Jam Donuts
I used the same recipe to make 2 different types of donuts, but really there are so many different toppings you can go with for donuts. Be creative! A classic fresh jam filled donut can make a carb lover weep in delight, these jam donuts were everything I wanted them to be, and I really think Raspberry is the best flavour jam to use. The tartness of the jam balances the sweetness of the sugar.
Ingredients
Makes 20 large Donuts
6 cups Cake Flour 1/2 pkt Instant Yeast sachet 1/2 cup White Sugar 125g melted Butter 500ml warm Milk 1 tsp Salt Plenty of Vegetable clean oil for deep frying (dont go using that oil you used for last nights fish and chips!!)
6 cups Cake Flour 1/2 pkt Instant Yeast sachet 1/2 cup White Sugar 125g melted Butter 500ml warm Milk 1 tsp Salt Plenty of Vegetable clean oil for deep frying (dont go using that oil you used for last nights fish and chips!!)
Method
1. Mix all ingredients together in a stand mixer with dough hook or by hand in a large bowl. If by hand mix in bowl and as soon as dough comes together tip put onto floured surface.
2. Kneed dough until it is smooth and pliable…at least 8mins by hand or 3 or 4mins with stand mixer.
3. Place your dough in a large bowl which gives it space to double in size. Cover bowl with clingfilm or a plastic bag.
4. Leave to rise for about 1-2hrs.
5. Once dough has doubled in size, tip out onto a flat surface and kneed for a min. Then start portioning. I like consistency so I weigh my dough balls to 65g each. This gives a large decent donut!
6. Make symmetrical balls then use palm of your hand to flatten the ball out and put onto a floured tray. The dough needs to do a 2nd rise. Once all your balls are made, put your WHOLE tray into a black bag as a ‘proving bag’.
7. Let your Donuts rise for a further hour.
8. When donuts look plump and ready, fill a pot with oil for deep frying and get it up to temp… Have a tester donut on the ready! When oil is hot, fry donuts until golden on each side. Tip cooked Donuts into a paper towel lined bowl to soak up excess oil.
9. When they are still warm dust them in either icing sugar or castor sugar. I do this in another bowl. Allow them to then cool before filling & topping.
10. To fill your donuts just poke a little hole in them and make a cavity and use a piping bag to fill.
Variations: Fill with Creme Patisserie (thick custard), Caramel, Ganache or Jam. Dust with a Cinnamon Sugar for a simple classic. Top with white chocolate, dark chocolate, caramel or a plain donut glaze.
2. Kneed dough until it is smooth and pliable…at least 8mins by hand or 3 or 4mins with stand mixer.
3. Place your dough in a large bowl which gives it space to double in size. Cover bowl with clingfilm or a plastic bag.
4. Leave to rise for about 1-2hrs.
5. Once dough has doubled in size, tip out onto a flat surface and kneed for a min. Then start portioning. I like consistency so I weigh my dough balls to 65g each. This gives a large decent donut!
6. Make symmetrical balls then use palm of your hand to flatten the ball out and put onto a floured tray. The dough needs to do a 2nd rise. Once all your balls are made, put your WHOLE tray into a black bag as a ‘proving bag’.
7. Let your Donuts rise for a further hour.
8. When donuts look plump and ready, fill a pot with oil for deep frying and get it up to temp… Have a tester donut on the ready! When oil is hot, fry donuts until golden on each side. Tip cooked Donuts into a paper towel lined bowl to soak up excess oil.
9. When they are still warm dust them in either icing sugar or castor sugar. I do this in another bowl. Allow them to then cool before filling & topping.
10. To fill your donuts just poke a little hole in them and make a cavity and use a piping bag to fill.
Variations: Fill with Creme Patisserie (thick custard), Caramel, Ganache or Jam. Dust with a Cinnamon Sugar for a simple classic. Top with white chocolate, dark chocolate, caramel or a plain donut glaze.