Sift in the plain flour and cornflour, then whisk until smooth. Resist adding too much additional flour. For the doughnuts: 300g strong plain flour; 50g unsalted butter, at room temperature; finely grated zest of 1 lemon NB: keeping the greaseproof on helps transfer the rise dough to the hot fat without any risk of deflating them. (7) Cook for 8-10 minutes for larger doughnuts, removing the greaseproof and then turning the doughnuts over after 4 minutes. Mix together to form a soft dough. Gently warm the milk in a small pan over a low heat. Whisk in the vanilla extract and salt. Sugar-coated with a neat stripe of homemade jam to finish, they are quintessentially British summer fête. The recipe for these doughnuts is here. Step 12Pour enough caster sugar into a wide, shallow bowl to coat the doughnuts and set aside. Pour into a jug and beat in the egg. Stir in 50g sugar and yeast. Pop this back into the bowl, cover with clingfilm and leave to rise at room temperature until about doubled in size. Slowly add the milk mixture, stirring by hand to form a dough. Step 15Using a serrated knife, make a deep cut lengthways down the middle of each cooled doughnut, without slicing fully in half. (4) Turn the dough onto a lightly floured surface, knead lightly to knock out the air and cut into pieces about 80-90g each. Heat the milk over a low heat in a heavy-based pan. View all posts by Philip. When the crème mousseline has cooled to room temperature, add the creamed butter and whisk until smooth. Add the yeast to one side of the bowl and the salt and … This recipe makes 20 doughnuts and takes around 1hr and 25 mins to prepare and cook. Return the pan to a medium heat and cook, whisking continuously, until the mixture begins to boil. On a floured board, knead the dough until soft - about 5 minutes. Change ), You are commenting using your Google account. It might say single use, but for filling doughnuts, that doesn't matter. Please enter your email address below and click "Follow Phil's Home Kitchen". For small doughnuts cook for about 2 minutes in each side: they should be very puffy and a deep golden brown colour when they are ready. Not me! Recipe: jam doughnuts: makes 8 large doughnuts or 20 miniature doughnuts, Gougères & other fabulous savoury choux bites, Steamed buns incl. (6) Heat oil in a deep-fat fryer or in a saucepan until it reaches 180C. Step 8Remove from the heat and stir in the chilled, cubed butter until combined. The doughnuts can be made as large or as small as you want; I rather like miniature ones (using about 20g dough per doughnut for frying) which can either be eaten just with a dusting of sugar or they can split and filled with clotted cream and jam – wonderful served instead of scones for an Afternoon Tea. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Step 14Remove the doughnuts with a slotted spoon and immediately roll in the sugar until coated – the hot fat helps the sugar to stick. bao, hirata... & the best filling ideas, Luxury orange shortbread mince pies with a macaroon topping, How to rescue a curdled buttercream/frosting (with video), Honey-glazed pigs in blankets with cranberry & apricot, Steamed buns incl. (2) Knead using a mixer with the dough hook attached for about 10 minutes on medium speed until the dough becomes elastic and smooth – it should be fairly silky and soft, yet firm enough that it holds it shape without collapsing in a heap in the bowl when you turn off the machine. Paul Hollywood lists his essential ingredient list on BBC Food to make a plain doughnut, which is a good place to start. These have a fluffy interior with a generous filling that oozes as you take each bite. Instructions. Leave to cool. Keeping the greaseproof, carefully place a couple of the risen dough balls into the hot fat, dough-first so the greaseproof is almost floating on top. (9) Make a hole in the doughnuts, going through the centre but not going through the other side. Large piping bag fitted with a medium closed star nozzle, Medium piping bag fitted with a large writing nozzle. A classic doughnut, rolled in sugar and filled with jam: a real treat. Sorry, your blog cannot share posts by email. Using a dough hook, mix Prima Doughnut Mix and water on low speed for 1 minute. This recipe is simply the best for sugared, cream or jam filled or glazed doughnuts. Whether filled or left as they are to dunk into a dip, you have a very satisfying treat! Roll the dough into a rectangle sheet on a floured surface. Especially if it is a freshly homemade, fluffy yeast doughnut filled with raspberry jam and fresh cream? I have adapted a doughnut recipe I had jotted down decades ago when watching them being made on telly. savoury doughnuts with a red pepper chutney filling. Copyright © 2013 Phil’s Home Kitchen (incorporating Baking Fanatic). My penchant for doughnuts is for those near-spherical ones that are filled with jam. Make a well in flour mixture, then and pour in the egg mixture. It also prevents the dough from turning over by itself in the hot fat. In batches of two at a time, carefully lower the doughnuts into the oil and fry for about 3 minutes on each side, until golden brown. ( Log Out /  Cover the dough and let it rest for 30 minutes at room temperature. Change ). Whether filled or left as they are to dunk into a dip, you have a very satisfying treat! Step 11Place the dough fingers onto a floured baking tray and leave to prove, covered (use a proving bag if you have one), for about 30 minutes, until almost doubled in size. Bread Machine Jam Doughnuts recipe – All recipes Australia NZ I fill each doughnut with about a teaspoon (5ml) of apricot jam… Divide the dough into 6 equal portions, about 70g each, and form each portion into a 15cm-long finger shape, with rounded ends. Add … ( Log Out /  Roll the doughnuts in the caster sugar and ensure each doughnut gets a good coating. Transfer to a heatproof bowl and leave to cool. Treat yourself to a guilt-free snack with a cuppa or a scoop of ice cream warmed for dessert. (5) Shape each into a smooth ball and then place on small squares of greaseproof paper  Pop inside a large plastic bag or bin liner and leave to rise for about an hour. Published recipe writer with a love of growing fruit & veg, cooking & eating. Mix in the sugar. Knead in the bowl for about 4 minutes to bring together. Mix flour, yeast and sugar in the bowl of an electric mixer fitted with a dough hook to combine. Combine yeast and milk in a jug and set aside in a warm, draught-free place for 10 minutes or until mixture bubbles. Divide the dough into 20 portions and roll into balls. This recipe is pretty simple and all you need is just one trial and you’ll never have to … STEP 1. Step 2Tip the flour into a mixing bowl and add the butter. Post was not sent - check your email addresses! Add the yeast to one side of the bowl and the salt and sugar to the other, then stir until combined. Make a well in the flour. Doughnut. Roll out dough on a well-floured surface to about 1cm (1/2 in) thick and cut to shape of choice. Step 10Turn out the dough onto a very lightly floured work surface and knead it a few times to knock it back. Pour into a jug and beat in the egg. Add more milk, a little at a time, if needed – you don’t want any dry bits left but you don’t want the dough to be too wet and unmanageable. Change ), You are commenting using your Facebook account. 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