Strawberry Jam Doughnuts
CATEGORIES
INGREDIENTS
  • Cooking Time: 150
  • Servings: 18
  • 360g of strawberry jam, for filling
  • 225ml of milk, warm
  • 250g of caster sugar
  • 1.25 tsp of dried yeast
  • 450g of strong bread flour, white
  • 0.5 tsp of salt
  • 1 large egg
  • 25g of butter, thinly sliced
  • 2 tsp of vanilla essence
  • 1l of vegetable oil, for frying
DIRECTIONS
  1. 1. To activate the yeast, combine with slightly warm milk and 50g of the sugar and bring to 38°C (body temperature). Leave somewhere warm until it begins to foam
  2. 2. Mix the flour, salt, egg and vanilla in a food mixer with a dough hook attachment
  3. 3. Once the yeast mixture has begun to foam, pour into the flour mix and continue to mix until a soft dough forms
  4. 4. Turn out onto a lightly floured surface and knead for 5 minutes to strengthen the dough
  5. 5. Place the dough in a large plastic container. Spread the thinly sliced butter over the top. Cover the container with a damp tea towel and leave somewhere warm to prove - until doubled in size
  6. 6. Knock back the dough and ensure the butter is evenly mixed in
  7. 7. Separate into doughnut-shaped balls, approximately 20g each, and knead again until smooth and round
  8. 8. Line a baking tray with baking paper. Spread the uncooked doughnuts out on the tray, leaving plenty of room for them to prove. Cover loosely with greased cling film and leave somewhere warm to prove again
  9. 9. Heat a deep fat fryer to 190°C. Once the balls have doubled in size, carefully place them, one by one, into the fryer
  10. 10. Once the underside is golden brown, use a slotted spoon to gently turn over. Continue to fry until evenly coloured
  11. 11. Remove the doughnuts from the oil, shake off any excess. Roll the doughnuts in caster sugar until evenly coated. Leave to cool on a wire rack
  12. 12. Once cool, make an incision in the side of each doughnut and pipe in a small amount of strawberry jam and serve
RECIPE BACKSTORY
Jam doughnuts make a great snack item for kids and adults alike, see what makes Dominic Chapman's version so tasty