Doughnuts with Plum Jam

When I saw the picture of the doughnut on the cover of Vogue Entertaining + Travel, Aug-Sep 09 edition, these doughnuts are just like calling me to make them. The cover picture is just lovely! This doughnut is basically the fried choux pastry. Not bad at all but you need to pay attention to the temperature of the oil. Otherwise, the doughnut will turn dark but the inside is not cooked yet.

Enjoy...


Doughnut with Plum Jam
by Andy Bunn of Sopra at Fratelli Fresh
in Vogue Entertaining + Travel, Aug-Sep 09 edition
adapted by me

Ingredients
Dough:
200 mL milk
150 g unsalted butter, chopped
a pinch of salt
220 g plain flour
4 x 59 g eggs
Vegetable oil for frying

Dusting & filling:
Caster sugar
Plum jam


Methods
Place milk, butter and salt in a saucepan. Bring to boil over low-medium heat. Add flour and stir vigorously with a wooded spoon until smooth and mixture comes away from the side of the pan. Continue to stir for 1 minute to dry out the mixture. Turn off the heat. Transfer the hot mixture to an electirc mixer and with the motor running, bear in the eggs, one at a time, until smooth and glossy.

Cover the doughnut batter closely with plastic wrap and refrigerate for 1.5 hours or until firmer. With oiled hands, roll batter into 2cm balls and place in one tray. Place sugar on a second tray.

Fill a saucepan one-third full with oil and heat to 160deg C. Use small burner. Fry doughnut in batches for 6 minutes or until golden and cooked through. Remove and put on the paper towel for 2 minutes. Roll in sugar. Fill the doughnuts with jam using a piping bag with small nozzle or using a squeeze bottle. Serve warm.


Cook's Note:
- The dough can be kept in the fridge for the following day.
- Other variation is to dust the doughnuts with cinnamon sugar.
- I prefer a slightly tart jam to balance the sweetness from the sugar and the greasiness from the oil.