70g caster sugar
165g warm water
80g warm Milk
6 egg yolks
60g butter soft
SUGAR SPICE MIX
400gr sugar + 0.5 tsp salt
8gr cinnamon + 4gr ground ginger
2gr ground nutmeg + 1gr ground cloves
Doughnuts with Jam
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.