Deliciously fluffy and full of sticky, sweet strawberry jam, these homemade doughnuts will be snapped up by the family in no time. Learn how to make these sugary treats in just six easy steps, and don't forget to screenshot the ingredients list at the bottom for your next shopping trip.
Stir 7g yeast into 160ml warm water in a jug, until frothy. Sift 500g strong bread flour, 50g sugar and 1 tsp salt into a bowl. Add 100g chilled and cubed unsalted butter and rub into the dry ingredients with your fingertips until it resembles breadcrumbs. Stir in the yeast liquid and 2 eggs with a wooden spoon to form a dough.
Dust a surface with flour. Knead the dough for 10 mins by hand (or in a mixer with a dough hook), until it springs back when pressed. Put the dough in a lightly greased bowl and cover loosely with oiled clingflm. Leave to prove in a warm place for 1-2 hrs, until doubled in size.
Tip out the dough onto a floured surface; knead for 2 mins. Divide into 16 equal pieces and roll into balls. Arrange the dough balls on 2 greased baking trays, spacing them well apart. Cover loosely with oiled clingfilm and set aside to prove for 1-2 hrs, until doubled in size.
Pour 2ltr sunflower oil into a large deep pan and heat to 160°C. If you don’t have a kitchen thermometer, test the temperature by dropping in a cube of bread – if it turns golden in 30 secs, the oil is ready. Working in batches, use a slotted spoon to carefully lower the dough balls into the hot oil.
Fry for 2-3 mins, then carefully turn each ball over and cook for a further 2-3 mins, until golden all over. Remove with the slotted spoon and leave to cool for 5-10 mins on kitchen paper. Repeat with the remaining dough balls, ensuring the oil temperature stays at 160°C.
Using a skewer, pierce a hole in each doughnut, wiggling to make space for the filling. Put 340g smooth strawberry jam in a piping bag fitted with a medium nozzle. Working one at a time, insert the nozzle in the hole of each doughnut and gently squeeze to fill with jam. Put 100g caster sugar on a plate or shallow dish and roll the warm doughnuts in the sugar to coat.
Calories 540 (21.6%), sugar 19.4g (22%), fat 6g (9%), saturates 3.8g (19%), salt 0.09g (2%), based on 25 servings.
Vanilla custard: Swap the jam filling for 350g fresh vanilla custard. Scrape the seeds of ¼ vanilla pod into the caster sugar and use to coat the warm doughnuts.
Spiced chocolate: Instead of jam, fill the doughnuts with 350g chocolate spread. Mix a little ground cinnamon in with the sugar before coating the warm doughnuts.
Glazed with sprinkles: Mix icing sugar with lemon juice to make a glaze, adding a little food colouring, if you like. Omit the caster sugar coating and dip each doughnut in the glaze and scatter with sprinkles while wet.
We've prepared a simple shopping list so you can easily get all you need to make these tasty doughnuts. Be sure to note down the ingredients or take a screenshot before heading to the shops.
1 x 7g sachet fast-action yeast500g strong bread flour, plus extra for dusting50g caster sugar, plus 100g for coating 1 tsp salt100g unsalted butter, chilled and cut into cubes2 large eggs, lightly beaten2ltr sunflower oil for deep frying, plus extra for greasing1 x 340g jar smooth strawberry jam
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