Raspberry Jam Doughnuts
By MorrisonsThese sweet treats are even easier to make using an electric mixer with a dough hook.Time and servings
Ingredients
8 total- 450 g of raspberry jam
- 1 litre of vegetable oil
- 60 g of butter
- 30 g of caster sugar, plus extra for dusting
- 200 ml of milk, warmed gently
- 2 eggs, beaten
- 450 g of strong white bread flour
- 7 g of fast action dried yeast
Method
5 stepsStep 1
Whisk together the milk, yeast and sugar and leave for about 5 minutes until bubbles appear, then whisk in the eggs. Place the flour and a pinch of salt in a bowl and slowly pour in the liquid, mixing by hand. Add the butter and bring the mixture together into a soft dough, then knead for 15 minutes. Place in an oiled bowl, cover with clingfilm and leave to rise (about 2 hours).
Step 2
Knock the dough back and knead for 1 minute. Cut and roll into 16 balls, place on a large baking sheet, cover with oiled clingfilm and let rise for 45 minutes or until doubled in size. Remove the clingfilm for the last 10 minutes so the tops form a crust.
Step 3
Heat the oil in a wok or heavy saucepan; it’s hot enough when a piece of bread sizzles quickly after dropping in. Prepare a tray lined with kitchen roll and a tray sprinkled with sugar.
Step 4
Using a wire mesh spoon, drop 2 doughnuts at a time into the oil. They will only need about 30 seconds on each side to cook through. Drain on the kitchen roll then dust in the sugar.
Step 5
Fill a piping bag with the jam. Cut a small slit in the side of each doughnut and pipe a good tbsp jam into each one.