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Dominic Chapman shares a recipe for homemade jam doughnuts, providing a finger-lickingly good snack that will last a few days. You can experiment with different jams or even try making your own. Kids are always eager recipients of doughnuts, just watch out for sticky fingers afterwards

Method
1.
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
2.
Mix the flour, salt, egg and vanilla in a food mixer with a dough hook attachment
3.
Once the yeast mixture has begun to foam, pour into the flour mix and continue to mix until a soft dough forms
4.
Turn out onto a lightly floured surface and knead for 5 minutes to strengthen the dough
Back to school
Kneading refers to the process whereby dough is pulled, stretched and folded into itself in order to develop the protein
5.
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
Back to school
Leaving the dough to prove is essential. Time spent in a warm place will allow the dough to ferment and puff up which will result in a top-notch doughnut
6.
Knock back the dough and ensure the butter is evenly mixed in
7.
Separate into doughnut-shaped balls, approximately 20g each, and knead again until smooth and round
8.
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
9.
Heat a deep fat fryer to 190°C. Once the balls have doubled in size, carefully place them, one by one, into the fryer
Deep fat fryer substitution
If you don’t have a deep-fat fryer, pour oil (use oil with a high smoking point like sunflower or walnut oil) into a large pan up to a third full. Once the oil reaches 180ºC - or a cube of white bread browns after 40 seconds - it is ready to use. Note: hot oil can be very dangerous, take care
10.
Once the underside is golden brown, use a slotted spoon to gently turn over. Continue to fry until evenly coloured
11.
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
12.
Once cool, make an incision in the side of each doughnut and pipe in a small amount of strawberry jam and serve
Room for a little one
Leave the little ones in charge of the piping, not only is it a good skill to learn but it is fun, too. If you don’t have a piping bag, you can make one out of baking paper
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Ingredients

  • 360g of strawberry jam, for filling
  • 225ml of milk, warm
  • 250g of caster sugar
  • 1 1/4 tsp of dried yeast
  • 450g of strong bread flour, white
  • 1/2 tsp of salt
  • 1 large egg
  • 25g of butter, thinly sliced
  • 2 tsp of vanilla essence
  • 1l of vegetable oil, for frying

Equipment

  1. Food mixer fitted with a dough hook
  2. Sugar thermometer

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Nutrition (per Portion)

Calories

234
12%

Sugars

26g
29%

Fat

5g
6%

Saturates

1g
6%

Salt

168mg
3%
of an adult's guideline daily amount
Jam doughnuts make a great snack item for kids and adults alike, see what makes Dominic Chapman's version so tasty

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