Deliciously acidulous, the rhubarb jam is delicious when on bread or as a base of an apple pie.
An idea of recipe – Rhubarb Jam Donuts
22 cl of hot milk (45 ° C ) / 5 tablespoons of water / 1 whipped egg / 3 tablespoons of melted butter / 150 g of powdered sugar / 600 g of bread flour / 1 teaspoon of salt / 1½ teaspoon grated nutmeg / 1 tablespoon dry active baking powder / 250 g rhubarb jam / 2 liters of peanut or rapeseed oil for frying.
3 hours 20 minutes › Cooking: 20 minutes › Ready in 3 hours 40 minutes
Put the milk, water, beaten egg, melted butter, sugar, bread flour, salt, nutmeg and baking powder in a bread maker machine. Choose the soft dough program. Once the program is finished, turn the dough over on a floured surface and let stand for 10 minutes. Roll out the dough to obtain a thickness of 0.5 cm. Lightly flour a 6 cm round cookie cutter and make circles. Put a teaspoon of Rhubarb jam in the center of half the circles. Reserve the other half. Wet the top with cold water and put the remaining circles and pinch them together firmly. Put the donuts on a buttered baking sheet. Cover and let rise in a warm place for about 45 minutes. They should double in volume. Heat the oil in a fryer to 180 ° C. Only fry one layer of donuts each time. Turn the donuts when they rise to the surface and let brown for 2 to 3 minutes. Remove them from the oil being careful not to crush them. Place on paper towels and sprinkle with icing sugar if you like it.
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