The best soft and light dough, filled with fruity jam and covered in sweet icing sugar. Dough can be prepared the night before and left in the fridge over-night. Doughnuts are light and fluffy and don't absorb oil while frying… delicious!
Ingredients (makes 25 doughnuts):
For the dough:
- 600g plain flour
- 10g dried yeast
- 2 tbsp dark rum
- 70g caster sugar
- 3 eggs
- 100g melted, unsalted butter
- pinch of salt
- 250ml milk
- 1l vegetable oil for frying
- jam for filling (about 3 jars)
- icing sugar for dusting
Combine all of the ingredients in a large bowl and knead until the dough is soft and stretchy, it will be ricky but don't add any more flour.
Place the dough in a large bowl and leave to rise in a warm place for about 90minutes, until doubled in size.
Knead the dough quickly, then roll out to just over 1cm thick and cut out 7cm circles.
Leave on a baking sheet to rise again, for about 30 minutes.
Pour the oil into a pot and bring to 175C, deep-fry doughnuts few minutes on each side, until golden brown and cooked through.
Place doughnuts on a paper kitchen towel to drain off access oil, then fill each doughnut with jam (using a piping bag with a doughnut-filling nozzle). Sprinkle with icing sugar.