Pump Up The Jam Doughnut Holes
Bitesize pieces of doughnut heaven complete with oozing tangy raspberry jam centres and a sprinkling of classic cinnamon sugar.
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Serves: 20
Calories: 130kcal
Ingredients
For the doughnut holes:
- 150 ml dairy free milk (luke warm)
- 50 g coconut oil (melted)
- 30 g coconut sugar (substitute: caster sugar)
- 1 tbsp aquafaba (the liquid from a tin of chickpeas)
- 250 g plain flour
- 2 tsp baking powder
- 1 ¼ tsp dried yeast
- cooking oil (for the deep fat fryer)
- raspberry jam (for the filling)
For the cinnamon sugar:
- 50 g caster sugar
- 2 tsp cinnamon
Equipment
- Stand Mixer
- Deep Fat Fryer
- Sugar Thermometer
- Jam Injector
Instructions
Creating the dough:
- Attach the dough hook to your kitchen mixer.
- Add the milk, coconut oil, coconut sugar and aquafaba to the bowl of your mixer and mix together.150 ml dairy free milk, 50 g coconut oil, 30 g coconut sugar, 1 tbsp aquafaba
- In a separate bowl, mix together the flour, baking powder and yeast (*see note). Add this to the bowl of your mixer a little at a time, whilst it is on a low speed.250 g plain flour, 2 tsp baking powder, 1 1/4 tsp dried yeast
- Once all of the flour mixture is in the mixing bowl, leave it for 8 minutes to mix on a low speed. You may need to scrape down the bowl once or twice in that time to combine.
- After 8 minutes, increase the speed to high for 2 minutes.
- Put the dough in a lightly oiled bowl and leave it in a warm place, covered with a tea towel (but not touching the dough), to prove (rise) for 1 1/2 hours.
- Cut out squares of parchment paper a little bigger than you want your doughnut holes to be and spread them out on a tray with a small space between each of them.
- Once the dough has finished proving divide it into 20 and roll each section lightly between the palms of your hands to smooth it into a small ball (approx the size of a walnut in its shell).
- Place each doughnut hole onto its own square of parchment paper. The parchment stops them sticking to anything so they're easier to pick up when you're ready to cook them.
- Prove the doughnut holes in a warm place, covered with a tea towel for another 45 minutes.
Cooking the doughnuts:
- Heat your deep fat fryer, or a deep saucepan with a couple of inches of oil, up to 175°C (350°F).cooking oil
- It’s best to have a cooking thermometer you can attach to the side of the pan so that you can monitor the temperature and adjust as necessary during cooking because you want to keep it as consistent as possible.
- Once the doughnut holes have finished proving, place them onto a slotted spoon (do this very gently so as not to knock the air out of the dough), peel off the paper and place the doughnut holes very carefully into the oil. Fry each doughnut hole for 2 minutes until golden all over, turning over halfway through.
- You should be able to fry 2 or 3 doughnut holes at a time, just make sure they're golden all over before you take them out of the oil.
- Remove the doughnut holes from the oil with the slotted spoon and place them on some kitchen towel to pick up any excess oil. Leave to cool slightly.
Finishing the doughnut holes:
- Warm up the raspberry jam until it is a runny consistency.raspberry jam
- Fill your jam injector with the warm raspberry jam.
- When your doughnut holes have cooled enough to handle, inject the centre with the jam and then roll them in the cinnamon sugar until coated.50 g caster sugar, 2 tsp cinnamon
Notes
Special equipment that you’ll need:
A mixer with a dough hook, a deep fat fryer, a thermometer and a jam injector.
These aren’t difficult to make but they do require patience and a little care- it is certainly worth it though!
* Check your yeast instructions because some require the yeast to be mixed with the warm milk at the beginning instead of with the dry ingredients.
Recipe inspired by: Covent Garden, London, UK
Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use. Nutritional values are estimated and exclude any optional extras.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.
Nutrition
Calories: 130kcal | Carbohydrates: 17g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Sodium: 68mg | Fiber: 1g | Sugar: 6g | Net Carbohydrates: 17g
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