Name: Jam filled doughnuts
Prep time: 45 min
Cook time: 5 min
Total time: 50 min
Ingredients: 2 cup strong bread flour, sifted; 2 eggs; 1/3 cup warm water; 2 tablespoon caster sugar, plus 1 cup extra; 7 gram sachet dried yeast; 1 teaspoon salt; 75 gram butter, cubed, softened slightly; 3/4 cup raspberry jam; 125 gram punnet raspberries; 1 teaspoon vanilla bean paste; 1/2 teaspoon ground cinnamon

Ingredients

2 cup strong bread flour, sifted

2 eggs

1/3 cup warm water

2 tablespoon caster sugar, plus 1 cup extra

7 gram sachet dried yeast

1 teaspoon salt

75 gram butter, cubed, softened slightly

3/4 cup raspberry jam

125 gram punnet raspberries

1 teaspoon vanilla bean paste

1/2 teaspoon ground cinnamon

Method

1.In an electric mixer, fitted with a dough hook or strong paddle, combine flour, eggs, water, sugar, yeast and salt. Mix on low to combine. Then knead on medium speed 5 minutes.

2.With motor running, gradually add butter 1 cube at a time, kneading into dough between each addition (this should take 5 minutes), until dough is smooth and shiny.

3.With motor running, gradually add butter 1 cube at a time, kneading into dough between each addition (this should take 5 minutes), until dough is smooth and shiny.

4.In a small bowl, combine jam with half raspberries and vanilla bean paste. Mash with a fork to crush raspberries. Transfer to a piping bag fitted with a small plain nozzle.

5.Punch dough down and transfer to a lightly floured surface. Roll out to 1cm thick round. Cut rounds using a 6cm cutter. Transfer to a lined tray. Cover with a clean tea-towel and set aside in warm place 45 minutes until puffed to an extra 1/3 their original size.

6.In a large saucepan, heat oil until a small scrap of dough sizzles as soon as it is added (180C). Working in 3 batches, deep-fry doughnuts 30-40 seconds, each side, until puffed and golden. Drain on paper towel.

7.On a lined tray, combine extra caster sugar and cinnamon. Toss donuts in sugar mixture to coat.

8.Using a small sharp knife, cut a small cross in the side of each donut. Insert piping nozzle into cross and squeeze in filling until you can feel the weight of the donut increase slightly. Serve straight away or cool completely and store airtight container.

If using loose dried yeast, you need 2 tsps. These are best eaten the day they are made. Toss the hot doughnuts in cinnamon sugar straight way to make sure the coating sticks. Always the used by date on dried yeast before you start, stale yeast will prevent the dough rising.
Note

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