STRAWBERRY-SUMAC FILLED DOUGHNUTS
For the doughnut:
3 1/2 cups of AP flour
1/4 cup sugar
2 1/4 teaspoon dry yeast
1/2 teaspoon salt
1 1/4 cup lukewarm milk
1 tablespoon soft butter
1 egg room temperature
Oil for frying
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For the filling:
Strawberry jam
Sumac
Topping:
powdered sugar
Sumac
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Stage 1-
In a small bowl mix the yeast, egg and milk and beat lightly using a fork.
Using a stand mixer with a dough hook, mix half of the flour amount
(does not need to exact) with the sugar and yeast mixture. Let it work for one minute.
Add remaining flour and salt - mix until combined, add butter and continue to mix on high speed for 5 minutes.
Remove the dough from the bowl- scrape the sides as needed, lightly flour the bowl and return the dough to the bowl.
Cover with a kitchen towel for an hour or until it doubles in volume.
Stage 2-
On a lightly floured surface (this is essential, don't over flour as it will be harder to roll afterwards),
place the dough and cut into 12 even pieces.
If you have a scale on hand it should be around 70g per piece, roll each piece into a round ball.
(if you are unfamiliar with the technique to shape them into a roll-
have a look at this YouTube video to get the gist of the things-
https://www.youtube.com/watch?app=desktop&v=Gx2Sf3XqkhQ
Watch minute 1-5. He also shows the amount of flour you should use)
Using a baking tray covered with parchment paper and lightly floured, place all the balls and let rise
for approximately an hour, until it almost doubles in size. I let them rise in the oven (while the oven is closed! ).
Place a bowl on the bottom rack of the oven and fill it with boiling water.
Place your baking sheet on the middle/ top rack and shut the door.
The steam and heat from the boiling water will create a warm and steamy environment for the dough.
Stage 3-
Let the frying begin!
Heat the oil to about 350° F in a medium size pot (to fit 3-4 doughnuts at a time).
You need to cover the pot with oil at least half way in. I used a thermometer and highly recommend you do the same.
Besides knowing when to start with the first batch, it helped me monitor the heat throughout the frying process.
If the oil is too hot you risk the doughnut getting too dark too quick and then it might not be ready on the inside.
And if the oil is not hot enough it absorbs more oil then it should. It's most definitely possible to do without a thermometer.
A trick I learned was to stick the end of a wooden spoon into the oil. If you see many bubbles form around the wood your oil is ready for frying.
Fry until nicely golden on both sides. Let cool on a baking rack. Always start by testing one,
let it cool slightly and gently cut it with a serrated knife to make sure your doughnut is ready.
You will get the hang of it very quickly afterwards.
Stage 4-
For the filling-
In a bowl mix the strawberry jam with the sumac. My ratio for 1 cup of jam is 2 tablespoon of sumac.
Important to do this stage to taste. Start with a cup of jam and add the sumac as you like.
The sumac add a tart, zesty and sour component that works really well with the jam.
Not all sumac is created equal and some have salt/and or citric acid to preserve-
that is why it's important to taste as you add it in to suit your taste.
Fit a piping bag with a small tip and fill with jam. Insert the tip of the piping bag into the doughnut.
I like to insert on the top, so you can visibly see the jam,
some prefer on the side as it's softer to insert and some like on the bottom so the jam will be a surprise-
you do whatever you feel like.
Squeeze slowly, so that the filling has a chance to reach into air pockets in the doughnut and generously fill it.
Top with lots of powdered sugar and sprinkle with sumac. Pile on a serving dish and eat!
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Doughnuts are best eaten fresh!
BUT I kept the few doughnuts with no filling in a air tight container for 3-5 days
and we warm it in the toaster as we have them and they are perfect!
sumac recipes, donuts, sufganiyot, Hanukkah recipes, jam, strawberry, berries