Who doesn’t love a good Jam Doughnut? I have always wanted to make some doughnuts and I have made mini doughnuts before. These doughnuts were suppose to be a Halloween bake but due to working full-time and just having a busy week meant I did not have enough time to decorate them. I made them for a bake sale we had at work to raise money for the office charity and they went down okay among all the cake that we had.
My doughnuts did not turn out round but they did smell amazing when cooked. One tip for this recipe: I would defiantly make the doughnuts first before you fill them as I did not pinch the dough together to well and some of the jam came out when they were being fried. I did not add cinnamon to my sugar as I’m not a fan off cinnamon but it is totally your choice.
Tip number two: If your like me and are making these after work and do not have the time to wait for the dough to rise then you can make the dough the night before and leave in the fridge until your ready to use it. I left mine for 24 hours.
- 450 g plain flour
- 7 g fast action yeast
- 25 g butter
- 75 g caster sugar
- 2 eggs large
- 6 tbsp tepid water
- 6 tbsp tepid milk
- 1 tsp raspberry jam per doughnut
- 100 g caster sugar
- 2 tsp ground cinnamon optional
- 200 g icing sugar
- black, orange and green food gel
- chocolate and caramel writing icing pens
- Lightly grease and flour 3 baking trays. Measure the flour into a large bowl and stir in the yeast. Rub in the butter with your finger tips until the mixture resembles fine breadcrumbs, then stir in the sugar. Make a well in the centre of the dry ingredients and pour in the eggs, milk and water. Mix to a smooth dough.
- Turn out on to a lightly floured work surface and knead for about 5 minutes until the dough is smooth and elastic. Return it to the bowl, cover with oiled clingfilm and leave to rise until doubled in size, about 1 - 1.5 hours in a warm room.
- Turn the risen dough out of the bowl and knead to knock out the air until the dough is smooth and elastic once more. Divide into 16 equal pieces and shape each into a ball. Flatten each ball, then place a small teaspoon of jam in the centre of each piece. Gather the edges together over the jam and pinch firmly to seal.
- Place well apart on the prepared baking trays then cover with oiled clingfilm and leave to prove for about 30 minutes until they have doubled in size.
- Heat 2 cm of oil in a deep fat fryer or heavy saucepan until a cube of bread dropped into the fat browns in 30 seconds. Fry the doughnuts a few at a time, turning them once, until they are golden brown all over. This will take about 5 minutes. Lift out with a slotted spoon and drain well on kitchen paper.
- Put sugar and cinnamon in a plastic bag then put a couple doughnuts in at a time and shake until the doughnuts are fully covered. Repeat until all your doughnuts are done.