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Essential Strong White Bread Flour1.5kg
1.5kgItem price
£1.40Price per unit
93.3p/kgMartha Collison's recipe is the classic, bakery-style, jam-filled variety. Doughnuts are the perfect vessel for all kinds of delicious options though. Try filling them with different flavours of jam, lemon curd, hazelnut spread or even custard.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Put the flour into the bowl of a stand mixer and add the salt, 25g sugar, yeast and lemon zest. Pour in the melted butter and mix using the paddle attachment, until the it looks sandy.
Beat together the egg and milk in a small jug, then gradually add it to the dry ingredients, with the mixer on slow, until a sticky dough forms. Knead it for 6-8 minutes using the machine. It should look smooth and no longer stick to the side of the bowl.
Cover the dough and leave to rise in a warm spot for 1 hour 30 minutes to 2 hours, until doubled in size.
Flour your work surface and dust a large baking tray with flour. Once the dough has risen, fold it over on itself a few times in the bowl to knock out any irregular air pockets, then tip onto the work surface. Roll out to a thickness of around 3cm, then use an 8cm round cutter to punch out circles of dough. Place the cut-outs onto the baking tray, allowing enough space for them to rise, then re-roll the dough and repeat until used up to make 6 doughnuts.
Loosely cover the baking tray with a clean tea towel, then set aside for 30 minutes to allow the dough to rise a little more. Meanwhile, prepare your oil in a large heavy-based saucepan or deep-fat fryer and line a baking tray or plate with kitchen paper. Put the sugar into a wide, shallow bowl.
Heat the oil gently until it reaches 170ºC on a thermometer. Fry the doughnuts in small batches of 2-3 for 90 seconds on each side (some will turn themselves over, so keep an eye on those!).
Remove the cooked doughnuts with a slotted spoon and place onto the tray lined with kitchen paper to soak up any excess oil. When cool enough to touch, roll them in the 100g sugar until well coated. Using a skewer, make a small hole in the side of each and move it around to form a cavity in each doughnut.
If the jam has any large lumps in it, pass it through a sieve or whizz in a food processor until smooth. Spoon into a piping bag or cooking syringe. Fill each doughnut with jam, then enjoy on the same day.
Keep them fresh
These doughnuts are at their best moments after they are made, so you should ideally enjoy them within a few hours of making them. If you need to keep them and they feel a bit hard, try microwaving them for 20 seconds to refresh the dough – but beware, the jam will be extremely hot!
Test your cooking oil
If the oil is too hot, the doughnuts will brown too quickly on the outside and remain raw in the middle. If it’s not hot enough, the dough absorbs too much oil and will be greasy. A sugar thermometer is the best tool for the job, but if you don’t have one, try dropping a small piece of bread into the oil. It should sizzle immediately, but take around 90 seconds to turn brown.
Typical values per item when made using specific products in recipe
Energy | 1,935kJ/ 460kcals |
---|---|
Fat | 14g |
Saturated Fat | 5g |
Carbohydrates | 72g |
Sugars | 34g |
Fibre | 3.7g |
Protein | 10g |
Salt | 0.6g |
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