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Sekai Gohan
Hot Jam Doughnuts: Melbourne Market Yeast Doughnuts Filled With Jam
Ingredients
| Ingredient | Amount | Role |
|---|---|---|
| Dried yeast (1 sachet) | ¼ oz (7 g) | Raises the dough |
| Lukewarm milk | ¾ cup plus 1 tbsp (200 ml) | Wakes the yeast and wets the dough |
| Plain flour | 10½ oz (300 g) | The body of the dough |
| Plain cake flour | 1¾ oz (50 g) | Low in gluten, gives a finer, softer crumb |
| Caster sugar, for the dough | 2¾ oz (75 g) | Sweetens the dough |
| Egg yolks, lightly beaten | 2 | Richness and a pale yellow colour |
| Vegetable oil | as needed, to half-fill the pan | For deep-frying |
| Raspberry jam | 4 oz (110 g) | The filling, piped in cold |
| Caster sugar, for coating | as needed | Rolled on while the doughnuts are hot |
| Plain flour, for dusting | a little | For the worktop |
Steps
1Wake the yeast in warm milk
Pour the lukewarm milk into a jug and stir in the yeast until no dry grains float on top. Set the jug in a warm, draught-free spot and leave it for about 10 minutes. The sugar stays out at this stage; it goes in with the flour. The yeast is ready when a pale froth covers the surface of the milk.
2Knead the dough in the mixer
Sift the plain flour, cake flour and the 75 g of caster sugar into the bowl of an electric mixer fitted with a dough hook. Make a well in the centre and pour in the frothy yeast mixture and the lightly beaten yolks. Knead for 3 minutes. Stop when the dough is smooth and sticky, pale yellow and stretching from the hook.
3Let the dough rise under a cover
Cover the bowl the dough was kneaded in. Leave it in a warm, draught-free place for 2 hours. A cool room in winter slows the rise, so judge by size and let it take the time it needs. The dough is ready when it has doubled in size and looks soft and puffy.
4Cut the rounds and let them rest
Turn the dough out onto a lightly floured worktop and shape it into a rectangle 1 inch (2.5 cm) thick. Cut out 15 rounds with the 2⅜-inch (6 cm) cutter and lay them on a tray. Cover them with a clean tea towel and leave them in a warm place for 30 minutes. They are ready when they have puffed up slightly.
5Heat the oil, fry and drain
Fill a deep saucepan or deep-fryer half full with oil and heat it over medium heat to 320°F (160°C); a cube of bread dropped in turns golden in 20 seconds. Lower in a few doughnuts at a time and fry for 4 minutes, until golden and cooked through. Lift them out with a slotted spoon onto paper towels to drain. Let them cool slightly, only long enough to handle, because the sugar has to go on while they are hot.
6Pipe in the jam and roll in sugar
Push the tip of a small sharp knife into the base of each doughnut to make a small hole. Fit the piping bag with a plain nozzle, slide the nozzle into the hole and pipe in the jam, using it cold. Roll the filled doughnut in the extra caster sugar while it is still hot. Serve at once, when the sugar has settled into an even coat that stays put.