Wednesday, 26 February 2014

Jam doughnuts

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.


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