Spicy Jam Doughnuts with TABASCO® Pepper Jelly
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A jam doughnut is a delivery system for whatever you put in the middle. Fill it with TABASCO® Pepper Jelly loosened with a little Habanero Sauce and you get something better than the jam version: sweet and warm at the same time, with the heat arriving a second after the sugar.
Most of the two hours below is the dough sitting on its own doing nothing. The active work is about 30 minutes.
Ingredients
- 250 g bread flour
- 30 g granulated sugar
- 7 g fast-action dried yeast (1 sachet)
- 1/2 tsp salt
- 120 ml whole milk, warmed
- 1 egg
- 30 g butter, softened
- about 1 liter neutral oil, for frying
- 150 g TABASCO® Pepper Jelly
- 1/2 to 1 tsp TABASCO® Habanero Sauce
- 100 g granulated or powdered sugar, for coating
Preparation
- Mix the flour, sugar, yeast and salt in a bowl. Add the warm milk and the egg and bring it together into a rough dough, then work in the softened butter. Knead for 8 to 10 minutes, until smooth and elastic.
- Cover and leave to rise for about 1 hour, until doubled in size.
- Punch the dough down and divide it into 12 pieces. Roll each into a ball, set them on a floured baking sheet, cover and leave to proof for 30 to 40 minutes.
- Stir the TABASCO® Pepper Jelly with the Habanero Sauce. Taste it and add more Habanero if you want it hotter, remembering the sugar in the jelly will soften the heat.
- Heat the oil to 170°C. Fry the doughnuts in batches, about 2 minutes per side, until deep golden. Lift out onto paper towels.
- Roll them in sugar while still warm. Let them cool a little, then pipe the pepper jelly filling into the side of each one with a piping bag and a narrow nozzle.
Notes
Oil temperature is the whole game. Below 160°C the doughnuts drink the oil and go heavy. Above 180°C the outside colors before the middle is cooked. If you do not have a thermometer, drop in a small piece of dough: it should sizzle and rise within a couple of seconds.
There is no shame in the shortcut. Buy plain sugared doughnuts, make the filling, pipe it in, and nobody at the table will work it out.
TABASCO® Pepper Jelly is worth keeping in the cupboard beyond this. It is very good spooned over cream cheese with crackers, or brushed onto roast pork or chicken near the end of cooking. The Habanero Sauce is the fruity hot one, and the Scoville guide shows where it lands.