twigg studios

A British baking blog, food photography

blueberry jam doughnuts with lavender sugar

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 i usually have raspberry jam doughnuts or custard doughnuts but i decided to make these with blueberry jam because i had a punnet of blueberries that i wanted to use up.
after watching a cooking program i decided to give them a try as the dough looked really fun to make.
 the clip i watched is here i recommend watching it if you haven’t made doughnuts before as its really help full.
 if you don’t have lavender sugar then just use caster sugar which is the normal coating i just wanted to try the lavender sugar i made last month. (i put 1/4 cup of lavender in a jar of sugar and left it for a month to infuse with the sugar shaking it every couple of days)

i used Paul Hollywood from the great British bake off, dough recipe
 
you will need
500g strong white flour
50g caster sugar
40g unsalted butter
2 eggs
2 7g sachet of fast action yeast
10g salt
150ml warm milk
130ml water
 
for the jam i used a cup of blueberries
1/3 cup of sugar
8 tbsp water
3 tbsp gelatin
the jam is not a normal preserving jam but i like to make it like this especially if i am using it the same day, you can use store bough jam if you prefer.
 
to make it
in a small dish add the gelatin and half the water, then in a pan add the rest of the water, sugar and blueberries and simmer over a low heat, use a masher and crush the blueberries to mush them up, then allow to simmer, tip in the water with the gelatin and stir then leave to simmer for five minutes and mash the blueberries again, remove from the heat and then pour though a fine sift and the once cooled chill until it turns to a soft jelly.
 
  1. For the dough, place all ingredients into a large bowl holding back a quarter
    of the water.
  2. Stir with your hands until a dough is formed.
  3. Slowly add the remaining water and knead the dough in the bowl for four
    minutes. (Alternatively, you could mix with a stand mixer fitted with a dough
    hook).
  4. Tip dough onto a lightly floured surface and knead well for 10 minutes, until
    the dough is smooth and elastic. every few minutes hold one end of the dough and throw it at the work top this helps with elasticity and improves the gluten, and it is the fun part,
  5. Place the dough into a clean bowl, cover with a damp tea towel and leave to
    rise for an hour.
  6. Tip the dough out onto a very lightly floured surface, and knock it back by
    kneading it a few times.
  7. Divide the dough into 10 equal portions and shape each portion into a
    ball.
  8. Place all balls onto a floured baking tray and allow to rise for an
    hour.
  9. Preheat a deep fat fryer, filled with sunflower oil, to 180C/350F.
  10. Lower each doughnut into the fryer, cooking each side for about five minutes
    or until golden brown. Remove the doughnuts from the oil with a slotted spoon
    and immediately roll in caster sugar so that the hot fat makes the sugar stick
    to the sides.
  11. Set aside and leave to cool. (i used lavender sugar i had made a while ago)
  12. When completely cool, using a small, sharp, knife make a cut into the side of
    the doughnut, reaching to the centre.
  13. then pipe the jam in to each one until its full and place them standing up to stop the jam flowing straight back out.

    14.  

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7 Comments

  2. Hi Aimee,
    These look so yummy. I made jelly donuts this week on my blog too, but I think watching the video first might have helped me -thanks for linking it. Yours look like they turned out perfectly. The good thing about not so perfect donuts is that they are eaten so fast, that the results don't stick around too long any way. 😉
    Dannyelle @ http://www.lifeisaparty.ca

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