Most of us foodies have an ever expanding list of things we ‘must make soon’. I have a ginormous one of these and it doesn’t get any smaller.
But, sometimes, I come across recipes that simply bypass the queue.
I just love when it happens. When I see something that I must make NOW, not soon, NOW!
What’s even better, is when that recipe I had to make is a great success and so good that it becomes a ‘regular’ recipe and not just a one hit wonder.
Today I share with you one of those; RAW strawberry jam.
Not only is this recipe raw, it’s incredibly easy, quick, nutritious and really delicious. Without the rapid boiling of the fruit as in regular jam, this recipe ensures maximum, fresh, fruit flavour and nutrition. It’s almost floral with strawberry essence.
Go check out the ingenious creation of Kate’s at Clear The Way. I used frozen strawberries and added two tablespoons of agave syrup to sweeten and the seeds of half a vanilla pod for added luxury.
I first had my jam simply on toast, which was luscious, but I felt my exciting discovery merited a special use. What could be a better use for jam than jam filled doughnuts? That’s a rhetorical question, there is no better use.
I’ve been trying out baked doughnuts for a while. I’m not a fan of the traditional fried kind. I hate the hassle of deep frying and I can’t bear the idea of wasting and eating all that oil. After half a doughnut, I get that sick feeling of the oil settling in my stomach. I much prefer, a light, fluffy, baked doughnut.
The recipe I share with you today is the best version I have come up with to date. They have the aroma and richness of fried doughnuts but without the stodginess.
Makes 15 doughnuts:
What you need:
- 1 50g sachet coconut cream melted in 175ml boiling water or warmed canned coconut milk
- 70g plus 1 tsp caster sugar
- 2 tsp dried yeast
- 400g strong white bread flour
- 25g natural custard powder or cornflour
- ½ tsp salt
- 1/4 tsp freshly grated nutmeg
- Egg replacer for 2 eggs (Orgran, Ener-G – haven’t tried flax but think it would work)
- 75g soya spread, melted
- 3/4 cup/10 tbsp raw strawberry jam (or jam of choice)
- 3/4 cup caster sugar (for coating)
- 1/2 tsp ground cinnamon
How to make them:
- Cool the coconut cream/water mixture until hand-warm. Whisk in the 1 tsp of the sugar and yeast and set aside.
- Add the flour, custard powder, 70g sugar, nutmeg and salt to the bowl of your stand mixer and briefly combine with your hand or a whisk. Make a well in the middle and add the egg replacer, melted spread and yeast mixture.
- Connect the bowl to your machine with the dough hook attached and start on low-medium speed to combine the ingredients. Once a dough is formed, allow the machine to work the dough for 5 minutes. The dough should be smooth and silky and not sticky but not dry.
- Cover the bowl and leave in a warm place for about 1 ½ hours, or until doubled in size.
- Knock the dough back then roll into 15 balls and place on lined baking sheet. Use your palm to gently pat the balls, just to remove any domed tops. Cover loosely with clingfilm and leave in a warm place for a further 30 minutes, or until doubled in size.
- Heat the oven to 180C/350F and bake the doughnuts for about 10-12 minutes or until golden brown.
- Whilst baking, fill a small bowl with cold water and a larger bowl with the sugar and cinnamon.
- Remove from the oven and immediately brush the doughnuts all over with a light layer of water then toss in the sugar mix. Leave to cool.
- Spoon the jam into a piping bag with a plain nozzle. Use a small knife or skewer to make a hole in the side of each doughnut, push the piping bag into the hole and fill with jam until you feel resistance.
Leftover, stale doughnuts? They are amazing on the barbeque where the sugar will caramelize into a crisp toffee layer. Delicious.