homemade strawberry rhubarb jelly doughnuts
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when you have more strawberry rhubarb jam than you have jars for, naturally you need to make homemade strawberry rhubarb jelly doughnuts
I have about a million things on my to do list this week. The school year is winding down which means that projects are in full force. Not to mention tests, and then studying for finals.
I still have not finished unpacking form last weekends Eat Write Retreat, and there was much laundry to get caught up on thanks to being gone for three days and then having a migraine for another two.ย
SO many things I need to do, but really all I wanted to do was make jam. ย So I made jam. Strawberry rhubarb jam, and it is delicious. Only, I made more jam than I had jars for. Somehow my jars have gone missing just like my hair clips and pens.
Naturally, when you have extra jam, you make doughnuts to hold said jam.
Or maybe that’s just me.
Ingredients
- 1 cup whole milk
- 2 Tbsp butter
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 package active dry yeast ( I prefer Red Star Platinum Yeast )
- 3 - 4 cups AP flour
- 2 eggs, lightly beaten
- vegetable oil for frying
- 1/2 cup strawberry rhubarb jam
- sugar for dusting doughnuts
Instructions
- in a small saucepan warm the milk with butter, until butter melts
- remove from the heat, and stir in sugar and salt
- allow to cool to slightly more than lukewarm (100- 110 degrees)
- combine the yeast with 3 cups of flour
- stir in milk and eggs
- knead dough (either by hand on a well floured surface, or using the dough hook of a stand mixer) adding enough of the extra flour to create a smooth ball of dough (dough should not be sticky)
- place the dough in a bowl, cover and let rise until doubled, about 90 minutes
- on a floured surface, roll dough to 1/2 inch thickness
- cut with a round cookie cutter (2 - 3 inches) or a biscuit cutter
- place rounds on a floured baking sheet, cover and rise 30 - 45 minutes
- while the rounds are rising, heat oil (about 3 inches deep) in a large deep pot to 375 degrees on a deep-fat thermometer
- fry doughnuts (no more than 2 at a time) flip after 45 seconds,and cook until golden (1 1/2 - 2 minutes total)
- drain doughnuts on paper towels
- cool only until you can handle them comfortably,and then using a skewer poke a hole in the side of each doughnut
- toss doughnuts in granulated sugar
- place jam in a piping bag fitted with a round tip (I use a Wilton #12 - smaller tips tend to get clogged with the jam)
- pipe jam into each doughnut
- enjoy warm
Notes
doughnut recipe from epicurious jam recipe from ball
I use my stand mixer every. single. day. I love it. However, I find that kneading by hand is the way to go for these doughnuts. You do not want a dough that is sticky, but adding too much flour is not a good thing at all. When you knead by hand, you can feel exactly when to stop adding flour. For me it was at 3 3/4 cups. That is not to say you cannot use your mixer, just be careful and add extra flour little by little only until your dough pulls away from the sides of the bowl.
Coating the doughnuts in sugar before adding jelly can get a little sticky, however, once you fill them, tossing them around makes a BIG mess!
**I use the Ball recipe for strawberry rhubarb jam, only I don’t use the pectin or butter. use your favorite recipe or even store bought. Either way, these strawberry rhubarb jelly doughnuts are sure to wow.
Enjoy!
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Hi Heather,
All these doughnuts look so yummy, Westly & Christopher want to know if you have any extras?
I wish!! we sure miss seeing you everyday
They look delicious. Homemade donuts are awesome, thanks for the idea
thank you, and yes homemade are SO good
love these photos! you definitely have got me craving a doughnut right now Xx
thank you so much!
Whoa…these donuts look absolutely perfect. And donuts are my favorite vessel for any leftover jam! Good tip about kneading by hand for donuts, too. I think it makes a difference!
it absolutely does! thanks so much Marylynn
Jelly donuts are my jam! Strawberry Rhubarb would be even better. It is time to make these doughtnuts.
mine too Christie , maybe a bit too much ๐
Dear Heather, it’s funny but when I’m feeling overwhelmed I immediately think to calm my nerves by getting into the kitchen (and most times making a mess in the process!). Still, it always seems to work. These doughtnuts are such a treat!! I would love to indulge in one…maybe two! The strawberry rhubarb filling is a fantastic idea. Pinning for later. xoxo, Catherine
thank Catherine! the kitchen is definitely my happy place
Oh wow, these look absolutely amazing, I wish I had one right now!
thank you marye! I kinda wish I had one too ๐
wow… I wanna grab some of your sexy doughnut Heather! perfect for my breakfast.
wow, thanks so much!!
Those look delicious and beautiful!
thank you so much Florian
These look absolutely unreal. I need these in my life ASAP!!
thanks Karly! from you that means a TON!!
These look AH-mazing!! I would eat so many. Yum!
thank you so much!
Hashtag, donut goals!
thanks ๐
Those are just…. all I can say is wow!!! So incredible. Definitely on my bucket list!! Gorgeous photos too.
Saying hi from SITS link up. I would probably just eat all the strawberry rhubarb jam right out of the jar but these look fantastic! I am so sorry I didn’t get a chance to meet you at Eat Write Retreat. The timing of the conference was really bad for me even tho it was so close to home. Hope you had a great experience.
Hi right back at you!! I had a great time. thanks so much
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These look AMAZING!!! I love anything rhubarb and to pair it with my guilty pleasure treat donuts! Wow!!! Love the drool worthy photos! Thanks for making jam instead of doing laundry…Yum!!
I will always take cooking over laundry ๐ thanks Norine
I made them and they were so delicious, but I didn’t get the white line at the centre, how could I send you a photo of them?
not sure about the “white line” do you mean the light colored rind in the middle? this was just from the oil. I’f love to see yours – email me @ wellfloured@gmail.com
I think that someone may have taken your photo: https://www.instagram.com/p/BU1kRhZg0jP/?taken-by=eastmainandmain
thank you so much for letting e know
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