Donuts, cronuts, doissants! ! This is the real thing…a traditional jammy donut. It’s a good place to start before heading into cronut territory.
A traditional donut homemade is so much more satisfying then a store bought one! I used French cherry jam and it tastes amazing. Although it is slightly more long winded then a cake recipe ie letting the dough sit to rise etc it is well worth the wait to bite into a warm jammy donut covered in sugar!
This recipe is from Paul Hollywood.
Peace and Bakes, Ms Fat Booty xx
- For the dough
- For the filling
- A cup of your favorite jam ( I used Bonne Maman Cherry Preserve)
- For the dough, place all ingredients into a large bowl holding back a quarter of the water.
- Stir with your hands until a dough is formed.
- Slowly add the remaining water and knead the dough in the bowl for four minutes. (Alternatively, you could mix with a stand mixer fitted with a dough hook).
- Tip dough onto a lightly floured surface and knead well for 10 minutes, until the dough is smooth and elastic.
- Place the dough into a clean bowl, cover with a damp tea towel and leave to rise for an hour.
- Tip the dough out onto a very lightly floured surface, and knock it back by kneading it a few times.
- Divide the dough into 10 equal portions and shape each portion into a ball.
- Place all balls onto a floured baking tray and allow to rise for an hour.
- Preheat a deep fat fryer, filled with sunflower oil, to 180C/350F.
- Lower each doughnut into the fryer, cooking each side for about five minutes or until golden brown. Remove the doughnuts from the oil with a slotted spoon and immediately roll in caster sugar so that the hot fat makes the sugar stick to the sides.
- Set aside and leave to cool.
- When completely cool, using a small, sharp, knife make a cut into the side of the doughnut, reaching to the centre.
- Spoon some smooth or sieved strawberry jam into a piping bag, or piping syringe.
- Pipe, or syringe, the jam generously inside.