These Strawberry Rhubarb Jelly Doughnuts will let you forget everything else for a few minutes. Store-bought doughnuts are delicious, but homemade doughnuts are a pure delight. I don’t know why I have missed that one out for the last 29 years in my life, don’t make the same mistake than me.
Pretend yourself from eating them straight away when they are still warm and sugar coated. These homemade doughnuts are so soft and fluffy inside, and sugar-cinnamon coated crispy on the outside. A homemade rhubarb strawberry jam is the perfect filling for these sweet things. As you probably know, rhubarb has a sour taste which goes very well with a lot of sugar.
Now, let’s go and make these heavenly strawberry rhubarb jelly doughnuts.
- Make the doughnut dough and let it rise.
- Cook your Strawberry Rhubarb Jam.
- Fill your fried doughnuts with the jam using a baking syringe.
Strawberry Rhubarb Jelly Doughnuts
Homemade jelly doughnuts filled with a strawberry rhubarb jam. Soft and fluffy inside, sugar-cinnamon coated on the outside.
- 20 g fresh yeast alternative 7g active dry yeast
- 240 ml milk warm
- 50 g sugar
- 450 g flour type 405
- 1 tsp salt
- 1 tbsp vanilla extract
- 1 egg lightly beaten
- 40 g melted butter
Strawberry Rhubarb Jam
- 160 g strawberries washed, peeled, sliced
- 160 g rhubarb washed, peeled, sliced
- 100 g sugar
- 4 tbsp lemon juice
- 2 tbsp cornstarch
- 500 ml canola oil
- 100 g sugar
- 1 tsp ground cinnamon
Warm your milk in a microwave in a small pot. Do NOT cook the milk, just let it warm up. Add the sugar and yeast and let it sit for a few minutes until foaming.
Mix the flour and salt in the bowl of your kitchen machine. Add the milk mixture and all other ingredients. Knead with a dough hook at the lowest possible speed level for 2 minutes. Turn the speed level one up and knead for 10 minutes until you have an elastic and sticky dough.
Coat a large bowl with oil (I used canola oil), add your dough and cover it with a damp kitchen towel. Let it rise for 1.5 hours at room temperature.
Place your dough on a well-floured working surface and roll it out to about 1cm/0.4inch thick using a rolling pin and your hands. With an 8cm/3inch cookie cutter or glass, cut the dough into circles and place them on a with baking paper lined baking tray. Cover with a kitchen towel and let them rise for another hour.
Strawberry Rhubarb Jam
To make the filling, cook the strawberries, rhubarb, and sugar for 10 minutes over medium heat.
Meanwhile, mix the lemon juice with cornstarch and after 10 minutes add it to the pot. Turn down the heat and cook for another 5 minutes.
Blend your jam for a few minutes in a food processor, fill it in a glass jar, and leave it to cool down at room temperature.
Cook and Fill Doughnuts
When your doughnuts have doubled its size, they are ready to be fried. Heat up the canola oil in a large pan. Hold a wooden stick into the oil. When little bubbles are coming up, the oil has the right temperature.
Place 2-3 doughnuts in the oil and fry them on each side for about one minute until golden brown. Take them out with a slotted spoon and place on kitchen paper. This will soak up the excess oil. Work in batches until all doughnuts are fried.
Mix the sugar and ground cinnamon in a bowl and dip each side of the fried doughnuts in it.
Fill the doughnuts with the jam using a baking syringe. Stick the syringe half into the doughnut and fill until they get thicker in the middle. You can also use an icing pipe to fill them. Therefore you need to make a little whole into the doughnuts with the end of a spoon before filling them.
If you have some jam left, store it in your fridge for up to a few days and use it on your bread or in your yogurt for breakfast.
The filled doughnuts taste the best on the same day. But if you have some left, you can store them in an airtight container up to two days in your fridge.
Rhubarb has a sour flavor which you will taste in the jam. If you don't like the sour taste, add more sugar to the jam until it's sweet enough for you. But don't forget, the doughnut will get a sugar-cinnamon coat, which will make them anyway a bit sweeter at the end.