Homemade Jam Doughnuts

Homemade Doughnuts

© Matthias Würfl

Homemade Jam Doughnuts

Homemade Doughnuts

© Matthias Würfl

Ingredients (Serves 10)

500
g
plain flour, plus extra to dust
42
g
fresh yeast
250
ml
milk, lukewarm
50
g
caster sugar
3
egg yolks, lightly beaten
1
teaspoon
salt
100
g
butter, melted
sunflower oil, for deep frying
50
g
icing sugar
300
g
jam of your choice

Preparation:

  • Put the flour in a large mixing bowl and crumble over the fresh yeast.
  • Add the warm milk, sugar, egg yolk, salt and melted butter and mix to a smooth dough using a wooden spoon.
  • Cover the dough and let it rise at room temperature until it has doubled in size (1–2 hours).
  • Divide the dough into equal balls about the size of a fist. On a floured work surface, roll the dough into tight balls then place on a floured baking tray. 
  • Flatten the dough balls slightly, cover with a clean tea towel and leave to prove for 15 minutes.
  • Meanwhile, heat the oil in a large, deep, heavy-based pan (do not fill the pan more than halfway) until it reaches 180C on a digital thermometer or until a breadcrumb tossed in the oil sizzles and turns brown in 30 seconds.
  • Working in batches of 2–3, carefully fry the doughnuts in the hot oil.
  • Fry for 2–3 minutes, then turn the doughnuts using a slotted spoon and fry for a further 2–3 minutes on the other side until golden brown all over and nicely puffed. 
  • Remove the doughnuts using a slotted spoon and place on a baking tray lined with paper towels to drain.
  • Put the icing sugar in a shallow bowl then carefully coat each doughnut in the sugar on both sides.
  • Fill a piping bag with the jam. Use a skewer to pierce a hole in the side of each doughnut, then fill with the jam.
  • Finish decorating your doughnuts however you like, using icing or whatever takes your fancy. 

 

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