Ingredients
Donuts:
- 2/3 cup milk (warmed)
- 2 tbsp sugar
- 1 tbsp yeast
- 60(ish)g butter (melted and cooled)
- 1 egg
- 2 cups bread mix (bread flour or pl flour works at a pinch)
Jam:
- 2 cups strawberries (frozen is perfect!)
- 1 cup white sugar
- 2 tbsp lemon juice
- a few sprigs mint (optional but serious amazing!)
Method:
Combine the milk, sugar and yeast then let proof.
Pop all donut ingredients in a stand mixer with a dough hook and beat the bejeesus out of. You should have a lovely ball of dough that rebounds when lightly poked.
Set aside in warm place until it has doubled in size.
While donuts are rising, make jam. Pop everything in a saucepan and bring to boil over low heat. Whisk while boiling until it gels when tested on a cold plate. Puree with a whizzy stick (this makes it easier to pipe into donuts).
Cut dough into 24 pieces and roll into balls. Heat up oil in a saucepan and fry balls. Pipe jam into them then either dust with icing sugar or roll in cinnamon sugar.
Ramblings:
For state of origin tonight I thought colour appropriate snacks were needed!
I have always lamented donut and jam recipes that make enough to feed a small country, so I have made this a relatively small batch. I know 24 sounds like a lot but they are on the smaller side (easier to cook the whole way through without burning the outsides) and trust me there won’t be any left. Don’t be afraid to double or triple if you are feeding the masses.