Jelly Donuts

Happy Easter!!! To celebrate Easter this year I've made jam and custard donuts instead of the traditional hot cross buns.....(I'll be making them tomorrow!) I've been wanting to make donuts for a while but just never got around to it and today's a great occasion / celebration to have them. A rich, sweet snack filled with just the right amount of velvety custard or fruity jelly jam which is then deep fried in oil and coated with powdery icing sugar.....(there's goes all the dieting!!)





I had in mind all the sweet things that we use to eat when we lived in Holland during spring, summer and festive times; the doughy dumplings filled with raisins, apple and currants called Oliebollen and the mini fluffy pancakes Poffertjes. Both very similar, all made from a sweetened dough, deep fried and covered in icing sugar.





I adapted this Jelly Donut recipe from Martha Stewart's Sufganiyot but added custard to the fillings and coated it with icing sugar instead of caster sugar. Sufganiyot is actually a traditional dessert served at Hanukkah (Jewish Festival of Lights), but I decided to make this because it's one of my favourite donut for all occasions.

2 tbsp. active dry yeast

1/2 cup warm water, (100°F to 110°F)

1/4 cup plus 1 tsp. sugar, plus more for rolling (for rolling I used icing sugar instead)

2 1/2 cups all-purpose flour, plus more for dusting

2 large eggs

2 tbsp. unsalted butter, room temperature

1/2 tsp. freshly grated nutmeg

2 teaspoons salt

3 cups vegetable oil, plus more for bowl

1 cup seedless blackcurrant jam (I used 1/2 cup of blackcurrant jam and 1/2 cup custard)

1. In a small bowl, combine yeast, warm water, and 1 tsp. sugar. Set aside until foamy, about 10 minutes.

2. Place flour in a large bowl. Make a well in the center; add eggs, yeast mixture, 1/4 cup sugar, butter, nutmeg, and salt. Using a wooden spoon, stir until a sticky dough forms.

3. On a well-floured work surface, knead until dough is smooth, soft, and bounces back when poked with a finger, about 8 minutes (add more flour if necessary). Place in an oiled bowl; cover with plastic wrap. Set in a warm place to rise until doubled, 1 to 1 1/2 hours.

4. On a lightly floured work surface, roll dough to 1/4-inch thickness. Using a 2-1/2-inch-round cutter or drinking glass, cut 20 rounds. Cover with plastic wrap; let rise 15 minutes.

5. In medium saucepan over medium heat, heat oil until a deep-frying thermometer registers 370°.

Using a slotted spoon, carefully slip 4 rounds into oil. Fry until golden, about 40 seconds. Turn doughnuts over; fry until golden on other side, another 40 seconds.

6. Using a slotted spoon, transfer to a paper-towel-lined baking sheet. Roll in sugar while warm. Fry all dough, and roll in sugar.

7. Fill a pastry bag fitted with a #4 tip with jam. Using a wooden skewer or toothpick, make a hole in the side of each donut. Fit the pastry tip into a hole, pipe about 2 teaspoons jam into doughnut. Repeat with remaining donut.