Easy Steamed Doughnuts with Jam filling

These steamed doughnuts are best eaten piping hot, wrapped in foil while you take a walk through the park, to the shops, the postbox or anywhere in winter – acting as a tiny AND delicious hand warmer!!

I like to roll mine in walnuts and sugar but you can eat them without topping and fill them with anything – jam is not your only option (but it is delicious and easy!). Try filling them with a poppy or cinnamon paste, fresh berries or even cooked mushrooms and garlic for savoury twist.

Easy Steamed Doughnuts with Jam filling

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Recipe by Sky Course: DessertDifficulty: Easy

One of my favourite sweet recipes, these jam filled steamed doughnuts are simple to make. My go-to winter comfort food time and again.

Ingredients

  • 200ml whole milk

  • 60g caster sugar

  • 7g dried yeast

  • 2 eggs

  • 1tsp vanilla extract

  • Pinch of salt

  • 200g toasted walnuts

  • 60g brown sugar

  • 100g melted butter

  • 20g filling of your choice – I have used jam, poppyseed paste and a whole berries in the past

Directions

  • Heat milk until lukewarm. Once warmed add the yeast and caster sugar to the milk and mix well with a small fork. Leave to stand for 15 mins or longer until it has begun frothing nicely.
  • Add the two eggs, vanilla and salt to the milk – mix together so the eggs are lightly beaten. Slowly incorporate all of the flour while mixing until none remains. Transfer your dough to a floured surface and knead until light and soft.
  • Cover your dough with teatowel and leave to prove at room temp for 1 hour until doubled in size
  • While waiting, line a tray with semolina if you have it (use a very small amount of flour if not). This is to be set aside and using to put your doughnuts on in the following steps.
  • Weigh out roughly 40g of your dough. Shape into a ball and roll out to 6/7cm. Place 1tsp of your filling of choice in the centre and father the sides, pinching the edges into a secure ball. Place the small, newly formed doughnut ball on your prepared tray and repeat until no dough is left. Finally covering the tray with a tea towel and leaving to prove in a warm spot for an hour.
  • While waiting for your doughnuts to prove – get your steamer ready. I use a one pot with the steamer setting but you could use a steamer insert on a pot or the humble colander set over a large pot of boiling water and covered with a tea towel.
  • Once proved, steam your doughnuts for 20-22 mins until dough is cooked through. I don’t pile mine one of top of the other and my steaming basket is quite small so I do this is 3-3 batched. Once cooked, they should be soft, spongy and delicious. They look sickly pale when they come out but don’t be alarmed, cut through an inspecting doughnut to double check if you like but you can’t really steam something wrong!
  • While your doughnuts are cooking away, combine toasted walnuts and brown sugar in a food processor until very fine. You can also use a petal and mortar for this step if you are feeling wickedly authentic! Just make sure to chop your walnuts very fine beforehand to make this easier.
  • Dip your cooked doughnuts in the melted butter, roll in the sugar and walnuts and serve hot with berries on the side, or wrap up in tin foil and take a stroll with your delightful steamed doughnut in hand!

Notes

  • Sadly, I cannot find a way to store these doughnuts well. They keep nicely covered with a tea towel on the counter for around a day but never seem to last until breakfast without going stale. I suggest eating them all at once to avoid any storage issues.

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Sky

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