Dominic Chapman’s Jam doughnuts provides plenty of opportunities for kids to get involved, from kneading and rolling to piping.
To activate the yeast, combine with the slightly warm milk and 50g (2oz) caster sugar and bring to 38°C (body temperature). Leave somewhere warm until it begins to foam. Mix the flour, salt, egg and vanilla in a food mixer with a dough hook attachment.
Once the yeast mixture has begun to foam, pour into the flour mix and continue to mix until a soft dough forms – the kids will love this bit. Turn out onto a lightly floured surface and knead for 5 minutes to strengthen the dough – let the kids get involved with the kneading.
Place the dough in a large plastic container. Spread the thinly sliced butter over the top. Cover the container with a damp tea towel and leave somewhere warm to prove - until doubled in size.
Knock back the dough and ensure the butter is evenly mixed in.
Separate into doughnut-shaped balls, approximately 20g each, and knead until smooth and round – kids will have fun creating the balls.
Line a baking tray with nonstick baking paper. Spread the uncooked doughnuts out on the tray, leaving plenty of room for them to prove. Cover loosely with greased cling film and leave somewhere warm to prove again.
Once the balls have doubled in size, carefully place them, one by one, into a frying pan to 190°C.
Once the underside is golden brown, use a slotted spoon to gently turn over. Continue to fry until evenly coloured.
Remove the doughnuts from the oil, shake off any excess. Roll the doughnuts in the remaining 200g (7oz) caster sugar until evenly coated. Leave to cool on a wire rack.
Once cool, make an incision in the side of each doughnut and pipe in a small amount of strawberry jam - Leave the little ones in charge of the piping, not only is it a good skill to learn but it is fun, too. If you don’t have a piping bag, you can make one out of baking paper.
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A recipe from the Great British Chefs desserts & baking collection.