Ali Irvine

Serving size: Serves 10 or more
Cuisine type: American, Spanish
Cooking time: More than 2 hours
Special options: Kid friendly
Course: Dessert, Finger food, Snacks
Favourite flavours: Cakes/baking

Old-fashioned doughnuts

INGREDIENTS

3/4 cup lukewarm milk
1/4 cup caster sugar, plus extra for dusting doughnuts
3 tsp dried yeast
3 egg yolks
2 1/2 cups plain flour
1 tsp salt
100g chilled unsalted butter, chopped
5 cups vegetable oil, plus extra to grease bowl
Cube of bread (or use candy thermometer), to test oil temp
1/4 cup raspberry jam, or jam of choice

METHOD

To make dough combine milk and large pinch of caster sugar in medium bowl. Sprinkle over yeast and set aside for 5 to 6 mins or until foamy. Stir in remaining caster sugar and egg yolks and mix until well combined.

Combine flour and salt in large bowl. Use fingertips to rub in butter until mixture resembles fine breadcrumbs. Add milk mixture and use flat-bladed knife to stir until coarse dough begins to form.

Turn dough out onto lightly floured work surface and knead for about 5 mins, or until a smooth, soft and elastic dough forms.

Place dough into lightly oiled bowl, turning to coat in oil. Cover bowl with cling wrap and set aside in warm, draught-free place for 1 hr or until doubled in size.

Knock back dough with one punch to expel air. Turn out onto lightly floured work surface. Divide into 12 equal portions. Roll each portion into a smooth ball then flatten slightly. Place balls of dough on lightly greased baking tray, allowing room for spreading. Cover with clean tea towel and set aside for about 40 mins or until risen (they will not quite double in size).

Heat oil in medium saucepan until 160C (or until a cube of bread dropped into oil turns golden brown in 30 secs). Fry doughnuts, in batches, for 8 mins or until deep golden and cooked through, turning once during cooking. Use slotted spoon to transfer doughnuts onto paper towels to drain and cool.

Fill doughnuts by placing jam in small disposable piping bag fitted with nozzle. Push nozzle into side of doughnuts and inject a little jam into each. Roll doughnuts in extra caster sugar to coat and enjoy!



Equipment:
Sharp knife; 2 medium bowls; large bowl; metal spoon; flat-bladed knife; cling wrap; metal tray; clean tea towel; candy thermometer (eg, Baker’s Secret Candy/Deep Fry thermometer, $15.95); medium saucepan; slotted spoon; paper towels; piping (icing) bag with small plain nozzle