This is the first time I have attempted a doughnut recipe, mainly because I have always been terrified to deep fat fry after learning of the risk of fire in secondary school. Needless to say there is no risk of fire in this recipe- just make sure you don’t leave the hot oil unattended. And be careful not to get any on you- it is extremely hot!!
- 1 tbsp yeast
- 4 tbsp caster sugar
- 150 ml milk (warmed)
- 275g plain flour
- 1/4 tsp salt
- 50g butter( or margarine)
- 1 egg
- 300 ml of oil (I used rapeseed) for deep frying
- jam of your choice ( I love rosebud preserves Cherry and Amaretto jam)
- Mix the yeast with half a teaspoon of sugar and two tablespoons of the warm milk. Rest for around 10 minutes or until it has gone frothy.
- Mix the flour and salt with a tablespoon of sugar. Make a well and pour in the yeast mix, the rest of the milk, melted butter and the egg. Mix to make a dough and then knead. Cover and leave to prove for 45 minutes or until the dough has doubled in size.
- Knead the dough for another five minutes or so, then divide into six balls and leave to rest for another 30 minutes.
- Heat the oil in a deep pan. You’ll know when it’s ready because bubbles will start to collect when you insert a wooden spoon.
- Using a slotted spoon, lower the balls one at a time into the hot oil- I did three at a time as not to cool down the oil too much. Fry for three minutes on each side, then remove with a slotted spoon and drain on kitchen towel.
- Roll the hot doughnuts in sugar. Make a small slit in the doughnut with a skewer and fill with a teaspoon of jam. I used a piping bag but a syringe would work perfectly. I did find that the jam had a few to many bits in it, so it might be better to puree this beforehand.