Hot sugared doughnuts
Sweet picnic-friendly treats that will be gobbled up in seconds by kids and adults alike
Difficulty and servings
Makes 20 small doughnuts
Preparation 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, sugar 8g, salt 0,21 g
Recipe from Good Food magazine, September 2008.
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http://www.bbcgoodfood.com/recipes/7784/
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/2oz extra
- 2 egg yolks
- 150ml milk , warmed
- 50g butter , melted, plus 50g/2oz vegetable or sunflower oil, for shaping
- 370g jar raspberries jam
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Difficulty and servings
Makes 20 small doughnuts
Preparation 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/2oz extra
- 2 egg yolks
- 150ml milk , warmed
- 50g butter , melted, plus 50g/2oz vegetable or sunflower oil, for shaping
- 370g jar raspberries jam
Per doughnut
135 kcalories, protein 2g, carbohydrate 18g, fat 7 g, saturated fat 3g, fibre 0g, sugar 8g, salt 0,21 g
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30 January 2009
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