If you have never made a Jam doughnut at home, don’t be intimidated, they are easier to make then you would expect and the homemade version are fresh and super delicious.
- 2 teaspoons active dry yeast
- 1½ tablespoons lukewarm water
- 125ml (½ cup) lukewarm milk (or milk alternative)
- 2 tablespoons caster sugar
- 50g butter (1/4 cup) (or non-hydrogenated margarine), melted
- 335g (2¼ cups) plain (all-purpose) flour
- 2 eggs
- vegetable oil, for deep-frying
- Caster sugar, for topping
- Jam, for filling
In a large bowl place the yeast, water, milk and a pinch of sugar and set aside in a warm place for 10 minutes or until bubbles appear on the surface. Add the butter, flour, eggs and sugar to the yeast mixture and use a knife or your hands to mix until a sticky dough forms. Turn out onto a lightly floured surface and knead until smooth.
Place the dough in a lightly oiled bowl, cover with a clean, damp cloth and set aside in a warm place for 45 minutes or until doubled in size. Knead the dough on a lightly floured surface for 5 minutes or until smooth and elastic. Roll out to 1cm thick and use an 8cm-round cutter to cut 10 rounds from the dough. Place the rounds on a baking tray lined with non-stick baking paper and set aside for 30 minutes or until risen.
Place the oil and a sugar thermometer in a large, deep saucepan over medium heat until temperature reaches 180°C (350°F) alternatively use a deep fat fryer. Cook the doughnuts, in batches, for 1–2 minutes each side or until golden. Drain on absorbent paper. Roll in caster sugar, using a small knife, make a small slit the side of the doughnut, then using a piping bag fitted with a small nozzle push about a tablespoon of jam into the doughnuts.