Serbian Jam-Filled Sugar Doughnuts

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These pillowy Serbian-style fried doughnuts are made from a soft enriched yeast dough, fried until golden, then injected with sweet fruit jam and rolled generously in powdered sugar. A beloved treat across the Balkans, they are best enjoyed warm when the centers are still slightly gooey and the exterior is sugar-crusted.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 18 gFat
• 5 gSaturated Fat
• 58 gCarbs
• 1.5 gFiber
• 24 gSugar
• 7 gProtein
• 180 mgSodium
• 95 mgPotassium
• 45 mgCalcium
• 2 mgIron
• 3 mgVitamin C
• 150 mcgVitamin A

Ingredients

For the dough

• 3 1/4 cups (420 g) all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 3/4 cup (180 ml) whole milk, warmed to 110°F
• 1/3 cup (65 g) granulated sugar
• 4 tbsp (55 g) unsalted butter, melted and slightly cooled
• 2 large egg yolks
• 1 tsp vanilla extract
• 1/2 tsp fine salt

For filling and finishing

• 1/2 cup (160 g) smooth apricot jam (or rosehip jam)
• About 4 cups (1 L) neutral frying oil (sunflower or canola)
• 3/4 cup (90 g) powdered sugar, for dusting
• 1 tbsp lemon zest (optional, for the dough)

Directions

1. Activate the yeast by stirring it into the warm milk with a pinch of the sugar; let stand 5-8 minutes until foamy.
2. In a large bowl, whisk the flour, remaining sugar, salt, and lemon zest. Make a well in the center and add the yeast mixture, melted butter, egg yolks, and vanilla. Stir until a shaggy dough forms, then turn out onto a lightly floured surface and knead 8-10 minutes until smooth and elastic.
3. Place the dough in a lightly oiled bowl, cover with a clean towel, and let rise in a warm spot for 1 to 1 1/2 hours, or until nearly doubled in size.
4. Punch down the dough and roll it out on a floured surface to about 1/2-inch thickness. Cut into 8 rounds using a 3-inch biscuit cutter. Cover the rounds with a towel and let them rest 20 minutes to puff slightly.
5. Heat 2 inches of oil in a heavy pot to 340-350°F (170-175°C). Fry 3-4 doughnuts at a time, turning once, for about 2 minutes per side until deep golden brown. Drain on a wire rack.
6. Warm the jam in a small saucepan until loose and pourable, then transfer to a piping bag fitted with a small round tip (or use a squeeze bottle).
7. Once the doughnuts have cooled slightly, poke the tip into the side of each one and gently squeeze 1-2 tablespoons of jam into the center until slightly heavy.
8. Dust the warm doughnuts generously with powdered sugar just before serving, and serve immediately while still soft and fragrant.

Cook’s Notes

• Maintain the oil temperature between 340-350°F; too hot and the outside burns before the inside cooks, too cool and the doughnuts absorb excess oil.
• Do not overcrowd the pan, as this drops the oil temperature and leads to greasy doughnuts.
• For a more traditional flavor, use rosehip jam (dzem od sipka) or a tart plum filling instead of apricot.
• A long thin piping tip (like a Bismarck tip) works best for filling without tearing the doughnut.
• Serve within an hour of frying for the best pillowy texture; day-old doughnuts can be refreshed in a 300°F oven for 3 minutes.

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