This recipe is best with
Recipe Ingredient
- 250g plain flour
- 1/2 tsp salt
- 1¼ tsp active dry yeast
- 125ml lukewarm UHT milk
- 20g castor sugar
- 1 egg
- 15g butter, melted and cooked
- Filling:
- 3-4 tbsp strawberry jam or any other jam of choice
- Enough oil for deep-frying
- Extra flour for dusting
Instructions
- Sift flour and salt into a mixing bowl. Make a well in the centre of the flour. Stir in the yeast and add in the sugar to mix. Slowly add in the milk to combine.
- Add the egg and melted butter and work in the flour to form a soft but not sticky dough. (if the dough is rather dry, add a little more milk.) Should the dough turn sticky, add a little more flour to mix until dough is smooth.
- Turn out dough onto a lightly floured surface. Knead until dough is smooth and elastic. Gather up the dough into a ball and return it to the mixing bowl. Cover with a damp tea towel and set aside at room temperature to rise until doubled in bulk.
- Punch down the dough and remove to a lightly floured surface. Roll out dough with a rolling pin to a 2cm thickness. Cut out with a 6½cm round cutter.
- Place a teaspoon of jam in the centre of a round piece of dough. Brush the edges with a little water. Cover with another round piece of dough. Press the sides and pinch the edges to seal well.
- Arrange the prepared jam doughnuts on a lightly floured tray and cover with a dry tea towel. Leave aside at room temperature to prove until double in size for about 15-20 minutes.
- Deep-fry the jam doughnuts in hot oil, turning frequently until the doughnuts are golden brown and puffed up.
- Remove with a slotted spoon and drain. Sprinkle with a little sugar while still warm.
