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Black cherry doughnuts recipe

6 ratings

Indulge in a delicious mid-afternoon sweet treat with these gorgeously gooey black cherry doughnuts. They are crammed with summery cherry jam and are the perfect pick-me-up. See method

Serves 12 (makes 12 doughnuts)
30 mins to prepare, plus proving, and 10 mins to cook
254 calories / serving

Ingredients

200g (7oz) strong white bread flour, plus extra for dusting
50g unsalted butter, diced and chilled
1 sachet fast-action dried yeast
4 tbsp golden caster sugar
100ml milk
1 egg, beaten
sunflower or vegetable oil for deep-frying
12 tbsp black cherry jam

Each serving contains

Energy
1065kj
254kcal 13%
Fat
15g 22%
Saturates
4g 19%
Sugars
13g 15%
Salt
0.1g 1%

of the reference intake
Carbohydrate 27.3g Protein 2.9g Fibre 0.6g

Method

In a large bowl, sift the flour with a pinch of salt, then rub in the butter until it resembles breadcrumbs. Stir through the yeast and 1 tbsp sugar.
Heat the milk until just under a simmer, then gradually pour into the flour mixture. Add the egg and mix to a soft dough. Knead the dough for 5 minutes or until smooth, then leave to rise for an hour in a greased bowl covered with a tea towel or clingfilm.
When the dough has doubled in size, divide into 12 pieces and shape into smooth balls. Transfer to a baking tray sprinkled with a little flour and cover loosely with clingfilm. Leave to double in size. Meanwhile, heat the oil in a large saucepan to 190°C or until a piece of bread dropped into it browns in 30 seconds. Make sure the oil does not reach higher than halfway up the pan.
Depending on the size of the pan, gently lower the two or three proved dough balls into the oil and fry on each side for 30 seconds or until a dark-golden colour. Remove and drain on a baking tray lined with kitchen paper.
When all the doughnuts are cooked and cooled slightly, make a small but deep hole in the side of each one and, using a piping bag, pipe about 1 tbsp jam into each one. Roll in the remaining sugar and allow to cool before serving.

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