These yummy jam donuts are week 8 of my GBBO challenge, the theme being advanced dough. It was also the quarter final and the week my favourite contestant left the tent!
I’m going to give you an insight into my brain – it was 1:30am and I couldn’t sleep and was feeling very antsy, so what do I do? Read a book? Watch some television? Nope! I got up and made some donut dough! It seemed to do the trick at least. Normally you would leave this dough to rise in a warm place for an hour or so, but since I wasn’t about to stay up all night making donuts (I may be crazy, but I’m not that crazy!) I left mine to do it’s first rise in the fridge overnight. Having it rise in the fridge slowed down the yeast so it didn’t over prove. The second rise, or actual proving, I did at room temperature and it left me with a perfect donut.
I filled these donuts primarily with the fig jam I made, I whizzed it in the food processor before piping it into the donuts to make it nice and smooth. I also made a quick raspberry jam to pipe into the rest. You could use any jam flavour you like, homemade or store bought. I don’t have a deep fryer, so I fried these in a medium saucepan and a litre of vegetable oil, heated to 190C. The oil needs to be at a constant temperature to make sure the dough cooks thoroughly without soaking up a bunch of oil, these relatively small donuts took about 45 seconds each side. They’re then rolled in cinnamon sugar and left to cool completely before piping the jam into them.
The Great British Bake Off is over now, the final was on Wednesday and it was a great final! The applications for next years competition are open, I’ve downloaded the form and filled it in. Who knows when or if I’ll get the courage to submit it! But at least I know I can make a good jam donut if the need arises!
I’m gonna bring these little beauties along to Fiesta Friday because donuts make any party better! This week’s party is co hosted by the wonderful Julianna and Hilda. Do come check out the party, it’s always a lot of fun!
October is Lupus Awareness Month and I’m trying to raise awareness and funds for Lupus. It would mean a lot to me if you could check out my giveaway in this post.
Today’s Lupus fact of the day is:
- 6 tbsp milk
- 1 tsp dried yeast
- 1/2 tsp and 2 tbsp caster sugar
- 250g strong white flour
- 1/2 tsp salt
- 100ml water
- 50g unsalted butter, melted
- 1 large egg
- vegetable oil for frying
- 1tbsp cinnamon
- 50g caster sugar
- 150ml jam - homemade or store bought
- Heat the milk in the microwave so it is luke warm, put 3 tbsp into a bowl and add the yeast and 1/2 tsp sugar. Set aside.
- Mix the flour, salt and 2 tbsp caster sugar in a mixer with the dough hook attachment. Add the yeast mixture, remaining milk, water, butter and egg. Mix with the dough hook for 10 minutes, until the dough is smooth and stretchy.
- Place in a lightly greased bowl, cover and leave to rise in a warm place for 1 hour - until doubled in size.
- Turn the risen dough onto a lightly floured surface, and briefly knead to knock some air out.
- Divide the dough into twelve equal portions, and roll into balls.
- Lightly grease a baking tray, place the dough balls onto the tray, cover with greaseproof paper and leave to rise until doubled in size, about an hour.
- Mix cinnamon and sugar in a bowl, set aside.
- Heat your oil to 190C and fry the donuts one at a time, turning after 45 seconds - 1 minute - until deep golden brown both sides.
- Remove from oil and place on kitchen towel to soak up excess oil, then roll in the cinnamon sugar mix. Leave to cool on a wire rack.
- Spoon jam into a piping bag fitted with a round nozzle or into a piping syringe.
- Use a sharp knife to poke a hole in the side of each donut, reaching to the centre. Pipe jam into the donut.
- Store donuts in an airtight container for 3 days