Making Jam Doughnuts: No Deep Fryer, No Problem!

Jam doughnuts are a delicious treat, but not everyone has access to a deep fryer to make them at home. The good news is that you can still make jam doughnuts without one! There are a few different ways to approach this: you can bake your doughnuts in the oven, or you can fry them in a heavy-based saucepan. Each method has its pros and cons: baking is healthier and less messy, but frying will give you that classic greasy sweetness that's hard to beat. If you're going to fry your doughnuts, be sure to use a thermometer to monitor the oil temperature—this is critical for getting good results. You'll also want to work in small batches so as not to crowd the pan and lower the oil temperature.

Choosing the right oil

The choice of oil is crucial when making jam doughnuts without a deep fryer. The oil you select will impact the flavour and texture of your doughnuts, so it's important to choose wisely. Here are some factors to consider when choosing the right oil:

Smoke Point

The smoke point of an oil refers to the temperature at which it begins to burn and produce smoke. For deep-frying, it is essential to choose an oil with a high smoke point to prevent it from breaking down and imparting undesirable flavours to your food. Oils with a high smoke point include sunflower oil, vegetable oil, and canola oil.

Flavour

Different oils have distinct flavours that can enhance or detract from the taste of your doughnuts. For instance, sunflower oil has a neutral flavour that won't overpower the delicate taste of your jam filling. Vegetable and canola oils also have mild flavours that make them suitable for frying.

Health Considerations

When selecting an oil, consider the health implications of each option. For example, sunflower oil is rich in monounsaturated and polyunsaturated fats, which are considered healthier than the saturated fats found in some other oils. Additionally, some oils may be better suited for individuals with specific dietary restrictions or allergies.

Cost and Availability

The cost and availability of the oil are practical considerations. Some oils may be more readily available in your area, and certain types of oil can be more expensive than others. Compare prices and ensure that you can easily obtain the oil you choose.

Previous Experience

Draw on your past cooking experiences or those of your trusted sources. If you have successfully fried doughnuts or other foods with a particular oil, it may be a good option to use again. Similarly, if you've had issues with an oil not performing as expected, you might want to opt for a different variety.

Sustainability

Consider the environmental impact of the oil you choose. Some oils have more sustainable production methods and packaging than others. If being environmentally conscious is important to you, research the options available to make an informed decision.

In summary, when making jam doughnuts without a deep fryer, opt for an oil with a high smoke point, a mild flavour, and health benefits. Additionally, consider the cost, availability, and your previous experiences with different oils. By choosing the right oil, you'll ensure your doughnuts turn out delicious and safe to eat.

Preparing the dough

The first step in making jam doughnuts without a deep fryer is preparing the dough. This process will take some time and attention to detail, but the end result will be delicious, pillowy soft doughnuts. Here's a step-by-step guide to preparing the dough:

• Combine the dry ingredients: In a large bowl, mix together the flour, sugar, and any other dry ingredients like salt, cinnamon, or nutmeg. Make sure to measure the ingredients accurately, as too much flour can affect the texture and rise of the doughnuts.
• Add the butter: Cut the softened or cold butter into small pieces and slowly add it to the dry mixture. You can use a box grater to grate the butter, a pastry cutter, or even two knives to cut it into the flour until it forms coarse crumbs. Mix until the butter is well incorporated, but some visible pieces may remain.
• Mix in the liquids: In a separate bowl or saucepan, combine the milk, eggs, and vanilla extract (if using). Heat gently until the mixture is warm, but not hot, and then stir in the yeast. Gradually pour this liquid mixture into the dry ingredients and mix until a sticky dough forms. You can use a stand mixer or mix by hand.
• Knead the dough: Turn the dough out onto a lightly floured surface and knead it for about 10 minutes, until it becomes soft, smooth, and elastic. This step is important to develop the gluten in the dough, which will give the doughnuts their characteristic chewy texture.
• Let the dough rise: Place the dough in a lightly oiled bowl and cover it with a tea towel or cling film. Leave it in a warm, draft-free spot to rise until it has doubled in size. This usually takes about an hour.
• Knock down and chill the dough: Once the dough has risen, briefly knead it again to knock out the air. Then, cover it and place it in the fridge to chill overnight. Chilling the dough will make it easier to handle and will also help develop the flavours.
• Portion the dough: The next day, take the dough out of the fridge and divide it into equal-sized pieces. For smaller doughnuts, aim for pieces of around 50 grams each. Roll each piece into a smooth, tight ball or bun.
• Let the doughnuts rise again: Place the shaped doughnuts on a floured baking tray, leaving enough space between them to prevent sticking. Loosely cover them and let them rise for about 4 hours or until they have doubled in size again. This second rise ensures that the doughnuts will be light and airy when fried.

At this point, your dough is ready to be fried! The next steps will involve heating oil, frying the doughnuts, filling them with jam, and coating them in sugar. Remember to be cautious when working with hot oil and always follow safety guidelines for deep frying. Enjoy your homemade jam doughnuts!

Shaping the doughnuts

Rolling the Dough:

Start by dividing the dough into equal portions. The weight of each portion will depend on the desired size of your doughnuts. For standard-sized doughnuts, aim for portions weighing around 50 grams each.

Lightly flour your work surface to prevent sticking. Take one portion of dough and roll it into a smooth, tight ball using your hands. Use a gentle and consistent pressure to ensure the dough ball is evenly shaped. Repeat this process until you have rolled all the portions of dough.

Creating the Doughnut Shape:

Place the dough balls on a floured surface and gently flatten them with your palm or a rolling pin. Aim for a thickness of about 0.5 inches (1.25 cm). You can use a doughnut cutter if you have one, or you can use a cookie cutter or the rim of a glass with a diameter of about 2-3 inches (5-7 cm).

Press the cutter firmly into the centre of each flattened dough portion to create the classic doughnut shape. Ensure that the cutter goes almost all the way through the dough, but be careful not to cut the bottom of the dough completely.

Proofing the Shaped Doughnuts:

Line a baking tray or sheet with parchment paper or a silicone mat. Place the shaped doughnuts on the prepared tray, leaving enough space between them to allow for rising. Cover the doughnuts loosely with lightly oiled plastic wrap or a clean kitchen towel.

Let the doughnuts proof in a warm, draft-free place for about 2-4 hours, depending on the recipe. The doughnuts should double in size during this time. Make sure to keep an eye on them, as over-proofing can cause the doughnuts to become misshapen.

Frying the Doughnuts:

Once the doughnuts have proofed, it's time to fry them. Heat a sufficient amount of oil in a deep, heavy-bottomed saucepan or pot. Use a thermometer to ensure the oil reaches the optimal temperature, which is typically around 175-180°C.

Carefully slide the proofed doughnuts into the hot oil, frying 2-3 doughnuts at a time to avoid crowding the pan and lowering the oil temperature. Fry the doughnuts for about 1-2 minutes on each side, or until they are golden brown and puffed up. You may need to gently turn them over halfway through to ensure even cooking.

Remove the cooked doughnuts from the oil using a slotted spoon and drain them on paper towels. Repeat the frying process until all the doughnuts are cooked, ensuring the oil temperature remains consistent between batches.

Filling and Finishing:

Allow the doughnuts to cool slightly before filling them with jam. Make a small incision on the side of each doughnut, being careful not to cut all the way through. Use a piping bag to fill the doughnuts with your favourite jam, applying gentle pressure until the doughnut feels full and swollen.

Finally, roll the warm doughnuts in caster sugar to coat the exterior. Your jam doughnuts are now ready to be devoured!

Shaping and frying the doughnuts are essential steps in creating the perfect texture and flavour, so take your time and enjoy the process of crafting these sweet treats.

Frying the doughnuts

Now for the fun part: frying! If you have a deep-fat fryer, you can use that, but a heavy-based saucepan will also do the trick. You'll need a lot of oil—about 1.5 to 2 litres—and a thermometer to monitor the temperature. Heat the oil to 175–180°C. If you don't have a thermometer, you can test if the oil is ready by dropping in a small scrap of dough; it should crisp up and fry in about 30 seconds.

When the oil is heated, it's time to carefully add the doughnuts. You can use a floured pastry scraper to help you slide them into the oil without deflating them. Fry 2–3 doughnuts per batch, depending on the size of your pan. Be sure not to overcrowd the pan, as this will cause the oil to lose heat. Fry each doughnut for 1–2 minutes on one side, or until golden, then flip and fry for another 2 minutes.

Once they're golden brown all over, remove the doughnuts from the oil with a slotted spoon and place them on kitchen paper to drain. It's important to keep an eye on the oil temperature throughout the frying process. If it gets too high, your doughnuts will burn, and if it's too low, they'll absorb the oil and become greasy.

Filling and serving the doughnuts

Firstly, allow the doughnuts to cool slightly after frying. You don't want them to be too hot when you fill them, as this will cause the jam to melt and the doughnuts to become soggy. Cut a slit in the side of each doughnut with a small, sharp knife. The slit should be about 1-2 cm long, and you can make it in the crease of the doughnut, where the top and bottom halves meet. This will help to hide the slit once the doughnut is filled.

Next, prepare your filling. For a traditional jam doughnut, you will need good-quality jam. Strawberry, raspberry, or blackberry jam is a classic choice, but you can also get creative with other flavours, such as apricot or cherry. Place the jam in a piping bag and pipe it into the doughnuts through the slit you have made. Fill the doughnuts generously, exerting gentle pressure on the piping bag until the doughnut feels full and swollen. You should pipe in about one tablespoon of jam per doughnut.

Once the doughnuts are filled, they are ready to serve! Doughnuts are best enjoyed fresh, so try to serve them as soon as possible after filling. They can be served warm or at room temperature. If you have any leftover doughnuts, they can be stored in an airtight container at room temperature for a day or two.

You can also get creative with your fillings. While jam is the classic choice, you can also fill your doughnuts with Nutella, dulce de leche, custard, cream, or pastry cream. If you're feeling really indulgent, you can even dip your doughnuts in melted chocolate or a sweet glaze. Sprinkle them with chopped nuts, sprinkles, or desiccated coconut for an extra special treat.

Finally, don't forget to decorate your serving plate or platter! A simple dusting of icing sugar or a drizzle of chocolate sauce can go a long way. You can also add some fresh berries or mint leaves for a pop of colour and a touch of elegance. Your guests will be impressed by your beautiful and delicious jam doughnuts!

Frequently asked questions