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Cherry Jam Filled Sour Cream Donuts
Cherry Jam Filled Sour Cream Donuts – gorgeous golden cherry jam filled donuts and delicious beyond belief. The ultimate filled donut! Come get the recipe!
Prep Time1 hr
Cook Time20 mins
Total Time1 hr 20 mins
- 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
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.
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.
Serving: 1donut | Calories: 156kcal | Carbohydrates: 18g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 35mg | Potassium: 45mg | Sugar: 5g | Vitamin A: 130IU | Vitamin C: 0.7mg | Calcium: 21mg | Iron: 0.8mg