Whole Grain Donuts with Rhubarb Jam

INSTRUCTIONS FOR JAM

• 1
  Cook the chopped strawberries and rhubarb in a pan with 100 ml of water, stevia, and lemon juice for 30–35 minutes, let cool, and mix in 3 tablespoons of chia seeds. Divide the jam into jars and store in the refrigerator.

INSTRUCTIONS FOR DOUGH

• 1
  First, prepare the yeast starter. Crumble the yeast into a cup with 100 ml of lukewarm milk, add 2 teaspoons of coconut sugar, and stir. Place the cup in a warm place for 5–10 minutes to let the yeast rise.
• 2
  Sift the flour into a larger bowl. Make a well in the flour, pour in the yeast starter, and gradually add the other ingredients – the rest of the milk, melted butter, remaining erythritol, and both egg yolks. Start working the dough from the edges and knead until it begins to detach from the sides of the bowl. Then cover it with a cloth and let it rise in a warm place for at least 1 hour.
• 3
  After an hour, take out the dough, place it on a floured board, and knead it by hand. Dust the top of the dough with flour and carefully roll it out with a rolling pin to a thickness of 4 mm. Use a glass to cut out circles from the dough. Place the circles on a baking sheet lined with parchment paper and let them rise on the sheet for another 10 minutes. Divide 1 teaspoon of rhubarb-strawberry jam onto half of the circles. Cover the jam with the remaining circles and press the edges together with your fingers.
• 4
  Place the prepared donuts in the oven and bake at 170–180 °C for 15–18 minutes.