Makes 12 doughnuts
Ingredients:
250g (9oz) plain flour, plus extra to dust
100g (3½oz) caster sugar, plus extra to coat
1 x 7g sachet fast-action dried yeast
100ml (3½fl oz) milk
25g (1oz) butter
Sunflower oil, to grease and deep fry
175g (6oz) seedless strawberry jam
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1. Put flour in a mixing bowl and stir in sugar and yeast.
2. Heat milk and butter in a pan until just warm, pour into a jug then beat in egg. Pour liquid into flour mixture and stir to make a soft dough.
3. Lightly flour work surface and tip out dough. If dough is too sticky, dust with a little flour. Knead dough for 5min until smooth and springy, dusting with a little more flour if needed.
4. Lightly grease bowl with oil and put dough inside. Cover with cling film and leave to rise in a warm place for 30-40min.
5. Lightly flour work surface and tip dough out. Flatten down to roughly 1cm (½in) thick and stamp out 12 rounds with a 5.5cm (2in) pastry cutter, re-rolling trimmings if necessary. Use a larger cutter for bigger doughnuts, but note they’ll take longer to cook.
6. Put dough rounds in roasting tin lined with baking parchment. Cover with cling film and leave to rise for 20min.
7. Heat a deep-fat fryer to 150°C, or use a high-sided saucepan half-filled with oil. Fry doughnuts in batches of four until deep golden brown, for about 7min, turning over halfway through cooking time.
8. Drain on kitchen paper placed on a wire rack, to stop doughnuts getting soggy. Leave to cool for 5min. Repeat with remaining doughnuts.
9. Put sugar on a large plate. Use a skewer to poke a hole into centre of each doughnut through side. Fit piping bag with a 5mm (¼in) plain nozzle and fill with jam. Push nozzle into hole of doughnut, squirt in some jam and coat in sugar. Repeat for all doughnuts.
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White ceramic bistro plate, Sophie Conran. Classic glass bowl (0.5 / 1 / 2 litres), Classic glass measure jug (1 litre), Classic rectangular non-stick metal roaster, Pyrex. Loft 24-piece dinner set, Zwilling J.A. Henckels. Pro 500 fryer, Magimix UK. Cooling rack, Lakeland. Large black Softedge stainless steel tongs, Kuhn Rikon UK. Small board "Chalk", Sophie Conran for T&G Woodware. Piping bag and nozzles, palette knife, biscuit cutter, glass ramekin, wooden spoon, chef's own.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
