We used Peggy’s gooseberry jam recipe to fill the doughnuts and they were a great success, though our best customer was a generous chap named “Daddy.” For many years, if we wanted a doughnut in Ireland, the best I could do was grab something jam-filled from a gas station, a fact that led to many artisan doughnut binges on summer visits stateside that involved old-fashioned cake style or yeasted and raised ring doughnuts, glazed with everything from cherry bark to bacon grease. In the past year a few proper doughnut shops have opened up in Ireland which are worthy of a visit: Offbeat Donuts, Krust Bakery, Rolling Donut, Dublin Doughnut Co, Aungier Danger & Funky Donut Co. ) Geoffrey’s Orchard Jam Doughnuts Over time, I’ve come to revere the joys of the classic jam doughnut.Especially those which are prepared in your very own kitchen.Turn dough onto lightly floured surface, knead dough about 5 minutes or until smooth.Roll dough until about 2cm (about 1 inch) thick, cut into 5cm (about 2.5 inch) rounds.Orchard Plum Jam Plum jam is such a treat, we love picking our plums in late summer and preparing jams and preserves.During the summer of 2012, Geoffrey and I decided to open our own farm stand.We made jam doughnuts in the morning and sold them with ice cold, cream-topped raw milk at the farm gate on the days that we knew the sun was going to make an appearance.Since it’s autumn and our orchard is bursting with juicy, sweet plums we’ve filled the doughnuts with plum preserves, but you can choose any conserves you may have in your pantry, including marmalade!
Drain on kitchen paper, toss doughnuts immediately in icing sugar Let cool slightly and fill a pastry bag, fitted with a 1/2-inch round tip with jam.
Insert the tip into the end of each doughnut and pipe approximately 1 to 2 teaspoons of jam into them and serve.
Loosely cover rounds with oiled plastic wrap, stand in warm place about 10 minutes, or until almost doubled in size.
Deep-fry doughnuts in batches in hot oil until well browned, turning once.
Cover, stand in warm place about 10 minutes or until mixture is frothy. In a separate bowl, sift flour and stir in yeast mixture, mix to a soft dough.Cover, stand in warm place about 45 minutes or until dough has doubled in size.