Oozing raspberry jam doughnuts скачать в хорошем качестве

Oozing raspberry jam doughnuts

Watch M Kitchen chef, Richard, make these delicious oozing jam donuts....perfect for your Halloween party! makes 16 prep in 30 mins cook in 10 mins prove for 165 mins Ingredients 200ml milk, warmed gently 7g fast-action dried yeast 30g caster sugar, plus extra for dusting 2 eggs, beaten 450g strong white bread flour 60g butter, softened 1 litre vegetable oil 450g raspberry jam 1. Whisk together the milk, yeast and sugar and leave for about 5 minutes until bubbles appear, then whisk in the eggs. 2. Place the flour and a pinch of salt in a bowl and slowly pour in the liquid, mixing by hand. 3. Add the butter and bring the mixture together into a soft dough, then knead for 15 minutes. 4. Place in an oiled bowl, cover with clingfilm and leave to rise (about 2 hours). 5. Knock the dough back and knead for 1 minute. Cut and roll into 16 balls, place on a large baking sheet, cover with oiled clingfilm and let rise for 45 minutes or until doubled in size. 6. Remove the clingfilm for the last 10 minutes so the tops form a crust. 7. Heat the oil in a wok or heavy saucepan; it's hot enough when a piece of bread sizzles quickly after dropping in. Prepare a tray lined with kitchen roll and a tray sprinkled with sugar. 8. Using a wire mesh spoon, drop 2 doughnuts at a time into the oil. They will only need about 30 seconds on each side to cook through. Drain on the kitchen roll then dust in the sugar. 9.Fill a piping bag with the jam. Cut a small slit in the side of each doughnut and pipe a good tbsp jam into each one. Per doughnut: calories 273 (14%), sugar 21.3g (24%), fat 10.3g (15%), saturates 3.2g (16%), salt 0.1g (1.6%) of your guideline daily amount