Ingredients

  • 2 x 7 g yeast
  • 1/4 cup water warmed
  • 1 cup milk warmed
  • 1/4 cup caster sugar
  • 60 g butter melted
  • 2 egg lightly beaten
  • 3 3/4 cup plain flour
  • 1 egg whites lightly beaten
  • 1/2 cup raspberry jam
  • 1 cup oil hot
  • 1 cup caster sugar to coat

Method

  1. Combine yeast, water, milk and sugar in a small bowl. Cover and stand in a warm place for about 10 minutes.
  2. Stir butter and eggs into yeast mixture.
  3. Sift flour into a large bowl, stir in yeast mixture and mix to a soft dough. Cover and stand in a warm place for about 50 minutes or until it has doubled in size.
  4. Turn dough onto a lightly floured surface and knead for about 5 minutes.
  5. Roll dough until about 1 cm thick and cut into 5 cm rounds.
  6. Brush half the rounds with egg white.
  7. Drop 1 teaspoon of jam in centre of each round and top with remaining rounds, pinching edges together.
  8. Loosely cover rounds with oiled plastic wrap and stand in a warm place for about 10-15 minutes until almost doubled in size.
  9. Deep-fry doughnuts in batches of hot oil until well browned.
  10. Drain on absorbent paper and toss immediately in extra sugar.

 

EQUIPMENT

  • 2 bowl
  • 1 pastry brush
  • 1 deep fryer

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