Man oh man do I love doughnuts. This is just a traditional one, but oh boy are they good
Make and share this Jam Doughnuts Just for You recipe from Food.com.
- you will also need, oil for deep-frying and extra castor sugar.
- combine yeast, water milk and sugar in small bowl.
- cover, stand in warm place about 10 minutes or until mixture is frothy.
- stir butter and eggs into yeast mixture.
- sift flour into large bowl, stir in yeast mixture and rind, mix to a soft dough.
- cover, stand in warm place about 45 minutes or until dough has doubled in size.
- turn dough onto lightly floured surface, knead dough about 5 minutes or until smooth.
- roll dough until about 1cm thick, cut into 5cm rounds.
- brush half the rounds with egg white, drop about 1 tsp of jam in centre of each round, top with remaining rounds, pinch edges together.
- re-roll remaining dough, cut into rounds, repeat with remaining egg white and jam.
- loosely cover rounds with oiled plastic wrap, stand in warm place about 10 minutes, or until almost doubled in size.
- deep-fry doughnuts in batches in hot oil until well browned, turning once.
- drain on absorbent paper, toss doughnuts immediately in extra sugar.
Excellent recipe. Some modifications - I used a sugar thermometer and kept the oil at 190C so that the doughnuts browned beautifully and cooked inside just right. Also, I simplified the dough recipe by mixing all the dry ingredients together in a bowl (flour, dry yeast, sugar) and mixing all the wet ingredients together in a different bowl (warm milk & water, melted butter, eggs, lemon zest and some vanilla bean paste), then mixing the wet into the dry and kneading into a soft dough adding more flour if necessary to bring it together. Best doughnut recipe ever and I've never had anything other than glowing reviews. Only warning, you MUST eat them all the same day! That's either a good or bad thing... :)
Yum. yum. yum!!!!!! These little beauties are better than the ones we used to buy at the markets! I doubled the recipe and made 14 jam doughnuts, 16 doughnut "holes" and have put the remaining dough in the fridge to make glazed doughnuts tomorrow. Don't have your oil too hot or the doughnuts will brown before the inside is cooked. Thanks Pixie...I'll be making this recipe often!!!