Jam-Filled Challah Doughnuts
Fluffy, homemade challah doughnuts filled with sweet seedless jam and coated in sugar. These yeasted doughnuts are made with a rich, buttery dough and fried until golden brown before being injected with your favorite jam filling.
Ingredients
- •1½ teaspoons active dry yeast
- •1 tablespoon sugar
- •5 large egg yolks
- •1 teaspoon kosher salt
- •2⅓ cups all-purpose flour
- •6 tablespoons unsalted butter
- •2 tablespoons vegetable oil
- •8 cups vegetable oil
- •1 cup sugar
- •1½ cups seedless jam
- •1 piece biscuit cutter
- •1 piece deep-fry thermometer
- •1 piece pastry bag
- •1 piece pastry tip
Cooking Instructions
- 1.
Mix yeast, 1 Tbsp. sugar, and 1/2 cup warm water in the bowl of a stand mixer fitted with paddle attachment to combine; let sit until mixture is foamy, 8-10 minutes.
10 min
- 2.
Add egg yolks, salt, and remaining 1/4 cup sugar and beat on medium-low speed to combine, about 1 minute. Increase speed to medium and gradually add 2 1/3 cups flour; mix until combined and thick, about 3 minutes. Remove paddle, scrape down mixture back into bottom of bowl, and swap in dough hook.
4 min
- 3.
With mixer on low speed, add butter a piece at a time, mixing until incorporated after each addition. Once all the butter has been added, mix until dough is smooth, shiny, and elastic, about 5 minutes.
5 min
- 4.
Turn dough out onto a lightly floured surface and knead, adding more flour by the tablespoonful, until no longer sticky, about 3 minutes. Place dough in a lightly oiled large bowl and turn to coat. Cover loosely with plastic wrap and let rise in a warm, draft-free spot until doubled in size, about 1 hour.
60 min
- 5.
Punch down dough and roll or pat out on a lightly floured surface to 1/2" thick. Punch out rounds of dough with cutter and place on a parchment-lined baking sheet, spacing 1" apart. Reroll scraps once and cut out more rounds. Cover doughnuts loosely with plastic wrap and let rise until not quite doubled in size, 30-40 minutes.
40 min
- 6.
Fit a large heavy saucepan with thermometer; pour in oil to come 3" up sides and heat over medium-high until thermometer registers 350°F. Working in batches and adjusting heat to maintain oil temperature, fry doughnuts, turning once, until golden brown, about 2 minutes. Transfer to a paper towel-lined baking sheet; let cool slightly.
15 min
- 7.
Place sugar in a medium bowl, and working in batches, toss doughnuts to coat. Transfer back to baking sheet.
5 min
- 8.
Stir jam to loosen and spoon into pastry bag fitted with tip (or use a squeeze bottle). Working one at a time, poke a small hole into side of doughnuts (a chopstick works great) and gently pipe in a generous amount of jam.
10 min
