Hot Jam Doughnuts

Finally, the recipe revealed!

(or something very close to it ;)

Before opening Chapel Street Cafe and Restaurant, we wanted to make the iconic doughnuts served up at the American Doughnut Kitchen and Queen Victoria Market in Melbourne, Australia. A year of development went into making this recipe as close as possible to the original. We think we've got something that's not only visually similar (with a dough that's slightly yellow when you look at it), but tastes exactly the same. We read articles, we rounded up tips that had been spilled by the owners over decades, and we compared recipes from Reddit users who had tried themselves to do the same. And now, we're sharing this recipe with you.

The American Doughnut Kitchen analogue Hot Jam Doughnut Recipe.

Ingredients: (Makes 160)

Milk: 5.675 liters

Lemon juice: 1.25 cups 

Margarine: 600g

Egg yolks: 30

Baker's flour: 3kg

Swan Down cake flour: 2kg 

Yeast: 93 grams

Sugar: 650g

Filling:

Jam: 50-50 mix of apple sauce and prepared eastern European type brand raspberry jam

Coating:

Coarse granulated sugar: As needed, to roll the doughnuts after frying.

Instructions:

Mix dry ingredients in a large mixing bowl, combine both flours and sugar. Set aside.

Prepare Yeast Mixture:

Heat milk to lukewarm.

In a separate bowl, whisk yeast with 1/4 cup of the flour and sugar mixture, then whisk this into the lukewarm milk.

Allow to sit and bubble for about 10 minutes.

Melt Margarine and Prepare Eggs:

Melt the margarine gently and set aside.

Whisk egg yolks until smooth.

Mix Dough:

Put the dry flour mixture into a large industrial mixer.

Start mixing at low speed and gradually add the milk mixture, then the egg yolks, and finally the melted margarine.

Mix on medium speed (speed 2) for 5 minutes.

First Rise:

Cover the dough and let it rise in a refrigerated setting for 12-24 hours.

Forming Doughnuts:

Punch down the dough and roll out to 3/4 inch thickness.

Use a biscuit cutter to form doughnut shapes and place them on baking trays.

Second Rise:

Allow the cut doughnuts to proof in a warm place for about an hour when ready for service or at room temp for 2-3 hours.

Frying:

Fry the doughnuts in oil heated to 320°F (160°C) for 2 minutes on each side until golden brown.

Filling and Coating:

Inject each doughnut with the prepared jam filling.

Roll the doughnuts in coarse granulated sugar while still warm.