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Yields1 Serving

Ingredients

Jam Doughnuts
 750 ml flour
 75 ml salt
 60 ml castor sugar
 100 g butter (room temperature)
 15 g fresh yeast
 250 ml tepid milk
 2 eggs
 oil to deep fry
To finish:
 15 ml cinnamon
 250 ml castor sugar
 125 ml apricot jam

Directions

1

Place flour, salt, sugar and butter into a large mixing bowl.

2

Dissolve yeast in milk and add eggs

3

Combine wet ingredients with dry ingredients and mix to a soft dough.

4

Turn out onto a floured surface and knead until gluten is stretchy ( 5 Minutes)

5

Place in a large clean bowl and allow to double in size (about 45 to 60 Minutes)

6

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.

7

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.

8

Once all doughnuts are made, fill a Ziplocs bag with apricot jam. Cut a hole at the end of the bag.

9

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

Jam Doughnuts
 750 ml flour
 75 ml salt
 60 ml castor sugar
 100 g butter (room temperature)
 15 g fresh yeast
 250 ml tepid milk
 2 eggs
 oil to deep fry
To finish:
 15 ml cinnamon
 250 ml castor sugar
 125 ml apricot jam

Directions

1

Place flour, salt, sugar and butter into a large mixing bowl.

2

Dissolve yeast in milk and add eggs

3

Combine wet ingredients with dry ingredients and mix to a soft dough.

4

Turn out onto a floured surface and knead until gluten is stretchy ( 5 Minutes)

5

Place in a large clean bowl and allow to double in size (about 45 to 60 Minutes)

6

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.

7

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.

8

Once all doughnuts are made, fill a Ziplocs bag with apricot jam. Cut a hole at the end of the bag.

9

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.

Jam Doughnuts

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