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How to Make Jam Doughnut Balls
Kim La Ferla
|
July 22, 2022
Ever since I can remember, the BEST Jam Doughnuts I’ve tasted only ever came up from a food van at the Victoria Market in Melbourne, Australia. Growing up, we didn’t have much. However, when we went to the market, Mum and Dad always managed to find enough to spoil us with a doughnut treat.
How to Make Jam Doughnut Balls
Kim La Ferla
|
July 22, 2022
Ever since I can remember, the BEST Jam Doughnuts I’ve tasted only ever came up from a food van at the Victoria Market in Melbourne, Australia. Growing up, we didn’t have much. However, when we went to the market, Mum and Dad always managed to find enough to spoil us with a doughnut treat.
We were barrels of excitement waiting in the queue, which sometimes stretched to more than half an hour. With every step we took closer to the food van window, our senses picked up the aroma of hot oil and the sweet smell of sugar. With mouths watering, we stood in barely restrained anticipation. And then Dad passed us the white bag filled with little puffs of dough filled with hot jam and dusted with tons of powdered sugar. One bite of heaven and we were covered in sugar!
It is that moment of pure joy that I want to recreate with this recipe. But, of course, because I’m me, I made a few tweaks. Like with any recipe, I LOVE to experiment using the base. Hence, I added lemon zest. (Usually, you’d fill these doughnut balls with a yummy Italian custard.)
You could give it your own spin, too! While this recipe calls for a dusting of sugar, cinnamon is a great option, as well, if you prefer that.
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One last thing: you might not be on the same page as I am here, but I like to make these doughnut balls small because you can NEVER stop at one!
Jam Doughnut Balls
Ingredients
- 125 grams milk
- 1 egg
- 250 grams plain flour
- 1.5 tbsp yeast
- 15 grams salted butter
- 0.25 tbsp salt
- 30 grams sugar
- Lemon zest of a medium lemon optional
- Raspberry jam
Sugar to roll in (or you could add cinnamon)
Instructions
- In a mixing bowl, place milk, butter, and egg. Combine using a mixer.
- One at a time, add yeast, flour (you would add the lemon zest here), and caster sugar, adding the salt last.
- Mix until a dough forms. Remove it from your mixer and knead for a further 3–5 minutes.
- Place your dough in a greased bowl, cover, and keep in a warm place to allow the dough to prove/rise.
- When your dough has doubled in size, toss it onto a floured surface. Divide your dough into two logs, with each one approximately 20cm long.
- Cut the dough into uniform pieces according to the size you wish your doughnuts to be. Roll each piece into a ball.
- Place each ball on a floured baking pan, cover, and leave to prove until the balls double in size. The proving time will depend on the air temperature.
- After proving, it is time to cook. Deep fry the balls in bran oil in a deep fryer or saucepan. Fry about 4 doughnut balls at a time to avoid cooling down the temperature of the oil. Cook the balls until they are golden brown all over. You may need to turn them whilst frying.
- Remove from your fryer and shake off excess oil. Then, if you prefer, fill each one with jam using a pastry bag with a small tip.
- Roll generously over sugar (or cinnamon sugar). Serve hot!
If you’ve never thought to make doughnuts as a party sweet, now’s your chance to make something new!
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