When I scheduled this post for today I had no idea that this week is actually National Doughnut Week. Spooky stuff! Now I love a good doughnut. A proper filled, sugar coated doughnut filled with jam. Not the glazed ring malarkey. The stuff of childhood. Remember when you tried eating them without licking your lips? I could never do it, but then again I used to wolf them down whole!
I’d never made these before but thought I’d give them a bash. Essentially an enriched dough, deep fried until golden and bouncy, then filled with your crack of choice. One this occasion I went for blackberry jam that I’d made from last season’s pickings, but any good shop bought variety is more than fine. Think of them as a blank canvas, you could fill with custard, chocolate, the choices are limitless. You could even try a savoury option! I’m playing with a take on ferrero rocher, filling them with Nutella and then topping with chocolate and hazelnuts. Mmm!
These are a world away from the soggy, claggy, shop bought varieties. Believe me on this one. they are crispy, soft, sweet and pillowy. You need these in your life! Go on, give them a go!
420g strong white flour
14g dried yeast (2 sachets)
1 tsp salt
30g caster sugar, plus extra to dust
40g unsalted butter, at room temperature, chopped, plus extra to grease
130ml whole milk
90ml warm water
2 eggs, beaten
1 litres sunflower oil, to fry
Jam or filling of choice
Put the butter into a saucepan with the warm milk and water, set on a low heat and stir to melt. Don’t let it boil, it needs to be just warm. Set to one side. Combine the flour, yeast, salt and sugar in a large bowl and mix well. Pour the milk and butter mixture into the mixing bowl, along with the egg, and stir until it comes together into a firm, but soft dough.
Tip the dough out onto your floured counter and knead until smooth and elastic. This will take about 10 minutes. Put into a lightly greased bowl, cover and leave in a warm place until doubled in size.
Shape into ten tight balls put it on a lightly floured baking tray, spacing them well apart. Cover and leave to rise until doubled again for about 45 minutes.
Heat the oil in a large pan or deep-fat fryer to 160C. Cook the doughnuts in batched of 2-3 for about 3 minutes on each side, until golden. Drain on kitchen paper and coat with caster sugar.
Allow to cool slightly, then make a small hole in the side of each, and use a piping bag to inject a good squeeze of jam. Try not to eat them all at once as we did!