How awesome is it that it’s Mardi Gras?! Yeah, it’s dreary outside and it’s been raining a lot, but it’s not too cold. At the same time there have been people walking around in costumes, especially over the weekend and just a few hours ago, a kurent was running around our building.
And let’s not forget about the doughnuts. That’s the most important thing, right? Not that I can’t get a doughnut throughout the year, or make doughnuts myself, it’s just different these days. All the stores and bakeries sell so many doughnuts you’re basically buying them out of the fryer, they’re super fresh and so, so cheap! The prices go down around even before Fat Thursday and I love it. My hips not so much, but I don’t care, not today anyway.
Clearly, I love making doughnuts at home too. The perk is that I can fill them with whatever I want and also no one is counting how many I eat. Again, my hips are, but like I said, that doesn’t matter today.
All joking aside, these strawberry jam vanilla cream doughnuts are seriously addictive. I made them smaller than usual, so having two is less of a problem and you get double the filling! Or with two filings per doughnut that is then a quadruple amount?
In my over the top way I filled these puffy fried clouds with both strawberry preserves and vanilla cream. When you bite into a doughnut they get mixed together. This creamy filling makes you feel like you’re walking through a strawberry field with vanilla ice cream in hand, gazing into the sunset.
Instead of dusting them with powdered sugar, which you can still do, I dip these into a thick sugar glaze that makes the doughnuts very moist. And just for fun I top it off with sprinkles. There’s nothing like sprinkles to lift your spirits on a rainy day.
Strawberry jam vanilla cream doughnuts with sugar glaze
These fluffy doughnuts are the perfect Mardi Gras treat, filled with strawberry jam and vanilla cream, they never disappoint!
Recipe makes 13 doughnuts.
- 500g (3 1/2 cups or 17.6 oz) all purpose flour, sifted
- 1 packet (7g or 1/4 oz) active dry yeast
- 250ml (1 cup + 2 teaspoons) milk
- 60g (1/4 cup or 2.1 oz) granulated sugar
- 4 egg yolks
- 1 teaspoon vanilla bean paste
- 50ml (3 tablespoons + 1 teaspoon) sunflower oil
- 25ml (1 tablespoon + 2 teaspoons) rum
- 1/2 teaspoon salt
- 2 teaspoons fresh lemon juice (from 1/2 small lemon)
- For frying: 1 – 1 1/2 bottles sunflower or vegetable oil (1-1.5 liters or 1-1 1/2 quarts)
- For filling: about 2/3 cups strawberry jam
- 230g (1 3/4 cups) powdered sugar
- 3 tablespoons milk
- 1/2 teaspoon vanilla bean paste
- In a bowl, heat milk in the microwave until it’s warm, but not hot. Stir in 1 teaspoon sugar and yeast. Set aside and let rise.
- In the bowl of your stand mixer, whisk the eggs and the rest of sugar until pale and fluffy. Whisk in vanilla paste, oil, rum, salt and lemon juice and mix until incorporated. Whisk in the yeast mixture, just until incorporated, then change the whisk for a dough hook and begin adding flour gradually.
- Keep kneading on medium speed until the flour is completely incorporated, the dough will be sticky and dense. Transfer to a working surface and knead with your hands for a minute or so, add a tablespoon of flour if needed.
- Cut dough into 13 equal parts, form each into a ball and place on a piece of parchment paper. Cover with a tablecloth and let rise for 15 minutes, then flip each ball with a spatula and let rise for additional 15 minutes.
- Line your counter with a few layers of paper towels. Fill a deep skillet with oil (I use cast iron or enamel), about 5 cm (2 inches) high, and heat oil to about 160-170°C (320-340°F) degrees. If you don’t have a thermometer use a wooden spoon – dip it into oil and when you see bubbles rising around it, the oil is ready.
- Using a metal spatula, transfer one doughnut to the skillet and fry it to see if the oil is just right. Continue by frying 4-5 at the same time. When the bottom side gets golden brown, flip the donuts and continue cooking until the other side becomes golden brown too. Frying on each side usually takes about a minute, but always keep an eye on the doughnuts, because they burn easily.
- Transfer doughnuts onto paper towels, which soak up excess oil.
- Let doughnuts cool. Fill a pastry bag with strawberry jam and, using a long tip, pierce the donuts at the sides and fill them with jam. (Push in the tip as deep as you can, to get the jam right into the center of the doughnut.) Repeat with remaining doughnuts.
- Repeat the process using vanilla cream. Pierce the doughnuts on the opposite side, or at least an inch away from the previous hole. Set aside.
- Make the glaze:
In a deep plate, whisk together the milk, sugar and vanilla paste. Dip each doughnut in the glaze, then place on a rack to dry, glazed side up. Sprinkle all with sprinkles and leave to dry.
- Eat doughnuts within 3 days, although they taste best fresh.
To make doughnuts of the same size, you can weigh the dough. One ball of dough should weigh between 65-75 grams / 2.3-2.6 ounces.
You can easily use other flavor of jam, because everything works with vanilla cream.
Vanilla cream for doughnuts
Sweet and creamy, with a rich vanilla flavor, it is the perfect doughnut filling.
- 150g (2/3 cup or 5.3 oz) sugar
- 20g (2 tablespoons) all purpose flour
- 20g (2 tablespoons) cornstarch
- 1/2 teaspoon salt
- 2 eggs
- 500ml (2 cups + 1 TBSP + 1 tsp) whipping cream
- 30g (2 tablespoons) unsalted butter, softened
- 1 1/2 teaspoons vanilla bean paste
- In a medium saucepan, combine the sugar, flour, cornstarch, salt and stir. Whisk in the eggs and cream, keep stirring until well incorporated and you get a smooth mixture.
- Place on the stove and cook over medium heat. Bring mixture just to a boil, whisking constantly, and cook until it thickens, for about 10 minutes. Lower heat if it’s too bubbly, you want a gentle simmer.
- Cook until cream coats the back of a spoon (if you draw a line through the coating, it should hold its shape). Remove form heat and stir in butter and vanilla bean paste.
- Strain into a glass bowl, using a mesh sieve. Let cool before using.
Recipe for the cream adapted from NYT Cooking.
Fill your doughnuts with Nutella! Follow the above recipe, then just change the filling.