Ingredients
Equipment
Method
- Prepare a baking tray by either greasing the surface of the tray or lining it with a strip of baking parchment.
- Soften the butter in a small bowl and warm the milk. The milk needs to be tepid. (So that if you put your finger into the milk it feels neither warm nor cool.)1/8 cup unsalted butter
- Measure the flour, salt (if using unsalted butter), dried yeast, baking powder and caster sugar into a large bowl2 1/2 cups bread flour
- Beat the egg into the warmed milk. 1 egg
- Add the egg to the flour mixture. Add in the softened butter. Stir everything together using either a fork or a spoon until it begins to come together to form a dough.
- Keep working the dough with your hands until all the flour is incorporated and you have a rough-looking dough. The butter will work into the dough easily with very little effort
- Tip the dough onto the work surface and begin to knead it for around 5 minutes until you have a smooth, silky feeling dough. Pop this into a bowl, cover with a cloth and leave it to prove for about an hour or until it doubles in size.
- At the end of this first proofing time, knead it again for about 5 minutes and then divide it into 10 equal-sized pieces.
- Roll the dough pieces in your hands to make a round bun shape, place on a prepared baking tray and cover with a cloth. Leave the dough to rise for a further 30 minutes.
- Pre-heat the oven to 340F/170C/150C Fan.
- After the 30 minutes have passed, place in the pre-heated oven and set the oven timer for 10 minutes.
- At the end of ten minutes they should be golden brown. If they're not, allow them to cook for a few minutes more until they are.
- Remove from the oven and allow them to cool for at least 8 minutes on a cooling tray.
Preparing to fill the doughnuts with jam
- Pick up one baked donut and using a small kitchen knife with a sharp point insert it into the side of the donut and move the point of the blade from side to side slightly. You're not making the hole where you inserted the knife bigger you're just making a cavity for the jam to go.
- Do this to all the doughnuts.
Sugar coating the doughnuts
- Melt the butter. You can do this in a small saucepan or more quickly in the microwave. 3 tablespoon butter
- Brush (use a pastry brush) the melted butter over each of the cooled doughnuts.
- Add the caster sugar to a plastic food bag 3/4 cup caster sugar. Dip the doughnut into the bag and move it around a little until it is coated completely covered in sugar. Remove it from the bag and set it back on the cooling tray. Do this all of the doughnuts. There maybe some sugar left unused.
Fill the doughnuts with Jam
- Add the jam to an icing bag. Fit the icing bag with a suitable nozzle that can be easily inserted into the cavity that you made earlier.
- Insert the nozzle into the place where you made the hole and squeeze out the jam. Slowly withdraw the piping syringe as you do so and your doughnut is now done.
- Repeat for all of the doughnuts. Your delicious doughnuts are now ready to eat.
Nutrition
Notes
Nutritional information is computer generated and is intended as a guideline only.
Store in an airtight container and they will last for up to 3 days before becoming stale.
Freeze: It is best to freeze these doughnuts before coating them in sugar and before filling them with strawberry jam. To thaw, leave them on the kitchen countertop and then proceed to dip them in melted butter and the caster or icing sugar. Once this is done you can fill them with jam using an icing bag or icing syringe.
Recipe Notes:
Proving the Dough - This may take longer some days and this is probably down to the temperature of your kitchen
Strawberry Jam - I specify a 1/4cup (85g's) of jam but the amount you need to fill your donuts may vary slightly depending on the size of the cavity you create with your kitchen knife.
