Doughnuts ft. Strawberry Jam
These yummy doughnuts feature strawberry jam but are also great with raspberry!
- 300g strong white bread flour, plus extra for kneading
- 200g self-raising flour
- 25g butter, cubed
- 100g butter, melted
- 25g caster sugar
- 200g caster sugar (for the sugar coating)
- 7g fast-action dried yeast
- 300ml semi-skimmed milk
- ½ tsp fine sea salt
- sunflower oil, for brushing
- 165g seedless raspberry or strawberry jam
Remember – grown ups like you to tell them if you’re cooking with hot or sharp things!
Steps
MAKES 12
Put the flours, 25g cubed butter, 25g sugar, yeast and salt in a large bowl and rub the butter into the flour with your fingertips until you almost can’t feel it any more. Make a well in the centre.
Put the milk in a saucepan and heat very gently until lukewarm. This will only take 1- 1 ½ minutes, so make sure you don’t let it overheat. Carefully pour the warm milk mixture into the centre of the flour and stir with a wooden spoon and then your fingers until the dough comes together and forms a ball.
Transfer to a lightly floured surface and knead for ten minutes. Put into a large lightly oiled bowl, cover with cling film and leave to rise in a warm place for about 1- 1 ½ hours, or until doubled in size. (The mixing and kneading process can also be done in an electric food mixer).
Divide the dough into 12 portions and roll into balls. Place the balls on one very large baking tray (or two smaller trays) lined with non-stick baking paper. Cover loosely with lightly oiled cling film. Leave to rise at in a warm place for about an hour or until puffy and almost doubled in size.
Preheat the oven to 200C/fan oven 180C/Gas 6. Bake the doughnuts, one tray at a time if necessary, for 13-15 minutes or until risen and pale golden brown.
While the doughnuts are baking, melt the butter for the sugar coating in a saucepan and then carefully pour into a large heat-proof bowl. Divide the sugar between two more bowls.
As soon as the doughnuts are ready, carefully take out of the oven and while still warm, place the first six doughnuts, one at a time in the melted butter. Using tongs, turn to coat thoroughly, then move to one of the bowls of sugar and toss well until nicely coated. Put on a clean tray.
Repeat the same process with the remaining six doughnuts and second bowl of sugar.
Use a skewer to make a hole in the side of each doughnut, wiggling around a bit to enlarge it slightly. Put the jam into a disposable piping bag and snip the corner. You can also put into a piping bag fitted with a small plain nozzle.
Take one doughnut at a time and squeeze jam inside. Eat on the same day as they are made; ideally while still slightly warm.
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