Baked Jam-Filled Donuts
Ingredients
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3 tablespoons water
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3 tablespoons whole milk
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3 tablespoons all-purpose flour
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½ cup whole milk
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2¼ teaspoons active dry yeast
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1 teaspoon sugar
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¼ cup sugar
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
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Make the tangzhong
In a small saucepan, whisk the water, milk and flour until smooth. Set the pan over low heat and cook, whisking constantly but gently, until you feel resistance and can see the whisk leaving lines in the pan that don’t fill up within 2 seconds, 2-3 minutes. Immediately scrape the tangzhong into a small bowl and allow to sit at room temperature or in the refrigerator until cool to the touch.
3 tablespoons water
3 tablespoons whole milk
3 tablespoons all-purpose flour
measuring spoons
whisk
spatula
small bowl
pot
Proof the yeast
Place the milk in a small saucepan over low heat and warm slightly, just to about body temperature (100°F). Stir in the yeast and sugar and set aside, off the heat, until the mixture is foamy, about 5 minutes.
2¼ teaspoons active dry yeast
½ cup whole milk
1 teaspoon sugar
pot
liquid measuring cup
Add the next ingredients
In the bowl of a stand mixer or large bowl, combine the yeast mixture, sugar, butter, egg, flour and salt. Scrape in all the cooled tangzhong. Mix with the paddle attachment or a spatula until the dry ingredients are hydrated, about 1 minute.
stand mixer
¼ cup sugar
4 tablespoons unsalted butter
1 large egg
2¾ cups all-purpose flour
½ teaspoon salt
measuring cups
Knead and shape the dough
Swap the dough hook for the paddle attachment and knead the dough for about 5 minutes, until it feels smooth and supple and has mostly pulled away from the sides of the bowl. If working by hand, knead the dough on a floured surface at least 10 minutes. Add and knead in flour a tablespoon at a time if the dough is very sticky. The dough should be a little sticky but not unmanageable. Shape the dough into a ball and transfer it to a lightly oiled bowl or bowl that’s been sprayed with nonstick. Cover tightly with plastic wrap.
all-purpose flour
nonstick cooking spray
large bowl
plastic wrap
Proof the dough
Transfer the bowl to the bottom shelf of the June Oven. Proof the dough 1½ hours at 85°F, until it is roughly doubled in size. June will notify you when the dough is ready to be shaped. If necessary, follow on-screen instructions to continue proofing.
June Oven
Move the shelf and portion the dough
Remove the bowl from the oven and move the shelf to the middle position. Transfer the dough to a work surface. Divide the dough into 10 equal-sized pieces and shape each into a tight ball by rolling it on an un-floured work surface, using the slight stickiness of the dough on the surface to create a tight surface tension. Place the portioned pieces on a June Pan, staggering them so there’s a little room between each ball—2 rows of 3 donuts and 1 row of 4 donuts works well. Spray the donuts lightly with nonstick cooking spray and cover loosely with plastic wrap
June Pan
Proof the donuts
Transfer the pan to the middle shelf of the June Oven. Proof the donuts at 85°F for 1 hour, until they have puffed and an indent remains in the dough if you lightly poke one with your fingertip. June will notify you when the donuts are ready to bake. If necessary, follow on-screen instructions to continue proofing. Remove the pan before you preheat the oven.
Preheat the June Oven
Ensuring the pan with the donuts has been removed from the oven and the shelf is set in the middle position, preheat the June Oven to 375°F on the Bake cook mode using the button below.
Bake the donuts
Remove the plastic from the pan and place the pan on the middle shelf of the June Oven. Bake the donuts 14 minutes, until they have puffed and are golden brown. June will notify you when the donuts are ready. If desired, follow on-screen instructions to continue cooking.
Cool the donuts
Remove the pan from the oven and transfer the donuts to a cooling rack to cool to room temperature.
cooling rack
Prepare the piping bag
When ready to fill the donuts, cut about ¼” off the tip of a piping bag or resealable bag. Fill the bag with the preserves and twist the open side of the bag to close. Alternatively, if using a piping tip, cut about ¾” off the piping bag or resealable bag before fitting the tip into the bag, filling it with preserves and and twisting the open side of the bag to close.
⅔ cup jam
piping bag
kitchen shears
Fill the donuts
If the donut has a soft area in the side where it was touching another donut as it baked, insert the piping tip there and fill with about 1 tablespoon jam. If using a resealable bag with no tip, use a paring knife to cut a small incision in the donut and tuck the open corner of the bag within to pipe preserves into the donut. Fill all the donuts and set them hole-side up so the preserves don’t leak out.
paring knife
Serve
Add the powdered sugar to a strainer and tap it over the donut tops to dust them generously with powdered sugar. Enjoy immediately or within a few hours. The donuts should be eaten on the same day they are made.
¼ cup powdered sugar
strainer