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INGREDIENTS

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560g flour

12g salt

70g caster sugar

165g warm water

4g yeast

80g warm Milk

6 egg yolks

60g butter soft

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SUGAR SPICE MIX

400gr sugar + 0.5 tsp salt

8gr cinnamon + 4gr ground ginger

2gr ground nutmeg + 1gr ground cloves

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Doughnuts with Jam

METHOD

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Doughnuts

Mix the yeast, milk, caster sugar and leave for ten minutes before adding the egg yolks.

Place the flour and salt into the machine bowl with a dough hook attachment, add the above and work the dough until it becomes loose from the sides. On a medium speed add the butter, let it come together and then turn it out onto the table and roll into a ball.

Set aside, cover with clingfilm and prove for 3 hours at room temperature. Knock back and scale at 50g and roll into balls. Place onto a greased parchment paper (leaving space between the doughnuts) and cover with a large “up turned” tray or in an open plastic sheet. Prove on top of the bench until they doubled in size. 

Fry in veg oil at 165°C until golden brown and cooked in the middle. Leave to cool at room temperature, then stuff with jam and roll in the spiced sugar.

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