Tuesday, 3 July 2012



¼ cup (55g) caster sugar
¾ cup (185g) warm milk
2½ cups (375g) plain flour
1 sachet dried yeast (8g)
pinch salt
3 egg yolks
100g butter, chopped coarsely
½ cup strawberry jam, warmed, sieved
vegetable oil, for deep frying
1 cup (220g) caster sugar, extra


Combine sugar and milk in small jug; stir well to dissolve sugar.

Combine flour, yeast and salt in large bowl. Add milk mixture and egg yolks stirring well with a wooden spoon to combine.

Tip mixture onto a lightly floured bench; using hands knead dough until just smooth, about 2 minutes.

Knead butter into dough; one piece at a time, until incorporated and dough becomes glossy and very smooth. You will need to keep the bench lightly floured during this process.

Place dough in an oiled bowl; cover with plastic wrap. Stand in a warm place about 1 hour, or until doubled in size.

Divide dough into 20 equal pieces. Roll each piece into a ball. Place on a baking tray; cover with plastic wrap and stand 30 minutes or until doubled in size.

Place jam in small piping bag, fitted with a small plain piping nozzle.

Heat oil in wok or large saucepan to 190°C or 170°C fan-forced.

Add dough balls, a few at a time, turning occasionally with a slotted spoon to ensure they brown evenly. Cook until golden brown and floating, about 5 minutes.

Drain on absorbent paper before tossing in extra sugar. Pipe jam into the centre of each doughnut. Serve immediately.

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