Hot sugared doughnuts

Hot sugared doughnuts

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(15 ratings)

Prep: 30 mins Cook: 15 mins

More effort

Makes 20 small doughnuts

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

Nutrition and extra info

  • Freezable

Nutrition: per doughnut

  • kcal135
  • fat7g
  • saturates3g
  • carbs18g
  • sugars8g
  • fibre0g
  • protein2g
  • salt0.21g
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  • 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



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 50g butter, melted, plus 50g/2oz vegetable or sunflower oil, for shaping



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 370g jar raspberry jam



    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…


  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.

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Comments, questions and tips

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21st Mar, 2009
Sounds very scrummy!Will try making it with my toddler friends down the road!!!Soon!
14th Mar, 2009
i really want to try that yumyumyum
6th Feb, 2009
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
30th Jan, 2009
It's ok. A bit like bread with jam in but still quite yummy. Unfortunately wont be making this again.


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