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How to make doughnuts

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How to make sugared doughnuts with a jam filling.

Points to remember

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

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• 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.

TIPS

SUGARED DOUGHNUTS

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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