Blackcurrant Jam Donuts

Method

• 1)

  Heat up some milk on the stove top till its luke warm and then in a bowl add it to your yeast. Stir and leave to the side for approx 10 mins.

• 2)

  Into a mixing bowl, add 350g plain flour, 75g caster sugar and yolk of 2.

• 3)

  Start mixing together, intermittently adding your milk and yeast mixture.

• 4)

  Once combined, leave to rest for 10 mins eggs.

• 5)

  After it has rested, give it another mix for approx 3 mins until it reaches a dough like consistency.

• 6)

  Spray or drizzle a bowl with olive oil.

• 7)

  Shape dough into a ball, coat in the oil in the bowl. Cover bowl in cling film and leave to rise (preferably in a warm spot) for 2 hours.

• 8)

  After the 2 hours, tip your dough out onto a floured surface.

• 9)

  Stretch your dough out into a rectangle (don’t use a rolling pin as you don’t want to knock too much air out).

• 10)

  Use a circular cutter or a glass to cut circles into your dough.

• 11)

  Set your dough circles aside on an oven rack with a tea towel over the top for 30 mins to rise again.

• 12)

  Cover the bottom of a plate or shallow bowl with caster sugar.

• 13)

  Scrape the vanilla seeds out of the pods and put through caster sugar. Then set aside.

• 14)

  Pour conserve into piping bag or make a DIY piping bag by pouring into the corner of a sandwich bag.

• 15)

  Get oil in a pot up to 180C, add in donuts in small batches, continuously flip with 2 forks or a slotted spoon so they puff up and brown nicely on each side. Should take approx 2 mins per donut.

• 16)

  Once cooled a bit, roll donuts in the vanilla sugar.

• 17)

  With a knife make a hole in the donut.

• 18)

  Cut a small hole in the corner of the piping bag, put corner into hole in the donut and fill with jam.