Strawberry Jam Doughnuts

Sugar. Dough. Fried. Yeeeah… Need I continue? Well, just for a little while. See, for the most part I really do try to eat healthy, but even if you eat caviar your entire life, you’re going to want to have a hot dog from time to time. Well, doughnuts are my hot dogs. It also helps that February is the month of carnivals in most European countries including Croatia, which means costume parties and fatty foods ( and booze, let’s not forget that ). I’ll go back on the wagon in March. I promise.

Here’s what you’ll need to indulge:

• 4 cups self-rising flour
• 1 envelope active dry yeast
• 1/2 tsp salt
• 1 tbsp sugar
• 1 cup lukewarm water
• 1/3 cup oil of preference
• 1 egg
• 1/4 cup rum
• 2/3 cup strawberry jam
• 1 cup powdered sugar

Mix all the ingredients together, except for the jam and the powdered sugar. Turn the dough out on a floured surface and knead for 5 minutes by hand. I don’t own a stand mixer but my guess is around 2 minutes or so if you’re using a mixer. Shape into a ball and and place into a greased bowl. Let rise for 1 1/2 hours in a warm place. When the dough has doubled in size, punch it down and cut in two. Take the halves and roll them out using a rolling pin to a 0.8 inch thickness ( 2 cm ).  Put little dollops of jam on one of the halves and cover with the other one. Using a glass, cut out rounds and place them on a pan covered with parchment paper.  Save a little piece of dough for oil testing. Cover them with a clean kitchen towel and let rise for 45 minutes. Heat oil in a pot. When the temperature reaches 350ºF ( 180ºC ) drop the doughnuts in the pot but don’t overcrowd the pot. ( If you don’t have a thermometer, use the leftover dough and drop it in the pot. If the dough rises to the surface, means the oil is hot enough ) . When the doughnuts turn golden, take them out with a slotted spoon and let the excess oil drain on a a paper towel. Roll them in powdered sugar while they’re warm.

Try eating just one, but I don’t recommend it. It’s a short month anyway.

~ by kissmyartichoke on February 11, 2009.