Points to remember

Working with hot oil can be daunting, read our tops on how to deep-fry safely before you get started.

  • Mix the flour, salt and yeast together and make a well in the centre.
  • Beat the egg yolks, milk and melted butter together, tip into the well, then bring together with a cutlery or palette knife.
  • Bring together into a wet, rough dough, then cover and leave for 10 minutes - this helps the gluten to develop.
  • Oil the work surface to prevent sticking.
  • Knead the dough for 5 – 10 mins until smooth and springy.
  • Put the dough into a lightly oiled bowl
  • Cover and leave until doubled in size (1 - 2 hours).
  • Knead the dough lightly again, then cut into the desired number of doughnuts.
  • Shape into rounds, sealing the bottom.
  • Roll around in your cupped hand to create a smooth doughnut.
  • Arrange on an oiled tray, cover with oiled cling film and leave for 30 mins - 1 hour until not quite doubled in size.
  • Heat the oil to 180C.
  • Cook the doughnuts in batches, turning them over with a slotted spoon to get an even colour.
  • Take them out and pop them on a plate of sugar. Coat all over.
  • Use a skewer to poke a hole in the doughnuts and pipe in the jam using a small round nozzle.
  • They will feel heavy when full.

Put caster sugar in a brown paper bag, drop a doughnut in and give it a shake. This is a great way to coat it and absorb some of the oil.

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