A jam doughnut. It’s messy business, but it’s well worth it. We’ve made a super easy recipe, that doesn’t require any fiddly equipment, but does ask for a dash of patience as the dough needs some time to rise. With that said, these doughnuts are pretty fool proof, and easy to jazz up in any way your sweet tooth desires…
- 300g plain flour
- 40g sugar
- 25g butter
- pinch of salt
- 50ml Aquafaba
- 1tbsp dry active yeast
- 80ml milk
- 600ml water
- 1tsp Vanilla extract
- 1 pot of jam
- 70g icing sugar
- 500ml sunflower oil (for frying)
- In a large bowl, add the yeast to the Aquafaba and water and leave for five minutes for it to activate.
- Add the remaining doughnut ingredients; flour, sugar, butter, salt, milk and vanilla extract. Using your hands, (or a dough hook) knead the dough for about 5 minutes until it pulls away from the sides and has formed one bowl.
- Over a surface sprinkled in flour, continue kneading until the dough appears stretchy. This might take up to ten minutes!
- Pop the dough back into a bowl and cover with a damp cloth. Put the bowl into a warm space for the dough to prove for an hour. We like to pop it in an oven, with the light turned on, but no heat.
- After an hour, knock out the air from the dough which should have doubled in size and divide it into 6 small balls. Leave to prove for another hour in a warm space. These need to be well spaced out as they will double in size and merge into one if they’re too close! It might be best to put them on multiple baking trays if you can!
- 10 minutes before the end of the final proving time, start heating your oil in a deep saucepan until it’s beginning to simmer. You should aim for 375 degrees, but if you don’t have a thermometer, wait til you start seeing bubbles and do a tester. The dough should sizzle, not burn, and float to the top!
- Using a slatted spoon, lower each doughnut into the hot oil. They will grow in size so don’t panic if they look a little small. Flip over after about 2 minutes once they are golden brown and let the other half cook.
- Take them out with the same spoon and place directly onto kitchen roll to mop up any excess oil.
- Once completely cool, make a hole into the centre the doughnut- we like to do this with a chop stick! Transfer the jam into a piping bag and cut off the end. Place the nozzle end of the piping bag into the doughnut and give it a good squeeze. Once they’re full, they will start spilling out the side…but that’s a good sign!
- Using a sift, sprinkle icing sugar over the top of your doughnuts for a finishing touch!
- These won’t last too long before going stale, so make sure you eat them up within 24 hours!
- We’ve opted to pipe jam into them, but equally you could stuff with cream, chocolate… anything that you fancy and top with any sugar/glaze your heart desires.
- Make sure you keep a close eye on the goods when are frying. They will burn just as quick as they cook, and after all that time proving… that would be wildly disappointing.