- 1 1/2 teaspoons dried yeast granules
- 1/2 cup full cream milk, warmed to lukewarm
- 1 tablespoon sugar
- 2 cups high grade flour
- 1 egg, lightly whisked
- 25g butter, softened
- raspberry jam, jelly, chocolate or custard for filling
Stir the yeast into the warmed milk along with the sugar. Set aside for 5 minutes until frothy (if it doesn't froth you will need new yeast).
Tip the flour into a large mixing bowl or into the bowl of a cake mixer if you have a dough hook attachment.
Add the egg, butter and yeast mixture and mix well, then tip out onto a bench and knead for 10 minutes until smooth and elastic (or mix with the dough hook until a soft dough, about 10 minutes). The dough will be slightly sticky but don't be tempted to add more flour.
Place the dough in the mixing bowl, cover and set aside in a warm spot for 45 minutes or so until doubled in bulk.
Divide the dough into 6-8 balls (depending on your preferred size), flatten slightly and then fold the outer edges into the centre to form a ball. Place on a tray, cover and allow to rise for a further 30 minutes.
Heat enough oil in a large deep sided saucepan to come half way up the sides of your donuts - about 3cm. The oil needs to be hot (about 180 C) so that the dough bubbles on contact but not so hot that the doughnuts cook too fast on the outside and are still raw in the middle.
Cook donuts in batches, turning once during cooking for about 2 minutes each side until they are well coloured.
Make a small hole in each doughnut and pipe, syringe or spoon in filling.
Dust with sieved icing sugar and serve warm.