Name: Spelt Doughnuts with Jam
Prep time: 30 min
Total time: 3 h
Yield: makes 13 doughnuts
Cuisine: Slovenian
Ingredients: 260 g (2 cups 3 tbsp) Manitoba flour (type 0) or bread flour; 240 g (2 cups) spelt flour; 40 g (1/4 cup) sugar; 80 g (1/3 cup) water; 60 g (1/4 cup) milk; 15 g (1 tbsp + 1 tsp) active dry yeast; 2 eggs (size L); 1 egg yolk (size L); 1 tsp grated lemon zest; 1 tbsp rum (optional); 5 g (1 tsp) salt; 70 g (1/3 cup) unsalted butter; 750 ml (3 cups) vegetable oil, for frying; 200 g (2/3 cup) your favorite jam; 3 tbsp powdered sugar, to serve

Spelt Doughnuts with Jam

We can’t resist a good doughnut, especially during the Mardi Gras celebration. Each year, we enjoy creating something new, fresh, delicious, and better than the previous year. This year, we plan to share three new doughnut recipes that we have been perfecting for weeks. Today, we're starting with spelt doughnuts filled with jam. They are beautiful and soft, like a cloud, and they have a richer, tastier flavor thanks to the spelt flour. As with any good doughnut, these are made with yeast, fried to perfection, and dusted with powdered sugar. While they do take a few hours to make, I promise it will be worth your patience and time.

Incredible Spelt Doughnuts

Doughnuts are meant to be shared, especially if they are as delicious as these are. We love:

how rich and delicious they are, while their texture is soft, fluffy
they are not too big or overly sweet, absolutely perfect
fill them with your favorite jam, like apricot or plum
they are best on the same day, but they will be delicious the next day, too
kids and adults love them

Find all the tips and tricks to master any fried doughnut here.

Essential ingredients

These are the essential ingredients needed to make these delicious homemade doughnuts.

Flour - Use Manitoba flour type 0 or bread flour. It has more protein than all-purpose or plain flour, and it will make the dough fluffier. We also use spelt flour, as it makes the doughnuts richer in flavor.

Sugar - we always use white granulated sugar.

Milk and water - Full-fat milk is the way to go. Always use the lukewarm liquid. The ideal temperature is around 30 - 35°C or 85 - 95°F.

Yeast - choose active dry yeast or fresh yeast. If you're using fresh yeast, double the amount of active dry yeast.

Eggs - Choose L-size eggs.

Butter - makes the dough richer and tastier. Use unsalted butter.

Oil - use your favorite vegetable frying oil. We usually use canola or sunflower oil.

Jam - use your favorite jam. We like to use apricot jam in doughnuts, but we adore plum jam in this recipe.

Storing

It's best to serve these Spelt Doughnuts the same day, but they will also be delicious the next day. Store them in an airtight container at room temperature.

How to make Spelt Doughnuts with Jam at home (video)

Check this quick video to master making Spelt Doughnuts with Jam at home.

Next, try these Mardi Gras treats

Made in collaboration with SEB d.o.o., we used their amazing Tefal Unlimited pan for frying.

Ingredients

spelt doughnuts

260 g (2 cups 3 tbsp) Manitoba flour (type 0) or bread flour

240 g (2 cups) spelt flour

40 g (1/4 cup) sugar

80 g (1/3 cup) water

60 g (1/4 cup) milk

15 g (1 tbsp + 1 tsp) active dry yeast

2 eggs (size L)

1 egg yolk (size L)

1 tsp grated lemon zest

1 tbsp rum (optional)

5 g (1 tsp) salt

70 g (1/3 cup) unsalted butter

750 ml (3 cups) vegetable oil, for frying

200 g (2/3 cup) your favorite jam

3 tbsp powdered sugar, to serve

Tools and equipment

STAND MIXER OR HAND MIXER

bowl

cling film or plastic wrap

LARGE BAKING SHEET

FRYING PAN WITH A LID

THERMOMETER

spatula

paper towel

saucepan

pastry bag

METHOD

Add both flours and sugar to a bowl of a stand mixer fitted with a dough hook. Feel free to use a hand-held electric mixer fitted with two dough hooks. Make a well in the middle. Pour lukewarm milk and lukewarm water into the well. Add the active dry yeast and cover the ingredients with some flour. Add the eggs, egg yolk, grated lemon zest, rum, and salt. Start kneading on low, set the stand mixer to medium speed, and knead for about 6 - 8 minutes or until the dough is elastic, smooth, and easily separates from the bowl. Add the butter and knead for another 3 - 4 minutes for the butter to incorporate into the dough.

Tip

The water and milk temperature should be around 30 - 35°C or 85 - 95°F.
FIRST PROOFING

Cover the bowl with the dough with clingfilm and leave to rise at room temperature (20 - 25°C / 68 - 77°F) until visibly increased, for about 1 hour - 1 1/2 hours.
SECOND PROOFING

Lightly dust a large baking sheet with flour. Divide the dough into 13 pieces. Each piece should weigh around 60g / 2.1 ounces. Shape each piece into a smooth ball. Place the balls seam-side down onto the prepared baking sheet and repeat the process until all the balls are shaped. Leave enough space between the doughnuts to rise. Cover with a kitchen towel. Lightly sprinkle the towel with water. Leave the doughnuts to rise at room temperature for about 1 1/2 hours - 2 1/2 hours or until they triple in size.
frying

Place a large pan (with a lid) over medium heat. Add the oil and wait until the oil reaches 170 - 180°C / 340 - 355 °F. Lightly dust your spatula with flour and carefully pick one doughnut. Turn it around in your hands so the seam looks up, and gently drop it into the oil. Add about 4 - 5 more doughnuts, depending on the pan size. The doughnuts should have some space to move, but not too much. Shake the pan slightly to distribute the doughnuts. Cover with a lid and fry for 2 - 3 minutes at 160 - 170°C / 320 - 340 °F, then remove the lid, turn the doughnuts, and fry for another 2 - 3 minutes (uncovered). Transfer the doughnuts onto a paper towel-lined wire rack. Repeat the process until you fry all the doughnuts.

Tip

While frying, consistently check the oil temperature to ensure the needed temperature (160 - 170°C / 320 - 355 °F).
Spelt Doughnuts with Jam

Add the apricot jam to a saucepan and place over low heat to warm it. Transfer to a pastry bag and pipe the doughnuts with the jam while they are still warm. Place on a serving plate and dust with powdered sugar.

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Spelt Doughnuts with Jam