STRAWBERRY JAM DONUTS WITH ANISE TEA GLAZE
CATEGORY
Dessert
SERVINGS
12 Donuts
PREP TIME
1 Hour
INGREDIENTS
For Donuts:
All Purpose Flour 443g
Whole Milk 260g
Granulated Cane Sugar 35g
Butter, softened 45g
Kosher Salt 2g
Instant Yeast 7g
Eggs 2ct
For Frying:
Vegetable Shortening or any neutral frying oil
For Tea:
Dukkan Anise Tea 3ct Water 250g
For Filling:
1 Jar of Dukkan Strawberry Jam
For Glaze:
Powdered Sugar 340g
57g Brewed Dukkan Anse Tea
For Topping:
Candied Anise Seeds (Optional)
Step 1:
In the bowl of your stand mixer, combine all of the donut ingredients with exception of the softened butter. With your dough hook, begin to mix on low speed.
Step 2:
Once the dough just slightly comes together, begin to incorporate the softened butter. Knead on medium-low until the butter is evenly distributed in the dough, about 3-4 minutes. Cover with plastic wrap and allow to rest for 1 hour.
Step 3:
After 1 hour is up, flour your work surface and begin to roll out your dough to 1cm thick and punch out your dough using a 3.75in pastry cutter. Place donuts on a floured parchment tray and cover lightly with plastic wrap and allow to proof in the oven with heat off but the light on for 1 hour.
Step 4:
After donuts have proofed, fry at 340 F for 1 min on each side. Allow to cool completely on a wire cooling rack before glazing and topping. Fill a piping bag with the jam and cut a small opening at the tip. Make a small incision into the side of the donut and fill with jam.
Step 5:
For the tea, brew 3 bags of Dukkan Anise Tea with 250g of water for 5 minutes. Allow to cool combine completely before adding 57g of the tea with 340g of powdered sugar. Whisk thoroughly to combine. Dip your donuts and top immediately with candied anise seeds.