Hot sugared doughnuts
- Jane Hornby
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Makes 20 small doughnuts
More effort
Prep: 30 mins
Cook: 15 mins
A star rating of 3.4 out of 5.21 ratingsRate
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Sweet picnic-friendly treats that will be gobbled up in seconds by kids and adults alike
Freezable
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Ingredients
Nutrition
Units:
MetricUS
-
250g plain flour
-
1/2 x 7g sachet fast-action dried yeast
-
50g golden caster sugar
plus 50g/2oz extra
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2 egg yolks
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150ml milk
warmed
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50g butter
melted, plus 50g/2oz vegetable or sunflower oil, for shaping
-
370g jar raspberry
jam
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Nutrition: per doughnut
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kcal135
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fat7g
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saturates3g
-
carbs18g
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sugars8g
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fibre0g
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protein2g
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salt0.21g
low
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Method
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step 1
Put the flour, yeast, sugar and 1⁄2 tsp salt into a large bowl, mix, then make a well in the middle. Beat the egg yolks, milk and melted butter together, tip into the well, then bring together with a cutlery knife. The dough will seem wet and rough. Leave to stand for 10 mins, after which it will have firmed a little.
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step 2
Oil the work surface and your hands, then tip out the dough and knead for about 5 mins until it looks smoother and feels springy. Keep oiling your hands if the dough sticks. Let it rise in an oiled, covered bowl in a warm place for about 2 hrs or until doubled in size.
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step 3
Give the dough another quick knead, then shape into walnut-size balls and place on baking sheets, well spaced. Cover again, then leave to rise for 30 mins-1 hr until risen and the dough no longer springs back when you prod it. Heat oven to 190C/fan 170C/gas 5.
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step 4
Bake for 12-15 mins until risen and dark golden. Can be frozen at this stage for up to 1 month. Defrost, then reheat for few mins in the oven. Melt 50g butter in a pan and put 50g sugar into a large bowl. Let the doughnuts cool for a few mins, then brush with butter and roll in sugar. Spoon a few tbsp jam into a piping bag with a 5mm nozzle. Poke a hole in each doughnut, then push in the nozzle and squeeze in a little jam. Best served warm.
Recipe from Good Food magazine, September 2008
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A star rating of 3.4 out of 5.21 ratings
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