This week I’m baking – Mini Jam Doughnuts

DSC_0377Jam Doughnuts – always a crowd pleaser. The crowd being me, of course! Making the doughnuts bite-size makes them all the more cuter and easier to consume without feeling too guilty! I got this recipe off Lorraine Pascal’s ‘Baking Made Easy’ recipe book and found it surprising quite simple to make.

210ml milk
15g unsalted butter
150g strong white bread flour
200g plain flour
1 x 7g sachet fast-action dried yeast
1/4 tsp salt
2 tbsp light brown sugar
lemon juice
vegetable oil
150g warmed raspberry jam
100g caster sugar

  1. Heat the milk in a pan, until warm, add the butter until it has melted and beat in egg.
  2. Put the flours, yeast, sugar and salt in a bowl and stir together. Make a hole in the centre and pour in the milk mixture and a few drops of lemon juice. Mix until you make a soft but not sticky dough.
  3. Knead the dough on a floured surface for 10 minutes, until the dough is smooth.
  4. Pull off a small piece of dough, roll it onto a ball and place on a baking tray that has been lined with parchment paper.DSC_0362
  5. Repeat with the rest of the dough. Loosely cover the tray with cling film,  making it air tight and leave in a warm place for about 40 minutes, or until the doughnuts has increased in size.
  6. Heat the oil in a deep pan for about 5 minutes, and fry the doughnuts two at a time for 50 seconds. Then, using a slotted spoon remove the doughnuts from the oil, dab them slightly on kitchen paper and coat them in sugar.
  7. Spoon the jam into a piping jam, but do not jam them yet! The doughnuts are still cooking inside, so give them about 5 to 10 minute to cool down. Once cool, poke them with a knife until half way in, wiggle the knife slightly to make room for the jam and insert jam.
  8. Mandatory step – EAT!

jam doughnutsDSC_0379

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1 Response to This week I’m baking – Mini Jam Doughnuts

  1. These look absolutely delicious! My tummy is actually rumbling looking at the photos. Nom nom nom!

    Lost in the Haze

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