Michael and Rachel's

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Jam Doughnuts

Updated: 25 Apr 2015

Ingredients

  • 250g strong white bread flour
  • 25g caster sugar
  • 20g unsalted butter, cubed
  • 1 egg
  • 7g yeast
  • 5g salt
  • 75ml warm milk

  • 65ml water

  • Caster sugar

  • 2 large bottles vegetable oil
  • Strawberry Jam (approx. half jar of Hartley's smooth strawberry jam was ample for 6 doughnuts).

Method

  1. Combine all of the ingredients in a large bowl and mix using a dough hook until the dough is smooth and elastic. About 10 minutes of mixing.
  2. Cover the bowl with a damp tea towel and leave to rise for an hour.
  3. Tip the dough onto a lightly floured surface and knead gently for a moment. Divide into 6 equal portions (about 80g each) and shape each portion into a ball.
  4. Place on a floured baking tray and allow to rise for an hour.
  5. Preheat a deep sided pan filled with vegetable oil. Heat up slowly while the doughnuts are rising. You want it to reach a steady temperature of bettween 170-180C. If the temperature goes about 180C the doughnuts will burn on the outside and not cook through.
  6. Once the oil has reached the right temperature gently place a doughnut in the pan. Cook for about 2mins 30 - 3 mins per side, until dark golden brown and well risen. Remove from the oil with a slotted spon and roll in caster sugar. Repeat for the remaining doughnuts, making sure to keep a very close eye on the temperature. If in doubt, a longer cooking time at a lower temperature seems to work better.
  7. Once cool, cut a slit using a sharp knife and insert a piping bag to fill the doughnut with jam.

[A note on temperature: at 185-190c cooking the doughnuts for about 1 minute each side resulted in a dark golden brown colour but very undercooked centre.]