Wholemeal Doughnuts with Rhubarb Jam

JAM INSTRUCTIONS

• 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 stir in 3 tablespoons of chia seeds. Divide the jam into jars and store in the refrigerator.

DOUGH INSTRUCTIONS

• 1
  First, prepare the leaven. Crumble the yeast into a mug with 100 ml of lukewarm milk, add 2 teaspoons of coconut sugar, and stir. Place the mug in a warm place for 5–10 minutes for the leaven to rise.
• 2
  Sift the flour into a large bowl. Make a well in the flour, pour in the leaven, 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 pull away 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, transfer it to a floured work surface, and knead with your hands. Dust the top of the dough with flour and carefully roll out the dough with a rolling pin to a thickness of 4 mm. Then cut out circles from the dough using a glass. Place the circles on a baking sheet lined with baking paper and let them rise for another 10 minutes on the baking sheet. Divide 1 teaspoon of rhubarb-strawberry jam onto half of the circles. Cover the jam with the remaining circles and press the edges with your fingers.
• 4
  Place the prepared doughnuts in the oven and bake at 170–180 °C for 15–18 minutes.