Cherry Jam Filled Sour Cream Donuts – gorgeous golden cherry jam filled donuts and delicious beyond belief. The ultimate filled donut! Come get the recipe!
Look out people!
These pictures might make you drool and lick your monitors!
But that’s OK, I say! And at the risk of using too many exclamation marks, you will not regret these donuts if you make them!
But why am I making something sweet again? It’s simple my friends, our lives need to be a little sweeter, because sweet things make us happy and we all want to be happy. So now that I’ve established why I made these let me just tell you a little bit about these gorgeous golden donuts. And gorgeous they are, delicious beyond belief they are. OK, I don’t want to sound like Master Yoda here, but phenomenal these donuts are.
They are not quite like your traditional donuts because they have sour cream in them, so donuts are a bit heavier, but still fluffy and tasty. But I did not want just a boring plain donut. I wanted to fill mine up and make them exquisite so I filled them up with this super delicious cherry jam. Oh my world they were to die for. I had to give them to my neighbor before we ate them all, because they were incredibly hard to resist. Dear husband almost cried afterwards because I didn’t save anymore for us.
As I was filling these babies I realized these donuts would have been delicious filled with a custard, which is what I think I’ll fill them with next time I make these donuts. That’s what’s so great about them, you can fill them with anything, oh I just had a thought, Nutella!! OMG why didn’t I think of this before, yep that’s my next project. Nutella filled donuts. Don’t hate me because I have these ideas, help me!
If you guys love this recipe, and most importantly make it yourselves, please let us know. Leave a comment below and rate this recipe or take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
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Cherry Jam Filled Sour Cream Donuts
Ingredients
- 7 g active dry yeast 1 package
- 2 tbsp sugar
- 2/3 cup milk lukewarm
- 3 1/2 cups all-purpose flour up to 4 cups
- 1/4 tsp salt
- 1 egg
- 1 cup sour cream
- 5 tbsp butter melted
- vegetable oil for frying
- cherry jam for filling
- powdered sugar
Instructions
- In a small bowl mix the yeast, sugar and milk together and let sit for about 15 minutes until yeast has dissolved. If the yeast is good, it will start to froth up.
- In the bowl of your mixer add the flour, salt and mix. To the bowl add the yeast mixture, egg, sour cream and butter. Mix with the paddle attachment for a couple minutes until well incorporated. Place the dough in a bowl, cover with towel and let it rest until it doubles in size.
- Roll out the dough, on a floured surface, and cut out rounds using a glass or a 2 inch cookie cutter.
- In a frying pan heat the oil and turn the heat down to medium. Fry the donuts and let cool on a wire rack.
- Cut out slits into the side of each donut and fill with a tsp of cherry jam.
- Sprinkle with powdered sugar.
Recipe Notes
- Always check the expiration date on your yeast and make sure it hasn't expired. All your yeast products whether it’s in a jar or a package should be stamped with a “Best if Used by” date. Always make sure you check this date, even when you purchase the yeast, who knows it could have been on the shelf past its expiry date.
- To keep your yeast fresh and longer lasting, unopened yeast packages or jars should be stored in a cool or dry place such as your cupboard. However, you can also store your yeast in the fridge or freezer. If you do store it in the freezer and need to use yeast for your baking, make sure you take out the amount you need and let it sit at room temperature for at least half hour before using.
- Once your yeast package or jar has been opened, you must refrigerate the yeast or freeze it in an airtight container.
- One thing to remember about your yeast, is that it is a living organism and over time it will lose activity, even if you’ve never opened the jar or package. So if you don’t bake often, buy the smaller yeast packages rather than a big jar of yeast.
- Make sure your milk is not too hot or it could kill the yeast which will cause your dough not to rise at all. The ideal temperature for the milk should be between 105 F degrees and 110 F for proofing. While 95 F degrees is the best temperature for yeast to multiply, that's not warm enough for proofing active dry yeast.
- TIP: To speed up the dough rising process, heat your oven to 200 F degrees. Turn off the oven and place your dough as specified in step 4 in the oven with the door closed. This will ensure a warm environment for your dough and the dough will rise fairly quickly, assuming the yeast was good.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Enjoy!
I have a fryer… what temp do you suggest is ‘medium’ for cooking the donuts?
The medium setting is just if you’re using a skillet to fry your donuts because if you leave it on high it might splatter everywhere, but the temperature of the oil should be at 350 F degrees.
Hi! Any suggestions if I don’t have a stand mixer? Would a hand mixer be okay? Could this be converted for a food processor somehow?
Your best bet is to use your hands to knead the dough.
These look delish! How much oil would you use in your fry pan?
I used about 2 or 3 cups of oil, but obviously you’re not going to use all of it. 🙂
Can you use the same recipe for baking instead of frying?
You can, you can search on here, I have a few baked versions, here’s one with jam http://www.jocooks.com/bakery/pastries/baked-jam-filled-donuts/
Can the doughnuts be frozen before frying?
I’m not sure why you’d freeze them, never tried it, but I suppose if you take them out about an hour before frying they should be ok.
…because there’s only two of us. Thanks.
Back in the late 1970’s it was popular to purchase frozen uncooked donuts to bake. At least in the Auburn and Turner Maine grocery store.
Yum, your donuts look and sound so good!