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1
Start by proofing the yeast, warm milk, and sugar, this is to make sure your yeast is alive and well.
2
Add all of the ingredients to a bowl or stand mixer.
3
If you’re using a mixer use the dough hook attachment and mix for 10 minutes.
4
If you making the dough by hand, knead it for 10 minutes also.
5
Place the processed dough in a lightly greased bowl, cover and allow proving for at least 1 hour, this time may vary depending on the temperature of your kitchen.
6
After the dough has risen turn it out onto a floured surface, knock it back, and roll it out to a thickness of 12mm / ½ inch, please follow the dough rolling technique shown in the video.
7
Cut the dough into twelve 75mm /3inch circles using a scone cutter and place them on a greased tray, cover them with a lightweight dry towel, and let them rest for 30 minutes.
8
Heat up some oil of your choice as shown in the video (I’m using vegetable oil in the video) to a temperature of 160°C that’s 320°F, and fry the doughnuts 2 minutes on each side, and allow them to completely cool.
9
Use a food syringe or piping bag with a nozzle to inject the jam as shown in the video.
10
Coat each doughnut thoroughly in a 50/50 mix of caster and granulated sugar seasoned with a pinch powdered cinnamon and nutmeg.
11
Enjoy.
Method
Ingredients
520g /18¼oz Strong white bread flour
200g/mls/7oz Lukewarm milk (approx temp 40°C / 104°F)
55g / 2oz Sugar
2 Eggs, weight without shell 100g / 3½oz (room temp, beaten)
55g / 2oz Butter unsalted (room temperature)
7g instant or active dried yeast, if using fresh yeast: 20g
1tsp / 8g Salt
200g / 3½oz Seedless smooth Jam/Jelly
50/50 mix of caster and granulated sugar, with a pinch of nutmeg for dusting
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Adjustable Stainless Steel Rolling Pin
Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
Shower cap / Dough proofing bowl cover (cartoon characters)
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