Raspberry Jam Filled Doughnuts Recipes

Steps:

• Heat oven to 325°F. Generously spray 12-cup fluted tube cake pan with cooking spray with flour.
• In large bowl, beat cake mix, milk, melted butter and eggs with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes. Pour batter into pan.
• Bake 38 to 43 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. While still in pan, poke holes in cake with end of wooden spoon, 2 inches deep and 1/2 inch apart down the middle of the cake, leaving 1-inch border on either side of the pan. Use wet paper towel to wipe ends of spoon after each poke.
• In small microwavable measuring cup, heat jam uncovered on High 30 seconds. Stir and continue to microwave in 15-second increments, stirring after each, until jam is hot and pourable, about 1 minute to 1 minute 30 seconds.
• Pour jam into holes in cake. Cool cake in pan 1 hour. Run metal spatula around outer and inside edges of pan to loosen cake. Remove from pan to cooling rack. Cool completely, about 30 minutes. Transfer to serving platter.
• In small bowl, beat Glaze ingredients with whisk until smooth; add additional milk, 1/2 teaspoon at a time, until thin glaze consistency. Use pastry brush to brush half the glaze evenly over entire surface of cake. Let stand 5 minutes. Repeat with remaining half of glaze.

Steps:

• 1. Sprinkle yeast over warm water and let stand five minutes or until foamy. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening and one cup of the flour. Mix for a few minutes at low speed. Beat in remaining flour, 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about five minutes or until smooth and elastic. Place the dough in a greased bowl and cover. Let rise in a warm place until doubled in bulk, about an hour or a bit longer. Turn the dough onto a floured surface and gently roll out to 1/2-inch thickness. Cut into circles. Let rise again until doubled in bulk. Heat 4 cups of oil in a deep fryer or large pot to 350. Carefully slide doughnuts into hot oil using a wide spatula. Turn the doughnuts over as they rise to the surface. Doughnuts are ready when both sides are golden brown. Fill with 1 Tbl.jam or jelly using a pastry injector, or by cutting a small slit in the side of the doughnut and inserting the jelly with a baby spoon. Close tightly, sprinkle with or roll in powdered sugar.

Steps:

• Pour the milk into a saucepan and add the split vanilla pod. Slowly bring to a simmer and once it begins to steam, remove from the heat and pour into a measuring jug. If it has reduced, top up to 130ml with extra milk, then leave to cool until tepid.
• Put the flour into the large bowl of a stand mixer. Stir through the sugar, salt and yeast. Using the hook attachment for your mixer, begin combining the dry ingredients, then add the vanilla-infused milk and eggs. Keep mixing for 10 mins until you have a smooth, elastic dough. Scoop small spoonfuls of the softened butter and gradually add to the dough. When all the butter has been added, continue mixing for a further 5-6 mins or until it is well incorporated and the dough is sticky and stretchy.
• Lightly oil a large mixing bowl, put the dough in the bowl, cover and leave in a warm place for 1 hr or until doubled in size.
• Divide the dough into 20 equal-sized pieces (if you want to weigh them, they should be around 45g each). Roll the dough into balls and place them, well spaced apart, on two lightly oiled baking sheets. Cover with lightly oiled baking parchment, or a light tea towel (if it's too heavy, it will keep the dough from rising) and leave for a further 1 hr 30 mins or until doubled in size.
• Fill a large heavy-based saucepan two-thirds full with oil and place over a low-medium heat, bringing the temperature up to 170C. Use a cooking thermometer to check, then carefully lift each doughnut and gently lower into the oil to fry in batches of about 5 at a time. Cook each batch for 5 mins, turning halfway, until the doughnuts are dark golden brown. Remove with a slotted spoon and transfer to a baking tray lined with kitchen paper. Leave to cool completely.
• Spoon the raspberry jam into a piping bag without a nozzle and snip a very small hole in the end. Use a skewer to poke a hole in the side of each doughnut, then push the end of the piping bag into each hole and pipe in a little of the jam. Set aside.
• For the icing, mix together the icing sugar and 4 tbsp water, then a drop or two of the food colouring to make it pale pink. Drop a dessert-spoonful of the icing on top of each doughnut, then use a palette knife to spread and even out the icing. Sprinkle each one with the freeze-dried raspberries, if you like. Will keep in an airtight container for up to two days.

Steps:

• In a small saucepan, scald the milk by heating just until bubbles form around the edge of the pot; the milk should not actually boil. Remove from heat and whisk in butter to melt, allow to cool 10 minutes. Transfer the mixture to the bowl of a standing mixer fitted with a dough hook. Bloom the yeast by sprinkling it over the warm milk and butter. Add the sugar and stir gently to dissolve. Let stand 10 minutes until foam appears, this indicates the yeast is active. Turn mixer on low and add the egg yolks then gradually add the flour. When the dough starts to come together, increase the speed to medium and add the salt. Stop the machine periodically to scrape the dough off the hook. Mix just until the dough is supple and elastic, about 5 minutes. Once smooth, turn dough out on a lightly floured surface and knead gently for 2 minutes. Place the dough in a greased bowl, turning to coat all sides. Cover with plastic wrap and let rise until doubled in size, about 1 hour. If you have time, let rise in the refrigerator for several hours because chilling will make the dough easier to roll out.
• Roll the dough out on a lightly floured surface to about 1/2-inch thick and cut with a floured biscuit cutter or water glass, about 3-inches in diameter. Transfer to a greased baking sheet, and allow to rise again for 30 minutes. Heat 3-inches of vegetable oil or shortening to 375 degrees F in an electric fryer or deep saucepan. Slip doughnuts in the hot oil, top-risen side down, and fry doughnuts until golden, about 4 minutes each side. To keep the oil temperature constant, fry 3 at a time. Drain on paper towels. Fit a pastry bag with a small tip and fill with jam. Poke a small hole in the side of the doughnut and pipe the jam inside. Dust heavily with confectioners' sugar while still slightly warm.

Steps:

• For the dough: In a medium bowl, combine the milk, water, yeast and 1 teaspoon of the sugar and give it a little stir. Let it sit for about 5 minutes, until it becomes foamy on top.
• Meanwhile, in the bowl of stand mixer fitted with a dough hook, mix together the flour, salt, cardamom, cinnamon, orange zest and remaining 1/4 cup sugar. Add the eggs, vanilla and yeast mixture and mix to form a very very stiff dough. It will seem like the dry ingredients aren't all going to get incorporated, but try as best you can. Knead for a few minutes and then with the mixer on, begin gradually adding the butter, tablespoon by tablespoon. This, too, will seem like it isn't going to incorporate into the dough, but keep on mixing for 8 to 10 minutes more, scraping down the dough hook occasionally, until your dough is smooth and slightly sticky. Transfer the dough to an oiled bowl, cover it with plastic wrap and let it sit at room temperature (or in the fridge, see notes) until it has doubled in size, about 2 hours.
• Turn the dough out onto a work surface and roll it out to 1/2-inch thickness. Cut out 2 1/2-inch circles and transfer them to a baking sheet lined with parchment. When re-rolling scraps, first press them together and then allow the dough to sit for about 10 minutes before proceeding. Cover the circles with plastic wrap or a dish towel and let rise for another hour, until doubled.
• In a large heavy pot fitted with a thermometer, heat 3 to 4 inches oil to 350 degrees F. Fry the donuts in batches of 3 or 4, for 1 1/2 minutes on each side. Transfer to a wire rack to cool.
• For the filling: Meanwhile, in a small bowl, combine the jam and rosewater. Taste and adjust as desired. Fill a squeeze bottle or piping bag with the jam.
• For the glaze: Whisk together the powdered sugar, milk, vanilla and salt until smooth. It should be the consistency of a slightly thicker glue; if it's too thick, add a little more milk, and if it's too thin, add a little more powdered sugar. Dip the cooled donuts into the glaze and let any excess drip off (if the glaze has a hard time sticking to the donuts, that means it's too thick and that you should add more milk). Stick the squeeze bottle straight down into the center of each donut, wiggle it around to make space and fill up with jam. Top with a sprinkle of pistachios and rose petals and enjoy!