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Doughnuts with home-made strawberry jam

Published on June 23, 2014
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Doughnuts

Indulge your inner child with this delicious recipe from Ian Worley of the Sunton Sands Hotel for doughnuts filled with home-made strawberry jam

Makes 12

You will need

For the jam

  • Fresh strawberries 1kg
  • Lemon 1, juice and zest
  • Preserving sugar 750g

For the doughnuts

  • Strong plain flour 260g
  • Melted unsalted butter 50g
  • Castor sugar 50g
  • Yeast 30g
  • Milk 150ml
  • Egg yolks 2
  • Salt a pinch

Method

  1. To make the jam, first sterilise the jam jars: fill with boiled water, and allow to stand for 10 minutes, then tip out the water and drip dry in an oven on a wire rack set at 140°c/gas 1
  2. In a pan, bring to a simmer the sugar, zest and juice, then add the strawberries, either halved or whole, and stir in.
  3. Bring the mixture to the boil and cook for 8-10 minutes. Skim off impurities.
  4. Leave to cool slightly before spooning into the sterilised jars.
  5. To make the doughnuts: warm the milk, and then add sugar and yeast. Then add butter, flour, salt and yolks and beat until smooth.
  6. Cover with clingfilm and prove until doubled in size, roll out into 30g balls, and prove again.
  7. Deep fry at 190˚c until golden brown. Put the jam into a piping bag, fitted with a small plain nozzle. Insert the nozzle into the bottom of a doughnut and pipe in the jam, then roll in castor sugar (this is especially good if the sugar is flavoured by vanilla pods).

Chef’s tip: ‘The proportion of sugar to fruit is important in jam making. Using equal quantities helps set the jam as well as preserve it, but I feel this leads to an overly sweet jam. By reducing the sugar by a quarter, the strawberry flavour becomes more apparent, and still gives a jelly-like finish,’ says Ian

Saunton Sands Hotel, Saunton, near Braunton, North Devon, EX33 1LQ

01271 890212