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Cooking
Golden Fried, Jam-Filled Donuts!
· 10 servings
Make the starter
Put both flours and the sugar into the bowl of a stand mixer and stir together. Make a well in the centre of the flour and pour in the lukewarm milk. Crumble the yeast into the milk, cover the bowl with a tea towel and leave for about 10 minutes, until bubbles start forming on the surface of the milk.
Add the egg and butter
Add a pinch of salt, the egg and the melted butter to the bowl. Just make sure the butter isn't hot!
Rum and vanilla
Pour in the rum and vanilla extract, or alternatively use vanilla seeds or homemade vanilla sugar – whatever you have on hand and prefer.
Let the dough rise
Fit the dough hook and knead the dough. Don't worry if it seems a bit looser than you're used to – it will only be slightly sticky. Cover the bowl with a tea towel and leave the dough to rise somewhere warm for about an hour, until it has doubled in size.
Roll out the dough
Sprinkle a little fine plain flour onto your work surface. Turn the dough out onto it and roll it into a sheet about 1 cm thick, or even a touch thinner – the donuts will puff up a bit more as they rise again.
Cut out rounds
Cut out rounds using a cup, a glass or a cookie cutter – whatever size you fancy. I made mine really tiny. Gather up the scraps, knead briefly, roll out again and cut more rounds. Keep going until you've used up all the dough.
Let them rise again
Cover the cut-out rounds with a tea towel and leave to rise for another 30 minutes. From experience, it's fine if you get busy and forget about them – even an hour and a half of rising won't hurt.
Fry in oil
Heat a generous layer of oil in a pot – around 8 cm deep is fine. Place the risen rounds into the hot oil with the side that was facing up while rising (which will have dried slightly) facing down.
Drain on paper towel
Fry until golden, then flip and fry the other side until golden too – it only takes a moment. I fry at about three-quarters of my hob's maximum heat. Lift the donuts out onto a plate lined with paper towel to soak up the excess oil, and leave them to cool.
Filling
I filled the donuts with homemade apricot jam using a piping bag fitted with a filling nozzle. Finish off the finished donuts with a dusting of sugar.