This recipe for Doughnuts is DELICIOUS! Soft, fluffy and crisp on the outside they are divine not to mention the sweet jam within. One is never enough!
Warm the milk and butter gently just until the butter melts. Remove from the heat and add the eggs and beat them in too.
Slowly pour the liquid ingredients into the mixing bowl and mix well to combine. I then use my dough hook on my food mixer to mix on a low speed for about five mins.
You can knead for ten mins using a dough scraper as the mixture is quite wet. I left mine mixing in the food mixer for longer than five mins as it was quite sticky and took that long to firm up.
When the dough becomes smooth and elastic, put it into a clean bowl, cover with clingfilm and leave to rise for 1 hour.
After the dough has risen, knock it back, weigh it into 10 equal pieces and roll into balls. I roll them between my hand and the worksurface quite firmly so that the balls are quite tight!
Cover with oiled clingfilm and leave to rise somewhere warm for 45 mins.
I used my deep fat fryer but you can pour 3 litres of sunflower oil into a deep frying pan.
If using a pan make sure you have not filled your pan up more than just under half full as the oil will bubble up significantly.
Do not leave the hot fat unattended.
Fifteen mins before the buns will be ready heat the deep fat fryer to 170 C or if without a thermometer drop a cube of bread in to check for sizzling.
Fry the buns for 3 mins each side, turning them over carefully with a slotted spoon.
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