For the Jam
3 cups chopped plums (about 8)
½ to ¾ c granulated sugar
The juice of half a lemon
2 tbsp unsalted butter
¼ tsp cinnamon
A pinch of ground cloves
For the Donuts
1 recipe brioche (here)
3 tbsp melted butter
1-2 cups granulated sugar for dusting
Make the Jam
Combine the plums, sugar (start with ½ a cup), lemon juice, butter, cinnamon, and cloves in a small sauce pan and bring to a boil over medium heat. Once boiling, reduce the heat to low and simmer 30 minutes. Taste for sweetness and adjust as needed. Simmer an additional 15 to 30 minutes until the plums are broken down and the jam has reduced to a thick consistency – remember it will further thicken as it cools. Transfer to a small dish and refrigerate until cold.
Make the Donuts
Follow the instructions for mixing and proofing the brioche (here). Once the dough is chilled, divide it into 12 equal pieces, 2.25 oz each. Roll each piece into a sphere using the palm of your hand and place on a sheet pan lined with parchment paper. Repeat with the remaining dough, evenly spacing 6 donuts on each of two parchment lined sheet pans. Press each donut down to flatten slightly. Cover with a clean dish towel and let sit at room temperature until doubled in size, 1 to 2 hours.
Meanwhile, preheat the oven to 375 degrees. Once proofed, bake the donuts 15-20 minutes until golden brown. Cool and set aside.
Assembly
Once the donuts are cool, carefully insert a paring knife horizontally into the side of each donut. Wiggle the knife around a bit to create a hole into which you will pipe the jam. Next, rotate the knife 90 degrees and insert it vertically into the same hole, to widen the opening through which you will pipe the jam.
Place the cooled jam into a piping bag fitted with the widest and longest metal tip you have (wider is better than longer.) Place the tip of the piping bag into the prepared hole and gently pipe in the jam, moving the tip around to evenly distribute. Once the donut feels heavy with jam and you see a bit of jam coming out of the opening, it’s full! Repeat with all the donuts. Use a paper towel to wipe away any excess jam dripping from the openings.
Place the granulated sugar for dusting in a shallow dish. Using a pastry brush, brush a donut with the melted butter and then immediately roll it in the prepared sugar. Repeat with the remaining donuts. Enjoy!