Yeast Doughnuts with Strawberry Jam
These are classic filled yeast doughnuts, close cousins of German Berliners and Polish paczki. Unlike quick soda doughnuts, they require a starter sponge and time to rise, but the dough turns out fluffy, airy, and melt-in-the-mouth. Plenty of egg yolks and butter make it rich, almost like an enriched sweet bread.
The filling, strawberry jam, is sandwiched between two sheets of dough, after which round doughnuts are cut out with the jam sealed inside. As they deep-fry, they turn golden and puff up, while lemon zest in the dough adds a fresh citrus aroma that balances the sweetness of the filling.
Before You Start
- Don’t rush the rise: a full hour in a warm spot gives the right fluffiness.
- Press the edges of the two dough sheets firmly together around the jam, or the filling will leak into the oil.
- You can swap the strawberry jam for any thick jam, such as apricot or cherry; runny preserves will leak out.
Serve warm, generously dusted with powdered sugar. Yeast doughnuts are at their best fresh, on the day they’re made.
Part of European cuisine — 67 more recipes in the section.
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Ingredients
Instructions
Sift the flour and mound it in a bowl, making a well in the center. Dissolve the yeast in 100 ml of warm milk with 1 tsp of sugar and pour it into the bowl of flour. Sprinkle with a little flour, cover with a napkin, and let stand for 10 minutes.
Add the remaining milk, the egg yolks, sugar, softened butter, lemon zest, and a pinch of salt. Knead the dough and let it rise for an hour.
Divide the dough into two parts and roll each out to 1-1.5 cm thick. Spoon teaspoons of jam onto one sheet, spacing them 3-4 cm apart. Cover with the second sheet and cut out doughnuts with a cookie cutter.
Fry the doughnuts in vegetable oil for 1-2 minutes per side. Transfer to a plate and drain off the excess oil. Dust with powdered sugar.
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