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Recipe by Jane Hornby

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1. 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.
2. 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.
3. 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.
4. 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

Latest comments and suggestions

• Abbie True

  30 January 2009

  Abbie True rated and commented on this recipe

  

  It's ok. A bit like bread with jam in but still quite yummy. Unfortunately wont be making this again.

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• Grainne

  06 February 2009

  Grainne commented on this recipe

  This is a poor recipe. The quantity of oil need to knead it and shape makes for a wet mix which rises poorly. Do-nuts really need to be fried to get the genuine taste. I won't try this again

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• Liza

  14 March 2009

  Liza commented on this recipe

  i really want to try that yumyumyum

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• Smoothiestar

  21 March 2009

  Smoothiestar rated and commented on this recipe

  

  Sounds very scrummy!Will try making it with my toddler friends down the road!!!Soon!

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• Jill

  03 September 2009

  Jill rated and commented on this recipe

  

  I just don't see how this recipe can work - almost impossible to knead the sticky mess it makes. Maybe less milk required but I won't be making it again to see if that works. I salvaged my gloop by shallow frying dollops of it in a pan then coating with sugar - very edible!

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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

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 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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