Today we have donuts of strawberry Jam and topped with cream, an easy recipe that will surprise you. They are the most repeated recipe in our breakfast and they remain very fluffy thanks to a double rest, which brings them very spongy. This long rest make them gain in flavor.
It is an easy dough. You can see in the video that kneading does not have any complications. For the filling I used a Strawberry Jam I made at home, my favorite for pastry, but you can use a vanilla cream if you'd rather.
I udes Thomas Kellerdecoration, one of my favorite pastry cooks. The contrast of the acidity of the strawberry Jam together with the soft cream is one of my favorites.
But please, give shop your imagination and fill them with what they most enjoy. Even leave them unfilled and make them a hole in the Middle, as the donuts of kiosk, also the soil prepare fillings of cream dipped in chocolate and vanilla. Love to my son as well. We will see how to prepare and I hope that you tell me how you leave
- 375 g of strong bread flour
- 1/2 teaspoon salt
- 75 g of icing sugar
- 15 g fresh bread yeast
- 3 eggs at room temperature
- 1 tsp pure vanilla extract
- 115 ml milk
- 100 g butter at room temperature
- a little more of flour for kneading
For the filling
- 400 ml of Strawberry Jam
- 500 ml of fresh cream
- 4 tablespoons icing sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon of icing sugar to sprinkle
- a handful of fresh strawberries
In bowl of electric mixer, put the flour, salt, icing sugar, the butter in pieces at room temperature, vanilla and eggs. Add milk at ambient or slightly warm temperature and the crumbled yeast and with help of hook accessory (see it in the video), starting mixing.
We batiremos to speed medium-low for about 20 minutes until the dough is elastic and very soft. The mass will not have lumps. Completely cover with plastic wrap and leave the bowl in the fridge to your hands-5 hours. For my best thing is to leave it overnight in the fridge. This will cause the mass to take lots of flavor and the dounuts are fluffy.
The next morning (you can have them up to two days and the refrigerator), remove the Bowl from the fridge. After half an hour, sprinkle with flour the work surface and place the dough over. We will begin to knead one-handed and add a little flour. Just enough so that the dough does not stick and we can extend it while sticking (you will see it very well in the video).
Spread with the help of a rolling pin and with the help of a short pasta, cut the donuts. I've used a short pasta from 8 cm to cut them, but you can use which suits you, even make them more large and with a short pasta smaller, make a hole in the Center. As the donuts are cut, they are placed on a baking tray with paper bake sprinkled with flour.
Let stand on pan covered with a cloth for an hour and half or until donuts doubled its volume. This is the second wash that will make donuts will inflate to fry them.
Passed this time, heat the oil to about 175 degrees in a frying pan, you can FRY several at a time, but I prefer frying them one by one so don't stick and do not burn. Carefully put the donut in oil and let FRY untouched for two minutes. After this time, turn around and leave another two minutes
Allow them to cool on a paper towel. While they cool, put the jam in a sleeve pastry with an elongated fill nozzle.
Assemble the chilled cream with sugar and vanilla and put it in a sleeve pastry with a curly tip.
When the donuts are completely cool, fill with jam. decorate with cream (see well in the video) and sprinkle with icing sugar. Finish decorating with half strawberry. The donuts are freshly made richer, but the day following will be evil.
- It replaces the Strawberry Jam by jam of cherries and garnish with a cherry
- You can fill with custard or vanilla cream and cover with chocolate
- Preparation time: 45 minutes more rest time
- Difficulty: easy
- Servings: 18 donuts approximately