A jam filled doughnut is a favourite treat in our house and they are really fun to make! If you fancy a fun, sugar coated project this week, you must try these!
A packet of doughnuts doesn’t last long in our house! Not that long ago, there was a deafening silence from the kitchen as I was putting newly washed clothes away in another room. When you are a mum to two mischevous young boys, silence can only mean one thing…. Trouble!!
So, I began calling their names, silence still reigned. I tried one more time before abandoning the washing to go and see what they were up to.
I marched back to the kitchen but clearly wasn’t quick enough. The boys had managed to polish off an entire bag of fresh doughnuts I had bought that morning. As they both looked up at me innocently with sugar coated faces, I couldn’t be angry…. I just need to remember to hide one away for me!
Who doesn’t love a sugary project in the kitchen? Jam doughnuts are so much fun! I love to watch the them turn a crispy golden brown as they float around in the oil. It reminds me of the days we used to visit the seafront pier as a child. You could buy fresh doughnuts and watch as they were made fresh, using a special machine that would pour the batter into the oil. The doughnuts would then trundle along a little oil path before being flung out into a bowl of sugar. Watching this was just as good as eating them in the end!
I have to try really hard to resist sampling them still warm!
Jam Filled Doughnuts
- 450 g Strong White Bread Flour
- 0.5 tsp Salt
- 55 g Butter
- 180 ml Lukewarm Milk
- 25 g Caster Sugar plus extra for dusting
- 7 g Dried Active Yeast
- 1 Egg
- 180 g Seedless Jam
- Pour the milk into a bowl and add the sugar, stir until dissolved.
- Add the yeast to the milk and leave to sit until foamy for about 20 minutes.
- Place the flour and salt in a bowl and rub the butter in, until it resembles breadcrumbs.
- Add the milk and the egg to the flour and mix until it forms a dough.
- Knead the dough on a floured surface for about 10 minutes until it forms a skin and becomes more elastic.
- Place the dough in a bowl, cover and leave in a warm place for an hour until its doubled in size.
- Knead the dough again to remove the air and divide the dough into 20 pieces, roll each one into a ball.
- Place the balls of dough on a lined, greased baking tray and leave for another hour until the balls have doubled in size.
- Place some extra sugar in a bowl and leave to one side.
- Heat the oil in a saucepan and fry each ball for 2-3 minutes on each side untl golden.
- Drain the doughnuts and dust in the bowl of sugar until coated.
- Using a sharp knife, make a hole in the side of each doughnut.
- Place the jam into a piping bag and pipe some into the middle of each doughnut through the hole.
Want another jam doughnut recipe?
If you have any left over, try making this doughnut pudding. It’s a great reason to make doughnuts just for this!