Doughnuts
Fluffy doughnuts oozing with delicious strawberry jam.
Ingredients
- 450g (1lb) strong plain white flour
- 5ml (1 tsp) salt
- 50g (2oz) butter
- 50g (2oz) caster sugar
- 7g sachet (11/2 tsp) fast action dried yeast
- 1 egg
- 140ml (1/4 pint) lukewarm milk
- Oil for deep frying
- Caster sugar for sprinkling
- 45ml (3 tbsp) seedless raspberry jam
Tools
- Mixer bowl with K-beater and dough hook
Method
- Lightly oil 2 baking sheets. Place the flour, salt and butter in the mixing bowl. Fit the K-beater and mix on speed 1 to incorporate the butter into the flour. Mix in the sugar and yeast.
- Replace the K-beater with the dough hook. Add the egg, lukewarm milk and about 90ml (3fl oz) lukewarm water and mix on minimum speed to form a soft dough.
- Knead for 5-6 minutes on minimum speed, until the dough is smooth and elastic. Remove the mixing bowl, cover with lightly oiled clear film and leave to rise in a warm place for about 1 hour, or until doubled in size.
- Using the dough hook on minimum speed for 30-60 seconds gently knead the dough to knock back. Transfer to a lightly floured surface and divide in half to make 8 ring and 8 jam doughnuts.
- Cover half the dough. Roll the remaining dough to a thickness of about 1.25cm (1/2 inch). Using a 7.5cm (3 inch) plain cutter, cut out 8 rounds. Remove the centre with a 4cm (1 1/2 inch) cutter to make 8 ring doughnuts.
- Place on a prepared baking sheet and cover with oiled clear film. Divide the remaining dough into 8 and shape into round balls. Place on the other baking sheet and cover as before.
- Leave the doughnuts in a warm place to rise for about 30 minutes, until doubled in size. Heat the oil for deep-frying to 180°C/350°F or until a cube of stale bread when added to the oil, turns golden brown in 30-60 seconds.
- Cook the doughnuts, 3-4 at a time in the oil, for about 4-5 minutes, or until golden. Remove using a slotted spoon and transfer onto absorbent kitchen paper to drain.
- Toss in caster sugar and set aside to cool. For the jam doughnuts, heat the jam with 5ml (1 tsp) water in a small saucepan, until warm, stirring to combine. Cool and place in a piping bag fitted with a small plain nozzle.
- Using a skewer make a small hole in the side of each round doughnut to insert the jam. Place the piping nozzle in the hole and squeeze a little jam into each doughnut.