I can't believe it's taken us so long to create a jam doughnut recipe! But I'm pleased to say we've finally done it, and it's a delicious one. These doughnuts are made in the air fryer so they're lower in fat than traditional doughnuts, but definitely not lower in taste. Don't miss out the cinnamon in the coating, this takes the doughnut to the next level. And eat them as soon as they're ready, doughnuts are best eaten when they're freshly made. Yum!
MAKES 9
INGREDIENTS:
300g plain flour
2 tbsp caster sugar
140ml milk
45g unsalted butter
1 tbsp flavourless oil, we used vegetable
7g dried fast-action yeast
1 tsp vanilla essence
Pinch ground nutmeg
Pinch sea salt
FOR COATING & FILLING DOUGHNUTS
4 tbsp caster sugar
1 heaped tsp ground cinnamon
4 tbsp butter, melted
1 jar Maravilla Raspberry Preserve
YOU WILL NEED
7cm round cutter
Skewer or chop stick
Piping bag
METHOD
- Sieve the flour into a large bowl along with the sugar. Place the milk and butter in a microwavable jug or dish and gently microwave until the butter is just melted - only for approximately 30 seconds as you don’t want it hot.
- Whisk the oil, yeast and vanilla into the melted butter and warmed milk. Sprinkle the nutmeg and salt into the flour and sugar before creating a well in the middle. Pour the liquid into the well and bring together into a scraggy dough.
- Knead the dough for 5 - 8 minutes using the hook attachment of a food mixer - this can also be done by hand but the dough is very wet and sticky so it is a little messier. Knead until less wet and forms a smooth, elastic dough.
- Place the dough in a lightly-oiled bowl and cover with a clean tea towel. Set in a warm place and allow to prove for 1 - 2 hours or until the dough has doubled in size.
- Once it has proved, gently knock the air out of the dough using your fist and roll out on a lightly floured surface to approximately 3cm thick. Using a floured cutter, cut out your doughnut rounds and place on a baking tray lined with parchment paper sprinkled with a little flour. Gather up the remaining dough, roll out again and cut out more doughnut rounds until you have used up all the dough.
- Cover the baking tray with a piece of lightly oiled cling film and allow the doughnuts to prove again for 40 - 60 minutes.
- When ready to cook, gently place a couple of proved doughnuts into the each draw of the air fryer ensuring there is plenty of room for them to bake and rise - they are best baked in small batches. Bake at 180C for 4 minutes or until golden on one side before carefully flipping and baking again for a further 4 minutes or until golden*. Repeat until all the doughnuts are baked.
- In a shallow bowl combine the caster sugar and cinnamon. In another shallow bowl add the melted butter. Dip or brush each doughnut in the butter before placing in the sugar bowl and shake until well coated. Set aside on a baking tray.
- Once the doughnuts are sugar coated, fill a piping bag with the raspberry preserve. Create a hole in the side of each doughnut using a skewer and give it a wiggle to ensure you have a decent internal hole to fill.
- Snip the end of the piping bag with scissors and carefully place the nozzle into the hole of each doughnut. Gently squeeze until the jam generously fills each hole. Place on a plate and serve.
Cook's Notes:
- To make this recipe vegan, simply swap the milk and butter for plant-based varieties - simple!
- If when melting your butter the milk gets too hot, ensure you allow the liquid to cool down before adding your yeast. If it’s too hot, you will kill off the yeast.
- Place a little parchment paper in the bottom of the air fryer - this helps to avoid ridge or line marks baking onto your beautiful doughnuts.
- Like any doughnut, these are best eaten fresh. Although the recipe can be easily doubled if feeding a crowd, it is best to make in smaller batches and eat fresh from the air fryer!
