unsalted butter, at room temperature
- Vegetable oil, for frying
- 1 quart (16oz) strawberries, hulled and quartered
- ½ cup sugar
- Pinch salt
- 4 tsp cornstarch
- 1 tsp lemon juice, or to taste
- Activate yeast: Warm milk to about 108-112°F. Sprinkle over yeast and 1 tsp of sugar. Stir gently to combine on top layer of milk. Allow to activate for about 5 minutes. Yeast should get foamy.
- Start dough & knead: Using a standing mixer with a dough hook attachment, add 2 cups of flour, remaining 4 tablespoons plus 2 teaspoons of sugar, and salt. Stir to combine, then add eggs, yeast/milk mixture and vanilla. Knead over low speed for about 2-3 minutes or until ingredients come together.
- Add butter: Incorporate butter slowly, 1 tablespoon at a time, into dough while mixing.
- Add remaining flour & knead: Gradually add another 1 cup of flour and stir into dough. Add additional flour if needed, until dough is soft, smooth and shiny, and pulls away from dough hook. Knead on a floured surface for about 5 minutes.
- Raise dough: Transfer dough to a large buttered bowl. Cover with a clean kitchen towel and rise in a warm place for about 1 hour, or until doubled in volume. I like to preheat my oven slightly and shut it off when it reaches 90°F. Then I place my dough inside of the warm, turned off oven to rise.
- Make jam: Add strawberries, sugar and salt to a nonstick pan. Turn heat to medium, bring to a simmer and cook about 20 minutes or until jam has thickened and strawberries are very soft. To thicken jam further, add cornstarch dissolved in 4 tsp of water. Stir to combine and gently boil for 2 minutes. Transfer to a food processor and blend until smooth. Cool and stir in lemon juice, to taste.
- Roll and cut doughnuts: Transfer dough to a lightly floured surface. Roll to about ½ to ¾ inch thickness. Cut into rounds using a 3 ½ inch dough cutter, dipped in flour. A smaller cutter (2 ½-3 inches) will also work. Reroll scraps once. I also keep odd pieces of dough to fry. Transfer to a parchment lined sheet tray and cover with a clean towel. Allow to rise in a warm area for about 40-50 minutes or until almost doubled in size.
- Fry & sugar: While doughnuts rise, filled a large, heavy bottomed pot with about 4 inches of oil. Heat to 350°F. Fry doughnuts in batches for about 1-2 minutes or until browned. Flip and cook another 1-2 minutes. Transfer to a paper towel lined plate. Add sugar to a wide bowl for coating doughnuts. Toss doughnuts in sugar while still warm.
- Fill & serve: Using a skewer or chopstick, puncture each doughnut through the center horizontally and gently swirl to widen the hole. Transfer cooled jam to a piping bag fitted with a ¼ inch round tip, and squeeze to fill with jam until jam starts to seep from opening. Don’t be too timid with this step, as the doughnuts can take on quite a bit of jam. Save any remaining jam for dunking. Eat immediately and store up to 2 days in an airtight container at room temperature. Enjoy!
Time does not reflect time needed for doughnuts to rise.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
- Serving Size: 1 doughnut
- Calories: 326
- Sugar: 20g
- Sodium: 273mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 6g
Keywords: doughnuts, donuts, strawberry, jam, jelly