makes
15
prep
30 minutes
cook
20 minutes
difficulty
Mid
makes
15
serves
preparation
30
minutes
cooking
20
minutes
difficulty
Mid
level
Ingredients
- 7 g yeast sachet
- 200 ml lukewarm milk
- 300 g (2 cups) plain flour
- 50 g (⅓ cup) plain cake flour (see Note)
- 75 g (⅓ cup) caster sugar, plus extra, to dust
- 2 egg yolks, lightly beaten
- vegetable oil, to deep-fry
- 110 g (⅓ cup) raspberry jam
Resting time 2 hours 40 minutes
Instructions
Combine yeast and milk in a jug and set aside in a warm, draught-free place for 10 minutes or until mixture bubbles.
Sift flours and sugar into bowl of an electric mixer fitted with a dough hook. Make a well in the centre, add milk mixture and egg yolks, then knead for 3 minutes or until smooth and sticky. Cover and set aside in a warm, draught-free place for 2 hours or until doubled in size.
Turn out dough onto a lightly floured work surface and shape into a 2.5 cm-thick rectangle. Using a 6 cm pastry cutter, cut out 15 rounds. Transfer to a tray, cover with a clean tea towel and set aside in a warm, draught-free place for a further 30 minutes or until slightly risen.
Fill a saucepan or deep-fryer half-full with oil and heat over medium heat to 160°C (or until a cube of bread turns golden in 20 seconds). Working in batches, gently lower dough into oil and fry for 4 minutes or until golden and cooked through. Remove with a slotted spoon and drain on paper towel. Cool slightly.
Using the tip of a small, sharp knife, pierce a hole in the bottom of each doughnut. Place jam in a piping bag fitted with a plain nozzle and fill doughnuts. Coat in extra sugar, to serve.
Note
• Cake flour has a lower gluten content than regular flour, which gives cakes a fine crumb. Available from supermarkets.
Photography Brett Stevens. Food preparation Phoebe Wood. Styling Berni Smithies.
As seen in Feast magazine, April 2014, Issue 30.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
