Strawberry-filled doughnuts, secret recipe for dessert triumphs
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Total: 3 h 10 min Diners: 8
Doughnuts are probably the most representative sweet icon of the United States although in reality everything points to the fact that their birth took place in Holland by pure casuistry: “to see if making a hole in the center of the dough, it fries better”. That’s what he must have thought who pierced the donuts for the first time.
In fact if they do not have that hole we should call them berlinas, which is the way to fill them as in this case, of a delicious strawberry jam now so in season now in Spain. Or strawberry, rather! Begin to arrive those delicious strawberries to eat alone, with a little sugar, with orange juice and banana as they have done in my house for a lifetime, filled with yogurt mousse, made in strawberry ice cream directly and accompanied with some sobaos pasiegos or in an original strawberry tiramisu.
In this case we will only have to make a good jam that will serve us both to fill the donuts and for any other preparation or to spread on toast for breakfast itself.
The dough is the only thing we will have to pay a little attention to because we are talking about a leavened dough that involves a fermentation process and a previous kneading process. A robot will help you a lot, no doubt, but you can also knead by hand if you have patience and hard work, because it is key to get a soft and silky dough that develops the gluten well.
Strength flour is essential and non-negotiable and if you use fresh baker’s yeast instead of dry you have to know that you have to multiply by three its quantity. If here we incorporate 5 grams of dry yeast, we would have to use 15 grams of fresh yeast. And then their corresponding fermentations, always in a warm place but not exceeding 35 ºC and away from drafts. In this case we are going to help us with a preferment, which will give us a better leavening.
How to make strawberry filled doughnuts
Ingredients
Ingredients
Dry baker’s yeast, 5 g Whole milk, 150 ml Strong flour, 130 g Water, 150 ml
For the final dough
. Eggs, 1 pc Power flour, 410 g Sugar, 55 g Salt, 5 g Butter, 60 g Honey, 1 teaspoon Orange zest, a little bit Mild olive oil, abundant for frying Strawberry jam, 250 g
For the final dough
Strawberry jam, 250 g
For the final dough
Strawberry jam, 250 gFor the strawberry jam
Strawberries, 500 g Sugar, 220 g Lemon juice, 1 teaspoon
Step 1
Mix all the ingredients of the preferment well and leave until it grows and bubbles. About an hour.
Step 2
Mix all the dough ingredients except the butter – which will have to be at room temperature, ointment type – and knead thoroughly until you get a silky dough that doesn’t stick to your hands.
Step 3
When everything is well integrated, add the butter little by little until you get a shiny and silky donut dough, well kneaded. Place in a previously oiled bowl, cover with plastic wrap and let rise until doubled in volume.
Step 4
Meanwhile prepare the jam by putting all the ingredients in a saucepan, with the strawberries without the stems and chopped. Cover and bring to a boil. Then uncover, lower the heat and let it cook for 20 minutes, stirring from time to time. Cool completely and then, if you do not want pieces, grind.
Step 5
When the dough has risen, turn it out onto the work surface with a little flour on the base and flatten it well until it is about 2 centimeters thick. With the help of a ring or circular mold cut out circles, as if they were cookies, about 4 centimeters in diameter. Place each one on a piece of baking paper and leave to ferment again, covered with plastic wrap. Another hour or until doubled in volume.
Step 6
Prepare a frying pan with plenty of oil at about 160 – 170 ºC temperature and fry one by one our donuts. It is best to put the dough with the paper included, as soon as it touches the oil it can be removed without any problem. Fry on one side for a couple of minutes, until golden brown, and turn over to fry on the other side as well. Keep in mind that the oil can not be too hot so that the donut is cooked inside too, which is the most difficult thing.
Step 7
Remove to absorbent kitchen paper and let cool. Then put the jam in a piping bag with a metal nozzle, make a hole in the side, insert the nozzle well and inject the jam. It can also be done with a thick syringe. Finish by sprinkling with powdered sugar optionally.
