Jamie Oliver Doughnut Recipes

DULCE DE LECHE DOUGHNUTS

Steps:

• Place the yeast and 1 tablespoon each of caster sugar and flour into a medium bowl.
• Gently heat the milk until lukewarm, add to the yeast mixture and stir well. Leave in a warm place for 10 to 15 minutes, or until starting to bubble.
• Place the softened butter and remaining sugar and flour into a large bowl, then briefly rub in the butter.
• Pour in the yeast mixture and stir with a wooden spoon until it comes together into a rough dough. Shape into a ball with your hands, adding a little more flour if it's too sticky, then knead for a few minutes on a flour-dusted surface until smooth.
• Place into a clean bowl, cover with a damp tea towel and leave in a warm place for 1 hour, or until doubled in size.
• Once doubled, turn out the dough onto a flour-dusted surface, knock it back, then divide and roll into 12 equal-sized balls. Flatten slightly with your hand, then divide between 2 large baking trays lined with greaseproof paper.
• Cover with a damp tea towel and leave in a warm place to prove for a further 45 minutes, or until doubled in size.
• Place a medium pan over a high heat, pour in the oil and allow to heat up. To test if it's hot enough, drop a piece of dough into the pan - if the dough floats to the surface, sizzles and turns golden, it's about right.
• Reduce the heat to medium then, using a slotted spoon, carefully lower the dough balls into the oil - they'll need to cook in an even layer so you won't be able to add all of them at once.
• Fry for around 5 minutes, or until golden, turning halfway, then transfer to a double layer of kitchen paper to drain.
• Meanwhile, warm the dulce de leche over a low heat until softened, then transfer to a piping bag with a small nozzle.
• Combine the cinnamon sugar ingredients and ½ teaspoon of fine sea salt in a shallow bowl.
• Insert the piping bag nozzle into the side of each doughnut and squeeze in the dulce de leche (you'll know you've squeezed in enough when it starts to ooze out).
• Roll the doughnuts in the cinnamon sugar, then tuck in.

JAM DOUGHNUTS

Steps:

• Put 150g water and all the dough ingredients, apart from the butter, into the bowl of a mixer with a beater paddle. Mix on a medium speed for 8 mins or until the dough starts coming away from the sides and forms a ball. Turn off the mixer and let the dough rest for 1 min.
• Start the mixer up again on a medium speed and slowly add the butter to the dough - about 25g at a time. Once it's all incorporated, mix on high speed for 5 mins until the dough is glossy, smooth and very elastic when pulled.
• Cover the bowl with cling film or a clean tea towel and leave to prove until it's doubled in size. Knock back the dough in the bowl briefly, then re-cover and put in the fridge to chill overnight.
• The next day, take the dough out of the fridge and cut it into 50g pieces (you should get about 20).
• Roll the dough pieces into smooth, tight buns and place them on a floured baking tray, leaving plenty of room between them, as you don't want them to stick together while they prove.
• Cover loosely with cling film and leave for 4 hrs or until doubled in size. Fill your deep-fat fryer or heavy-based saucepan halfway with oil. Heat the oil to 180C. Read our guide on how to deep-fry safely for more essential information.
• When the oil is heated, carefully slide the doughnuts from the tray using a floured pastry scraper. Taking care not to deflate them, put them into the oil. Do 2-3 per batch, depending on the size of your fryer or pan.
• Fry for 2 mins each side until golden brown - they puff up and float, so you may need to gently push them down after about 1 min to help them colour evenly.
• Remove the doughnuts from the fryer and place them on kitchen paper.
• Toss the doughnuts in a bowl of caster sugar while still warm. Repeat the steps until all the doughnuts are fried, but keep checking the oil temperature is correct - if it's too high, they will burn and be raw in the middle; if it's too low, the oil will be absorbed into the doughnuts and they will become greasy. Set aside to cool before filling.
• To fill the doughnuts, make a hole with a small knife in the crease of each one, anywhere around the white line between the fried top and bottom.
• Fill a piping bag with jam and pipe into the doughnut until nicely swollen - about 1 tbsp per doughnut. After filling, the doughnuts are best eaten straight away, but will keep in an airtight tin.