Jam Doughnuts

To make jam and cream doughnuts, shape the unfilled dough into long doughnuts. Deep fry and roll in sugar. Split when cool and fill with jam and whipped cream.

Ingredients

450 g strong plain flour
pinch of salt
50 g butter or margarine
15 g fresh yeast
50 g caster sugar
300 ml warm milk
2 eggs, beaten
2-3 tbsp jam
oil for deep frying

Cooking Process

Sift the flour and salt into a bowl , then rub in the butter or margarine.
Cream the yeast with 15 g / 1/2 oz of sugar.
Make a well in the centre of the flour , pour in the warm milk and beaten eggs.
Add the yeast, mix to a light dough, cover and leave to rise in a warm place for 1 hour.
Divide the dough into 16 and shape into rounds.
Place a small teaspoonful of jam in the center of each round and draw up the edges to form a ball, pinching the dough together to seal.
Put into oiled tart-let tins to prove in a warm place for 20-30 minutes.
Heat the oil to 180 C/360 F.
Deep fry the doughnuts for 3-5 minutes, drain on absorbent kitchen paper and roll in the remaining caster sugar.

Bon Apetite!