I fill these with my spiced fig jam. For speed use your favourite store-bought jam. They’re best eaten within a few hours of frying.
- For the jam: wash 2 large jars with soapy water, rinse and place in an oven at 160°C (fan) for 15-20 minutes to sterilise.
- Stone and chop fruit. Purée to a smooth paste in a food processor then weigh the purée and add the same amount of sugar (875g approx) and the ground cardamom.
- Stir and pour into a pan over medium heat. Once the sugar has dissolved, increase heat until it reaches 104°C, stirring occasionally.
- Remove from heat and carefully pour into the sterilised jars. Seal with the lids while the jam is hot.
- For the dough: Combine flour, salt, honey, yeast, milk and eggs in the bowl of a stand mixer. With a dough hook attachment, knead for 10-15 minutes or until you have a smooth, but tacky, ball of dough.
- Add the butter in three stages, ensuring it’s fully incorporated each time. The dough will be elastic, glossy and pass the “window-pane test”. Leave covered to double in size.
- Knock back the dough and on a lightly floured surface, roll to 1cm thickness. Cut 6cm Magen David shapes with a cookie cutter. Roll the scraps into a new ball, allowing it to rest for a few minutes, then repeat the process. Place each star onto a piece of greaseproof paper, cover and allow to double in size.
- While the doughnuts prove, heat the oil in a large, heavy-bottomed pan. Using a sugar or jam thermometer, bring the oil to 190°C.
- To test if the doughnuts are ready to fry gently poke the dough. If it springs back, it needs longer; if the indent stays or takes more than a few seconds to plump out, it’s ready.
- Fry in batches for 45 seconds on each side. Keep the oil temperature at 180-190°C. Cool on a wire rack.
- When cool, poke a hole in the centre of each star with a small pairing knife, wiggling to create a pocket inside. Fill using a piping bag of 150g jam before dusting with a blanket of icing sugar.