Jam Donuts

I asked my cousins the other day if they liked my jam doughnuts I made earlier, and they said yes so I was gonna make it again, because I enjoyed making the doughnuts. While browsing through facebook, Monday Morning cooking Club posted their pictures of jam doughnuts and the doughnuts looked delicious. So I put my doughnut making on hold until they posted the recipe on facebook.

I made a pavlova recipe from their book and everyone who ate it said it was really good.A few who didn't know what a pavlova was thought they were eating cream or ice cream,LOL! I hope to make their cinnamon rolls & date slices soon after the kitchen renovation is completed.

I had to ask for an opinion of comparison between this jam doughnuts & the earlier jam doughnuts and everyone said they liked this better,it was fluffier,I must admit but I need to work on my photography.

Adapted from Monday Morning Cooking Club Facebook notes

2 sachets (15g) dry yeast

2 tablespoons caster sugar

¼ cup (60 ml) tepid whole milk

1 tablespoon plain flour

450 g (3 cups) plain flour

50 g butter or margarine, melted

½ teaspoon salt

50 g (3 tablespoons) caster sugar

2 egg yolks, beaten

270 ml (1 cup plus 1 tablespoon) tepid milk

1 small jar strawberry jam for the filling

3-4 cups (or more, depending on size of pan) vegetable oil, for frying

Extra caster sugar, for rolling

• To test the yeast is active, combine the first 4 ingredients in a small bowl. Mix well. Cover and leave for 20 minutes until it froths up.My first batch did not froth up as much so I had to redo this process.
• Mix the flour, salt and sugar in a large bowl. Make a well in the centre. Add the yeast mixture, then egg yolks, milk and melted butter. Using a whisk, slowly  incorporate the flour mixture and then, using a wooden spoon or spatula, mix until you have a smooth and thick dough (a little like a heavy batter).
• Cover with plastic wrap and a tea towel and put in a warm place for 1 – 2 hours until it has doubled in size.
• After it has risen, scoop out the dough with plenty of flour in your hand onto a very well floured surface and roll or pat out flat. Use a small cookie cutter (I used a scone cutter) to cut out small circles. Place half of these on a well floured tray. Place half a teaspoon of jam in the middle of each circle and cover with the remaining cut circles. Press the edges together to ensure they are sealed. Cover with a floured tea towel and allow to rise for 30 minutes.
• Heat the oil in a deep frypan or saucepan to very hot, 175°C (350°F). There needs to be enough oil so that the donuts can float, at least to a 2 cm depth.
• Fry the donuts (no more than 6 at one time) on both sides until golden brown. Remove from the oil with a slotted spoon, drain on paper towel and then roll in caster sugar.
• Eat almost immediately.