This recipe is perfect for those long rainy autumnal days, when you fancy staying at home and setting yourself a challenge! For a cheeky shortcut- use ready made custard and jam!
Experiment with flavours-try raspberry and lemon, blackberry and sloe gin (see my recipe), salted caramel (the possibilities are endless!
Ideally cook these doughnuts in a deep fat fryer at 180C , if not use a small saucepan filled with sunflower/rapeseed oil and carefully monitor the heat. Testing with a chunk of bread- you are looking for a sizzle that slowly turns the bread a golden colour. Turn heat down if they are turning a deep dark brown too quickly!
Blackberry Jam
- 200g blackberries/ berries of your choice
- 1/2 lemon juiced
- 200g jam sugar
- splash of water
First make your jam, place the fruit and a splash of water in a heavy based saucepan and gently cook for 5 minutes.
Add the lemon juice and sugar and continue cooking slowly for 5 minutes, using the back of a wooden spoon to crush the fruit. Once the sugar is dissolved completely, turn up the heat and boil for 3 minutes or until starting to set (no longer than 4 minutes).
Take off the heat, sieve the jam into a bowl and set aside.
The Doughnuts
Key to success - knead well, use lukewarm warm milk, do not rush the proving!- 250g plain white flour
- 250g strong white flour
- 2 x 7g instant action yeast sachet
- 50g caster sugar
- 10g salt
- 40g unsalted butter- melted in a pan with 150ml whole milk
- 130ml water
- 2 large eggs
- caster sugar for rolling
- blackberry jam
Combine all of the dry ingredients in a large bowl, make a well in the centre.
Whisk the eggs into the warmed milk and butter, and add the water.
