Old Fashioned Jam Doughnuts

If this isn't a fabulous way to start the week, I don't know what is.   

NOTE: Stuff these divine, sugary puffs into your doughnut-hole (aka mouth) while still hot-ish.  It is mandatory for the hot jam to sear your chin as it bursts out.  It's a rite of passage.

Old Fashioned Jam Doughnuts

slightly adapted from here

Makes 14 - 16

400g plain flour

10g dried yeast

50g caster sugar

150ml lukewarm milk

80ml pouring cream

50g unsalted butter, grated

1 egg, beaten

Pinch ground cinnamon

Pinch fine sea salt

Sunflower oil, for deep frying

1 cup of your favourite jam (I used homemade marionberry jam)

100g vanilla sugar, for dusting

Line a baking tray with baking paper.  Set aside.

In the bowl of an electric mixer fitted with the dough hook, combine the flour, yeast and sugar.  Add the milk, cream, butter, egg, cinnamon and salt and mix on low speed until a smooth dough has formed.  Cover the bowl with plastic wrap and leave to rise in a warm place for about an hour, or until doubled in size.

Punch the dough down and turn it out onto a lightly floured work surface.  Roll it out to about 1cm thickness, then use a 6cm round cookie cutter to cut circles.  Place the circles on the prepared tray and leave to proof for 10 minutes.

Heat the oil in a deep frying pan (I use a wok), to 175C.  Deep fry the doughnuts in batches, turning them over as they become golden and puffed.  They should cook in about 3 - 4 minutes.  Drain them on a wire rack set over a baking tray to catch any drips.  Roll them in the vanilla sugar while they are still hot, then use a skewer to stab a hole in the side of each doughnut and pipe the jam into the centre.