A lovely summer treat. You can switch the jam for any variety you like - perhaps lemon curd or even custard!
This delicious recipe comes courtesy of Waitrose. Filled with a summery berry jam and rolled in sugar while still warm, these are the ultimate treat.
- 300ml semi-skimmed milk
- 60g unsalted butter
- 500g strong white bread flour, plus extra for dusting
- 7g easy bake yeast
- 30g caster sugar
- 1 tsp fine salt
- 1 egg, beaten
- about 2 litres vegetable oil, for deep-frying, plus extra for greasing
- 100g caster sugar, to coat
- 200g strawberries, hulled and roughly chopped
- 200g raspberries
- 1 lemon, juice
- 400g jam sugar
- Warm the milk in a saucepan over a medium heat until little bubbles start to appear and the milk is warm. Take off the heat and add the butter, stirring until melted.
- Put the flour, yeast, sugar and salt in a large bowl and stir in the egg. Make a well in the middle and pour in the milk mixture, stirring together with a cutlery knife. Knead for 2 minutes in the bowl, then tip onto a lightly floured surface and knead for 8-10 minutes, until soft and smooth. Put into a lightly oiled bowl and cover with lightly oiled cling film or a clean tea towel. Leave to rise somewhere warm until doubled in size (about 50 minutes to 1 hour).
- Meanwhile, make the berry jam. Put all the ingredients into a heavy-based saucepan over a medium heat, and put a plate in the freezer. Stir until the sugar dissolves, then increase the heat and boil for 6 minutes, without stirring, until set. To test, drop some jam onto the chilled plate, leave for 10 seconds and then run your finger through it; it should wrinkle and hold its shape. If it hasn’t set, boil for 1 minute more and test again. Remove the jam from the heat, cool for 5 minutes, then scrape off any scum from the surface and leave to cool completely.
- When the dough has risen, knead for 1 minute, then divide and roll into 12 equal-sized balls (use scales if you want to be precise). Spread them out about 3-4cm apart on a lightly oiled tray and cover loosely with lightly oiled cling film. Leave to rise in a warm place for another 30 minutes, or until doubled in size.
- Heat the oil in a deep, heavy-based pan (it should be no more than half-full), or use a deep-fat fryer. Heat the oil to 180 ̊C (use a sugar thermometer, or drop in a piece of bread: it should turn golden in 45 seconds). Carefully add 2-3 doughnuts using a slotted spoon. Fry for 2 minutes before turning and cooking for 2-3 minutes more – they should be golden on both sides. Remove and drain on kitchen paper; repeat with the remaining dough.
- Pour the sugar onto a tray. When the doughnuts are cool enough to handle, roll them in the sugar. Use a cutlery knife to make a slit in the side of each doughnut, wiggling it around to make a hole in the middle. Put the jam in a piping bag and fill each doughnut until it starts to swell. Coat with a little extra sugar, if liked, and enjoy slightly warm.