Hot Sugared Doughnuts (Donuts) |
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Prep Time: 2 Minutes Cook Time: 15 Minutes |
Ready In: 17 Minutes Servings: 4 |
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Clipped this from the paper. Looks nice, thought I would keep it here till I have chance to try it. The prep time includes the time needed for the dough to rise. Ingredients:
250 g plain flour |
0.5 (7 g) sachet fast rising yeast |
50 g golden caster sugar, plus |
50 g caster sugar, extra |
1/2 teaspoon salt |
2 egg yolks |
150 ml milk, warmed |
50 g butter, melted, plus |
50 g butter, extra |
cooking oil, for shaping |
5 tablespoons raspberry jam |
Directions:
1. Put the flour, yeast, sugar and salt into a large bowl, mix, then make a well in the middle. Beat the egg yolks, milk and melted butter together; tip into the well, then bring together with a knife. The dough will seem wet and rough. Leave to stand for 10mins, after which it will have firmed a little.
2. Oil the work surface and hands. Tip out the dough and knead for about 5 mins until it looks smoother and feels springy. Keep oiling hands if the dough stick. Let it rise in an oiled, covered bowl in a warm place for about two hours or until doubled in size.
3. Give dough another quick knead, then shape into walnut-sized balls and place on baking sheets, well spaced. Cover again, then leave to rise for 30mins to one hour until the dough no longer springs back when you prod it.
4. Heat oven to 190°C (375°F) / fan oven 170°C (approx 330°F) / gas mark 5. Bake for 12 to 15 minutes until risen and dark golden. Melt 50g butter in a pan and put 50g of sugar in a large bowl. Let doughnuts cool for a few minutes, then brush with butter and roll in sugar. Put the jam in a piping bag with a 5mm nozzle and squeeze in a little jam. Best served warm.
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