Homemade jam doughnuts

I always end up craving doughnuts, at some point or other in the month I will turn to husband and say “I want doughnuts!”. Then I get obsessed about making them (I have had some monumental doughnut meltdowns I can tell you, when my dough hasn’t come out right!). Anyway enough about my delicate mental state, give these little guys a go – there is nothing, absolutely nothing as delicious as a freshly made doughnut ooozing with jam…. Heaven! 🙂

Ingredients:
250g strong white flour
35g caster sugar, plus extra for coating
25g butter, at room temperature, cut into little pieces
1 medium egg, lightly beaten
1 x 7g sachet easy-blend yeast
75ml whole milk
1.2 ltr sunflower oil for frying

For the filling: good-quality no seeds raspberry jam

Method:
Put the flour, sugar, butter, egg and yeast into a large bowl with ½ tsp salt. Heat the milk with 45ml water until just hand warm. Add to the bowl and mix everything together. I start with a dinner knife, then get stuck in with my hands. Knead in the bowl for a few minutes then tip the dough on to a lightly floured surface and knead for 10 minutes, until the dough is smooth, shiny and elastic.

Transfer to a clean bowl and cover with a damp tea towel. Leave somewhere warm for an hour, or until the dough has doubled in size.

Tip the dough on to a work surface and knock it back (knead roughly for a couple of minutes until it is smooth and elastic again). Form into eight equal balls and put them on a lightly floured baking-sheet. Cover loosely with clingfilm and leave to rise for an hour.

Put the oil into a large saucepan and heat to 160°C. Cooking two at a time, lower the doughnuts into the hot oil, making sure it stays at an even temperature. Cook for five minutes, turning the doughnuts every 40 seconds or so. Transfer quickly on to kitchen paper then, after about one minute, roll the still-warm doughnuts in the cinnamon or plain sugar. When they are cool enough to handle make a little hole in the underside with the end of a teaspoon or skewer . Pipe the jam inside. Roll again in more sugar (if required) before serving warm.

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