Made with your very own jam, these homemade doughnuts will be unlike anything you’ve tasted at a café
If you’ve always thought about making doughnuts at home but never got around to it, this straightforward recipe from Siúcra is the perfect place to start.
Makes 12 doughnuts
ADVERTISEMENT
Ingredients:
For the dough
500g strong white flour
50g Siúcra Caster sugar
40g butter, at room temperature
2 eggs
14g dried instant yeast
150ml warm milk
130ml water
For the jam
500g strawberries, washed and hulled
500g Siúcra Jam sugar
1 tbsp good-quality vanilla extract
100g Siúcra Caster sugar, to serve
Method:
- Combine all of the ingredients for the doughnuts in a large mixing bowl until a dough forms.
- Transfer to a work surface dusted with flour and knead for 10 minutes until very smooth and elastic.
- Place in a clean bowl, cover with a damp tea towel and leave to rise for one hour.
- Knead it again on a floured work top, then divide into 12 balls. Place on a baking tray and leave to rise for one hour.
- Place the strawberries in a large pot and use a spoon or potato masher to crush them.
- Add the Siúcra Jam Sugar and vanilla. Allow the sugar to dissolve over a medium heat, then bring to a boil and cook for five minutes. To test, carefully spoon a little jam onto a cold plate, then push the blob of jam with your finger. If the surface of the jam wrinkles, then it has set; if it is still quite liquid, then put the pan back on the heat and boil for a few minutes longer.
- Once set, allow the jam to sit in the pot for 15 minutes.
- Heat a deep fat fryer (or a pot filled with sunflower oil) to 180˚C. Gently lower each doughnut into the oil and cook for five minutes per side until golden brown. Set aside to cool.
- To serve, place the Siúcra Caster Sugar in a shallow bowl. While the doughnuts are still warm, coat in the sugar. Use a small, sharp knife to cut a hole from the side and into the centre of each doughnut. Fill a piping bag with the jam and slowly pipe the jam into the doughnut. These are best enjoyed on the day they are made.
Test kitchen tip: This recipe will make more jam than is needed. Simply pour the rest into a sterilised jar and enjoy with brown bread, scones, or whatever else you fancy!
