The best Carnival Jam Doughnuts
We only make these doughnuts for Carnival season in February. But we like to make at least two or three batches to share with our friends and family. Doughnuts are meant to be shared, especially if they are as delicious as these are. We love:
- the soft, fluffy, delicious, not overly sweet homemade doughnuts
- fill them with your favorite jam, like apricot or strawberry
- they are best on the same day
- kids and adults love them
We love making these Brioche Doughnuts with Rich Vanilla Cream. They are delicious, but you need to proof them overnight in the fridge.
Essential ingredients
These are the essential ingredients needed to make these delicious homemade doughnuts.
Flour - Use Manitoba flour type 0 or bread flour. It has more protein than all-purpose or plain flour, and it will make the dough fluffier.
Sugar - we always use white granulated sugar.
Milk and water - Full-fat milk is the way to go. Always use the lukewarm liquid. The ideal temperature is around 30 - 35°C or 85 - 95°F.
Yeast - choose active dry yeast or fresh yeast. If you're using fresh yeast, double the amount of active dry yeast.
Eggs - Choose L-size eggs.
Butter - makes the dough richer and tastier.
Oil - use your favorite vegetable frying oil. We usually use canola or sunflower oil.
Jam - use your favorite jam. We love homemade apricot jam for Berliner doughnuts but feel free to choose your own.
Tips and tricks to make the best Berliner Doughnuts with Jam
This recipe was tested six times. Yup, you read that right. First, we used two egg yolks, then the whole egg; the third time, we experimented with flour, and so on. We wanted to ensure these doughnuts are foolproof and the best they can be. Here are some additional tips and tricks to make the best Berliner Doughnuts.
- Always use a stand mixer (or a hand mixer) fitted with a dough hook. If you want to achieve the same elasticity and dough texture by hand, knead it for at least 15 minutes with additional proofing in between.
- The proofing room temperature should be 20 - 25°C / 68 - 77°F. This is the perfect temperature for consistent proofing.
- Each doughnut should weigh around 70g / 2.5 ounces - we don't recommend larger doughnuts as they are harder to fry.
- When the doughnuts are proofing for the second time, their volume should triple. It's essential to leave the doughnuts proof long enough for the best result.
- A cast-iron pan is the best for frying doughnuts as it holds the temperature. But using other types of pans will do the job just fine.
- The oil temperature should be 170 - 180°C / 340 - 355°F. When you add the doughnuts, the oil temperature will drop by about 5 - 10°C (40 - 50°F) (when frying, the temp should be about 160 - 170°C / 320 - 340 °F), so you must reheat the oil before adding another batch. Use a thermometer to make sure. If you don't have one at home, you can do a quick frying test with a wooden spoon. Place the end of a wooden spoon into the oil. If the oil starts to bubble around the spoon after three seconds, then the oil is ready for frying.
- Fry the doughnuts gradually. Don't overcrowd the pan; only fry one or two at a time. For the best result, fry around 4 - 6 doughnuts at once, depending on the pan size.
- Heat the jam before using it. It's easier to fill the doughnuts if the jam is warm. Use a pastry bag.
Storing
It's best to serve these Jam Doughnuts the same day, but they will also be delicious the next day. Store them in an airtight container at room temperature.
How to make Berliner Doughnut with Jam at home (video)
Check this quick video to master making Berliner Doughnut with Jam at home.
Next try these Carnival sweet treats
- Doughnuts with Rich Vanilla Cream
- Angel Wings Pastry
- Yogurt Sweet Fritters
- Sweet Lemon Ricotta Fritters
- Fried Apple Pies
- Beignets with Cinnamon Sugar
- Sourdough Doughnuts
METHOD
-
dough
Add flour and sugar to a bowl of a stand mixer fitted with a dough hook. Feel free to use a hand-held electric mixer fitted with two dough hooks. Make a well in the middle. Pour lukewarm milk and lukewarm water into the well. Add the active dry yeast and cover the ingredients with some flour. Add the eggs, egg yolk, grated lemon zest, rum, and salt. Start kneading on low, set the stand mixer to medium speed, and knead for about 6 - 8 minutes or until the dough is elastic, smooth, and easily separates from the bowl. Add the butter and knead for another 3 - 4 minutes for the butter to incorporate into the dough and separates from the bowl easily.
TipThe water and milk temperature should be around 30 - 35°C or 85 - 95°F.If you're using all-purpose flour instead of Manitoba flour or bread flour, use 20g less milk (2 tbsp). -
first proofing
Cover the bowl with the dough with clingfilm and leave to rise at room temperature (20 - 25°C / 68 - 77°F) until visibly increased, for about 1 hour - 1 1/2 hours.
-
second proofing
Lightly dust a large baking sheet with flour. Divide the dough into 14 pieces. Each piece should weigh around 70g / 2.5 ounces. Shape each piece into a smooth ball. Place the balls seam-side down onto the prepared baking sheet and repeat the process until all the balls are shaped. Leave enough space between the doughnuts to rise. Cover with a kitchen towel. Lightly sprinkle the towel with water. Leave the doughnuts to rise at room temperature for about 1 1/2 hours - 2 1/2 hours or until they triple in size.
-
frying
Place a large pan (with a lid) over medium heat. Add the oil and wait until the oil reaches 170 - 180°C / 340 - 355 °F. Lightly dust your spatula with flour and carefully pick one doughnut. Turn it around in your hands so the seam looks up, and gently drop it into the oil. Add about 4 - 5 more doughnuts, depending on the pan size. The doughnuts should have some space to move, but not too much. Shake the pan slightly to distribute the doughnuts. Cover with a lid and fry for 2 - 3 minutes at 160 - 170°C / 320 - 340 °F, then remove the lid, turn the doughnuts, and fry for another 2 - 3 minutes (uncovered). Transfer the doughnuts onto a paper towel-lined wire rack. Repeat the process until you fry all the doughnuts.
TipWhile frying, consistently check the oil temperature to ensure the needed temperature (160 - 170°C / 320 - 355 °F). -
Berliner Doughnut with Jam
Add the apricot jam to a saucepan and place over low heat to warm it. Transfer to a pastry bag and pipe the doughnuts with the jam while they are still warm. Place on a serving plate and dust with powdered sugar.
