Oh this recipe blows my mind! I love, love, love doughnuts, but I hate, hate, hate frying stuff. Every time we fry in my house, my husband runs for the door. Then he complains for a week about the lingering smell.
So I decided why don’t I compromise? I tweaked one of my favourite doughnut recipes by adding a little more yeast and butter to ensure the centre was still soft and brioche like without having to touch hot oil. Initially everyone I talked to was skeptical, but when they came out of the oven, I honestly couldn’t tell the difference between mine and their fried cousins.
2 1/2 cups plain flour
80g caster sugar
165ml lukewarm milk
15g melted butter
sugar and cinnamon for dusting
strawberry jam to fill
Chuck the flour, sugar and yeast in the bowl of your electric mixer with the dough hook. Whisk together your wet ingredients and gradually add to the flour while the mixer is on. Mix on medium speed for 2-3 minutes or until the dough is smooth and elastic. Cover with a tea towel and leave to rise for 1 1/2 hours.
Flip your dough out onto a floured surface. Roll until 5mm thick and cut into 7cm circles. Place on a baking tray lined with parchment paper spaced apart and rise for a further hour.
Preheat the oven to 190°C and bake your doughnuts until golden (8-9 minutes). While they’re still warm, roll in some sugar and cinnamon and fill with strawberry jam using a piping bag if you like.
I love strawberry jam doughnuts because they remind me of my childhood when I would go to the market with my mum and she’d buy me and my brother and sister one each. That said, you can fill your doughnuts without whatever you like – ricotta and lemon, Nutela, chestnut puree – or enjoy them plain.