Jam doughnuts
1 HOUR 15 MINUTES + PROVING + COOLING
MAKES 12 | EASY
You will need a stand mixer for this recipe.
fast-action dried yeast 2 tsp whole milk 200ml, warmed eggs 2 large strong white bread flour 400g, plus extra for dusting caster sugar 2 tbsp, plus 3 tbsp for coating unsalted butter 50g, softened flavourless oil for the bowl and deep-frying ground cinnamon º tsp seedless raspberry jam 400g
• Tip the yeast into the bowl of a stand mixer fitted with the hook attachment, pour in the milk and mix gently. Crack in the eggs and mix again. Tip in the flour, sugar and 1/2 tsp of fine sea salt, and mix for 5 minutes until combined. With the mixer running, add a small piece of butter, adding more once it has been incorporated. Repeat until all of the butter is used. Tip the dough into a lightly oiled bowl, cover with a clean tea towel and leave to prove for 1-2 hours or until doubled in size.
• Lightly knock back the dough, then tip out onto a lightly floured worksurface and divide into 12 pieces. Roll into tight balls and put onto baking-paper-lined trays dusted with flour, with a few centimetres gap between each. Cover with a clean tea towel and leave to prove again until doubled in size.
• Heat a deep, wide pan no more than a third full with oil to 180C or until a cube of bread browns in 30 seconds. In a large bowl, mix the ground cinnamon and 3 tbsp of caster sugar, and prepare a tray lined with kitchen paper. Cook the doughnuts, in batches, in the oil for 1-2 minutes on each side, flipping when they are deep golden, then carefully remove with a slotted spoon and drain on the kitchen paper. After 1-2 minutes, carefully toss lightly in the cinnamon-sugar mix, then cool completely on a wire rack.
• Tip the jam into a bowl and beat well, then put into a piping bag with a nozzle. Make a small hole in the doughnut with a skewer, then push the nozzle into the middle of the doughnut and pipe a good amount of jam into each before serving. Kept in an airtight jar they will keep for one to two days
PER DOUGHNUT 320 KCALS | FAT 8.1G
SATURATES 2.9G | CARBS 54.5G | SUGARS 29.5G
FIBRE 1.2G | PROTEIN 6.7G | SALT 0.3G