Step-by-step method

At a glance

You'll be making a yeast dough from scratch, letting it rise, then cutting out rounds and frying them until they're golden and puffed. The most time-consuming part is the rising and proofing (about 1.5 hours total), but the actual frying takes just minutes—then you fill them with jam and dust with sugar for a bakery-quality treat that beats anything store-bought.

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Make the starter

Put both types of flour and the sugar into the bowl of a stand mixer and stir together. Make a well in the centre of the flour and pour in the lukewarm milk. Crumble the yeast into the milk, cover the bowl with a tea towel and leave for about 10 minutes, until bubbles start forming on the surface of the milk.

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200 gram
All-purpose wheat flour

200 gram
Medium-Fine Wheat Flour

50 gram
Granulated Sugar

150 gram
Fresh Whole Milk (3.5% Fat)

20 gram
Fresh Yeast
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Add the egg and butter

Add a pinch of salt, the egg and the melted butter to the bowl. Just make sure the butter isn't hot!

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3 gram
Salt

2 gram
Chicken Eggs

100 gram
Unsalted Butter
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Rum and vanilla

Pour in the rum and vanilla extract, or alternatively use vanilla seeds or homemade vanilla sugar - whatever you like and have on hand.

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5 milliliter
Rum

5 milliliter
Vanilla Extract

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Let the dough rise

Fit the dough hook and knead the dough. Don't worry if it seems a bit looser than you're used to - it will only be slightly sticky. Cover the bowl with a tea towel and leave the dough to rise in a warm spot for about an hour, until it has doubled in size.
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Roll out the dough

Sprinkle a little fine plain flour onto your work surface. Tip the dough out onto it and roll into a sheet about 1 cm thick, or even a touch thinner - the doughnuts will puff up a bit more as they proof.
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Cut out rounds

Cut out rounds using a cup, a glass or a round cutter - whatever size you fancy. I made mine really tiny. Gather up the leftover dough, knead it together, roll it out again and cut out more rounds. Keep going until you've used up all the dough.
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Let them proof

Cover the cut-out rounds with a tea towel and leave to proof for another 30 minutes. I can confirm from experience that if you get busy and forget about them, it's absolutely fine even if they end up proofing for an hour and a half.
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Fry in oil

Heat a fairly deep layer of oil in a saucepan - around 8 cm is fine. Place the proofed rounds into the hot oil with the side that was facing up while proofing (and has dried out slightly) facing down first.

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500 milliliter
Canola Oil
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Drain on paper towel

Fry until golden, then flip and fry the other side until golden too - it only takes a moment. I fry mine at about three-quarters of my hob's maximum heat. Lift the doughnuts out onto a plate lined with paper towel to soak up the oil, then let them cool.
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Filling

I filled my doughnuts with homemade apricot jam using a piping bag fitted with a filling nozzle. Finally, dust the finished doughnuts with icing sugar.

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10 gram
Powdered Sugar

300 gram
Apricot Jam

Golden Fried, Jam-Filled Doughnuts!

Name: Irresistible Jam-Filled Fried Doughnuts
Prep time: 25 min
Cook time: 15 min
Total time: 150 min
Yield: 10
Cuisine: Czech
Ingredients: 200 gram Medium-Fine Wheat Flour; 150 gram Fresh Whole Milk (3.5% Fat); 300 gram Apricot Jam; 2 gram Chicken Eggs; 5 milliliter Vanilla Extract; 50 gram Granulated Sugar; 20 gram Fresh Yeast; 200 gram All-purpose wheat flour; 3 gram Salt; 10 gram Powdered Sugar; 500 milliliter Canola Oil; 100 gram Unsalted Butter; 5 milliliter Rum

bohynekuchyne

Prep 25 min Cook 15 min

Plus 1 h 40 min of resting (not counted in active time)

13 Ingredients

10 Steps

Medium Difficulty

About this recipe

Once upon a time, I foolishly thought that frying doughnuts at home was more trouble than it was worth. I figured it would be a huge hassle and just plain annoying, and who knows what else. I have no idea why I ever got that silly notion into my head. There's really nothing easier than making doughnuts at home. Once you have the right recipe, no store-bought doughnut can even come close.

Vegetarian Desserts Carnival / Mardi Gras Indulgent treats

Step-by-step method

At a glance

Make the starter

For this step

Add the egg and butter

For this step

Rum and vanilla

For this step

Let the dough rise

Roll out the dough

Cut out rounds

Let them proof

Fry in oil

For this step

Drain on paper towel

Filling

For this step

Golden Fried, Jam-Filled Doughnuts!

Ingredients — what you'll need

About this recipe

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