Hot sugared doughnuts
Sweet picnic-friendly treats that will be gobbled up in seconds by kids and adults alike
0
ratings
Difficulty and servings
Makes 20 small doughnuts
Preperation and cooking times
Prep 30 mins
Cook 15 mins
- 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.
- 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.
- 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.
- 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.
Per doughnut
135 kcalories, protein 2g, carbohydrate 18g, fat 7 g, saturated fat 3g, fibre 0g, salt 0.21 g
Recipe from Good Food magazine, September 2008.
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http://www.bbcgoodfood.com/recipes/7784/
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Ingredients
- 250g plain flour
- 1/2 x 7g sachet fast-action dried yeast
- 50g golden caster sugar , plus 50g extra
- 2 egg yolks
- 150ml milk , warmed
- 50g butter , melted, plus 50g vegetable or sunflower oil, for shaping
- 370g jar raspberry jam
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Difficulty and servings
Makes 20 small doughnuts
Preperation and cooking times
Prep 30 mins
Cook 15 mins
Ingredients
- 250g plain flour
- 1/2 x 7g sachet fast-action dried yeast
- 50g golden caster sugar , plus 50g extra
- 2 egg yolks
- 150ml milk , warmed
- 50g butter , melted, plus 50g vegetable or sunflower oil, for shaping
- 370g jar raspberry jam
Per doughnut
135 kcalories, protein 2g, carbohydrate 18g, fat 7 g, saturated fat 3g, fibre 0g, salt 0.21 g
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