STRAWBERRY JAM DONUTS WITH ANISE TEA GLAZE
All Purpose Flour 443g
Whole Milk 260g
Granulated Cane Sugar 35g
Butter, softened 45g
Kosher Salt 2g
Instant Yeast 7g
Vegetable Shortening or any neutral frying oil
Dukkan Anise Tea 3ct Water 250g
1 Jar of Dukkan Strawberry Jam
Powdered Sugar 340g
57g Brewed Dukkan Anse Tea
Candied Anise Seeds (Optional)
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.
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.
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.
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.
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.