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Hot sugared doughnuts

Hot sugared doughnuts

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Rating: 3 out of 5.20 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Makes 20 small doughnuts

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

  • Freezable
Nutrition: per doughnut
HighlightNutrientUnit
kcal135
fat7g
saturates3g
carbs18g
sugars8g
fibre0g
protein2g
low insalt0.21g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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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Overall rating

Rating: 3 out of 5.20 ratings

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