DOUGHNUTS
DOUGHNUTS
Ingredients (12 jam doughnuts or 30 doughnut balls )
350g strong white flour
Pinch salt
2 tblsp caster sugar
50g butter
7g fast-action dried yeast
65ml warm milk
65ml warm water
1 large egg, beaten
Vegetable oil, to deep fry
Filling:
Raspberry Jam or Jam or your choice (approximately 12 teaspoons, one for each doughnut)
For the coating:
3-5 tablespoons caster sugar
Preparation
Preparation Time 20mim proving time 1-1 1/2hr
Cooking Time 1min each, 30 seconds per side see instructions
Oil Temperature 190c
Method
Fed up with poor quality jam in your doughnuts? Then why not make some! You can then choose your own filling. Maybe blackberry, apricot or custard filling
Sift the flour and salt into a large bowl. Make a well in the middle and then add the yeast.
Meanwhile, warm the milk, water and butter in a saucepan until the butter melts and the mixture is lukewarm and add the sugar 2 tblsp caster sugar.
Add the milk mixture and egg to the flour mixture and stir until the contents of the bowl come together as soft dough. (Add a little extra flour if needed)
Tip the dough onto a floured work surface and knead for five minutes, add extra flour if necessary. Knead until the dough is smooth and elastic and no longer feels sticky.
Lightly oil a clean bowl with a little of the vegetable oil. Place the dough into the bowl and cover the bowl with cling film. Place the bowl in a warm place for one hour, or until the dough has doubled in size.
Divide the dough into 12 evenly sized pieces and shape these into smooth balls. Do this by pinching the dough on top, rolling the bottom on a smooth surface, then turning them over so the pinch is on the bottom. Place them, spaced well apart, on a baking tray lined with baking paper, then loosely cover with a sheet of greased cling film. Leave for 45 minutes in a warm place or until doubled in size again. For doughnut balls; divide into 30
Heat the sunflower oil in a large deep pan to a temperature of 190°C (a cube of bread will brown in about 30 seconds). Carefully lower the doughnuts into the hot oil using a slotted spoon, in batches of 2 or 3. Fry for 30 seconds on each side until golden and cooked through. Remove with a slotted spoon and drain on kitchen paper.
While the doughnuts are still warm, spoon the jam into a disposable piping bag or a sheet of baking paper rolled into a cone. Make a little slit in the side of each doughnut with the tip of a small sharp knife, then squeeze a little jam into the centre.
Roll the jam-filled doughnuts gently in the remaining caster sugar to coat them completely, or dust well using a dredger. Serve warm or allow to cool.
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