Super Soft Baked Donuts with Cherry Jam Swirl

Welcome to what I’m Currently Craving! This is a series where I share my latest ingredient obsession and tell you a thing or two about its flavor, texture and unexpected ways to use it. My hope is that you will know by instinct how and when to incorporate it in different dishes, no matter if your recipe doesn’t call for it. No more forgotten ingredients in the dark corner of your pantry or in the last drawer of your fridge!

Currently Craving: Anything with Preserves, Jellies and Jams

I love having preserves, jellies and jams around. They are such a life saver! Beyond the typical smear over a warm toast in the morning, you can use them in so many recipes, and that’s including savory ones. You can use them to fill a cake or cupcakes. They can dress up a simple pound cake with fresh fruits. You can fill mini hand pies or use some as a base for a larger pie. You can use them to add a note of sweetness to some spicy noodles or to glaze a roasted chicken. Or simply, you can drizzle that jammy syrup over pancakes, cheesecakes, a pavlova or any dessert that will shine with a fruity sweet touch. I would love to go on but I might never end with all the possibilities!

I know what you’re probably thinking. What’s the difference between preserves, jellies and jams anyway? The answer is simple! It has to do with how they are made.

What’s the jam with preserves, jellies and jams?

First, to make all three you will need fruits (obvi!), sugar and pectic. The amount of pectin will depends on how much or how little pectic the fruits you are using have. You can find commercial pectin, but high quality, artisanal and homemade jams will rely mostly on lemon juice or natural pectin extracted from apples.

The main difference between preserves, jellies and jams is the amount of fruit that goes into the recipe and the way the fruit is handled through the cooking process. 

If you have a jar of preserves, that means the fruits has been, well, preserved. It uses large chunks of the fruit or even the fruit whole, preserving it with the sugar. It’s great over hard cheeses because the consistency is pretty sturdy and not as runny. Marmalade is a type of preserves, made out of oranges and the oranges rind. Marmalades are not always made with oranges as the only fruit, but if the fruit being used it’s been preserved with any citrus rind, these are considered marmalade as well.

Jellies are made with fruit juice or strained pulp instead of fruit pieces. The juice is reduced and thicken with sugar and pectic. It’s ideal for drizzling over ice cream, slathering over your morning toast and of course, in a peanut butter and jelly sandwich!

And finally, you can say jams are the in-between. The meet-me-in-the middle of the fruit spreads world. It uses small chunks or chopped fruit pieces. Jams are perfect to fill up mini-hand pies, spooned over a warm muffin or over a hot baked brie. They are also fantastic over a roasted fish or to add some sweetness and texture. 

As I told you, you’ll easily find here a jar or four of any of them! One of the most special flavors to us is cherry jam because it’s Mariana’s favorite. The only thing is that we called it cherry jelly all the time, probably because it was way more fun to say it that way! Mariana loved her cherry jam spooned over her oatmeal with lots of cinnamon and I’m sure that now she can’t stop eating it in Heaven. That’s why I wanted to cherish it and make this cherry jam baked donuts. They are so soft and delicious! The cherry jelly swirled through the batter adds a nice texture with the little pieces of fruits. And you can use your favorite fruit jam of course!

Making baked donuts with a jam swirl

1. You will need a donut pan for baking these. They’re pretty affordable and I’m sure you will not stop using it once you start. If you don't have one you can check the donut pan I used. If you don’t have a donut pan you can use a muffin pan as well. Spray the pan with baking spray.

2. Star by mixing the flour, baking powder and salt. Then melt the butter and mix throughly with the dark brown sugar, the natural granulated sugar, the eggs and the coconut milk (use the canned coconut milk, not the boxed one).

3. Gently mix the dry ingredients into the wet ones. Spoon some of the cherry jam and with a chopstick or large toothpick swirl just a bit. Add the rest of the jam and repeat. Don’t swirl too much because you don’t want the jelly mixed completely with the batter, and it will keep mixing when you transfer it to the plastic bag.

4. Transfer the batter to a large pastry bag with a large rounded tip and pipe the batter on each of the pan wells (if you don’t have a pastry bag you can use a large ziplock bag as well). You can also spoon the batter into the well, filling them just half way through. Remember that this is a very thick batter so you may need to spread it with your fingers. Bake for 10 minutes.

5. While the donuts are cooling down make the hibiscus glaze. Dip your donuts on it and let the glaze set a few minutes before eating. Enjoy every bite!

I’m sure you agree with me when I say the every morning should start with a batch of them! And if you want to find new ways to use preserves, jellies or jams in your creations, check some ideas below. But first, go and bake these super soft and easy baked donuts.

What should I be Craving next?!

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Super Soft Baked Donuts with Cherry Jam Swirl

Ingredients

Super soft baked donuts

◯ Butter – 2 TBSP
◯ Dark brown sugar – ¼ cup
◯ Granulated natural sugar – ¼ cup
◯ Large egg, at room temperature – 1
◯ Coconut milk - ½ cup
◯ Unbleached all-purpose flour – 1 ¼ cup
◯ Fine sea salt – 1 Tsp
◯ Baking powder – 1 Tsp
◯ Cherry Jam (or your favorite jam) - 2 TBSP

Hibiscus glaze

◯ Powdered or Confectioner's Sugar - 1 cup, sifted
◯ Hibiscus tea, brewed - between 1 to 2 Tsp
◯ Water - 2 to 3 TBSP

Details

Yield:
12 small or 6 large baked donuts

Total Time:
about 45 minutes

Active time:
15 minutes to make the batter, 5 minutes to make the glaze

Baking time:
10 minutes

Equipment:
Donut pan

Steps

To make the donuts:

Preheat oven to 350°.

In a bowl combine with a hand whisk the 1 ¼ cup of flour, the teaspoon of fine sea salt and the teaspoon of baking powder.

Melt the 2 tablespoons of butter and mix it up with the ¼ cup of brown sugar and ¼ cup of natural granulated sugar in a large bowl. Whisk thoroughly the egg and the ½ cup of coconut milk.

Gently mix in the dry ingredients into the wet mixture using a rubber spatula or wooden spoon. Remember this is going to be a thick batter, it won’t pour. Spoon about one tablespoon of the jam and shallowly swirl it through the batter. Add the remaining jam and repeat. Transfer batter to a large plastic bag with a large rounded pastry tip and pipe batter into pan wells. Or spoon batter directly on them. Fill the well just until half.

Bake for 10 minutes. Remove them and let them cool down a bit in a cooling rack.

Dip each donut in the hibiscus glaze (recipe follows) and place them on a cooling rack to let the glaze set for a few minutes before eating.

To make the hibiscus glaze:

Start by pouring one teaspoon of the brewed tea on the sifted sugar and mix with a hand whisk. This should be enough for a subtle pink color. If you want a stronger color add a bit more of tea. When you are happy with the color add just a bit of extra water and mix. Add more if your glaze is too stiff, until you reach a thick but still pourable consistency. If it ends too runny add some extra sifted powdered sugar.