Is there anything better than a fresh strawberry jam filled donut to warm our bellies on a chilly autumn’s afternoon?
These deliciously soft beauties are perfect with a hot cuppa. The bite-sized treats are perfect for sharing, or to have as lunchtime snacks… if they can last more than hour!
7g instant yeast
250g self-raising flour
250g plain flour
1 tsp salt
50g butter, cubed
3 tbsp runny honey
2 large free range eggs, beaten
1 tsp vanilla bean paste or cinnamon (optional)
1.5L sunflower oil, to fry
175g golden caster sugar, for rolling
250 – 300g good quality strawberry jam
1. In a small glass, combine the yeast with 50mL warm water. In a large bowl, combine the flours and salt.
2. In a medium saucepan, combine the milk, butter and honey. Heat gently until the butter just begins to melt, then remove from the heat and allow to melt completely. The mixture should feel warm if you insert a finger, but not hot.
3. Stir in the beaten eggs and vanilla, orange zest or cinnamon, if using. Stir in the yeasty water. Pour this mixture into the flour and bring together to form a sticky dough. Tip onto a lightly floured work surface and knead for 10 minutes until soft and smooth. Place the dough in a lightly oiled bowl, cover with a tea towel and leave in a warm, draft-free spot for one hour or so until doubled in size.
4. When the dough has risen, scrape it out of the bowl onto a lightly floured work surface. Gently roll out to about 2cm thick and cut out discs of dough about 8cm in diameter. Re-roll and repeat with any scraps to use up all the dough then place the discs on a lightly oiled tray and leave to rise for a further hour.
5. When ready to cook the doughnuts, pour the caster sugar into a large shallow dish. Heat 1.5 litres of sunflower oil in a large, deep-sided pan. The oil should read 175 degrees C on a thermometer – if you don’t have one you can check if it’s ready by dropping in a small scrap of dough. It should crisp up and fry in about 30 seconds.
6. Gently drop the discs of dough away from you into the oil and fry for 1 – 2 minutes on one side, or until golden, before flipping and frying for a further 2 minutes. Don’t try to cook more than three at once or the oil will lose its heat.
7. Remove the cooked doughnuts from the pan using a slotted spoon. Drain on kitchen paper then roll in the sugar while still hot.
And… enjoy 🙂
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Chinh V- Seeing Me Blogger