Guess what day tomorrow is, homies? FAT TUESDAY! AKA Shrove Tuesday, Pancake Tuesday, Fasnacht, Mardi Gras and about a billion other names. Today, Fat Tuesday is celebrated in the Christian tradition as the last day before Lent, and therefore the day to eat up all the rich foods which are traditionally foresaken over that period.
According to the good folks at Wikipedia Shrovetide has roots farther back than the Christian ones, beginning as a Pagan holiday among Slavic people. Falling as Fat Tuesday does at the end of Winter, the Slavs ate pancakes which were shaped like the sun, as a way to fight against Winter and bring in the Spring.
Since I’m in the Southern Hemisphere, and I’m actually a big fan of Winter, you can consider these my snow-covered welcome to Jack Frost.
Or you can consider them a great way to splurge before the Lenten fast. Or you can just consider them an absolutely delicious, absolutely perfect Jam Donut and really, that’s reason enough to make a batch, isn’t it?
These babies use the same dough as my Blackberry Jam and Custard Donuts, because I am 99% sure that it cannot be beat. These are my weakness in the kitchen – they’re just so deliciously light and puffy! I can’t resist.
You can fill these with just about whatever you like, but in the spirit of welcoming in Winter, and using up my richest ingredients I decided to double-vanilla these babies. That’s right. Vanilla bean paste in the dough, and vanilla bean seeds in the sugar-coating. For the filling I went with a classic Strawberry Jam (though cherry would be amazing).
The result is everything I ever dreamed of and more. And it was just what I wanted after a marathon week working on a project down in Melbourne that I am just bursting to tell you about! But I can’t – so if you want to follow along for sneak peaks, you can check me out on Instagram!
Meanwhile I’ll just be sitting here, scoffing donuts and checking off the days until the Easter candy all goes on sale. Talk soon!
- 1 + ⅔ cups (250g) plain flour
- 2 tb/sp (30g) caster sugar, plus ½ cup (110g) extra for coating
- 1 tsp (5g) salt
- 2 tsp (10g) dried yeast
- 2 eggs
- 1 tsp vanilla bean paste
- ¼ cup + 2 tsps (75ml) warm water
- 4 + ½ tbsp (65g) butter, softened
- oil for frying (I used canola)
- 1 cup (225g) caster sugar
- 1 vanilla bean
- ¾ cup strawberry jam (or your favourite)
- First, place all the ingredients for the donuts, except the butter, into the bowl of a stand mixer fitted with the dough hook. Work on a low speed for about 4 minutes, or until well combined and elastic.
- With the mixer still running, add the butter piece by piece, until it is all worked in and incorporated. There should be no visible pieces. This will take about 5-8 minutes.
- Scrape down the sides of the bowl, cover with plastic, and set aside in a warm place to rise until doubled in size.
- When the dough has risen, punch it down, and scrape it out onto a well-floured surface, pat the dough into a rectangle, about ½ inch (just over 1cm) thick, and cut out 9 donuts using a 2.5inch (5cm) round cutter. Place the dougnuts on a lined baking sheet, cover with plastic again, and set aside to rise for another 45 minutes, or until puffy.
- When the donuts are finished their second rise, place about 2 inches of oil into a high-sided pan (or use a deep fryer), heat the oil over a low flame, until it reaches 170C. Alternatively, place a small piece of dough in the oil, and when it bubbles and rises to the surface, the oil should be the right temperature.
- Fry the donuts a few at a time (don't crowd the pan) for about 1 minute each side or until they are golden brown and cooked through.
- Drain the donuts on paper towels.
- Split the vanilla bean down the middle, and scrape out the seeds. Rub them into the caster sugar. Toss the drained donuts into the vanilla sugar, turning them to coat.
- Poke a hole in the side of each donut with a chopstick, and then pipe in about 2 tsp of the strawberry jam into each donut. Serve.
Holy cow Sarah, you are the donut queen! Literally every donut recipe you post looks absolutely perfect. Pinning this baby now.
I’m not gonna lie…I freaking love donuts!
THese look SO FLUFFY OMG!!!
Holy Yum, Sarah! These look amazing! Double vanilla jam = double deliciousness!
You need to teach me how to make such a perfect filled donut! You really have taken your photography to the next level Sarah.
Stuffed donuts like this are the best. so pretty and so satisfying…and impossible to only eat one!!
these donuts are incredible and the vanilla bean…mmmmmmmm!!
I’ve been craving donuts something fierce lately. I think I need to make these some time this week. They look amazing!!
DOONNUUUUUTTTTSSSS!!!! I can’t wait for tomorrow because we will be having fasnachts during coffee break at work. These look so delicious – I’m digging the double vanilla situation. Always a good choice.
IS THIS REAL LIFE?! Vanilla + Strawberry is the perfect combo, especially when they’re hanging out in a DONUT. Gorgeous pictures too!! :)
Sarah, your posts always make my day! Wow, these donuts look amazing… sounds like a good project to take on up here in Virginia on (yet another) snowy day :)
I’m so glad you like them! These would be a perfect snowy day project!
These. Are. Incredible. You are a donut goddess, Sarah! I could live in these.
I want to live there too – strolling among the snowy donut mountains. Heaven!
Holy moly, Sarah! These are incredible. Dreamy indeed!
Sinfully delicious! I have a vanilla bean strawberry jam I canned during the summer that I would HAVE to fill these with. Give me all the vanilla!
Triple Vanilla! Yes!
Ah now i have nothing but donuts on the mind! These look incredible! Absolutely love your style of photography too. Now back to the drooling!
I have never made Donuts before, seeing these has just given me the inspiration (temptation) to give them a go! I will definitely be having a crack at these babies soon, they look amazing!!!
I don’t observe Lent, but you’re making me want to just so I have an excuse for doughnuts. :) Also, I am dying to know your secret project so I might have to send you an email and wheedle it out of you. Love!!
These doughnuts look beyond amazing – still can’t believe I’ve never made my own fried ones. Love the double vanilla thing – genius idea!
These are so beautiful! Absolutely nothing beats homemade fried donuts. Yum!
P.S. Not sure if it’s just me, but I don’t think your Pin-It button is working.
Nice post on history, it reminds us of what transpired in that era. if you supplied the pancakes with these babies during the time, i’m sure people would love ’em! :)
Julie & Alesah
Gourmet Getaways xx
What tasty little donuts!
Drooling over here!!!
Oh my Gosh! These are absolutely tempting and scrumptious and delicious and everything I want in a sweet treat!!! :-)
That oozing jam is to die for!
Mmmm those look amazing! homemade doughnuts are the best :) This flavor sure looks good to me!
MMMMM. vanilla bean paste and I are in a deep and committed relationship. I love the stuff!
I just made these and filled them with lemon curd- because lemon donuts + lemon curd is kind of like the best thing ever in my world- and they are freaking amazing! if there was such a superhero as ‘donut girl’ (flying all over the city and dropping donuts to people who look sad?) you would be her! best. donuts. ever. cheers.
I am so glad that you like these! I think that they’re the best donuts – and now I know fo sho! Also, you should know that I have already started getting my donut girl costume together. Yes, there is a cape.
these are freaking amazing!!
Sarah, these are amazing! Is there anything more beautiful than a perfect donut?! I love the double vanilla punch situation!
I am going to try them this week they look very nice
Hii sara i made these donuts and they were soooo good !
But the dough was too sticky to work with so is it ok to add more flour or will that make it dense and heavy?
Hi Asmaaa – so glad you liked them! You don’t really need to ‘work the dough’ in this recipe, it is a wet dough and you need a stand mixer. You definitely don’t want to add too much additional flour. Just use a well floured surface when you pat the dough out to cut them.
Hi Sarah! Could you tell me approximately what the first rise time should be? Thank you!
Hi Amanda – of course! Mine usually takes about an hour. It’s quite warm where I live, so I would say between 1-2 hours depending on temperature. Alternatively, you could wrap the bowl in plastic and leave in the fridge overnight! xx Sarah
Hi Sarah- thank you so much! These came out wonderfully and were the best donuts ever!! One other question- when doubling the recipe, would you recommend making two separate batches, or would it be okay to do it all in one batch?
These look amazing, and I pinned another one of your doughnut recipes to try. Don’t hate me for asking, but can these doughnuts be baked, just the make them a little healthier? If not, then healthy be damned!! I’ll fry them.
Haha – I could never hate you! I love you for visiting ! But I gotta be honest with you, I have never tried baking these. The dough is very similar to a brioche, though, so it might just work! xx
These are easy to make, pretty to look at, and delicious. Good for potluck dinners.