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Sweet mixed doughnuts

Squishy doughnut dough: crispy on the outside and full of oozy jam – it just doesn’t get much better than that.
12 Item
40M
20M
1H

Ingredients

Method

1.Sift the flours into a bowl, add the butter, sugar and yeast, and mix on minimum speed for 1 minute, until combined. Add the milk, 90ml luke warm water, and egg and blend on speed min for 3 minutes, until a soft dough forms. Continue blending on moderate speed for 2 minutes.
2.Remove the bowl, cover with lightly oiled plastic wrap and leave in a warm place for about 1–2 hours, until well risen and doubled in size.
3.Knead on dough on moderate speed for 2 minutes. Turn the dough out onto a lightly floured surface. Divide the dough into 12 pieces and shape half into balls, flatten out well and place a spoonful of jam in the centre.
4.Gather the edges over the jam to enclose and pinch firmly together. Place on a lightly oiled baking sheet well spaced apart. Roll the remaining dough into balls and place on the baking sheet.
5.Cover with lightly oiled plastic wrap and leave in a warm place for about 30 minutes, until doubled in size.
6.Heat the oil to 180°C. Drop 3–4 doughnuts into the oil and cook for about 4–5 minutes, turn over and cook for a further 3–5 minutes, until very golden.
7.Remove from the oil and drain on kitchen paper. Repeat with the remaining doughnuts. Combine the sugar and cinnamon and coat the doughnuts.

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