Jam doughnuts with lemon and cinnamon syrup (sufganiyot loukoumades)
- December 2021
- Makes 8-10
- Hands-on time 1 hour, plus proving and cooling
Joe Baur’s jam doughnuts are a delicious cross between sufganiyot, eaten during Hanukkah, and loukoumades, little Greek doughnuts which are fried then coated in honey – bringing together his Jewish heritage and his wife’s Greek background.
Love a baking project? Bread Ahead’s pumpkin spiced doughnuts are worth the effort.
- Dairy-free recipes
- Vegetarian recipes
- 6.5g (1.2g saturated)
- 74.3g (32.2g sugars)
- 7g sachet dried active yeast
- 1 tsp caster sugar
- 240ml warm water (about 45°C)
- 50g granulated sugar
- 1 tsp kosher salt (or use regular fine salt)
- 550g plain flour
- 2 large free-range eggs
- 60ml olive oil, plus extra to grease
- 1 tbsp honey
- Sunflower oil for frying
- Icing sugar, ground cinnamon, ground nutmeg and chopped walnuts to serve
For the cinnamon lemon syrup
- 200g sugar
- Juice from ½ lemon, plus some peel (optional)
- 1 tbsp honey
- 1 cinnamon stick
For the filling
- 2 tbsp chia seeds
- 220g frozen mixed berries (blueberries, raspberries… Use fresh when in season)
- 3 tbsp honey
You’ll also need
- Stand mixer fitted with a dough hook
- 7cm cutter
- Digital thermometer
- Piping bag
- Put the yeast in a bowl with the sugar and warm water. Whisk to combine, then set aside for 5-10 minutes until foamy.
- Meanwhile, mix the granulated sugar, salt and flour in a stand mixer fitted with a dough hook.
- Once the yeast mixture is foamy, whisk in the eggs, olive oil and honey. Pour the yeast mixture into the flour mixture and knead on low speed for 7-10 minutes until the dough comes together in a smooth and slightly tacky ball. Put the dough in a large, lightly greased bowl, then cover and set aside for 1-2 hours until doubled in size.
- Meanwhile, combine all the syrup ingredients with 480ml water in a pan over a medium heat – throw in the lemon peel if you like a stronger lemony flavour. Bring to the boil, stirring occasionally, until the sugar has dissolved, then set aside to cool.
- Put the filling ingredients in a pan. Cook over a medium heat, stirring regularly, until the berries break down and the chia seeds soften (about 6 minutes).
- Once the dough has doubled in size, turn it out onto a lightly floured surface and roll out to about 1.5cm thick. Use a 7cm cutter to punch out the doughnuts. If you don’t have one, a glass will probably work – I use a whisky glass. Cut out as many doughnuts as you can, gathering up and rerolling any offcuts.
- Give the doughnuts a light dusting of flour and cover for about 45 minutes. They should be puffy and look more like doughnuts after this final prove.
- Towards the end of your final prove, fill a large pot or other heavy-based pan with 5cm sunflower oil, then heat to 175ºC (test with a thermometer).
- Using a slotted spoon, carefully lower the doughnuts into the oil, 3-4 at a time – don’t overcrowd the pan. Fry for about 2 minutes on each side until deep golden. Remove with a slotted spoon, put on a tray and coat the doughnuts immediately in the syrup. Once fully covered, put on a plate to cool.
- After 10-15 minutes cooling, put the filling in the piping bag. Use the tip of a knife to cut a hole in the middle of the doughnuts. Stick the end of the piping bag into the hole and generously fill each doughnut. Dust the doughnuts with icing sugar, cinnamon and nutmeg. Sprinkle over the chopped walnuts and serve immediately.
Use a smaller cutter to shape your doughnuts if you prefer, so you can try different fillings.
These are best fresh but will keep in airtight containers for 1-2 days.
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