This recipe is inspired by the jam doughnuts available at the Queen Victoria Markets in Melbourne. The recipe calls for cake flour, which has a lower gluten content, giving the finished product a finer crumb. Definitely serve them hoooot!
Chocolate dreaming
This is what chocolate dreams are made of. Doughnuts filled with whatever centre you like. Rolled in cinnamon sugar and topped with chocolate, we are going double chocolate because that's how we roll. Thank you, Shannon Martinez.
Rhubarb and vanilla Berliners
Berliners are pillowy soft doughnuts without a hole, filled with jam, custard or cream. This one is filled with rhubarb and vanilla jam, believed to have originated in Germany.
Ready for this jelly (ring)
This is a doughnut version of the American Jelly rings. Mini chocolate doughnuts are filled with raspberry jam using a syringe and dipped into chocolate.
Dust in cinnamon
Traditionally eaten all over Italy, bomboloni can be dusted simply with sugar, filled with vanilla custard or doused in melted chocolate. Whatever your preference, make sure you make more than you think you’ll need as they disappear very quickly.
Channelling the lamington
To jam or not to jam, that is the question. Actually, to cream or not to cream is also a question.
Coffee meets custard
Coffee, custard and doughnuts. Individually they are capable of foiling the plans of even the most zealous healthy eater. Together they are transcendent.
Crème pâtissière called
These Portuguese doughnuts are irresistible! The crème pâtissière is made with a generous amount of egg yolks resulting in a rich and luscious filling.
Turkish Delight with rosewater honey
Warm and sticky doughnuts filled with gooey Turkish Delight and perfumed with rosewater honey? Yes, please!
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