This recipe is inspired by the jam doughnuts available at the Queen Victoria Markets in Melbourne. The recipe calls for cake flour, which has a lower gluten content, giving the finished product a finer crumb.
- 7 g yeast sachet
- 200 ml lukewarm milk
- 300 g (2 cups) plain flour
- 50 g (⅓ cup) plain cake flour (see Note)
- 75 g (⅓ cup) caster sugar, plus extra, to dust
- 2 egg yolks, lightly beaten
- vegetable oil, to deep-fry
- 110 g (⅓ cup) raspberry jam
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time 2 hours 40 minutes
Combine yeast and milk in a jug and set aside in a warm, draught-free place for 10 minutes or until mixture bubbles.
Sift flours and sugar into bowl of an electric mixer fitted with a dough hook. Make a well in the centre, add milk mixture and egg yolks, then knead for 3 minutes or until smooth and sticky. Cover and set aside in a warm, draught-free place for 2 hours or until doubled in size.
Turn out dough onto a lightly floured work surface and shape into a 2.5 cm-thick rectangle. Using a 6 cm pastry cutter, cut out 15 rounds. Transfer to a tray, cover with a clean tea towel and set aside in a warm, draught-free place for a further 30 minutes or until slightly risen.
Fill a saucepan or deep-fryer half-full with oil and heat over medium heat to 160°C (or until a cube of bread turns golden in 20 seconds). Working in batches, gently lower dough into oil and fry for 4 minutes or until golden and cooked through. Remove with a slotted spoon and drain on paper towel. Cool slightly.
Using the tip of a small, sharp knife, pierce a hole in the bottom of each doughnut. Place jam in a piping bag fitted with a plain nozzle and fill doughnuts. Coat in extra sugar, to serve.
• Cake flour has a lower gluten content than regular flour, which gives cakes a fine crumb. Available from supermarkets.
Photography Brett Stevens. Food preparation Phoebe Wood. Styling Berni Smithies.
As seen in Feast magazine, April 2014, Issue 30.