Jam-Filled Doughnuts

Fluffy, sugar-coated doughnuts filled with your choice of Hungry Bear Wildberry or Strawberry Rhubarb Jam. Perfectly sweet, tangy, and irresistible.

Ingredients

Dough:

• 1 3/4 cups all-purpose flour
• 1 3/4 cups Bread Flour
• ¼ cup granulated sugar
• 2 ¼ tsp active dry yeast (1 packet)
• ¾ cup whole milk, warm
• 2 large eggs
• 4 tbsp unsalted butter, softened
• ½ tsp salt
• ½ tsp vanilla extract
• Vegetable oil for frying

Filling:

• ¾–1 cup Hungry Bear Jellies jam (Strawberry Rhubarb or Wildberry)

Coating:

• ½ cup granulated sugar (for rolling)
• Optional: pinch of cinnamon

Ingredients

1. Activate the yeast: Stir warm milk with a pinch of sugar and yeast. Let sit 5–10 min until foamy.
2. Make the dough: In a large bowl/stand mixer combine flour, sugar, salt. Add eggs, butter, vanilla, and yeast mixture. Knead 5–8 min until smooth. Cover and let rise until doubled (1–1.5 hrs).
3. Shape the doughnuts: Roll dough ½-inch thick. Cut into 3-inch circles. Place on parchment, cover, and rise 30–45 min.
4. Fry: Heat oil to 350°F. Fry 2–3 doughnuts at a time, 1–2 min per side until golden. Drain, then roll in sugar.
5. Fill: Use a piping bag to fill each doughnut with jam.