As much as I try to avoid deep fried buns with fruit jam in the centre, these doughnuts are too good. I tried really really hard not to eat one. Then, to just eat a small bite so I could critique it. I’m useless though, one bite and I was a goner – they are seriously good.
What you’ll need
1 quantity of sweet bun dough
Raspberry or strawberry jam
200g caster sugar
2 tsp ground cinnamon
Frying oil (eg. canola or rice bran – amount will depend on the size of your frying pan, probably about a litre
How to make them
Cut long strips of baking paper and spray with oil.
Lightly knock back your dough and scale into even size portions – I think around 55g is a good size (and will yield you 15-16 doughnuts).
Shape into rounds by lightly rolling on the bench (very lightly floured).
Pop the rounds on to the prepared baking paper – about three per piece of paper. Cover lightly with cling film and allow to prove until almost doubled in size – about 20-30 minutes (depending on the temperature in your kitchen).
Mix caster sugar and cinnamon together, ready for the doughnuts to be dipped.
Heat the oil in a large saucepan/frier to around 175°C.
When oil is ready, gently ‘pour’ the doughnuts in to the oil, one at a time – doing it this way avoids having to touch the doughnuts, which will knock the air out of them. Don’t overload your frying pan.
Cook on each size until just past golden brown, but not burnt. I turn mine only once. This will take around three-four minutes, in total, to cook.
Remove doughnuts from oil with a slotted spoon and roll in prepared sugar/cinnamon mix. This needs to be done when the doughnuts are hot. Repeat until all doughnuts have been cooked and rolled.
Pop some jam into a piping bag with a plain nozzle and pipe the jam into each doughnut. If you don’t have a piping bag, this can be done with the end of a tea spoon and use a ‘glad bag’ and cut off the end to use as a piping bag.
Give them a go, you will become the toast of your friends and family when you present these.
You could replace the jam in this recipe with my favourite filling, egg custard.
You can use this dough recipe to make Chelsea buns.