Jam Doughnuts

Jam Doughnuts

In a Jam.

Prep & cook time 60 minutes (+ proving) makes 15

7g yeast sachet
¾ cup (180ml) lukewarm milk
2 cups (300g) plain flour
½ cup (75g) plain cake flour
1/3 cup (75g) caster sugar, plus extra to dust
2 egg yolks, lightly beaten
50g butter, chopped, room temperature
Vegetable oil to deep fry
½ cup (160g) raspberry/strawberry jam

1. Combine yeast and milk in a jug and set aside in a warm, draught-free place for 10 minutes or until mixture bubbles.
2. Sift flours and sugar into a bowl of an electric mixer fitted with a dough hook. Make a well in the centre, add milk mixture, egg yolks and butter 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.
3. Turn dough onto a lightly floured work surface and roll into a 2.5cm thick rectangle. Using a 6cm pastry cutter, cut out 15 rounds. Transfer to a tray, cover with a clean teas towel and set aside in a warm, draught-free place for a further 30 minutes or until slightly risen.
4. Fill a large saucepan or deep-fryer half full with oil and heat over medium heat to 160c (or until a cube of bread turn golden in 20 seconds). Working in batches, gently lower dough into oil and fry for 2 minutes each side or until golden and cooked through. Remove with a slotted spoon and drain on paper towel. Cool slightly
5. Using the tip of a small sharp knife, pierce a hole in the side of each doughnut. Place jam in a piping bag fitted with .5cm plain nozzle and fill doughnuts. Coat in extra sugar to serve.
6. Split doughnuts and place a scoop of mascarpone ice cream and sandwich together.

Photography: Noel McLaughlin Recipes: Angela Devlin
Art Direction and Styling: Anne Marie Cummins

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