Strawberry Jelly Doughnut Recipe
These doughnuts are our jam
After perfecting our recipe for glazed doughnuts, we knew it was time to take on the jelly-filled variety. Using the same dough, we toss the doughnuts in a salt-and-pepper sugar before filling them with a roasted strawberry jam. The subtle hint of spice plays perfectly with the sweetness of the roasted strawberries for one Homer-approved doughnut.
Freshly fried pastry dough is full of hot steam circulating on the inside, so fight the temptation to fill (or eat) these doughnuts straight from the fryer; the heat and pressure will cause your jam to leak out. Waiting 10 minutes before filling them will make a world of difference (and keep jam off your shirt/shoes/everything).
To learn more, read "TT Culinary Institute: Glazed Doughnuts."
Recipe from the Tasting Table Test Kitchen
Roasted Strawberry Jam-Filled Doughnuts
These fluffy doughnuts are fried to golden perfection before getting tossed in salt-and-pepper sugar and filled with roasted strawberry jam.
Ingredients
- For the Roasted Strawberry Jam
- 2 pounds strawberries, hulled and halved
- 1 cup granulated sugar
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- For the Dough
- 1 cup whole milk, warmed to 115º
- 1 tablespoon sugar
- 2¼ teaspoons (¼ ounce) active dry yeast
- 3½ cups all-purpose flour, plus more for dusting
- 1 teaspoon kosher salt
- 2 eggs, plus 1 yolk, beaten
- 6 tablespoons unsalted butter, softened, plus more for greasing
- Vegetable oil, for frying
- For the Salt-and-Pepper Sugar
- 1 cup granulated sugar
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Directions
- Make the jam: Preheat the broiler to high and line a sheet pan with foil. Add the strawberries to the pan and toss with the sugar, salt and pepper. Broil until lightly charred, 3 to 4 minutes.
- Transfer the contents of the pan to a medium saucepan and bring to a simmer over medium heat. Cook, stirring often, until thickened, 20 minutes. Transfer to a blender with the lemon juice and vanilla. Purée until smooth, then transfer to a bowl and let cool completely.
- Make the dough: In the bowl of a stand mixer fitted with a dough hook attachment, mix together the milk, sugar and yeast. Let sit until the mixture is foamy, 15 minutes. Add the flour, salt, eggs and butter, and mix on medium speed until a smooth dough forms. Transfer the dough to a large greased bowl, cover with plastic wrap and proof for 1 hour.
- After the first proof, the dough should have doubled in size. Punch it down in the bowl, cover with plastic wrap and allow to proof again for 45 minutes.
- While the dough proofs for a second time, make the salt-and-pepper sugar: In a medium bowl, stir together the sugar ingredients, then set aside.
- Make the doughnuts: Heat 2 inches of vegetable oil in a 6-quart Dutch oven to 350º. On a lightly floured surface, roll out the dough to a ½-inch thickness. Using a 3½-inch ring cutter, punch out doughnuts. Reroll the scraps as needed to get 12 doughnuts.
- Line a baking sheet with a wire rack. Working in batches, fry the doughnuts, flipping once, until golden brown and puffed, 1 to 2 minutes per side. Transfer the cooked doughnuts to the prepared baking sheet to drain.
- As soon as you can handle the fried doughnuts, toss each one in the salt-and-pepper sugar to coat completely. Let cool for 5 minutes.
- Using a squeeze bottle, fill each doughnut with the strawberry jam and serve.