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Yeast Doughnuts Filled With Sour Cherry Jam Or Chocolate Ganache
Sour cherry jam or chocolate ganache? -@quince_mn


3 tsp active dry yeast
1 1/4 cups 100 degree water
2/3 cup sugar + 2 tsp, divided
5 cup flour
1 1/2 tsp kosher salt
3 eggs
1/2 cup grapeseed oil + 5 cups for deep frying
Granulated sugar for coating
Fillings (recipes follow)

In a med glass bowl, combine yeast, water and 2 tsp sugar. Let sit for 15 min or until foamy. In another bowl, combine remaining 2/3 cup sugar, flour and salt. In a third bowl, whisk eggs and oil. When yeast is activated, combine all three mixture until smooth. Knead dough, adding more flour if necessary for 10 min or until dough is smooth and only slightly sticky. Oil bowl and cover; let rise in a warm-room temperature place for 2 hours.

After rising, you can place dough in the refrigerator for 1 day before proceeding or continue immediately. When ready to make the donuts, roll out dough on a floured surface to a half inch thickness. Cut out 2 inch rounds. Safe scraps for frying but do not reroll.

Heat 5 cups (or about 1 1/2 in) grapeseed oil in a large Dutch oven until a thermometer reads 350 degrees.

Adjust heat through the frying process to try to keep temperature around 350.

Carefully add dough rounds to oil in batches and fry a few minutes on each side until dark golden brown. Remove from oil and let rest 30 sec on a wire rack. Then roll still warm donuts in granulated sugar to coat. Let cool completely before filling. To fill, place Jam and/or Ganache in pastry or plastic bags fitted with a thin pastry top. Poke a hole with top into the donut and fill until it starts to ooze out of hole. Continue with remaining donuts and enjoy!

Sour cherry filling:
Sour cherry preserves
1 tbsp maple syrup

In a food processor or blender, puree preserves and syrup until smooth.

Chocolate ganache filling:
1 cup heavy cream
1/2 cup whole milk
1/4 cup natural cocoa powder
2 tbsp honey
1/2 tsp kosher salt
2 cups bittersweet chocolate discs
2 tbsp unsalted butter
1 tsp vanilla extract
1 tbsp Brandy, optional

In a medium saucepan, bring cream and milk to a simmer. Remove from heat and add chocolate. Let sit for 1 min and then stir until smooth. Add remaining ingredients except vanilla and place back over med heat, stirring until the mixture simmers. Add vanilla and Brandy if desired and whisk to incorporate. Let cool completely and then chill.

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