During the summer of 2012, Geoffrey and I decided to open our own farm stand. We made jam doughnuts in the morning and sold them with ice cold, cream-topped raw milk at the farm gate on the days that we knew the sun was going to make an appearance. We used Peggy’s gooseberry jam recipe to fill the doughnuts and they were a great success, though our best customer was a generous chap named “Daddy.”
For many years, if we wanted a doughnut in Ireland, the best I could do was grab something jam-filled from a gas station, a fact that led to many artisan doughnut binges on summer visits stateside that involved old-fashioned cake style or yeasted and raised ring doughnuts, glazed with everything from cherry bark to bacon grease. Not recommended as a happy medium, I must admit! In the past year a few proper doughnut shops have opened up in Ireland which are worthy of a visit: Offbeat Donuts, Krust Bakery, Rolling Donut, Dublin Doughnut Co, Aungier Danger & Funky Donut Co. (Feel free to share more in the comments section!)
Geoffrey’s Orchard Jam Doughnuts
Over time, I’ve come to revere the joys of the classic jam doughnut. Especially those which are prepared in your very own kitchen. Since it’s autumn and our orchard is bursting with juicy, sweet plums we’ve filled the doughnuts with plum preserves, but you can choose any conserves you may have in your pantry, including marmalade!
2 (7 g each) packets of fast-acting dried yeast
1/4 cup or 60ml warm water
1 cup or 250ml warm milk
1/4 cup or 60g caster/superfine sugar
60g or 3 tbsp butter, melted
2 eggs, lightly beaten
3 3/4 cups or 165g plain flour
1/2 cup or 75g plum jam (or any flavor)
4 cups of vegetable oil for deep frying
icing/confectioner’s sugar for dusting
Combine yeast, water milk and sugar in small bowl.
Cover, stand in warm place about 10 minutes or until mixture is frothy.
Stir butter and eggs into yeast mixture.
In a separate bowl, sift flour and stir in yeast mixture, mix to a soft dough.
Cover, stand in warm place about 45 minutes or until dough has doubled in size.
Turn dough onto lightly floured surface, knead dough about 5 minutes or until smooth. Roll dough until about 2cm (about 1 inch) thick, cut into 5cm (about 2.5 inch) rounds.
Loosely cover rounds with oiled plastic wrap, stand in warm place about 10 minutes, or until almost doubled in size.
Deep-fry doughnuts in batches in hot oil until well browned, turning once.
Drain on kitchen paper, toss doughnuts immediately in icing sugar
Let cool slightly and fill a pastry bag, fitted with a 1/2-inch round tip with jam.
Insert the tip into the end of each doughnut and pipe approximately 1 to 2 teaspoons of jam into them and serve.
Orchard Plum Jam
Plum jam is such a treat, we love picking our plums in late summer and preparing jams and preserves. You can also freeze whole plums for later use if you have an abundance. Plums are naturally high in pectin so no added pectin is needed for this recipe.
Makes 10 8.5 ounce jars
2lbs/1kg plums, washed, but not peeled or stoned.
juice of ½ lemon
2lbs/1kg granulated sugar
Follow basic sterilization process.
Put the whole plums, lemon juice in a large wide pan. Bring to the boil then simmer for 15 minutes until the fruit is very soft and pulpy. Remove stones at this stage. Put 2 or 3 small plates in the freezer (these will be used to test the setting later on).
Add the sugar and stir over a gentle heat for another 10 minutes until the sugar is completely dissolved. You don’t want it to boil at this point as the sugar could crystallize. Once you can’t feel or see any grains of sugar bring to the boil and boil hard for 10 minutes, skimming the surface as you go and stirring now and again.
Spoon a little jam onto the chilled saucer, leave to cool then run your finger through it. If it’s ready it will wrinkle up. If this doesn’t happen boil for another 5 minutes then keep testing and boiling until it does.
Do a final skim on the finished jam then pour into the sterilised jars and seal, following the instructions on page xx. Store in a cool dark place – the jam will be good for up to 6 months. Keep in the fridge once opened.
Scullery Notes: To freeze whole plums, remove stem and wash well. Do not stone the plums, you will lose precious flavour. Place in freezer bags and lay flat in freezer.
Photos & Styling by Imen McDonnell 2016