Cook: 20 - 30 minutes
Serves: Makes 20
If you have never made a jam doughnut at home, don’t be intimidated: They are easier to make than you would expect, and the homemade version is fresh and super delicious. Use a jam without whole fruit or blitz them until smooth before piping into the doughnut.
Method:
-
In a large bowl, place the yeast, water, milk, and a pinch of sugar and set aside in a warm place for 10 minutes or until bubbles appear on the surface.
-
Add the butter, flour, eggs, and sugar to the yeast mixture and use a flat knife or your hands to mix until a sticky dough forms.
Turn out onto a lightly floured surface and knead until smooth, about 5 minutes, adding flour if needed (you can do this whole process in the bowl of a stand mixer, fitted with a dough hook).
Place the dough in a lightly oiled bowl, cover with a clean, damp cloth, and set aside in a warm place for 45 minutes or until doubled in size.
Knead the dough on a lightly floured surface. Roll out to 1cm thick and use a 5.5cm round cutter to cut 20 rounds from the dough.
Place the rounds on a baking tray lined with baking parchment, cover with a dry clean tea towel, and set aside for 20 minutes or until risen.
Place the oil and a sugar thermometer in a large, deep saucepan over medium heat until temperature reaches 160°C alternatively use a deep fat fryer.
Cook the doughnuts, in batches, for 1–2 minutes on each side or until golden. Drain on absorbent paper for a couple of seconds, and then immediately roll in caster sugar.
Using a small knife, make a small slit on the side of the doughnut, then using a piping bag fitted with a small nozzle push about a tablespoon of jam into the doughnuts.
Find more Chanukah (and other) recipes at wearetaamim.com
To get more recipes, click here to sign up for our free JC food newsletter.
Ingredients
Ingredients:
7g (2 tsp) active dry yeast
1½ tbsp lukewarm water
120ml lukewarm milk (or milk alternative)
2 tablespoons caster sugar
55g butter (or vegan alternative), melted
335g plain flour (plus extra for rolling)
2 eggs
Vegetable oil, for deep-frying
Caster sugar, for topping
Jam, for filling