In my opinion, doughnut is a rare thing indeed. By this I mean, the concept of frying a simple dough can be found in almost every country around the world.
A quick look the doughnut around the world list on Wikipedia will prove my point, to you. Earlier this year, I caught this picture
Thai Youtiao being fried on Bangkok's night market; Margot, the co-host of Inheritance Recipes published a great recipe of paczki Oponki, Polish doughnuts.
In France, les beignets et bugnes have their own national day;
Jeanne as in Cook Sister, in her mischievous way named her blog after the South African doughnut, Koeksister. And, I might not be far wrong as in saying that half of the food bloggers are doughnuts lovers and have a doughnut recipe on their blog so it might be a little presumptuous to have named this post the
Perfect Jam Doughnut
210g strong white flour, plus extra to dust
7g dried yeast
½ tsp salt
15g caster sugar, plus extra to dust
20g unsalted butter, at room temperature, chopped, plus extra to grease
65ml whole milk, warmed
45ml warm water
1 egg, beaten
2 litres vegetable or sunflower oil, to cook
6 tsp raspberry or strawberry jam
- Combine the top four ingredients in a large bowl.
- In a smaller one, place the butter pour the warm liquids over and wait until the butter melts.
- Add to the flour mixture stir, add the egg and either use a mixer with a dough hook or stir by hand until you get an elastic and smooth dough.
- Transfer to a clean bowl, cover with a damp towel and leave it to raise, until double the size.
- Shape into 6 balls of about 80g each, folding each side tightly into the centre in turn, turning as you go, then turn the ball over and put it on a lightly floured baking tray or board, spacing them well apart.
- Cover and leave to rise again for 45 minutes.
- Deep fry in oil, you'll probably need to do several batches,
- Pad dry, roll in caster sugar
- Pipe the jam in