Jam doughnuts recipe
 A naughty treat that's unbeatable when eaten warm and covered in sugar. 500g/1lb 2oz strong white flour50g/2oz caster sugar40g/1½oz unsalted butter2 free-range eggs2 x 7g sachets instant yeast10g/¼oz salt150ml/5fl oz warm milk130ml/4½fl oz water 500g/1lb 2oz strong white flour 50g/2oz caster sugar 40g/1½oz unsalted butter 2 free-range eggs 2 x 7g sachets instant yeast 10g/¼oz salt 150ml/5fl oz warm milk 130ml/4½fl oz water 2 x jars strawberry jam 2 x jars strawberry jam Method For the dough, place all ingredients into a large bowl holding back a quarter of the water.Stir with your hands until a dough is formed.Slowly add the remaining water and knead the dough in the bowl for four minutes. (Alternatively, you could mix with a stand mixer fitted with a dough hook).Tip dough onto a lightly floured surface and knead well for 10 minutes, until the dough is smooth and elastic.Place the dough into a clean bowl, cover with a damp tea towel and leave to rise for an hour.Tip the dough out onto a very lightly floured surface, and knock it back by kneading it a few times.Divide the dough into 10 equal portions and shape each portion into a ball.Place all balls onto a floured baking tray and allow to rise for an hour.Preheat a deep fat fryer, filled with sunflower oil, to 180C/350F.Lower each doughnut into the fryer, cooking each side for about five minutes or until golden brown. Remove the doughnuts from the oil with a slotted spoon and immediately roll in caster sugar so that the hot fat makes the sugar stick to the sides.Set aside and leave to cool.When completely cool, using a small, sharp, knife make a cut into the side of the doughnut, reaching to the centre. Spoon some smooth or sieved strawberry jam into a piping bag, or piping syringe. Pipe, or syringe, the jam generously inside. For the dough, place all ingredients into a large bowl holding back a quarter of the water. For the dough, place all ingredients into a large bowl holding back a quarter of the water. Stir with your hands until a dough is formed. Stir with your hands until a dough is formed. Slowly add the remaining water and knead the dough in the bowl for four minutes. (Alternatively, you could mix with a stand mixer fitted with a dough hook). Slowly add the remaining water and knead the dough in the bowl for four minutes. (Alternatively, you could mix with a stand mixer fitted with a dough hook). Tip dough onto a lightly floured surface and knead well for 10 minutes, until the dough is smooth and elastic. Tip dough onto a lightly floured surface and knead well for 10 minutes, until the dough is smooth and elastic. Place the dough into a clean bowl, cover with a damp tea towel and leave to rise for an hour. Place the dough into a clean bowl, cover with a damp tea towel and leave to rise for an hour. Tip the dough out onto a very lightly floured surface, and knock it back by kneading it a few times. Tip the dough out onto a very lightly floured surface, and knock it back by kneading it a few times. Divide the dough into 10 equal portions and shape each portion into a ball. Divide the dough into 10 equal portions and shape each portion into a ball. Place all balls onto a floured baking tray and allow to rise for an hour. Place all balls onto a floured baking tray and allow to rise for an hour. Preheat a deep fat fryer, filled with sunflower oil, to 180C/350F. Preheat a deep fat fryer, filled with sunflower oil, to 180C/350F. Lower each doughnut into the fryer, cooking each side for about five minutes or until golden brown. Remove the doughnuts from the oil with a slotted spoon and immediately roll in caster sugar so that the hot fat makes the sugar stick to the sides. Lower each doughnut into the fryer, cooking each side for about five minutes or until golden brown. Remove the doughnuts from the oil with a slotted spoon and immediately roll in caster sugar so that the hot fat makes the sugar stick to the sides. Set aside and leave to cool. Set aside and leave to cool. When completely cool, using a small, sharp, knife make a cut into the side of the doughnut, reaching to the centre. When completely cool, using a small, sharp, knife make a cut into the side of the doughnut, reaching to the centre. Spoon some smooth or sieved strawberry jam into a piping bag, or piping syringe. Spoon some smooth or sieved strawberry jam into a piping bag, or piping syringe. Pipe, or syringe, the jam generously inside. Pipe, or syringe, the jam generously inside.