Another day, another doughnut. Happy Doughnut Day!
Blackberry Jam Filled Doughnuts
slightly adapted from here
2 teaspoons (1 sachet) active dry yeast
1 1/2 tablespoon lukewarm water
125ml (1/2 cup) lukewarm full cream milk
2 tablespoons caster sugar
50g unsalted butter, melted
Pinch of salt
335g (2 1/4 cups) plain flour
2 eggs, lightly beaten
Sunflower oil, for deep frying
1 cup blackberry jam
Vanilla sugar, for sprinkling
Put the yeast, water, milk and 1 tablespoon of the caster sugar into a large bowl, whisk and then set aside in a warm place for 10 minutes until it becomes foamy. Add the butter, salt, flour, eggs and remaining sugar and mix with a butter knife until the dough starts to come together.
Turn the dough out onto a lightly floured work surface and knead until smooth. Put the dough into a lightly oiled bowl, cover with plastic wrap and set aside in a warm place for 45 minutes, or until doubled in size.
Line a large baking tray with baking paper. Set aside.
Turn the dough out onto a lightly floured work surface and knead for 5 minutes. The dough will be soft and silky. Roll it out until it is 1cm thick and use a 8cm round cutter to cut rounds from the dough. Lay the rounds onto the prepared tray, cover with plastic wrap and set aside in a warm place to proof for 30 minutes.
Heat the oil to 180C (350F) in a deep pan. Fry the doughnut in batches, for 1 - 2 minutes, then flip them and fry on the other side until deep golden. Drain on absorbent paper.
Put the jam in a piping bag fitted with a 5mm plain tip. Pierce each doughnut with a sharp knife and fill with jam. Dust with vanilla sugar and serve while still warm.