INGREDIENTS
¼ cup (55g) caster sugar
¾ cup (185g) warm milk
2½ cups (375g) plain flour
1 sachet dried yeast (8g)
pinch salt
3 egg yolks
100g butter, chopped coarsely
½ cup strawberry jam, warmed, sieved
vegetable oil, for deep frying
1 cup (220g) caster sugar, extra
METHOD
Combine sugar and milk in small jug; stir well to dissolve sugar.
Combine flour, yeast and salt in large bowl. Add milk mixture and egg yolks stirring well with a wooden spoon to combine.
Tip mixture onto a lightly floured bench; using hands knead dough until just smooth, about 2 minutes.
Knead butter into dough; one piece at a time, until incorporated and dough becomes glossy and very smooth. You will need to keep the bench lightly floured during this process.
Place dough in an oiled bowl; cover with plastic wrap. Stand in a warm place about 1 hour, or until doubled in size.
Divide dough into 20 equal pieces. Roll each piece into a ball. Place on a baking tray; cover with plastic wrap and stand 30 minutes or until doubled in size.
Place jam in small piping bag, fitted with a small plain piping nozzle.
Heat oil in wok or large saucepan to 190°C or 170°C fan-forced.
Add dough balls, a few at a time, turning occasionally with a slotted spoon to ensure they brown evenly. Cook until golden brown and floating, about 5 minutes.
Drain on absorbent paper before tossing in extra sugar. Pipe jam into the centre of each doughnut. Serve immediately.
Combine flour, yeast and salt in large bowl. Add milk mixture and egg yolks stirring well with a wooden spoon to combine.
Tip mixture onto a lightly floured bench; using hands knead dough until just smooth, about 2 minutes.
Knead butter into dough; one piece at a time, until incorporated and dough becomes glossy and very smooth. You will need to keep the bench lightly floured during this process.
Place dough in an oiled bowl; cover with plastic wrap. Stand in a warm place about 1 hour, or until doubled in size.
Divide dough into 20 equal pieces. Roll each piece into a ball. Place on a baking tray; cover with plastic wrap and stand 30 minutes or until doubled in size.
Place jam in small piping bag, fitted with a small plain piping nozzle.
Heat oil in wok or large saucepan to 190°C or 170°C fan-forced.
Add dough balls, a few at a time, turning occasionally with a slotted spoon to ensure they brown evenly. Cook until golden brown and floating, about 5 minutes.
Drain on absorbent paper before tossing in extra sugar. Pipe jam into the centre of each doughnut. Serve immediately.
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