Ingredients

• 150g Milk
• 7g Dried Yeast
• 500g Cake Flour
• 2 Eggs
• 50g Caster Sugar
• 80g Unsalted Butter
• 500g Oil
• Sugar as needed
• 150g Jam

Tools

• Parchment paper
• Paper towels
• Kenwood Chef
• Large saucepan
• Plate
• Baking sheet - 18 x 13"
• Kenwood bowl - kenwood chef
• Piping bag

Method

1. Line a clean baking sheet with parchment paper
2. Attach Spiral Dough Tool
3. Add milk and dried yeast to the Kenwood Bowl
4. Let rest - 5 min
5. Add cake flour, egg, caster sugar and unsalted butter to the Kenwood Bowl
6. Mix - 2 min, Speed 1
7. Mix - 8 min, Speed 2
8. Cover with kitchen towel
9. Prove - approx 1 hr 30 min
10. Carefully transfer the dough from the Kenwood mixer bowl to a lightly floured work surface
11. Flatten the dough carefully with your wrist
12. Take the far edge and roll it back towards you
13. Gently roll the dough to make the dough longer, being careful to apply even and gentle pressure
14. Divide the dough into equal pieces
15. Take one piece of dough, place it under the palm of your hand
16. Gently apply a little pressure and rotate your hand slowly. Bring your fingers inward to make a roll shape
17. Repeat this action with the rest of the dough pieces
18. Place the dough balls onto a baking tray lined with parchment paper
19. Cover with kitchen towel
20. Prove until doubled - 1 hr
21. Add oil to a clean large saucepan
22. Heat - 160°C
23. Put two doughnuts in the oil fry and for around 3 minutes until browned. Turn over and fry for an additional 3 minutes
24. Pat dry with paper towels
25. Add sugar to a clean plate
26. Roll the doughnuts in the sugar
27. Add jam to a clean piping bag
28. Use a skewer to make a hole in the side of the doughnut – do not pierce all the way through
29. Pipe the jam into the doughnuts
30. Serve

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