Beautiful fluffy donuts filled with jam - very tasty! Let's prepare a delicious dessert that reminds us of our childhood and grandma's pies with jam, fried in a frying pan... Probably everyone has such memories. This step-by-step recipe with photos will tell you how to make such donuts.

Ingredients:

100 g milk;

50 g butter;

3 tbsp. spoons of sugar;

10 grams of yeast;

500 g flour;

vegetable oil;

jam or fruit.

We make the filling with fruit. What it will be: fresh or frozen fruit, jam or preserves does not really matter. You can choose the filling to your liking! Just keep in mind the presence of an additional sweetener, i.e., if necessary, sprinkle the baked goods with sugar or powder so that they do not turn out sour.

How to make dough with dry yeast and milk

Heat the milk. Add yeast and sugar (a little flour is fine).

Wait about 15 minutes until the dough begins to sparkle (foam).

Keep eggs and butter at room temperature. Do not serve them cold in the dough. The foam has risen - beat in the egg, add oil.

Stir in flour.

Divide the finished dough into two parts.

There is no need to wait for the dough to rise at this stage. Roll out both separately. We put jam on one, cover with a second layer and use a recess (in this case a cup) to separate the circle. Look at the photo to see what this process looks like.

We leave the resulting donuts to rest aside, this way they will rise better in the pan. By the time you finish the last ones, the first ones will be ready for baking. Make sure that they do not stick to the place where they lie. To do this, you need to shake the countertop well with flour or grease it with oil. Handle carefully without crushing.

Fry in a frying pan, shaking off excess flour, in preheated fat.

Fry on both sides and watch how actively they grow in the pan!

Easy to prepare, fluffy, rosy, and very tasty - you could eat them straight from the frying pan!

Slightly cooled filled yeast donuts can be sweetened by decorating with powder.

Filled donuts are a traditional dish of European cuisine.

The filling can be salty or sweet.

In this article we will share with you the best recipes for donuts with jam.

Donuts with jam - basic cooking principles

Donuts are made from yeast and non-yeast dough with kefir or sour cream. The main ingredient for the dough is flour. The appearance and taste of donuts will depend on its quality. High grade flour that is not too finely ground is best suited for this baking.

Both raw and active instant yeast are suitable for dough. Live yeast is quite capricious, so if you have not worked with it before, it is better to use dry yeast.

Donuts are fried in a tall cast iron or aluminum pan. There should be enough oil for the donuts to float in it. You can fry in any oil, but ideally use refined corn oil; it has virtually no smell or taste. In addition, donuts can be cooked in the oven. This cooking method allows you to reduce the calorie content of the finished product.

The jam for donuts is berry or fruit, the main thing is that it is thick enough. It is placed in the dough before frying, or it is used to fill ready-made donuts.

Recipe 1. Donuts with jam

Ingredients

550 g wheat flour;

salt;

125 ml of warm drinking water;

sugar - two tablespoons;

vegetable oil;

125 ml yogurt;

half a glass of milk.

Cooking method

1. Combine water with milk. Both liquids should be warm. Add yogurt at room temperature and add vegetable oil. Dissolve the yeast in the resulting mixture and let sit for several minutes until the mixture begins to foam. Gradually add flour and knead into a soft dough. Place it in a deep bowl, cover with a napkin and keep warm for two hours.

2. Place the risen dough on the work surface and knead well. Roll out the dough into a layer one centimeter thick and cut out circles with a glass. Place the donuts on the table surface, cover with a towel and leave for half an hour.

3. Pour vegetable oil into a deep cauldron and heat it until light smoke appears. Carefully lower the donuts into the hot oil and fry until golden brown on both sides. Place the finished donuts on a plate, covering it with a paper towel.

4. Place the jam into a pastry syringe. Make a small hole in the cooled donut with a sharp knife and fill it with jam. Serve donuts with milk or hot cocoa.

Recipe 2. Curd donuts with jam

Ingredients

half a kilogram of cottage cheese;

any jam;

two eggs;

75 g powdered sugar;

a glass of sugar;

2 cups vegetable oil;

baking soda;

500 g wheat flour.

Cooking method

1. Grind eggs with cottage cheese until smooth. It is better to do this with an immersion blender. Add sugar, vanillin, soda, cinnamon and mix. Add flour little by little and knead the dough. Place it in the refrigerator for 15 minutes.

2. Divide the dough into equal pieces. Place a piece of dough on a floured board and knead it with your palm into a flat cake. Place a little jam in the center and bring the edges of the dough towards the center. Breaded in flour.

3. Heat the vegetable oil in a saucepan. Carefully place the donuts into the hot oil and fry, turning constantly, until they are golden brown. There should be enough oil for the donuts to float in it. Place the finished donuts on a plate and immediately sprinkle with powdered sugar.

Recipe 3. The most tender donuts with jam

Ingredients

kilogram of flour;

refined sunflower oil;

21 g dry yeast;

powdered sugar – 150 g;

cane sugar – 100 g;

salt;

half a liter of milk;

orange zest;

six egg yolks;

20 ml lemon juice;

50 ml alcohol;

100 g melted butter;

a bag of vanilla sugar.

Cooking method

1. Combine the yolks with sugar and beat until fluffy. Pour in milk and alcohol, add vanilla sugar and salt. Continue beating on low speed until smooth.

2. Combine flour with yeast and sift. Add half the flour and an egg to our mixture. Change attachments on the mixer, beat, gradually adding flour and melted butter. Knead for a couple more minutes until the dough becomes soft, like pies. Sprinkle a bowl with flour and place the dough into it. Cover with a towel and let sit for an hour and a half until the dough rises.

3. Place the dough on a floured counter and punch it down. Roll out the layer one centimeter thick and cut out circles with a glass. Leave on the table, covered with a towel, for an hour.

4. Fry the donuts in hot oil until golden brown. Place on a paper towel-lined board. When the donuts are warm, fill them with jam and brush with a mixture of powdered sugar and lemon juice. Sprinkle orange zest on top.

Recipe 4. Mini donuts with jam

Ingredients

100 g apricot jam;

250 g flour;

Art. a spoonful of butter;

150 ml warm milk;

two eggs;

salt;

12 g yeast;

25 g cane sugar.

Cooking method

1. Sift flour into a deep bowl. Salt it and add sugar, yeast and lemon zest. Mix. Beat the eggs and add soft butter. Pour in warm milk in a thin stream and knead the dough. At first it will be sticky, but continue stirring without adding flour. You will get a homogeneous dough. Cover the bowl with a towel and keep warm for an hour and a half.

2. Lubricate your hands with vegetable oil. Take out the dough and knead it well. Take small muffin cups and pour a little vegetable oil into each.

3. Pinch off a small piece of the dough and form it into a flat cake. Gather the edges towards the center. You should get a small ball. Continue making donuts until the dough runs out. Cover the balls with a towel and leave for half an hour.

4. Then transfer the balls into muffin compartments and place in an oven preheated to 200 C for 20 minutes. Remove the donuts and cool them until warm.

5. Fill the pastry bag with jam. We pierce the donut with a plastic nozzle and fill it. Sprinkle with powdered sugar.

Recipe 5. Donuts with jam “Berliners”

Ingredients

30 g powdered sugar;

150 ml warm milk;

a glass of vegetable oil;

370 g flour;

any jam – 100 g;

two eggs;

vanillin - sachet;

butter - ? packs;

50 g white sugar;

finely ground salt.

Cooking method

1. Dissolve a teaspoon of sugar and yeast in half a glass of warm milk. Let stand for some time until the mixture begins to foam.

2. Beat eggs with sugar and vanilla until the sugar dissolves. Pour in the yeast mixture, the remaining milk, add sugar and add melted butter. Beat with a mixer until smooth. Change attachments and continue kneading, adding flour little by little until you get a soft dough. We collect it into a ball, cover it and leave it to rise for an hour and a half. Then knead the dough, cover and let stand for another half hour.

3. Roll out the dough into a layer two centimeters thick. Cut out circles with a glass. We spread them out and cover them. We leave it to rise for about forty minutes.

4. Heat a large amount of oil in a cauldron. Carefully lower the donuts and fry them until golden brown. Place the finished donuts on a paper towel. Once they have cooled slightly, make a hole in the side and fill the donuts with jam using a pastry syringe. Dip donuts in powdered sugar.

Recipe 6. Donuts with jam from the oven

Ingredients

150 ml milk;

350 g flour;

two egg yolks;

any thick jam;

20 g pressed yeast;

50 g powdered sugar;

two tbsp. l. cane sugar;

butter - half a pack;

table salt.

Cooking method

1. Dissolve the yeast in warm milk. Add half the melted butter, salt, egg yolks and sugar to the mixture. Whisk until smooth. Add sifted flour in portions and knead the dough. Lubricate your hands with vegetable oil. Gather the dough into a ball, place it in a deep bowl and cover with cling film. Place in a warm place for two hours. After it rises, punch it down and form small balls.

2. Place the donuts on a baking sheet, cover it with baking paper, cover with a towel and leave to proof for 20 minutes. Bake at 190 C for a quarter of an hour. Brush the finished donuts with melted butter, sprinkle with powdered sugar and cool.

3. Cut each donut not completely with a sharp knife. Fill with thick jam. Serve donuts with hot cocoa or tea.

Dip donuts only into hot oil, otherwise they will absorb a lot of oil.

For added spice, you can add orange or lemon zest to the dough.

When forming a donut, you can put a little jam on the flatbread and pinch the edges in the center, or cover with a second circle of dough and press the edges together tightly.

Donuts will turn out airy and crispy if you add vodka or cognac to the dough.

It will be easier to fill donuts with jam if you use a plastic or iron tip on a pastry sleeve.

Donuts with jam are a hearty and tasty pastry that will delight not only children, but also adults. This is a fragrant treat for home tea and a festive sweet table. It is convenient to take the dessert with you to work, a picnic, on the road and have a hearty snack with a cup of aromatic tea or a mug of milk. To get mega airy baked goods, it is best to prepare yeast dough, which is what we will do in this master class.

The first donut in history was prepared in 1756 in Germany, by a German military field cook. The treat was intended for Frederick the Great. The culinary specialist called the delicacy “Delicious cannonballs.” At that time, donuts were round pieces of yeast dough, fried in pork fat (lard).

At the end of the 18th century in Germany, the dessert began to be filled with various fruit and berry jams and served, traditionally, at the festive table (during the New Year holiday, carnival). These national German pastries are called “Berliners”. The very familiar word “donut” (“pączek”) belongs to Polish cooking and was first mentioned in a chronicle dating back to the 17th century.

In January 1993, three culinary companies in the American city of Utica jointly baked the world's largest donut, weighing 1 ton and 700 kg. The delicacy had a diameter of 4.9 meters, for which it was included in the Guinness Book of Records. The largest dish was also prepared in America. It had a diameter of 6 meters and weighed 3.5 tons. The dish contained 90,000 donuts in several layers.

The recipe has gained immense popularity in France, Spain, Israel, Bosnia and Herzegovina, the USA, New Zealand, as well as in Russia and Ukraine. In each locality, the lush and ruddy delicacy has its own dialect name (“crumpets”, “fatties”, “butter donut”, “donuts”, “beignets”, “buñuelos”).

These round products from different countries differ in the peculiarities of preparation and serving. For example, if there is jam inside a Berlin donut, then in the USA the filling is marmalade. Americans like to decorate the surface of donuts with confectionery icing, melted chocolate and sprinkle with crushed nuts or confectionery powder.

In Russia and Ukraine, donuts are often made with boiled condensed milk, butter or custard. There is a similar culinary product without filling, simply sprinkled with powdered sugar or a mixture of powder and coconut.

An old German custom dictates that during a celebration, a dish of donuts should be served, one of which has a “joking” filling of mustard sauce instead of jam.

Yeast dough also has different variations. It can be lean, mixed with water, but it is most appetizing with milk, kefir or sour cream. If desired, you can put cream, butter and even a little cottage cheese in the dough. For flavoring, confectioners add vanilla, and sometimes cocoa powder and ground cinnamon to improve the taste.

Donuts also differ in shape. “Berliners” are usually round, and in the countries of the former Soviet Union, products in the form of a donut, with a hole in the center, are better known.

Ingredients:

Recipe information

• Cuisine:Russian
• Type of dish: donuts
• Cooking method: deep frying
• Servings:6
• 1 hour 30 minutes

• fruit jam

for test:

• milk – 250 ml
• sugar – 70 g
• chicken egg – 2 pcs.
• dry yeast – 2 tsp.
• lemon zest – 1 tbsp.
• salt – 0.5 tsp.
• butter – 70 g
• wheat flour – 600 g
• thick jam – 300 g
• sunflower oil - for frying
• powdered sugar - for sprinkling.

Cooking method

Despite the fact that donuts are considered one of the simplest and most budget-friendly dishes, they are not often seen on the open market. So, let's start by kneading the yeast dough for a sweet dessert.

We will need warm milk with a temperature of approximately 35-38 degrees. How to check if there is no thermometer? Dip your finger into the milk, if you feel comfortable, then the temperature is right. Add a spoonful of sugar to the milk and stir until the crystals dissolve. Pour in dry yeast (you can use wet yeast when making). Stir again and cover with a towel. Leave the dough in a warm place where there are no drafts. This way we will check the quality of the yeast. If a foam cap forms on the surface, it means the yeast is of good quality. Otherwise, the baked goods will not turn out airy.


In the meantime, take a deep bowl, add chicken eggs and the remaining granulated sugar. It is advisable for the eggs to warm up a little, so you need to remove them from the refrigerator in advance. Beat eggs with sugar with a whisk or mixer until fluffy and bubbles appear.


Add salt, lemon zest, melted warm butter. Use fresh or dried zest. Stir.


Pour the yeast solution into the egg mixture and stir.


Add in parts. Mix immediately with a spoon. As soon as it becomes difficult to stir with a spoon, continue kneading the dough on a floured board.


Knead soft dough. It should not stick to your hands.


For convenience, divide the dough into two halves. Form a tourniquet with each one. Cut into portions. Approximately, one bundle yields 10-12 pieces. Punch down each piece and form into a ball.


Roll out the dough into a layer, not thin, so that during frying the jam does not burst out. Add a little thick jam to the center. Lift the edges, secure well and collect in a bag. It turned out to be a small ball with filling.


Place the blanks on a board with parchment at a short distance from each other. Cover with a towel. Leave in a warm place for 30-40 minutes until the dough has risen well.


In a suitable saucepan or frying pan (with high sides and a thick bottom), thoroughly heat the sunflower oil. There should be enough of it so that the donuts are at least half immersed in oil when frying. Dip the rested and suitable pieces into hot oil. Fry over low heat until golden brown on all sides. It is very convenient to use a deep fryer for frying. A modern multicooker set to the “Frying” mode will also cope with the task perfectly.


Using a slotted spoon, place the donuts on a paper towel to remove any remaining oil and sprinkle them well with powdered sugar. The baked goods are ready.


Bon appetit!

On a note

For the dough to rise perfectly, good yeast is not enough. Make sure that the flour is warm and well sifted (during sifting, the flour is enriched with oxygen and the dough becomes more airy).

Do not put too many dough pieces on a hot frying pan with oil. Remember that when frying, yeast dough doubles in size. In oil, donuts should float freely without connecting to each other.

If you put the flour balls in poorly heated oil, they will become heavily saturated with fat.

The only drawback of this delicacy is its high calorie content, which is more than 400 Kcal/100 g of the finished product. This is due to the high content of carbohydrates and fats in the dessert.

If you wish, you can prepare a savory analogue of this dish by adding a pinch of salt to the dough instead of sugar, as well as chopped dill or parsley. As a filling, you can wrap a piece of cheese (brynza) in the dough.

Donuts are a favorite delicacy of police officers; you should come to work with donuts and coffee if you want to make friends with colleagues, according to American films and TV series. But even without this, everyone who has ever tried donuts knows that this sweet and sticky delicacy instantly puts you in a positive mood, improves your mood and puts you in a blissful state of mind.

1. Grind the yeast with 1 teaspoon of sugar, add warm milk, flour (about a third, about 0.5 cups) and leave to rise for 15-20 minutes, covered with a clean towel.
2. Beat the egg with sugar. Melt butter or margarine over low heat in a frying pan. Combine the suitable dough with an egg or egg yolks beaten with sugar, seasonings, softened fat and the remaining flour. Knead the dough until it begins to pull away from the sides of the bowl. Cover again with a towel and let sit for 20-30 minutes.

3. Using a glass or a cookie cutter, cut out circles. Place a little thick jam or marmalade in the middle of half of all the resulting circles, brush the edges with egg white, cover the top with the remaining circles and pinch the edges. Then cover the donuts again with a towel and leave for 10-15 minutes to proof.

4. Heat the vegetable oil in a cauldron. There should be enough oil in the frying pan to completely cover the donuts, about 250-300 grams. Place 4-5 donuts at a time and fry until yellowish-brown on both sides. 3-4 minutes on each side.

Remove the finished donuts with a slotted spoon and place on a sieve or paper napkin to drain off excess oil. Let cool and sprinkle with powdered sugar.

I’m sure that at least once you bought fried donuts sprinkled with powdered sugar... I won’t believe that you resisted and didn’t buy it if you saw it... Soft, and at the same time with a crispy crust, moderately sweet... How Why not try them?!? :) In fact, donuts are very easy to make at home! Now, first things first...

Ingredients:

• milk - 0.5 l
• egg - 2 pcs.
• flour - 600 gr.
• sugar - 3 tbsp
• a pinch of salt
• dry yeast - 11 gr. (one sachet)
• thick jam
• vegetable oil - for frying
• powdered sugar

Preparation:

1. Dissolve sugar, a pinch of salt and yeast in warm milk. Wait until the foam rises like a cap.

Add flour, mix. The dough will be runny. Cover with a towel and place “to rise” in a warm place.


2. After the dough has risen, after about an hour... grease your hands with vegetable oil so as not to stick to the dough, tear off a piece of dough, roll a little in flour, slightly stretching, put jam in the center, seal the edges of the donuts, giving them round shape.

3. Heat the vegetable oil well (so much so that the donuts float in the oil without touching the bottom) in a deep frying pan. Fry the donuts on both sides until golden brown.


4. Place the finished donuts on a wire rack lined with a paper napkin.


5. Simply sprinkle the finished, slightly cooled donuts with powdered sugar. Eat the donuts while they're hot!