1 level tsp. caster sugar
2 Tbsp. warm water
1 level Dtsp. dried yeast
8oz. (200 gm.) plain flour
1/2 level tsp. salt
1oz. (25 gm.) lard or cooking fat
4 Tbsp. warm milk
1 standard egg, fork beaten
Red jam
Deep fat or oil for fryingCOATING
5 level Tbsp. caster sugar
- Dissolve sugar in the water and sprinkle yeast on top. Leave to stand in a warm place for 10-15 mins, or until frothy.
- Sift flour and salt into a bowl
- Rub in lard or cooking fat finely
- Add yeast liquid, warm milk, and egg.
- Mix to dough with dough hook, then continue to knead with hook until dough is smooth and elastic.
- Cover with a peice of greased polythene and leave to rise in a warm place for about 1 hour, or until dough has doubled in size and springs back when presses lightly with the finger.
- Uncover and knead lightly with hook until firm.
- Divide into 10 equal-sized peices.
- Shape each into a ball, then press a hole in each with your thumb.
- Fill with a little jam, then pinch up edges of dough so that jam is compleatly enclose.
- Cover with polythene, and leave to rise again in a warm place for 30 mins.
- Heat fat or oil until a cube of bread, dropped in it, will brown in 1 min.
- Fry doughnuts, a few at a time, for about 5 mins.
- Drain on paper towels, then roll in sugar.
- Make and eat on same day.
Makes 10
David B. February 20th, 2010
Posted In: Mixer Recipes
4.7