Doughnuts, bombolini, churros What ever you call them, these deep fried ball of sweet doughy goodness are something that Art of Baking have been wanting to try for a while now. They really are one of the most guilty pleasures and all though they are a calorie bomb, t it well worth it. Unfortunately, this recipe is so easy to make, that you might find homemade donuts are no longer a once off treat.
Last Monday when Alex and I were coming home from catching up with a friend from Hobart, Alex reminded me how much he would love to eat a hot jam doughnut and we shivered at the train station waiting for what felt like an eternity for our train to take us home.
The next day when flicking through my new Gourmet Traveller magazine, I stumbled across a recipe for jam doughnuts. It was a sign. The recipe was not too complicate either and I had most of the ingredients at home. I made the dough in the kitchen aid and it was a breeze. We out in a simple store bought raspberry jam and rolled them in a cinnamon sugar. Eaten warm they are delicious treat.
The recipe said to let the dough prove for one hour until doubled in size. I found that my dough needed a bit longer, about 2 and a bit hour. However once the dough has been cut into the doughnut shapes it does continue to rise so don’t be disheartened if after two hours you feel the dough has not risen as much as you would have expected.
The recipe also says to roll the dough out to 1cm thickness and again this does not sound very think but when cut into the doughnut shapes, it will rise. The doughnut also puff up a lot when they hit the oil, so the guide of 1cm thickness is probably accurate. The first time I made these I rolled them out to about 5 cm thick and I found that the middle did not cook as they were a bit too thick.
The fun thing with these doughnuts is that once you have the dough ready, you can make them into all different shapes. Keep them in round ball to fill with hot jam ( or nutella!) or even a vanilla custard or crème patisserie. Or cut them in rounds and cut a hole in the middle to make good old fashioned cinnamon donuts that I remember eating with my dad as a kid from Fantasy Doughnuts at our local shopping centre. The bits of dough you cut out can also be deep fired for one popping mouthful of goodness.
Which ever way you make them, the main thing is that they are delicious. We think this dough is a great solid base and I’m looking forward to trying them with nutella and perhaps a sugary pink icing!
We hope you enjoy making them too and let us know your favourite way to eat them!
- 400g (2⅓ cups) plain flour
- 10g dried yeast
- 50g caster sugar with extra for dusting
- 150ml warmed milk
- 80ml (1/3 cup) pouring cream
- 50g grated butter
- 1 beaten egg
- Pinch of ground cinnamon
- Pinch of salt
- Vegetable oil
- Start by mixing your flour yeast and sugar in a bowl with an electric mixer fitted with a dough hook to combine. Slowly add warm milk, butter, cream, egg, pinch of salt and cinnamon until a smooth dough begins to form.
- Let dough sit in warm area with a damp tea towel over the top until the dough has doubled in size. This should be around 60-90 minutes.
- Once dough has risen turn dough out onto a floured beach and begin knocking it back and flattening it to a 1cm thickness then cutting into 6cm rounds with a cutter. At this stage put the cut rounds onto a tray to prove further for around 5-10 minutes.
- Heat oil in a deep saucepan for 175C. We recommend deep frying the doughnuts in batches, turning them occasionally until they are golden and puffed (around 3-4 minutes on each side taking care of spitting oil). Once they've finished cooking place them on paper towel to drain.
- Roll cooked doughnuts in caster sugar with cinnamon. If you have some jam around the house we recommend piercing a hole in one end of the doughnut then piping raspberry jam into the centre. Best enjoyed warm.
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– Alex and Rani