Ingredients
Directions
Place flour, salt, sugar and butter into a large mixing bowl.
Dissolve yeast in milk and add eggs
Combine wet ingredients with dry ingredients and mix to a soft dough.
Turn out onto a floured surface and knead until gluten is stretchy ( 5 Minutes)
Place in a large clean bowl and allow to double in size (about 45 to 60 Minutes)
Knock down the dough and divide into 18 small balls. Roll into balls and leave to prove again for 30 Minutes on a floured surface and covered with a dish towel.
Heat oil, test with a cube of bread to see if it is hot enough. Fry doughnuts in batches of 4 or five. Turn once in the hot oil till golden brown all over. Remove doughnuts from hot oil , drain on kitchen towel and toss in cinnamon sugar.
Once all doughnuts are made, fill a Ziplocs bag with apricot jam. Cut a hole at the end of the bag.
Make a hole in each doughnut with the back of a teaspoon and press the end of the bag into each doughnut and squeeze a little jam into the centre.
Ingredients
Directions
Place flour, salt, sugar and butter into a large mixing bowl.
Dissolve yeast in milk and add eggs
Combine wet ingredients with dry ingredients and mix to a soft dough.
Turn out onto a floured surface and knead until gluten is stretchy ( 5 Minutes)
Place in a large clean bowl and allow to double in size (about 45 to 60 Minutes)
Knock down the dough and divide into 18 small balls. Roll into balls and leave to prove again for 30 Minutes on a floured surface and covered with a dish towel.
Heat oil, test with a cube of bread to see if it is hot enough. Fry doughnuts in batches of 4 or five. Turn once in the hot oil till golden brown all over. Remove doughnuts from hot oil , drain on kitchen towel and toss in cinnamon sugar.
Once all doughnuts are made, fill a Ziplocs bag with apricot jam. Cut a hole at the end of the bag.
Make a hole in each doughnut with the back of a teaspoon and press the end of the bag into each doughnut and squeeze a little jam into the centre.