Bonjour bloggers, how are we all? I’m currently dreading going back to uni on Monday, my last ever semester and it’s going to be so hectic. So until then, my aim to is to get up to date with all my recipes and bakes! Last weekend, I had such a lovely time away with my two best friends; we thought we would just go for the night to East Ilsley near Newbury, Berkshire. We had planned to visit Oxford for the day but since most of the country has been victim to awful flooding we steered clear! In case you wanted to do the same, I would highly recommend The Crown & Horns as the perfect place to stay.
So, to the recipe! I made these a while ago, and really enjoyed them – especially since I don’t normally enjoy jam doughnuts. The deep frying is something that puts me off, and making them is something I probably won’t do again. I have seen recipes for baked doughnuts so I might give those a try soon! I would recommend heating the oil and maintaining the temperature at 180C, and do not allow it to get much higher as it will just burn the dough instead of cooking it. A recipe that does take time and patience, so it depends on how much you love doughnuts!
- 450 g plain flour
- 7 g sachet fast-action yeast
- 25 g butter
- 75 g caster sugar
- 2 large eggs, beaten
- 6 tbsp tepid milk
- 6 tbsp tepid water
- Light vegetable oil, for deep-frying
For the filling:
- Jam of whichever flavour you desire!
For the coating:
- 100 g caster sugar
- 2 tsp ground cinnamon
- Lightly grease and flour 3 baking trays.
- Add the flour into a large bowl and stir in the yeast. Rub in the butter until the mix resembles fine breadcrumbs, then stir in the sugar. Make a well in the centre of the dry ingredients and pour in the eggs, milk and water. Mix to a smooth dough.
- Turn out on to a lightly floured work surface and knead for about 5 mins until the dough is smooth and elastic. Return it to the bowl, covered with clingfilm and leave it to rise until doubled in size (about 1-1.5 hours in a warm room).
- Turn the risen dough out of the bowl and knead to knock out the air until the dough is smooth and elastic once more. Divide into 16 equal pieces and shape each into a ball. Flatten each ball, then place a small tsp of jam in the centre of each piece. Gather the edges together over the jam and pinch firmly to seal.
- Place well apart on the baking trays, then cover with the clingfilm; leave to prove for about 30 mins, until they have doubled in size.
- Heat 5″ (2cm) oil in a deep-fat fryer or heavy saucepan until a cube of bread dropped into the fat browns in 30 seconds. Fry the doughnuts a few at a time, turning them once, until they are golden brown all over. This will take about 5 mins. Lift out with a slotted spoon and drain well on kitchen paper.
- Put the sugar and cinnamon into a large bag and shake to mix. Then toss the doughnuts, a few at a time, in the mix until each is well coated. Serve freshly made.