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Jam Doughnuts

Makes: 12 Jam Doughnuts      Oil Temperature: 160 °C
Preparation Time: 1 hour 30 minutes   Frying Time: 45 minutes

Ingredients

360 g Cake flour ( 3 x 250 ml / 3 cups )
5 ml Salt ( 1 tsp )
60 ml Sugar ( 4 tbsp )
60 g Margarine ( 4 tbsp )
10 g Anchor Instant Yeast ( 1 packet )
325 ml Lukewarm milk ( ± 1½ cups )
1 Large egg, beaten
145 ml Lukewarm water ( ½ cup + 2 tsp )
750 ml Oil for frying ( 1 x small bottle )

Fillings and Toppings

Jam, to fill
Castor sugar, to coat

Method

  1. Mix all the dry ingredients together and rub the margarine into the flour with the fingertips.
    Add the Anchor Instant Yeast and mix
  2. Mix lukewarm milk and beaten egg together and add with enough lukewarm water to form a soft dough. Knead the dough well until smooth and elastic, about 10 minutes.
  3. Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 10 minutes.
  4. Knock the dough down, divide into 12 large OR 24 small pieces and shape each piece into a ball.
  5. Place the balls onto an oiled baking tray, cover with greased plastic and allow to rise in a warm place until double the size, about
    20 – 30 minutes.
  6. Deep-fry the doughnuts in hot oil until golden brown. Remove from the oil and drain on brown paper or paper towel.
  7. Make a hole in the middle of each doughnut and fill the hole with two teaspoons of jam. Roll the doughnuts in sugar.
Jam Doughnuts