Jam Doughnuts are one of my absolute favourite comfort foods.
I remember going to the Moomba festival in Melbourne as a kid and this little mobile caravan stall made them hot and fresh with homemade raspberry jam – droooool…
Method
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In a large mixing bowl mix together the yeast, one tablespoon of the sugar and the warm water.
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Leave in a warm place for the yeast to activate and become foamy.
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Carefully add your milk and then the butter, sifted flour, egg and sugar and mix with a wooden spoon until a sticky dough forms.
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Knead lightly and place the dough in an oiled bowl in a warm place for 30 minutes or until the dough has doubled in size.
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Remove the dough from the bowl and knead lightly until it becomes elastic (just a few minutes).
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Roll out the dough to just under 2cm thick and cut out rounds (5cm is perfect).
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Place the rounds on a lined baking tray in a warm place to rise again for approximately 3o minutes (make sure you space out the doughnuts on the tray).
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Heat the canola oil and cook the doughnuts two at a time until golden - turning half way.
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Drain on a paper towel.
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Using a piping set, insert the nozzle into the centre of the doughnut and squirt some jam into the middle.
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Dust with icing sugar and serve piping hot immediately!
Recipe Hints and Tips:
- Jam Doughnuts are best eaten warm straight after cooking.
- Finished doughnuts can be frozen, wrap individually in plastic wrap and place in the freezer for up to three weeks. To serve, heat in the microwave for about 20 seconds.
