Snowball Donuts Filled With Sour Cream & Strawberry Jam
An Original Recipe by Lorraine Elliott/Not Quite Nigella
Makes 12 donuts
Preparation time: 20 minutes plus resting for 1.5-2 hours or overnight plus another 10 and 30 minutes
Cooking time: 10 minutes
- 3 teaspoons instant dried yeast
- 1/4 cup lukewarm water
- 1/3 cup sugar
- 2 1/4 cups bread flour (plus a little extra for rolling)
- 1 egg
- 1/2 cup water
- 1 teaspoon fine salt
- Canola oil for deep frying
- 1/2 cup sour cream
- 1/2 cup strawberry jam (not the chunky kind)
- 2 cups sugar for rolling (you won't eat all of it, but the sugar doesn't stick if it has oil in it)
- Pinch of fine salt
Step 1 - In a bowl, mix the lukewarm water, 1 tablespoon of the sugar and sprinkle over the yeast. Cover and allow to froth for about 10 minutes. Add the flour to the bowl of a mixer fitted with a dough hook. Add the remainder of the 1/3 cup of sugar, egg and the yeast mix. Start kneading and gradually add the 1/2 cup extra water to the mix until it forms a dough. It will be sticky.
Step 2 - Grease a large bowl (I just used the mixer bowl) and shape the dough into a ball and cover with cling film. Place in the fridge overnight to rise or if you don't have the time place in a warm draught free area and allow to rise for 1.5 hours until doubled in size.
Step 3 - Punch down the dough and knead in the 1 teaspoon of salt. Flour a clean surface and roll out the dough. Cover and rest for 10 minutes. Dip a 5-6cm/2 inch cutter into the flour and cut out rounds. You can reroll them technically but they aren't quite as light as the first batch but they'll still taste good (just be sure to rest the dough for 30 minutes).
Step 4 - Place the cut out rounds in a warm area covered and allow to rise again for 30 minutes.
Step 5 - Add some oil into a deep fryer or large pot. Place the sugar and salt and mix in a large plate with a rim and spread it out. When the oil reaches 175C/347F the oil is hot enough. Fry the donuts being careful not to overcrowd them in the pan for about 2 minutes on each side. You want to make sure that the inside is cooked through. As soon as they come out, roll them in the sugar and place on a tray.
Step 6 - I waited for these to cool as I had to go out but I think that these would be epic if filled when hot. Using a sharp knife, cut a hole into each donut. Fit a piping bag with a tip and fill with jam and fill another piping bag with the sour cream. Pipe the jam and the sour cream inside the donut. Enjoy and savour!