Ingredients Jump to Instructions ↓

  1. 225ml (8 fl oz) warm milk (45 degrees C)

  2. 5 tablespoons water

  3. 1 egg, beaten

  4. 3 tablespoons butter, melted

  5. 150g (5oz) caster sugar

  6. 600g (1 lb 6 oz) bread flour

  7. 1 teaspoon salt

  8. 1 1/2 teaspoons ground nutmeg

  9. 1 tablespoon dried active baking yeast

  10. 250g (9oz) any flavour jam

  11. 2 litres groundnut or rapeseed oil for frying

Instructions Jump to Ingredients ↑

  1. In a bread machine pan, add the milk, water, beaten egg, melted butter, sugar, bread flour, salt, nutmeg and yeast in the order recommended by the manufacturer. Set machine to the sweet dough cycle.

  2. Once the cycle is completed, turn dough out onto a floured board and let rest for ten minutes.

  3. Roll dough out to 1/2 cm thickness. Lightly flour a 6cm cutter and stamp out rounds.

  4. Place 1/2 teaspoon jam in centre of half of the rounds. Moisten edges with cold water, top with the remaining rounds and pinch edges together firmly. Place sealed doughnuts on an greased baking tray. Cover and let rise until doubled in a warm place, about 45 minutes.

  5. Heat oil in deep fat fryer to 180 degrees C. Fry one layer of doughnuts at a time. Turn doughnuts as they rise to the surface until golden brown, about 2 to 3 minutes. Remove from oil, being careful not to poke doughnuts. Drain on kitchen roll and sprinkle with icing sugar if desired.


Send feedback