Jam Doughnut Recipe

Ingredients

500g strong white bread flour
60g golden caster sugar
15g fresh yeast, crumbled
4 eggs
½ lemon, zested
2 tsp fine sea salt
125g softened unsalted butter
about 2 litres sunflower oil, for deep-frying
caster sugar, for tossing
300g jam for filling

Method

STEP 1
Put 150g water and all the dough ingredients, apart from the butter, into the bowl of a mixer with a
beater paddle. Mix on a medium speed for 8 mins or until the dough starts coming away from the sides
and forms a ball. Turn off the mixer and let the dough rest for 1 min.

STEP 2
Start the mixer up again on a medium speed and slowly add the butter to the dough – about 25g at a
time. Once it's all incorporated, mix on high speed for 5 mins until the dough is glossy, smooth and very
elastic when pulled.

STEP 3
Cover the bowl with cling film or a clean tea towel and leave to prove until it's doubled in size. Knock
back the dough in the bowl briefly, then re-cover and put in the fridge to chill overnight.

STEP 4
The next day, take the dough out of the fridge and cut it into 50g pieces (you should get about 20).

STEP 5
Roll the dough pieces into smooth, tight buns and place them on a floured baking tray, leaving plenty of
room between them, as you don’t want them to stick together while they prove.

STEP 6
Cover loosely with cling film and leave for 4 hrs or until doubled in size. Fill your deep-fat fryer or heavy-
based saucepan halfway with oil. Heat the oil to 180C.

STEP 7
When the oil is heated, carefully slide the doughnuts from the tray using any flat tool. deflate them, put
them into the oil. Do 2-3 per batch, depending on the size of your fryer or pan.

STEP 8
Fry for 2 mins each side until golden brown – they puff up and float, so you may need to gently push
them down after about 1 min to help them colour evenly.

STEP 9
Remove the doughnuts from the fryer and place them on kitchen paper.

STEP 10
Toss the doughnuts in a bowl of caster sugar while still warm. Repeat the steps until all the doughnuts
are fried, but keep checking the oil temperature is correct – if it's too high, they will burn and be raw in
the middle; if it's too low, the oil will be absorbed into the doughnuts and they will become greasy. Set
aside to cool before filling.

STEP 11
To fill the doughnuts, make a hole, anywhere around the white line between the fried top and bottom.

STEP 12
Fill a piping bag with jam and pipe into the doughnut until nicely swollen – about 1 tbsp per doughnut.
After filling, the doughnuts are best eaten straight away, but will keep in an airtight tin.