Month: October 2014

Preparation time: Over 2 hours

Cooking time: 10-30 minutes

Makes 10

Ingredients

For the dough

• 500g/1lb 2oz strong white flour

• 50g/2oz caster sugar

• 40g/1½oz unsalted butter

• 2 free-range eggs

• 2 x 7g sachets instant yeast

• 10g/¼oz salt

• 150ml/5fl oz warm milk

• 130ml/4½fl oz water

For the filling

• 2 x jars strawberry jam

Preparation method

1. For the dough, place all ingredients into a large bowl holding back a quarter of the water.
2. Stir with your hands until a dough is formed.
3. Slowly add the remaining water and knead the dough in the bowl for four minutes. (Alternatively, you could mix with a stand mixer fitted with a dough hook).
4. Tip dough onto a lightly floured surface and knead well for 10 minutes, until the dough is smooth and elastic.
5. Place the dough into a clean bowl, cover with a damp tea towel and leave to rise for an hour.
6. Tip the dough out onto a very lightly floured surface, and knock it back by kneading it a few times.
7. Divide the dough into 10 equal portions and shape each portion into a ball.
8. Place all balls onto a floured baking tray and allow to rise for an hour.
9. Preheat a deep fat fryer, filled with sunflower oil, to 180C/350F.
10. Lower each doughnut into the fryer, cooking each side for about five minutes or until golden brown. Remove the doughnuts from the oil with a slotted spoon and immediately roll in caster sugar so that the hot fat makes the sugar stick to the sides.
11. Set aside and leave to cool.
12. When completely cool, using a small, sharp, knife make a cut into the side of the doughnut, reaching to the centre.
13. Spoon some smooth or sieved strawberry jam into a piping bag, or piping syringe.
14. Pipe, or syringe, the jam generously inside.