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Fresh jam doughnuts

Prepare
over 2 hours
Cook
10 to 30 mins
Serve
Makes 12 doughnuts

that all good things take time and patience. It’s worth it for the warm, sugary mouthfuls and the sweet smell in the air.

By Nadiya Hussain

From Nadiya's British Food Adventure

Shopping list

Ingredients

Method

  1. Place the flour in a bowl, with the sugar and yeast on one side and the salt on the other. Mix to combine.

  2. Put the egg, warm milk and butter in a jug and mix well. Make a well in the centre of the dry ingredients and pour in the liquid. Mix with a spoon, then bring it together with your hands into a soft dough.

  3. Lightly grease a clean work surface with vegetable oil and knead the dough for 10 minutes. The dough is ready when it is smooth, shiny and elastic.

  4. Grease the inside of a large bowl with a little oil, put the dough in, and cover with cling film. Leave in a warm place to double in size. This can take about an hour, sometimes more, sometimes less – it really does depend on the warmth of the room.

  5. Once doubled in size, knead the dough for a minute to knock the air out. Divide into 12 equal pieces and shape into balls. Place on a greased baking tray and cover with a piece of oiled cling film. Leave for 30 minutes to 1 hour until the dough doubles in size and springs back when you press with your finger.

  6. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 190C – a cube of bread should turn brown in one minute when dropped in. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)

  7. Fry the doughnuts in batches, cooking for 3 minutes on each side, moving them around in the oil. Drain briefly on kitchen paper, then toss them in the vanilla sugar. Use a knife to make a small cut through the side and wiggle it around to make a hole in the centre. Carefully pipe in the jam, being careful not to overfill. Delicious.