Jam 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.
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
150g warmed raspberry jam
100g caster sugar
- Heat the milk in a pan, until warm, add the butter until it has melted and beat in egg.
- 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.
- Knead the dough on a floured surface for 10 minutes, until the dough is smooth.
- 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.
- 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.
- 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.
- 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.
- Mandatory step – EAT!