Preparation time is 1hours 20minutes
Cook time is 30minutes
Total time is 1hours 50minutes
Serve is for 20 people
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
20
- 7grams dry yeast
- 3 cup plain flour
- 1 cup milk, warmed
- 60grams butter, melted
- 1 cup raspberry jam
- 1 egg
- 1/2 cup caster sugar (save half to coat)
- 750milliliter vegetable oil
- 1 pinch pink salt ground (to taste)
Nutrition per serving
2080kJ / 497Cal
2080 Kilojoules or 497 Calories
24% of daily energy intake*
Protein
3.2grams
Fat
40.7grams
Carbs
30.4grams
Sugars
16.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Combine flour, sugar, yeast and salt in a large bowl. In a separate bowl, whisk together milk, butter and egg. Pour into dry ingredients and stir until a soft dough forms.
Step 2 of 6
Turn dough onto a floured surface and knead for 5 minutes or until smooth. Place dough in a clean, greased bowl and cover with a tea towel. Leave to rest for 1 hour or until doubled in size.
Step 3 of 6
Turn dough out onto a floured surface and punch to release air. Knead for 1 minute, then flatten or roll out until 1cm thick. Use a plain 6cm cutter to cut into rounds and place on a lined tray.
Step 4 of 6
Place extra sugar in a bowl. Fit a piping bag with a plain nozzle and fill the bag with the jam.
Step 5 of 6
Heat oil in a medium saucepan. Deep-fry doughnuts, in batches of 3-4, for 2-3 minutes each side or until golden and puffed. Use a slotted spoon to remove and drain excess oil.
Step 6 of 6
While warm, roll doughnuts in extra caster sugar to coat. Make a hole in one side and fill with jam. Serve warm.
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