“Toronto Eats” Strawberry Jammies Recipe
Toronto Eats: 100 Signature Recipes from the City’s Best Restaurants by bestselling food writer, Amy Rosen features recipes designed with the home cook in mind which can be re-created at home with ease. A perfect example is Delicia Kitchen’s Strawberry Jammies recipe.“They’ve been on the menu since we opened,” says found and co-owner Devin Connell. “We consider them one of our signature items, and there might be riots if we ever took them off.” What’s a jammy? “The best way to describe this treat is part scone, part doughnut, part strawberry shortcake: a trifecta of deliciousness,” she says. Enjoy!
Delica Kitchen’s Strawberry Jammies
Unsalted butter, room temperature, for greasing
All-purpose flour, for dusting
1 cup cream cheese, room temperature
1/2 cup unsalted butter, room temperature
2 eggs, lightly beaten
1/4 cup whole milk
2 tsp vanilla extract
1/2 tsp almond extract
2 1/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground cinnamon
1/4 tsp kosher salt
1 cup + 2 Tbsp granulated sugar
1 cup good-quality strawberry jam
Icing sugar, for dusting
Preheat the oven to 375°F. Brush muffin top tins (available at kitchen supply stores) with butter, dust with flour, and set aside.
In the bowl of a stand mixer, combine cream cheese and butter and beat for 3 to 4 minutes. Add eggs, milk, and vanilla and almond extracts and mix well until combined.
In a separate bowl, sift together flour, baking powder, baking soda, cinnamon, salt, and sugar. Add to the wet ingredients and mix on low speed until just combined. Do not overmix.
Scoop a 1/4 cup of batter into each mould. Wet your thumb and create a well in the centre of each dough ball. Do not flatten the batter.
Place 2 tsp of jam into the centre of each jammy and swirl through the batter using a paring knife. Bake for 20 to 25 minutes or until golden brown. Remove jammies from the pan while they are still warm and place on a wire rack. Once cooled, dust with icing sugar and serve.
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