I wouldn’t like to be a princess, for the single reason, that I wouldn’t be able to eat doughnuts. It’s just impossible to eat a jam doughnut and not get your face full of sugar and jam and stickiness. I’m sure it’s frowned upon for princesses to be seen like that, so therefore the princess life is not for me.
But, I say, “More for us!”
Make up the dough in the evening before bed. Shape them and leave them to prove in the fridge overnight. Fry them off the next morning for a wonderful weekend brunch treat.
750ml flour
7,5ml salt
60ml castor sugar
100g butter (room temperature)
15g fresh yeast
250ml tepid milk
2 eggs
Oil to deep fry
To finish:
- 15ml Cinnamon
- 250ml castor sugar
- 125ml apricot jam
Place flour, salt, sugar and butter into a large mixing bowl.
Dissolve yeast in milk and add eggs
Combine wet ingredients with dry ingredients and mix to a soft dough.
Turn out onto a floured surface and knead until gluten is stretchy (about 5 minutes)
Place in a large clean bowl and allow to double in size (about 45 to 60 mins)
Knock down the dough and divide into 18 small balls. Roll into balls and leave to prove again for 30 minutes on a floured surface and covered with cling film.
Heat oil, test with a cube of bread to see if it is hot enough. Fry doughnuts in batches of 4 or five. Turn once in the hot oil till golden brown all over. Remove doughnuts from hot oil , drain on kitchen towel and toss in cinnamon sugar.
Once all doughnuts are made, fill a ziplocs bag with apricot jam. Cut a hole at the end of the bag.
Make a hole in each doughnut with the back of a teaspoon and press the end of the bag into each doughnut and squeeze a little jam into the centre.
- 750ml flour
- 7,5ml salt
- 60ml castor sugar
- 100g butter (room temperature)
- 15g fresh yeast
- 250ml tepid milk
- 2 eggs
- Oil to deep fry
To finish:
- 15ml Cinnamon
- 250ml castor sugar
- 125ml apricot jam
- Place flour, salt, sugar and butter into a large mixing bowl.
- Dissolve yeast in milk and add eggs
- Combine wet ingredients with dry ingredients and mix to a soft dough.
- Turn out onto a floured surface and knead until gluten is stretchy (about 5 minutes)
- Place in a large clean bowl and allow to double in size (about 45 to 60 mins)
- Knock down the dough and divide into 18 small balls. Roll into balls and leave to prove again for 30 minutes on a floured surface and covered with a dish towel.
- Heat oil, test with a cube of bread to see if it is hot enough. Fry doughnuts in batches of 4 or five. Turn once in the hot oil till golden brown all over. Remove doughnuts from hot oil , drain on kitchen towel and toss in cinnamon sugar.
- Once all doughnuts are made, fill a ziplocs bag with apricot jam. Cut a hole at the end of the bag.
- Make a hole in each doughnut with the back of a teaspoon and press the end of the bag into each doughnut and squeeze a little jam into the centre.
