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!
Source: Brett Stevens
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.
Source: Hardie Grant Books
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.
Rhubarb and vanilla jam berliners Source: Petrina Tinslay
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.
Mini chocolate doughnuts, filled with raspberry jam using a syringe. Source: Chanie Apfelbaum
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.
Source: Alan Benson
To jam or not to jam, that is the question. Actually, to cream or not to cream is also a question.
Lamington doughnuts Source: Bonnie Savage and Alan Benson
Coffee, custard and doughnuts. Individually they are capable of foiling the plans of even the most zealous healthy eater. Together they are transcendent.
Fresh, hot doughnuts filled with coffee custard. Source: Sharyn Cairns
These Portuguese doughnuts are irresistible! The crème pâtissière is made with a generous amount of egg yolks resulting in a rich and luscious filling.
Portuguese doughnuts (bola de Berlim). Source: John Laurie
Warm and sticky doughnuts filled with gooey Turkish Delight and perfumed with rosewater honey? Yes, please!
Turkish delight filled doughnuts with rosewater honey Source: Sharyn Cairns
