Doughnut recipe

BY READERS DIGEST

1st Jan 2015 Recipes

Doughnut recipe

After the first tender bite, folks will be licking sugar from their fingers and asking you for seconds of these jam-filled treats. The doughnuts are best served warm.

Preparation time: 25 minutes (plus time for rising)

Cooking time: 30 minutes

Makes 14-16 doughnuts

Ingredients

  • 2 packages of active dry yeast
  • 460ml warm milk (43°C to 46°C)
  • 880g all-purpose flour, sifted
  • 4 egg yolks
  • 1 egg
  • 100g sugar
  • 1 teaspoon salt
  • 2 teaspoons grated lemon peel
  • ½ teaspoon vanilla extract
  • 100g butter, melted
  • Oil for deep-fat frying
  • Strawberry or raspberry jam
  • Additional sugar

Recipe method

1. In a large bowl, dissolve yeast in warm milk. Add the flour; mix well. Let the mixture stand in a warm place for 30 minutes. Add the egg yolks, egg, sugar, salt, lemon peel and vanilla; mix well. Beat in the butter and remaining flour. Do not knead. Cover and let it rise in a warm place until doubled, which will take about 45 minutes.

2. Punch the dough down. On a lightly floured surface, roll it out to ½ inch thickness. Cut with a 2½ inch biscuit cutter. Place on lightly greased baking sheets. Cover and let rise until nearly doubled, around 35 minutes.

3. In a deep-fat fryer or electric skillet, heat the oil to 375°. Fry the doughnuts, a few at a time, for 1½ to 2 minutes on each side or until browned. Drain on paper towels.

4. Cool for 2–3 minutes; cut a small slit with a sharp knife on one side of each doughnut. Cut a small hole in the corner of a pastry or plastic bag; insert a very small round tip. Fill with jam. Fill each doughnut with about 1 teaspoon jam. Carefully roll warm doughnuts in sugar. Serve warm.