“Mmmm…Forbidden Donut…”

8 Apr


What would a post about me making donuts be without a couple of comments from the donut aficionado himself – Homer Simpson?

Copyright 20th Century Fox

A very humourless once, that’s what.

“This donut has purple in the middle, purple is a fruit.”

And on that note…

I decided to make donuts!  I used a fairly generic recipe, see below.

NOTE: My oven has a “dough proving” setting, which was ideal for this recipe as it’s getting colder as the days get shorter here in Australia.  I also have a breadmaker, which does not get enough use at all.  This was the first step to remedying that!  Next – hot cross buns.  Stay tuned.

Jam Doughnuts/Donuts


2 teaspoons (7g) dry yeast
1¼ cups (300ml) milk
¼ cup (55g) caster sugar
1½ teaspoons salt
4 cups (600g) plain flour
90g butter, melted
2 eggs, beaten lightly
vegetable oil for deep-frying
1 cup (220g) caster sugar
2 teaspoons ground cinnamon
1 cup (320g) strawberry jam


Blend the yeast with a little of the warmed milk, stir in the remaining milk and 1 tablespoon of the sugar; stand in a warm place for about 10 minutes or until frothy.

As I used a bread maker, I just whacked everything in there (caster sugar, salt, flour, butter, eggs, and the yeast when that was ready).

When dough is ready,


remove from machine, let rest for 10 minutes on a floured board. Continue with Step 2.


Turn the dough onto a lightly floured surface, knead for about 5 minutes or until smooth and elastic. Roll the dough out on floured surface to about 1½ cm thick.


Cut into rounds with a 4½ cm cutter (Step 2).


I also made some basic donuts –


Place the doughnuts on lightly greased trays, cover loosely with plastic wrap, stand in a warm place for about 20 minutes or until increased in size by half.  I placed mine in the oven to proof.  I’m sure if you don’t have the exact setting you could easily replicate it by putting the oven onto a 40ºC or so setting and monitoring.

And now we’re ready to fry them!  Make sure your station is all set up, as it is actually a very quick process to get them all done.  You don’t want to burn them after all this effort.


Heat the oil in a deep-fryer or large deep saucepan to approximately 160°C.  TIP: Use the back of a wooden spoon and place it in the oil.  The oil will be approximately hot enough if it begins to bubble quickly around the spoon.


Deep-fry the doughnuts, in batches, until golden brown and cooked through, turning frequently (Step 3). This should take about 5 minutes per batch. Make sure you flip them over once one side gets sufficiently brown.



Drain the doughnuts on absorbent paper; cool for 1 minute.


Toss the warm doughnuts in combined sugar and cinnamon.  Spoon the jam into a small piping bag fitted with a 0.5cm tube.


TIP: If working alone, it is really hard to support the bag and spoon into it.  I use a tall glass, and place the bag into it.  This makes it much easier to handle.  This tip works with icing as well.


With a skewer make a small hole in the top of each doughnut. That point is very important.  I recommend doing that before you start piping, as it is a pain to do it every time.  Push nozzle gently into the hole and pipe in a small amount of jam (Step 4).  I apologise for how unprofesh this photo/whole operation looks.


And voila!

Once you’ve filled the donuts with jam, make sure you sprinkle them with extra cinnamon sugar as handling them means a lot has come off.


The top ones I baked.  They came out with the consistency of bagels, which was interesting.
These are best eaten on the day, especially while still warm.  A fun variation would be to pipe in custard instead of jam.  Or a chocolate ganache.  Yummo!


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