Mary Berry Doughnuts Recipes

JAM DOUGHNUTS

Steps:

• For the dough, place all ingredients into a large bowl holding back a quarter of the water.
• Stir with your hands until a dough is formed.
• Slowly add the remaining water and knead the dough in the bowl for four minutes. (Alternatively, you could mix with a stand mixer fitted with a dough hook).
• Tip dough onto a lightly floured surface and knead well for 10 minutes, until the dough is smooth and elastic.
• Place the dough into a clean bowl, cover with a damp tea towel and leave to rise for an hour.
• Tip the dough out onto a very lightly floured surface, and knock it back by kneading it a few times.
• Divide the dough into 10 equal portions and shape each portion into a ball.
• Place all balls onto a floured baking tray and allow to rise for an hour.
• Preheat a deep fat fryer, filled with sunflower oil, to 180C/350F.
• Lower each doughnut into the fryer, cooking each side for about five minutes or until golden brown. Remove the doughnuts from the oil with a slotted spoon and immediately roll in caster sugar so that the hot fat makes the sugar stick to the sides.
• Set aside and leave to cool.
• When completely cool, using a small, sharp, knife make a cut into the side of the doughnut, reaching to the centre.
• Spoon some smooth or sieved strawberry jam into a piping bag, or piping syringe.
• Pipe, or syringe, the jam generously inside.

BERRY-FILLED DOUGHNUTS

Steps:

• In an electric skillet or deep fryer, heat oil to 350°. Separate biscuits; press each to flatten slightly. Fry biscuits, a few at a time, until golden brown, 1 to 1-1/4 minutes per side. Drain on paper towels. , Cut a small hole in the tip of a pastry bag; insert a small pastry tip. Fill bag with jam. With a small knife, pierce a hole into the side of each doughnut; fill with jam., Toss with confectioners' sugar. Serve warm.

RING DOUGHNUTS

Steps:

• For the doughnuts, place all the ingredients into a large bowl (except the sunflower oil) with three tablespoons of water.
• Stir with your hands to make a dough.
• Gradually add another another tablespoon of water and massage in the bowl for four minutes.
• Tip the dough onto a lightly floured surface and knead well for 10 minutes, or until the dough is smooth and elastic.
• Place into a bowl and leave to rise for 40 minutes, covered with a damp tea towel.
• Tip the dough out, again onto a very lightly floured surface.
• Divide the dough in half.
• With a floured rolling pin, roll out the dough quite thinly to about 1cm/½in thick. Cut into rounds using an 8cm/3¼in straight sided round cutter, then use a 2cm/¾in cutter to cut holes out of the middle.
• Spin each doughnut on your index finger to expand the hole.
• You should be able to cut out about eight doughnuts from this dough. Place all circles onto an oiled baking tray, loosely cover with cling film, not allowing it to touch the top of the doughnuts and leave to rise for 30 minutes.
• Preheat a deep fat fryer, filled with sunflower oil to 180C/350F (Caution: hot oil can be dangerous; do not leave unattended.)
• Drop each doughnut in separately, cooking each side for about a minute or until golden-brown. Remove with a slotted spoon and place onto a plate lined with kitchen towel to soak up the excess oil.
• Leave to cool.
• For the icing, gradually add 25ml/1fl oz of cold water to the icing sugar. It will eventually turn into a thick paste. Stir in the lemon zest.
• When the whole doughnuts have cooled, brush the tops of the doughnuts with the icing. Sprinkle over a little more lemon zest.
• Leave to set on a cooling rack, to cool completely.