Mmm, doughnuts! Sugary, buttery and fluffy, these are at their best warm from the oven. There’s a certain amount of waiting time, and putting the jam in is a messy business, but they’re worth the wait and the faff! This recipe doesn’t call for big pans of hot oil either - a bonus when you’re cooking with kids.
For the doughnuts
- 300g strong white bread flour
- 200g self-raising flour
- 25g butter
- 25g caster sugar
- 7g fast-action yeast
- 300 ml milk
- Pinch of salt
For the topping/filling
- 150g caster sugar
- Half a jar of jam
1. In a large bowl, put both flours, the 25g butter, 25g sugar, yeast and a pinch of salt. Rub the butter into the flour with your fingers until it’s like breadcrumbs.
2. In a small saucepan, heat the milk until lukewarm, then pour it into the mixing bowl. Stir with a wooden spoon until it comes together as a dough. Knead for 10 minutes on a floured surface or use a mixer.
3. Put the dough into the bowl and leave In a warm place for 60 - 90 minutes until doubled in size.
4. Divide the dough into 12 and roll. Put the balls onto a lined tray and leave in a warm place for around 60 minutes, until doubled in size again.
5. Pre-heat the oven to 200c/180c/gas 6. Bake the doughnuts for around 12 minutes (depending on the heat of your oven). They should be risen and golden.
6. Melt the butter in a small pan and put the 150g sugar in a bowl. Once the doughnuts have cooled a little, dip each one in the butter and then roll in the sugar.
7. Make a hole in each doughnut using a skewer/end of a spoon or similar. Make it big enough to get the jam inside but not so big that it all oozes out.
8. Fill a piping bag or a sandwich bag with the corner cut off with jam, then fill each of the doughnuts. It’s a messy job but it’s worth persevering so they’re jammy enough.
9. Eat as soon as you can - and try not to lick your lips!
The best of York and beyond for families, Straight to your inbox every week.