Most of us foodies have an ever expanding list of things we ‘must make soon’. I have a ginormous one of these and it doesn’t get any smaller.
But, sometimes, I come across recipes that simply bypass the queue.
I just love when it happens. When I see something that I must make NOW, not soon, NOW!
What’s even better, is when that recipe I had to make is a great success and so good that it becomes a ‘regular’ recipe and not just a one hit wonder.
Today I share with you one of those; RAW strawberry jam.
Not only is this recipe raw, it’s incredibly easy, quick, nutritious and really delicious. Without the rapid boiling of the fruit as in regular jam, this recipe ensures maximum, fresh, fruit flavour and nutrition. It’s almost floral with strawberry essence.
Go check out the ingenious creation of Kate’s at Clear The Way. I used frozen strawberries and added two tablespoons of agave syrup to sweeten and the seeds of half a vanilla pod for added luxury.
I first had my jam simply on toast, which was luscious, but I felt my exciting discovery merited a special use. What could be a better use for jam than jam filled doughnuts? That’s a rhetorical question, there is no better use.
I’ve been trying out baked doughnuts for a while. I’m not a fan of the traditional fried kind. I hate the hassle of deep frying and I can’t bear the idea of wasting and eating all that oil. After half a doughnut, I get that sick feeling of the oil settling in my stomach. I much prefer, a light, fluffy, baked doughnut.
The recipe I share with you today is the best version I have come up with to date. They have the aroma and richness of fried doughnuts but without the stodginess.
Makes 15 doughnuts:
What you need:
- 1 50g sachet coconut cream melted in 175ml boiling water or warmed canned coconut milk
- 70g plus 1 tsp caster sugar
- 2 tsp dried yeast
- 400g strong white bread flour
- 25g natural custard powder or cornflour
- ½ tsp salt
- 1/4 tsp freshly grated nutmeg
- Egg replacer for 2 eggs (Orgran, Ener-G – haven’t tried flax but think it would work)
- 75g soya spread, melted
- 3/4 cup/10 tbsp raw strawberry jam (or jam of choice)
- 3/4 cup caster sugar (for coating)
- 1/2 tsp ground cinnamon
How to make them:
- Cool the coconut cream/water mixture until hand-warm. Whisk in the 1 tsp of the sugar and yeast and set aside.
- Add the flour, custard powder, 70g sugar, nutmeg and salt to the bowl of your stand mixer and briefly combine with your hand or a whisk. Make a well in the middle and add the egg replacer, melted spread and yeast mixture.
- Connect the bowl to your machine with the dough hook attached and start on low-medium speed to combine the ingredients. Once a dough is formed, allow the machine to work the dough for 5 minutes. The dough should be smooth and silky and not sticky but not dry.
- Cover the bowl and leave in a warm place for about 1 ½ hours, or until doubled in size.
- Knock the dough back then roll into 15 balls and place on lined baking sheet. Use your palm to gently pat the balls, just to remove any domed tops. Cover loosely with clingfilm and leave in a warm place for a further 30 minutes, or until doubled in size.
- Heat the oven to 180C/350F and bake the doughnuts for about 10-12 minutes or until golden brown.
- Whilst baking, fill a small bowl with cold water and a larger bowl with the sugar and cinnamon.
- Remove from the oven and immediately brush the doughnuts all over with a light layer of water then toss in the sugar mix. Leave to cool.
- Spoon the jam into a piping bag with a plain nozzle. Use a small knife or skewer to make a hole in the side of each doughnut, push the piping bag into the hole and fill with jam until you feel resistance.
Leftover, stale doughnuts? They are amazing on the barbeque where the sugar will caramelize into a crisp toffee layer. Delicious.
I wish I could make this buy I suck at baking lol!
Its really easy, you should try!! 🙂
Both the jam and the doughnuts look AMAZING. I love that the doughnuts are baked instead of deep fried.
Damn, my belly is grumbling now :p
These look so heavenly they are making me hungry!
Thank you very much for following me back. I really enjoyed this recipe. I have to try it. I also follow you in pinterest. If you are interested you can also look at my facebook page, my twitter account or my pinterest boards.
Hi Natacha, I don’t use facebook but will look for you on twitter and pinterest! 🙂
Thanks for dropping by my blog! And I spot a couple of naan bread recipes here that look rather interesting… 🙂
Thanks for dropping by my blog. And I spot a couple of naan bread recipes on here that look very interesting! 🙂
i really miss jam donuts, thanks for sharing a vegan version 🙂
I did too, these really hit the spot 🙂
Yummmmy! Great additions. I’m going to add some vanilla into the little batch of leftovers I have in the fridge and try it on my english muffins tomorrow!
Beautiful idea. Strawberries are just about to pop up here in Eastern France — can’t wait to give this a whirl!
Hope you enjoy Angie, it will be amazing with fresh strawberries kissed with French sun.
i WOULD LOVE TO TRY YOUR DOUGHNUTS BUT i AM UNFAMILIAR WITH A FEW OF THE INGREDIENTS – SACHET OF COCONUT CREAM, CUSTARD POWDER AND SOYA SPREAD. i NEVER HEARD OF THESE PRODUCTS. i WONDER WHERE i COULD FIND THEM. i’M NOT A VEGAN SO i DON’T SHOP AT VEGAN STORES AND i HAVEN’T NOTICED THESE THINGS IN REGULAR us super markets.
Hi Carol Ann. Thank you for your message. For the creamed coconut, you could use canned coconut milk instead or you can buy the blocks or sachets of creamed coconut on Amazon http://www.amazon.com/KTC-Pure-Creamed-Coconut-200g/dp/B000MLHP8C/ref=sr_1_9?s=grocery&ie=UTF8&qid=1366642716&sr=1-9&keywords=creamed+coconut
For the custard powder, you can use cornstarch, I’m not sure of the availability of custard powder in the US (I’m in the UK) but again it is available on Amazon http://www.amazon.com/Birds-Custard-Powder-300g/dp/B000JMBE7C/ref=sr_1_5?s=grocery&ie=UTF8&qid=1366643053&sr=1-5&keywords=custard+powder
For the soya spread, use Earth Balance spread or any margarine you like. Hope this helps! Poppy 🙂
I know exactly what you mean about the “must make soon” list! Chia seed jam has been on mine for a while and this recipe gives the jam a purpose too – I see why it bypassed everything else on your list 😉 have you tried freezing the jam yet? I’m curious to see how it holds up!
Hi Kristin. Yes it was well worth jumping ahead of the queue! What a good idea to try freezing it – I’ll pop what I’ve got left in to freeze and feed back! Poppy 🙂
Hi Kristin, the jam freezes beautifully. I let it thaw just a little and it was like a sorbet! Then when it’s fully defrosted its jam again! Thanks for suggesting 🙂
Thanks for testing that out!! It’s so awesome to know that it freezes well – I can make full use of what’s in season with the freezer. I’m excited for a lot of chia seed jam this summer! 😉
I love the idea of raw strawberry jam! Definitely on my to-do list 😉
thanks a lot for your likes on my blog! Great to get to know your blog this way, too.
Your raw jam looks absolutely delicious, thank you for the inspiration. I never used chia seeds before but I have read that they get a jelly-like consistency when put to water. Has it a gellant effect in the jam? I only know agar-agar so far (and have used it only in hot liquids).
Hi Claudia. Thank you for your message.
Yes, the chia seeds become gelatinous when soaked briefly in water which gives them a fabulous binding quality. They help to ‘set’ the jam. You can use more or less depending on how thick you like your jam.
Chia seeds can also be used as an egg replacer in baking, similar to flax seeds.
With more omega-3 fatty acids than salmon, a wealth of antioxidants and minerals, a complete source of protein and more fibre than flax seed, they are a great choice to use wherever possible!
Thanks for coming by. Poppy 🙂
Thank you so much for the information, Poppy! That’s very friendly. Sounds like a super food, and if it has binding qualities even without cooking, it must be perfect for raw treats. Thanks a lot for the inspiration!
The jam, and especially those doughnuts, look super yummy!
Thanks Lidia, I love your pretty blog 🙂
Oh my! These sound amazing!
These donuts look spectacular – I can see why this recipe jumped the cue.
Fabulous recipe, very tempted to test it 🙂 Thanks for liking my post! I really like your blog, so many great ideas!
Thanks Michalina – I love your name!!
Hi Poppy. I’m really enjoying perusing your site. I love the idea of raw strawberry jam (hurry up strawberry season!) and these doughnuts look so good. I agree, I hate the idea of using all that oil and then figuring out what to do with the leftovers. Do you know what the US equivalent of cornflour or custard powder is?
Hi Kelly, I’m glad to hear you are enjoying the site! I couldn’t wait for strawberry season so used frozen berries which worked beautifully 🙂
Cornflour is cornstarch which I’m sure is available in the US, custard powder can be purchased on amazon but it’s not necessary if you can pick up cornstarch easily!
Hope that helps. Poppy
ahhh, yup. I have cornstarch in the pantry. Thanks!
They look amazing
This is such a clever idea! I will totally try making some raw chia jam as soon as fruit comes back in my corner of the world!
These look out of this world! Glad to have found your blog 🙂
Thank you 🙂
Jam doughnuts are a secret longing of mine. I think they are incredibly
delicious but it never seems the right time to eat one, so they remain a bit of an enigma. I should just do the deed . . .follow your recipe and eat lots in one sitting!
Thanks for sharing this recipe
Definitely Donna! I know what you mean – at least these aren’t laden with oil so are a bit more guilt free so why not enjoy!
what a lovely idea! i can’t wait to try this recipe 🙂
Thanks Lexie – I hope you enjoy!
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A fantastic vegan creation, my friend! waw, even! I so must make all of your tasty recipes soon! 🙂
I hope you enjoy them! 🙂
looks so good! I’m definitely putting this on my “must try” list 🙂
Thanks Mandi! Hope you love it when you get to make it 🙂
These look so wonderful! What a great treat…homemade strawberry jam and all. Oh my…looks so good!
Wow, I’d never thought of using chia as a raw-thickener. What a brilliant idea. Annoyginly I’ve just munched my way through all my strawberries. I suppose I’ll just have to buy some more.
Ps. Thanks for visiting my blog. I’m enjoying looking through yours and have added you to my bloglovin.
How delicious looking. One day I wanted “jam” and finally had the seemingly obvious idea to mash up some berries and spread it on top. The taste was so much better than the jarred stuff.
Definitely better than the jarred stuff! What I love about this recipe is the fact you get the full fruit burst flavour as you would with pure mashed berries plus the chia gives a ‘jammy’ consistency.
Looks great, I will try this!
Yum! These sound so amazing!
They are super delicious especially with the chia jam!
oh my gosh, chia jam?? I’m definitely trying that! Thanks =D
It’s awesome – I’ve been making it with raspberries lately! I hope you love it 🙂
Thank you for visiting my blog and liking my post. Give me a chance to stumble upon this great blog of yours.
I haven’t had the courage to make doughnut yet, seems quite hard for me. Yours look soooo good, the jam has such amazing colour!
I designed this recipe to be much easier than most doughnut recipes,no dough rolling or oil frying etc so give it a go! 🙂
Wow I can pretty much taste these through the screen of my computer. The donut looks incredible! Thank you for visiting my blog 🙂 Isn’t chia jam great?
Thanks Lauren! Chia jam is incredible, I love how none of the fresh fruit flavour is lost in all the boiling of traditional jam. Blackcurrant chia jam is incredible too!
I absolutely love jelly filled doughnuts. I ate them so much growing up, and love this idea for a unique spin on it!
Yes, they are very nostalgic for me too!
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Thanks for checking out my blog and my recent Rainbow Swirl Cookies! I hope you get a chance to stop by again soon and try out a recipe for yourself too. I look forward to following your posts in the future.
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