Super Soft Raspberry Jam Doughnuts
Unbelievably soft, these homemade raspberry jam doughnuts will keep you coming back for more. The jam is 100% homemade and takes only three ingredients to make.
Ingredients
Dough
- 35 g unsalted butter
- 35 g vegetable Shortenin copha for the Aussies
- 660 g bakers flour all-purpose flour
- 50 g caster sugar or granulated sugar
- 1 ½ tsp salt
- 15 g instant dry yeast
- 2 eggs
- 1/2 tsp vanilla extract
- 400 ml milk
- canola oil for frying
Raspberry Jam
- 700 g frozen raspberries frozen is cheaper than fresh
- 300 g caster sugar
- 1/2 tsp vanilla extract
Instructions
Making the raspberry jam
- To a large saucepan, add frozen raspberries, caster sugar, and vanilla extract and bring it to a boil. Let it simmer for 30 to 45 minutes until thick.
- Using a spatula push the jam through a sieve while still hot to get rid of as many seeds as possible. Scrape off the bottom of the sieve for extra jam.
- Cover the bowl with plastic wrap by placing it directly on top of the jam to prevent skin from forming on top. Then set aside, do not refrigerate. The jam will thicken naturally.
Making the dough
- In a saucepan over low heat, melt butter and vegetable shortening (copha), then set aside.
- To a mixer with the paddle attached, begin adding dry ingredients starting with flour, caster sugar, salt, yeast and set the mixer to low speed to combine. Then introduce the butter mixture and increase the speed slightly. Mix until the dough forms a crumbly mixture.
- Add vanilla extract to 2 eggs, whisk and pour into the dough mixture, then introduce the milk. Slightly increase the speed of your mixer once again and mix for thirty seconds to one minute.
- Swap the paddle attachment for the dough hook. On medium speed, knead the dough for 10 to 15 minutes or until the dough has come away from the side.
- Lightly flour your surface, then slap the dough onto the counter and fold. Repeat for 2 minutes. Next, place the dough into an oiled bowl and cover with plastic wrap. Set aside and allow the dough to proof for 1 hour at room temperature until it’s doubled in size.
- Turn dough out onto a lightly floured surface and give a light knead. Then roll till it’s about 2 1/2 cm in width.
- Coat a large round cookie cutter in flour and cut out doughnut shapes. Then place onto a well-floured sheet of baking paper and set aside uncovered and somewhere warm to proof for a further 30 minutes. Check the dough every so often to make sure that the dough is still springy.
Deep frying
- Preheat a deep pan/deep fryer to 180°C (355°F) with canola oil and carefully place the doughnuts into the oil. Fry for 2 minutes on each side until both sides of the doughnuts are deep golden brown in colour. Continue until all doughnuts have been fried then place onto a paper towel to cool and soak up excess oil.
- Allow the doughnuts to cool. And then, to a bowl add granulated sugar or caster sugar and dip both sides of the doughnuts until fully coated.
- Attach a coupler and a Wilton 4B open star tip to a piping bag, then add the jam.
- Use a chopstick to create a hole on one side of the doughnut, making sure you do not push it all the way through. Carefully insert the piping tip into the side of the doughnut as far as possible and slowly fill it with jam until the hole is full. Repeat with all remaining doughnuts, then serve.
