Blackcurrant Jam Donuts using @bonnemaman_au’s new Blackcurrant conserve! Such a tasty tasty treat to get you through the rest of lockdown (if you’re in Victoria) or just through the week if you’re elsewhere! Can’t wait to see you guys frying these bad boys up, you WILL NOT be disappointed! Excited to also let you know that @bonnemaman_au and @lecreusetanz are giving you the chance to win a Le Creuset Signature cast iron round casserole dish and a 1 year supply of Bonne Maman conserve just by purchasing a jar of their conserve and visiting their website!! Doesn’t that make blackcurrant donuts even more tempting?!?
Blackcurrant Jam Donuts
Prep time: 2 hours 30 minutes
Cook time: 2 minutes
Serves: 12 Donuts
- Prep time: 2 hours 30 minutes
- Cook time: 2 minutes
- Total time: 2 hours 32 minutes
- Serves: 12 Donuts
- 1 jar Bonne Maman blackcurrant conserve
- 350 g Plain flour, (+ extra to flour surface)
- 75 g Caster sugar, (+ enough to cover outside of donuts)
- 2 Eggs
- 7 g Dried yeast
- 1 Vanilla bean pod
- 200 mL Milk
- Oil to fry in , (vegetable or canola is preferable
- Olive oil
Heat up some milk on the stove top till its luke warm and then in a bowl add it to your yeast. Stir and leave to the side for approx 10 mins.
Into a mixing bowl, add 350g plain flour, 75g caster sugar and yolk of 2.
Start mixing together, intermittently adding your milk and yeast mixture.
Once combined, leave to rest for 10 mins eggs.
After it has rested, give it another mix for approx 3 mins until it reaches a dough like consistency.
Spray or drizzle a bowl with olive oil.
Shape dough into a ball, coat in the oil in the bowl. Cover bowl in cling film and leave to rise (preferably in a warm spot) for 2 hours.
After the 2 hours, tip your dough out onto a floured surface.
Stretch your dough out into a rectangle (don’t use a rolling pin as you don’t want to knock too much air out).
Use a circular cutter or a glass to cut circles into your dough.
Set your dough circles aside on an oven rack with a tea towel over the top for 30 mins to rise again.
Cover the bottom of a plate or shallow bowl with caster sugar.
Scrape the vanilla seeds out of the pods and put through caster sugar. Then set aside.
Pour conserve into piping bag or make a DIY piping bag by pouring into the corner of a sandwich bag.
Get oil in a pot up to 180C, add in donuts in small batches, continuously flip with 2 forks or a slotted spoon so they puff up and brown nicely on each side. Should take approx 2 mins per donut.
Once cooled a bit, roll donuts in the vanilla sugar.
With a knife make a hole in the donut.
Cut a small hole in the corner of the piping bag, put corner into hole in the donut and fill with jam.