- February 2015
- Makes 20
- Hands-on time 1 hour, plus rising and proving
Who can resist a warm, pillowy, sugar-coasted jam doughnut? Our foolproof recipe will have you churning them out by the bucket load.
- 5.2g (3g saturated)
- 31.8g (13.6g sugars)
Save the oil to use for deep-frying another time.
Doughnut dough is quite wet and sticky, but don’t be tempted to add more four when you’re kneading it in step 2 – the moistness of the dough is what gives the doughnuts their lightness. After 10 minutes of kneading the dough should feel drier and more elastic.
A good quality, softer-set jam is best for the filling (step 8), otherwise you’ll need to give it a good stir to break it up. For variety, try different flavours for the filling or use lemon curd, Nutella or even a good ready-made custard.
You can add favourings to the sugar for coating the doughnuts (step 8). Mix a little ground cinnamon or vanilla extract (or seeds) into the sugar, or add finely grated lemon/orange zest.
Make the dough the day before, then leave to rise in the fridge overnight. Bring to room temperature before kneading, shaping and proving. Or make the dough up to the end of step 4 and freeze it. Defrost when you want to use, then shape and leave to rise.
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