I wasn't 100% sure what category to post our sour cherry doughnuts in. Doughnuts are almost certainly North American in origin, at least of the tennis ball sized jam filled variety, but the sour cherry jam filling, not so much.
The combination of sweet and sour is what makes these, it gives them a flavour profile not too dissimilar from sour sweets and transforms them into a proper adult treat. We served ours at our 1 May bbq, bringing our deep fat fryer outside so that the cooks (I assembled a gang of three one to fry, one to coat in sugar and one to stuff with jam) could be with the masses.
The sour cherries came via our last care package from Cosmin's folks in Romania and have been stored in the freezer for a while now, just waiting for some excuse to use them up. If you're lucky enough to have access to fresh sour cherries then you're quids in, if not the jarred variety works very very well and you should be able to find a jar at your local Eastern European shop. Failing that, you can fill them with whatever jam/jelly you like, homemade and shop bought, or even just have them without filling. It all tastes good.
sour cherry jam
- 900g sour cherries destoned
- 200g caster sugar
- 200ml lukewarm milk
- 100ml lukewarm water
- 14g fast action dried yeast
- 50g caster sugar
- 650g strong white bread flour
- 1 tsp salt
- 50g butter melted and cooled to lukewarm temperature
- 2 medium eggs
- Vegetable oil for deep frying
- Extra caster sugar, appx 150g for coating
- 12 tbsp jam (I used my cherry jam recipe, but shop bought is absolutely fine).
NUTRITIONAL CONTENT PER PORTION
- Calories | 225
- Fat | 7.6g
Makes | 16
Prep Time | 15 minutes plus 1 hour 55 rising
Cooking Time | 4.5 minutes
sour cherry jam
- Place the cherries in a medium sized sauce pan and cook over medium until they're soft, approximately 5 minutes for jarred cherries and 20 for fresh.
- Stir in the sugar and then cook over medium high without stirring, if any sugar crystals form on the sides of the saucepan wipe them away with a wet pastry brush.
- Continue cooking until you reach 105° on a sugar/jam thermometre.
- To double check that the jam is ready place a smear on a plate and freeze for three minutes, if it wrinkles when you press it with your finger then it is done.
- Stir together the milk, water, yeast and a teaspoon of the sugar. Cover and leave in a warm draft-free spot for 10 minutes for the yeast to activate.
- In a large bowl, stir together the flour, salt and remaining sugar. Make a well in the centre and pour in the yeast mix, butter and eggs.
- Using a fork, whisk the wet ingredients into the dry from the inside out. Once incorporated, turn out onto a work surface and knead with your hands for approximately ten minutes until you have a smooth pliable dough.
- Transfer to a clean bowl, cover and leave in a warm draft-free spot for approximately one hour until doubled in size.
- Punch our the air and divide into 16 equal portions. Roll into balls and place on a flour dusted baking tray allowing sufficient room between each for rising. Cover and leave in a warm draft-free spot for 45 minutes.
- Deep fry in batches at 170°c for approximately four and a half minutes, they will rise to the surface and you will need to turn them half way through to ensure even cooking.
- Transfer to a plate lined with kitchen paper to get rid of any excess oil and then dust liberally in the caster sugar.
- Once cool, slit a hole in one side of the doughnut being careful not to pierce through to the other side and pipe or spoon in the jam.