Fried Donuts with Homemade Blueberry Jam Filling

0 comments

We have made some fresh blueberry jam for our avocado toast (another delicious recipe) and we have some left. Not enough to waste a squeeze bottle, but too much for a single toast. As traditional fried donuts have custard cream or ganache as its filling, in this hot summer, we decided to have something different. Something fresh, sour, sweet and savory, so these donuts have blueberry cream as their filling. Put the cream into the fridge for some 15 to 30 minutes, it will have an ice-cream alike taste. A taste of these donuts, you will forget about the AC (just kidding).

 

Kitchenware you will need:

A heat-resistant silicone spatula;

A heat-resistant kitchen tong;

A cooling rack and parchment paper;

Piping bag;

Baking mat.

 

Ingredient list:

For the dough:

175g bread flour

75g cake flour

35g sugar

3g salt

3g yeast

1 egg

93g milk

23g butter

Some granulated sugar for coating.

 

Instructions:

Beat all the ingredients in a stand mixer; add in butter beat until the dough is smooth. Let it rise until double in size. Knead to let the air out of the dough, divide the dough into several pieces (75g or so each). Roll into a dough ball. Let it rest for 15-20 minutes. Knead to let the air out of the dough, roll into balls, and rise until double in size. Heat the oil to 170(338℉)and fry for 1 minutes each side. PLEASE Be Careful for Hot Oil! Let them cool down on the cooling rack, after which, coat them with sugar or cocoa powder.  

 

For the filling:

60g cream cheese

14g sugar

60g homemade blueberry jam (store-bought will also do the trick)

200g heavy cream

 

Instructions:

In a mixing bowl, beat together cream cheese, sugar and blueberry jam until well combined. Add in heavy cream, beat until smooth.

 

If you have any questions or suggestions, or you have seen a better way, different filling ideas, stories, comment and share with us!

 

Thank you for reading.

Leave a comment

All blog comments are checked prior to publishing
[time] minutes ago, from [location]
The cookie settings on this website are set to 'allow all cookies' to give you the very best experience. Please click Accept Cookies to continue to use the site.
You have successfully subscribed!
This email has been registered
ico-collapse
0
Recently Viewed
ic-cross-line-top
Top
ic-expand
ic-cross-line-top