Simple Doughnut Recipe Tutorial | Good Houskeeping UK

Make our foolproof jam doughnut recipe with this step-by-step video.

Makes 12 doughnuts

Ingredients:
250g (9oz) plain flour, plus extra to dust
100g (3½oz) caster sugar, plus extra to coat
1 x 7g sachet fast-action dried yeast
100ml (3½fl oz) milk
25g (1oz) butter
Sunflower oil, to grease and deep fry
175g (6oz) seedless strawberry jam

1. Put flour in a mixing bowl and stir in sugar and yeast.

2. Heat milk and butter in a pan until just warm, pour into a jug then beat in egg. Pour liquid into flour mixture and stir to make a soft dough.

3. Lightly flour work surface and tip out dough. If dough is too sticky, dust with a little flour. Knead dough for 5min until smooth and springy, dusting with a little more flour if needed.

4. Lightly grease bowl with oil and put dough inside. Cover with cling film and leave to rise in a warm place for 30-40min.

5. Lightly flour work surface and tip dough out. Flatten down to roughly 1cm (½in) thick and stamp out 12 rounds with a 5.5cm (2in) pastry cutter, re-rolling trimmings if necessary. Use a larger cutter for bigger doughnuts, but note they’ll take longer to cook.

6. Put dough rounds in roasting tin lined with baking parchment. Cover with cling film and leave to rise for 20min.

7. Heat a deep-fat fryer to 150°C, or use a high-sided saucepan half-filled with oil. Fry doughnuts in batches of four until deep golden brown, for about 7min, turning over halfway through cooking time.

8. Drain on kitchen paper placed on a wire rack, to stop doughnuts getting soggy. Leave to cool for 5min. Repeat with remaining doughnuts.

9. Put sugar on a large plate. Use a skewer to poke a hole into centre of each doughnut through side. Fit piping bag with a 5mm (¼in) plain nozzle and fill with jam. Push nozzle into hole of doughnut, squirt in some jam and coat in sugar. Repeat for all doughnuts.

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