Three Berry Jam Filled Doughnuts

Today for "What's under the Cake Dome Sunday #30" I made a little breakfast sweet treat:  Jelly filled Doughnuts!  Do you call them Doughnuts, Donuts or Bismark?

 

When I was a little girl there was a bakery, called Perry's Bakery, that was only a block or two from where we lived.  Once in a while on a Saturday morning, my father would walk over to Perry's Bakery and bring home a white box filled with THE BEST EVER donuts and pastries: Bear Claws, Long Johns, custard filled doughnuts, plain donuts and of course, JELLY FILLED BISMARKS!

I have been craving a good jelly (jam) filled bismark/doughnut so last night I made up the dough and this morning, I took the dough out of the refrigerator where it had spent the night, rolled them out and fried and filled them.  My friends, they taste JUST LIKE the ones I ate from the bakery as a child. 

Last summer I made waaaaaaaaaaaay too much 3 berry jam and I wanted to use up a few jars of it to make room for this year's jam.  My 3 berry jam is super delicious and is a combination of raspberries, strawberries and blueberries.  So, I grabbed a couple jars from the larder and after frying and sugaring the doughnuts I filled them with 3 berry jam.

 

Three Berry Jam Filled Doughnuts

 

Ingredients:

• 2 1/2 teaspoons instant (rapid rise) yeast
• 2/3 cup milk
• 3 1/2 cups all-purpose flour, plus more as needed
• 1/3 cup sugar
• 2 teaspoons kosher salt
• 3 large eggs at room temperature
• 7 Tablespoons butter, at room temperature and cut into cubes
• 1/2 pint jar of your favorite homemade jelly or jam (I made 3 berry jam from raspberries, blueberries and strawberries)

Directions:

1. In the bowl of a mixer and using a dough hook, combine the yeast with the milk and whisk briefly until the yeast is dissolved.
2. Add in the flour, sugar, salt and eggs and continue mixing on low speed for 2 to 3 minutes more.
3. Add in the butter, mixing in a piece at a time to be sure each piece is incorporated before adding another.
4. Continue kneading for about 5 to 6 minutes.  If necessary, add extra flour a tablespoon at a time until the dough is cohesive but still a bit sticky.
5. Lay out a piece of plastic wrap and spray lightly with cooking spray or vegetable oil.  Transfer the dough to the plastic wrap and wrap it tightly and refrigerate overnight.  (at least 6 hours but no more than 15 hours)
6. Once chilled lightly flour a baking sheet and generously flour a work surface.  Turn the dough out onto the work surface and gently roll out into a slab of about 1/2 to 3/4 inch thick.  I used a 3 inch biscuit cutter to cut out rounds of dough (you could use the mouth of a glass if you don't have a biscuit cutter).  Transfer the rounds of cut out dough to the lightly floured baking sheet, re-rolling and cutting the dough scraps as needed.  Cover the baking sheet filled pastries with lightly oiled plastic wrap and let them rise until puffy and nearly doubled.  (May take up to 2 hours but mine rose fairly quickly).
7. Once the dough rounds have risen, fill a large saucepan or pot with canola oil to a depth of 3 inches or you may use a deep fat fryer making sure that you are starting with clean oil.  Heat the oil to 350 degrees F.  While the oil is heating to the correct temperature, line cooling racks with paper towels. 
8. Place a few dough rounds in the heated oil in a single layer making sure they are not crowded (I fried 4 in the frier at a time).   Fry, turning once, until golden brown.  (It will only take about 3 or 4 minutes)  Watch carefully!
9. Remove from the frier with a slotted spoon to the cooling rack and continue to fry the remaining dough rounds. 
10. After a few minutes of cooling (still warm but cool enough to handle without burning yourself) roll the doughnuts evening in sugar and shake away the excess.
11. To fill the doughnuts, fill a pastry bag fitted with a plain round tip.  Gently poke the pastry bag into each doughnut and squeeze a few tablespoons of filling into each.
 

Yield:  12 - 15 doughnuts

Recipe slightly adapted from Annie's-Eats.com and Martha Stewart

 

 



Do you fill them with Jam or Jelly?  We got into a discussion of this very topic on my facebook page and one commenter posted the following video.  It was so good that I had to repost here.  Enjoy, because "it must be jelly cause jam don't shake like that!"  Gotta love the era of the Glenn Miller band!

 

 

 

And THIS is what's under the Cake Dome Sunday #29 for the Mister's Breakfast!

Until next time,

 

Bon Appetit!

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