Breads

Mini Jam Doughnuts

I hadn’t deep fried dough in a long time before this recipe. So I thought I’d give it a test run to get me back on track. It’s just like riding a bike right? Wrong.

19 mutant wrinkly doughnuts and one emergency trip to the shops later and I knew where I had gone wrong and I had well and truly learnt my lesson. The next day, I came back, scaled down my recipe and created 10 beautiful mini doughnuts that were like tiny golden sugar-encrusted clouds.

The only downside to these little balls of glory is that, sadly, homemade doughnuts (or any doughnuts to be honest) don’t last for much longer than a day. But in my experience, there have never been any left over!

Mini Jam Doughnuts

Makes 10 mini doughnuts

Ingredients:

  • 250g strong white bread flour
  • 25g caster sugar + some for dusting the doughnuts
  • 20g salted butter
  • 1 large free-range egg
  • 1 x 7g sachet dried instant yeast
  • 75ml milk
  • 65ml water
  • around 2 litres of vegetable oil for deep frying
  • half a jar of strawberry jam

Equipment:

  • deep fat fryer or large heavy duty saucepan
  • jam/icing syringe (I used this one)
  • cooking thermometer

Method:

  1. Put the flour, caster sugar, and yeast into a large mixing bowl then gently heat the milk in a saucepan until it is warm, but not hot (you should be able to hold your finger in it). Melt the butter and add it to the milk. Then add the egg and whisk until well incorporated.
  2. Gradually add the wet mixture to the dry ingredients, mixing with either your hands or a dough hook on a slow speed (this is a sticky dough so I’d recommend using a dough hook). Add the water a little bit at a time until it is all incorporated.
  3. If you’re using your hands, turn the dough out onto a floured worktop and knead for 2-3 minutes (you might find it easier to use a dough scraper). If using a stand mixer, continue to mix the dough with a dough hook on a low to medium speed for around 2 minutes until it is smooth. Pop the dough into a large mixing bowl, cover with clingfilm and leave to prove for 1 hour in a warm place.
  4. Once the dough has doubled in size, turn it out onto a floured surface and press your knuckles into it to spread it out and knock the air out. For the next process your dough will still be quite sticky, so just be patient with it and keep your hands well floured. Shape the dough into one long sausage, then cut into 10 slices. Take each slice and roll it between your palms to form a rough ball shape. Now use your thumb and middle finger to gently pull the sides of the dough ball back and pinch in the middle so you give the outside some tension. Place the ball onto an unfloured area of worktop and form a cage over it with your hand. Now move your hand in fast circular motions for a few seconds until the dough forms one smooth ball.
  5. Line a large baking tray with greaseproof paper and then grease the paper well with butter. Place the dough ball onto the tray and repeat the shaping process with the rest of the dough, being sure to leave a good gap between each dough ball. Cover well with clingfilm and leave to prove for half an hour.
  6. Around 10 minutes before the dough is ready, place your oil into a large saucepan or deep casserole dish on a high heat until it reaches 180ºC, then keep it at a medium to high heat. If you’re using a deep fat fryer, set it to 180ºC. Then sprinkle the caster sugar over a large plate and set to one side.
  7. Before you start frying the doughnuts please be careful, the oil is REALLY hot, so make sure you’re wearing long sleeves and that you don’t leave the oil at all, never ever EVER! Working in batches of three, cut the paper around each dough ball and gently place the balls into the fryer with the baking paper facing upwards – the paper should then peel off easily and keep the doughnut’s shape. Make sure you keep the rest of your dough balls well covered with clingfilm as well, otherwise they’ll develop a skin.
  8. Fry the doughnuts for around 1½ minutes on one side until they reach a nice golden colour. When they are ready to be turned they should flip over quite easily. If they are being quite reluctant to turn then leave it a little longer. Fry again on the other side for a further 1½ minutes then place the doughnuts directly in the caster sugar and roll them around. Repeat with the rest of the dough.
  9. Heat the jam in a saucepan on a low heat just to loosen it up a bit, then pour into the jam syringe. Insert a small sharp knife into the side of the doughnut to create a small entry hole for your syringe, then pipe a good amount of jam into the middle of the doughnut. Repeat for the rest of the doughnuts and serve warm or cold.

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