I recently received a tweet from one of my followers on Twitter. "Sarabeth, it would amazing if you made a doughnut like Joanne Chang's at Flour Bakery and Cafe in Boston." It would be the ultimate doughnut, her doughnut, your jam!" I quickly reached for her baking book for the recipe—I knew it was in there and had been meaning to try it. I immediately went into the kitchen, made her recipe for the dough, and filled them with my delicious strawberry-raspberry jam. I had one of those OMG moments. The doughnut was so tender and the berry filling was perfect. They were pretty delicious— and you know how much I loved them by the bite I took from the one in the photo. Doughnuts have a limited shelf life. I will save this recipe for a special holiday and invite a crowd so there will be no leftovers.
Jelly Doughnuts (Adapted from Flour, Joanne Chang, Chronicle Books 2010)
I was fortunate to taste one of Joanne's delicious Vanilla Cream-Filled Doughnuts. They are outrageously delicious. The dough was perfect (and so was the filling). I took my Twitter follower's suggestion and filled Joanne's doughnuts with my preserves instead of the Vanilla Cream. If you are ever in Boston, stop by Flour Bakery and Cafe on Sunday mornings for the delicious Vanilla Cream Filled Doughnuts. They are the best!
1 package (2 1/2 teaspoons) active dry yeast, or 2/3 ounce (18 grams) fresh cake yeast
2/3 cup (160 grams) milk
3 1/2 cups (490 grams) unbleached all-purpose flour
1 1/3 cups (270 grams) sugar
2 teaspoons kosher salt
7 tablespoons (7/8 stick/100 grams) butter at room temperature, cut into 6-8 pieces
Canola oil for frying
Filling (Substitution for the Vanilla Cream)
1. In a stand mixer fitted with the dough hook (or a hand held mixer), combine the yeast and milk. Stir together briefly, then let sit for about 1 minute to dissolve the yeast. Add the flour, 1/3 cup (70 grams) of the sugar, the salt, and the eggs and mix on low speed for about 1 minute, or until the dough comes together. Then, still on low speed, mix for another 2-3 minutes to develop the dough further. Now begin to add the butter, a few pieces at a time, and continue to mix for 5-6 minutes, or until the butter is fully incorporated and the dough is soft and cohesive.
2. Remove the dough from the bowl, wrap tightly in plastic wrap and refrigerate for at least 6 hours or up to 15 hours.
If you prefer your doughnuts plain, cut them into their traditional shape—and don't throw the centers out. Pop them in your hot oil and dust them with sugar. You can see the centers have disappeared.
Categories: Baking Techniques