The ultimate treat, jam doughnuts are vastly improved when made at home and eaten, still slightly warm, with the jam oozing out of the middle. Dominic Chapman provides an easy to follow baking recipe, and you could always experiment with different flavour jams and fillings once you've mastered the basic sugary buns.
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To activate the yeast, combine with slightly warm milk and 50g of the sugar and bring to 38°C (body temperature). Leave in a warm place until it begins to foam
1 1/4 tsp dried yeast
225ml of milk, warm
50g of caster sugar
Mix the flour, salt, egg and vanilla in a food mixer with a dough hook attachment
450g of strong bread flour, white
1/2 tsp salt
1 large egg
2 tsp vanilla essence
Once the yeast mixture has begun to foam, pour into the flour mix and continue to mix until a soft dough forms
Turn out onto a lightly floured surface and knead for 5 minutes to strengthen the dough
Place the dough in a large plastic container. Spread the thinly sliced butter over the top. Cover the container with a damp tea towel and leave somewhere warm to prove - until doubled in size
25g of butter
Knock back the dough and ensure the butter is evenly mixed in
Separate into doughnut-shaped balls, approximately 20g each, and knead again until smooth and round
Line a baking tray with baking paper. Spread the uncooked doughnuts out on the tray, leaving plenty of room for them to prove. Cover loosely with greased cling film and leave somewhere warm to prove again
Heat a deep fat fryer to 190°C. Once the balls have doubled in size, carefully place them, one by one, into the fryer
1000ml of vegetable oil, for frying
Once the underside is golden brown, use a slotted spoon to gently turn over. Continue to fry until evenly coloured
Remove the doughnuts from the oil, shake off any excess. Roll the doughnuts in caster sugar until evenly coated. Leave to cool on a wire rack
200g of caster sugar, for dusting
Once cool, make an incision in the side of each doughnut and pipe in a small amount of strawberry jam and serve
360g of strawberry jam, for filling
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