Who can resist a freshly made donut?
Almost every culture has a version of the donut and for good reason. Whether you know them as doughnuts, churros, beignets, berliners, donal kentang, struffoli, or just donuts – they are one of life’s simplest pleasures. There’s the classic cinnamon, gooey jam filled or pineapple glazed – each manages to bring out the child in all of us. Mr 2.5 loves, like all kids, to eat the icing first. Me? I like to scoff it all in about 1 minute!
I was given a subscription to Masterchef magazine, and came across this recipe for Classic Jam Donuts which I thought I’d try. I’ve adapted it slightly:
Classic Jam Donuts Recipe
- 2 tsp active dry yeast ( 7 gram sachet)
- 1 1/2 Tbsp lukewarm water
- 125ml lukewarm milk
- 2 Tbsp Caster Sugar
- 50 grams of Butter, melted
- 2 1/4 cups Plain Flour
- 2 eggs
- Vegetable oil, for deep frying
- 1/2 cup Caster sugar, extra
- 1/2tsp Cinnamon
- 1 3/4 cups Raspberry Jam
6 steps to make this donut recipe
- Combine the yeast, water, milk and 1Tbsp sugar in a large bowl, and set aside in a warm place for 10mins, or until bubbles appear on the surface ( this shows that the yeast has been activated)
- Add the butter, flour, eggs and remaining sugar to the yeast mixture and mix until a sticky dough forms. Turn out onto a floured surface and knead until smooth. Place the dough in a lightly oiled bowl, cover with a clean, damp cloth and set aside in a warm place for 45mins or until doubled in size.
- Knead the dough on a lightly floured surface for 5 mins, or until smooth and elastic. Roll out to 1cm thickness, and use an 8cm round cutter to cut rounds from the dough. Place the rounds on a baking paper lined tray and set aside for 30mins or until risen.
- Heat oil in a large deep saucepan, or deepfryer, until temperature reaches 180degrees.
- Cook doughnuts, in batches, for 1-2 mins each side or until golden. Drain on absorbent paper, then roll in combined extra sugar and cinnamon whilst still warm
- Place the jam in a piping bag. Carefully pierce doughnuts with a knife, and fill with the jam.
Best eaten while still warm… mmmm