Name: Doughnuts
Yield: 16

Doughnuts

Step #1

METHOD (Makes 16): Using the ingredients indicated, make up a well developed dough.

Step #2

Divide into 16 equal pieces and mould into balls. Rest the dough for 10 minutes.

Step #3

Remould into desired shape. Balls for jam and apple doughnuts, fingers for cream and custard doughnuts. Place on a liberally oiled baking sheet, cover with a clean damp tea towel; lightly oiled plastic or polythene and prove in a warm place for 30-40 minutes or until doubled in size.

Step #4

Remove the cover before frying. Fry each doughnut in oil preheated to 180 - 190°C for 1 - 1½ minutes on each side or until golden brown.

Step #5

Remove from the oil and place on a wire tray and allow to cool.

Step #6

Finish as per our tip, dependent on choice.

Why it works

Jam Doughnuts – inject jam into the doughnut using a piping tube. Roll in caster sugar. Apple Doughnuts – using a small cutter remove a portion of the doughnut and fill with apple pie filling. Dredge with icing sugar. Cream Doughnuts – split lengthways and pipe in cream. Dredge in icing sugar and finish with a strip of jam on the cream. Custard Doughnuts – make up a thick custard, allow to cool and pipe into the doughnut that has been split lengthways. Dust with icing sugar.