Hot sugared doughnuts

Hot sugared doughnuts

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(7 ratings)

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Cooking time

Prep: 30 mins Cook: 15 mins

Skill level

Moderately easy

Servings

Makes 20 small doughnuts

Sweet picnic-friendly treats that will be gobbled up in seconds by kids and adults alike

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per doughnut

kcalories
135
protein
2g
carbs
18g
fat
7g
saturates
3g
fibre
0g
sugar
8g
salt
0.21g

Ingredients

  • 250g plain flour
  • ½ 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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Method

  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.

Recipe from Good Food magazine, September 2008

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Comments

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njwilliams's picture

I tried this substituting gluten free plain flour and like everyone else found it to be extremely wet. Sifted in more flour and had to use loads of oil to stop it all sticking. They came out like thick biscuits, not balls at all but I did manage to form a ring which held together. Will hopefully use it for tying onto string at Halloween. Make sure your balls are no bigger than walnuts perhaps might help. Consistency in the middle is a bit like a dough nut.

bakingqueen767's picture
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wow fab recipe made them today and they're all gone :) did read others comments first so made a few changes; only used one egg yolk did the kneading proccess with flour then just a slight rub of oil over the doughnuts before I left them to prove. Will make again tomorrow as they were that nice, and so much healthier than normal ones.

edknight's picture
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I really enjoyed these. When I took them out of the oven they looked a bit like bread rolls, but after sugaring them and filling with jam, they were much more like doughnuts.

Will definitely make these again.

Zootfruit's picture

I've just tried a very similar recipe to this from the new edition of olive (march 2012) and I can honestly say the are well worth the effort. I didn't use oil when kneading and yes it was sticky but bearable. My problem was putting jam inside them, my piping bag got clogged with pieces of fruit and exploded!!! My kitchen now looks like a scene from psycho!!

annelisarkanen's picture
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Mine didn't rise much, and they didn't look like doughnuts at all - quite flat really! Perhaps not enough yeast but even so, I won't be making these again. Too messy for the effort too.

pippacole's picture
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I've got to be honest... these look like doughnuts, but I'm afraid they just taste like sweet bread. I think frying them would give them the real crispy taste that I was looking for, baking just doesn't work (healthier though it is!).

jillholroyd's picture
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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!

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

crazyk's picture

i really want to try that yumyumyum

woodendcookery's picture

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

abit50's picture
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It's ok. A bit like bread with jam in but still quite yummy. Unfortunately wont be making this again.

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