Feathers & Figs: Jam Doughnuts

Donuts or Doughnuts?

However you spell it, there is no getting past the delicious simplicity of these bready babies and so today I bring you the recipe to make your own jam-filled doughnuts!

I have made doughnuts a few times now but every time I am still amazed at how simple they are! I guess the right recipe can work wonders huh?

This particular recipe comes from Donna Hay and has become my essential 'go to'. In this case I happened to be making jam doughnuts but you can use the same recipe to create whatever kind you like. In the past I have omitted the jam and used a skewer to poke holes in the centre of each doughnut before frying to give it a more traditional shape and then drizzled them in chocolate and glaze icings. Can you say Yum?!

Some mini doughnuts - see the possibilities?!

Jam Doughnuts

Makes approx. 12

2 tsp active dry yeast
1 1/2 tbsp lukewarm water
1/2 cup lukewarm milk
2 tbsp caster sugar
50g butter, melted
2 1/4 cup plain flour
2 eggs
Vegetable oil, for deep frying
2 cups strawberry jam

*Optional*

1/4 cup caster sugar
2 tsp ground cinnamon

Combine the yeast with lukewarm milk and water (just make sure its not too hot or you will kill your yeast rather than activating it!) and 1 tbsp of the caster sugar and set aside in a warm spot for about 10 minutes or until bubbles appear on the surface.

In a separate bowl combine the butter, flour, eggs and remaining tablespoon of sugar and then add the activated yeast mixture. Combine with your hands to form a dough and gently knead on a floured bench top until smooth.

Place the dough in a well oiled bowl, cover with a damp tea towel and set aside in a warm place for at least 45 minutes or until the dough has doubled in size.

Knock back the dough (i.e. give it a good punch to knock the air out of it!) and knead on a floured surface for 5 minutes or until the dough is smooth and elastic.

Roll the dough out to 1cm thick and use a circular cookie cutter (or the rim of a coffee mug as the case may be...) to cut out the doughnuts. For these doughnuts I cut them to 10cm across but you can make them smaller or larger if you like.

Put the doughnuts onto a baking tray lined with baking paper and leave in a warm spot for a further 30min to rise further.

In a large saucepan, add enough vegetable oil so that it is at least 5cm deep and heat the oil to 180 degrees Celsius. Add the doughnuts to the oil a few at a time and cook for 1-2 minutes each side or until golden brown. Remove to a plate covered with absorbent paper towel.

Whilst the doughnuts are still warm, put them in a large bowl with the extra caster sugar and cinnamon and toss to coat them evenly in the sugar mix (their warmth will help the sugar mixture stick). This part is optional and they are still delicious without it but I think the hint of cinnamon just gives them that little bit of an extra lift!

Next, grab yourself a piping bag with a small tip (or a zip lock bag with the corner snipped off) and fill it with the jam. Use a sharp knife to pierce each doughnut and fill with jam.