If there's a treat that reminds me of the school canteen, it's the jam doughnut. These pillowy balls of dough, oozing with jam and rolled in sugar are just divine. And even better HOME MADE. A good quality jam makes all the difference between these guys and your store bought jam doughnuts.
INGREDIENTS
3.25 cups plain flour
0.25 cups caster sugar
3 tsp dried yeast
Pinch of salt
1 cup milk, warmed
100g butter, melted
3 egg yolks
Canola oil, to deep-fry
1 jar (370g) Bonne Maman raspberry conserve
Caster sugar, to dust
METHOD
1. Add flour, sugar, yeast and salt to a bowl. Mix throughly.
2. Make a well in the flour mixture. Add in milk, butter and egg until dough comes together. This mixture will be very sticky.
3. Knead on a floured surface until smooth. Place in a greased bowl and cover. Set aside to prove in a warm place for 1 1/2 hours or until dough has doubled.
4. Knead for 2 minutes. Roll out until 1cm thick. Using a 7cm round cutter, cut out circles from the dough. Don't cut centres. Place on a lined baking tray. Set aside for another 30 minutes to prove in a warm place.
5. Deep-fry at 180 to 190 degrees celcius for 1 minute each side. Place on paper towel to drain oil.
6. Spoon jam into a piping bag with a 5mm piping tip. Push tip into the side of the doughnuts and fill. Roll in caster sugar.
