Or, as this should be titled, “FUCK YEAH JAM DONUTS”.
This is not my recipe, I should point out, but Donna Hay’s. Well, one of her staff probably wrote it. I doubt she came up with it herself, but I’m sure she’ll be happy taking all the credit. You can see the original recipe here.
Anyway, I’ve made some tiny changes. Enjoy.
42g fresh yeast
1 ½ tablespoons lukewarm water
½ cup (125ml) lukewarm milk
2 tablespoons caster sugar
50g butter, melted
2 ¼ cups (335g) plain flour
1/2 teaspoon salt
Vegetable oil, for deep frying
1 ¾ cups (560g) store-bought raspberry jam
1. Place the yeast, water, milk and 1 tablespoon of sugar in a small bowl and set aside in a warm place for 10 minutes until bubbles appear on the surface. I usually turn my oven on and sit it on top of the stove top.
2. Mix the dry ingredients (including the rest of the sugar) together in a large bowl.
3. Once the yeast has gone all foamy, add the butter and eggs and mix well.
4. Make a well in the centre of the dry ingredients and mix in the wet ingredients. Mix until a sticky dough forms.
5. Turn out onto a lightly floured surface and knead for about 10-15 mins. Most recipes say ‘until smooth’, but I find that it stays sticky unless you add a lot of flour, but then you end up with a rock hard lump of dough if you add too much flour. My advice is to add enough flour so that the dough doesn’t stick to your hands, but not enough that it stops being sticky completely.
6. Place the dough in a lightly oiled bowl, cover with a clean, damp cloth and set aside in a warm place (like the top of the oven) for 45 minutes or until doubled in size.
7. Tip the dough out again and knead on a lightly floured surface for 5 minutes. Roll out to 1cm thick and use an 8cm-round cutter to cut 10 rounds from the dough (I actually ended up with about 14).
8. Place the rounds on a baking tray lined with non-stick baking paper (or an oiled tray if you have no baking paper) and set aside for 30 minutes or until risen.
9. Place the oil and a sugar thermometer in a large, deep saucepan over medium heat until temperature reaches 180 degrees Celsius. Or just do it by sight and hope for the best.
10. Cook doughnuts, one by one, for 1-2 minutes each side or until golden. Drain on absorbent paper.
11. Place the jam in a piping bag. Carefully pierce doughnuts with a knife and fill with the jam. Dust with caster sugar and serve immediately. IMMEDIATELY.