Jam doughnuts are totally irresistible, particularly when eaten warm. Taking that bite and having the jam just sip through is divine. This is why I prefer homemade doughnuts as opposed to buying them from takeaway spots, you can guarantee that freshness.
500 grams plain flour
1 teaspoon slat
200 ml milk
50 grams butter
2 pcs eggs
1 teaspoon vanilla essence
6 cups vegetable oil
250 grams jam of choice
3 teaspoons instant yeast
75 grams sugar
1 teaspoon salt
In a bowl, mix flour, 60 grams sugar, yeast and salt. Set aside. In a saucepan heat up milk to almost boiling point. Add in 5 tablespoons of water and butter, stirring until it melts. Allow the mixture to cool down until it is warm enough to put your finger in. Stir in vanilla essence and the eggs.
Make a well in the bowl with the dry ingredients and pour in the wet ingredients. Mix well until dough becomes sticky but firm.
Knead the dough on a floured surface until smooth and elastic. Transfer into a greased bowl and cover with cling film to rise for about 1 hour.
Dust a baking sheet with flour. Place the dough on the sheet and punch down on the dough to push the air out. Divide the dough into 12 parts and shape into a disc form. Cover with cling film and leave to rise for another 1 hour.
Put the oil in a pot over high heat. Allow the oil to get very hot.
Add in the dough gently into the oil and allow to fry for about 2 minutes on each side or until golden. Remove the doughnuts from the oil and drain on paper towel.
Pour the remaining sugar into a large flat plate and roll the doughnuts in the sugar until welcome covered.
Pour the jam into a pipping bag fitted with a medium nozzle. Insert the nozzle into the side of the doughnuts and pipe in the jam.
Doughnuts are best served warm.