Strawberry Jam-Filled Orange Doughnuts
Inspired by techniques from King Arthur Baking.
Soft orange-scented doughnuts enriched with olive oil and soured cream, filled with strawberry jam.
Always check the labels of the products you use.
Method
- 1
Make the dough. Whisk the flour, sugar, yeast, salt and orange zest in the mixer bowl. In a jug whisk the water, soured cream, olive oil, egg and vanilla, pour them in and knead on medium-low for about 8 min until the dough is smooth and soft.
- 2
First rise. Cover and leave in a warm spot for 1-1.5 h, until doubled.
- 3
Cut the rounds. Knock back the dough, pat it out 1.5 cm thick on a floured surface and stamp out 6 cm rounds. Press the scraps together once and cut again to get 14. Place them on the lined trays.
- 4
Prove. Cover loosely and leave for 30-40 min until puffy and light.
- 5
Heat the oil. Pour oil into the wide pan until it is roughly 4 cm deep (half full at most) and bring it up to 170 °C on the thermometer.
- 6
Fry. Fry 4 at a time for 1.5-2 min a side at 165-170 °C, until deep golden with a pale ring around the middle; a probe in the centre should read about 90 °C. Drain on the rack and let them cool for 15 min.
- 7
Fill. Push the chopstick down through the top of each doughnut to the centre and wiggle it to open a pocket. Pipe in about 20 g of jam, drawing the nozzle out slowly so a little dome of jam sits on top.
Storage
Best on the day. Keep for up to 1 day in an airtight container at room temperature.
Equipment
- stand mixer with dough hook (or large bowl)
- 6 cm round cutter
- baking trays lined with lightly floured baking paper
- piping bag with a 6 mm plain nozzle
- chopstick or skewer
- large heavy pan or casserole, at least 24 cm wide
- deep-frying or probe thermometer
- slotted spoon or spider
- wire rack over a tray lined with kitchen paper
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 296 kcal |
| Protein | 4.3 g |
| Carbohydrate | 38.9 g |
| of which sugars | 13.5 g |
| of which free sugars | 13.3 g |
| Fat | 13.6 g |
| of which saturates | 1.7 g |
| Fibre | 1.1 g |
| Salt | 0.45 g |
Protein per 100 kcal
1.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
