Raspberry jam doughnuts
Indulge in these delicious homemade jam doughnuts. With a sweet raspberry jam filling, this classic treat is perfect with a cuppa.
Note: + 1 1/4 hours rising time
- 3 cups (450g) plain flour
- 1/4 cup (35g) caster sugar
- 3 tsp (1 1/2 sachets/10g) dried yeast
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup (250ml) warm milk
- 80g butter, melted
- 2 Coles Australian Free Range Egg yolks
- 1/2 cup (110g) caster sugar, extra
- Vegetable or canola oil, to deep-fry
- 1 cup (320g) Coles Raspberry Jam, warmed
Combine flour, sugar, yeast, cinnamon and salt in a large bowl. Combine milk, butter, egg yolks and 1/4 cup (60ml) water in a jug. Stir into the flour mixture. Turn onto a lightly floured surface and knead for 2-3 mins or until smooth. Place in a greased bowl and cover. Set aside in a warm, draught-free place for 1 hour or until dough doubles in size.
Line a baking tray with baking paper. Use your fist to punch down the dough. Turn onto a lightly floured surface and knead until smooth. Roll out to a 1.5cm-thick disc. Use a 7cm round pastry cutter to cut out discs and place on the lined tray, rerolling the excess. Loosely cover and set aside for 15 mins to rise slightly.
Place the extra sugar in a bowl. Add enough oil to a stir frypan or wok to come 10cm up the side. Heat over medium-high heat to 180°C (when the oil is ready, a cube of bread turns golden brown in 15 secs). Carefully add 3 doughnuts. Cook for 1 min each side or until golden brown and puffed. Use a slotted spoon to transfer to a plate lined with paper towel. Toss in extra sugar to lightly coat. Transfer to a tray. Repeat with the remaining doughnuts.
Place jam in a piping bag fitted with a 5mm plain nozzle. Insert nozzle in side of the doughnuts and fill with jam.
Choose to reuse: Strain the cooled vegetable or canola oil into a sealable glass jar. Discard the solids. Use it to drizzle over veg before roasting.