Dunk it with doughnuts

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We keep coming back to the doughnut in spite of knowing that there’s hardly anything good about it. It’s deep fried, made of refined flour, super high in calories and sits in our stomach like a ball of rock. So why do we love eating these? It’s simple, they are delicious.

Jam Doughnut
Ingredients
For the dough
500 gm flour
50 gm caster sugar
40 gm unsalted butter
2 eggs
2 tsp yeast (activated in a bit of lukewarm water for 10 minutes)
1 tsp salt
150 ml warm milk
100 ml water
For the filling
Smooth strawberry jam off the shelf

Method
Make the dough: In a large bowl add all the dry ingredients except caster sugar. Add the butter and work it in the flour with your fingers. Add the yeast and mix it in followed by the milk. Start kneading, adding water till the dough forms. Continue kneading for four to five minutes for the gluten to activate and the dough is smooth and elastic.
Cover with a damp cloth and leave to rise for an hour.
Tip the dough out on a lightly floured surface and knead some more. Divide into 10 portions and shape each portion into slightly flattened ball. Leave the balls to rise for another hour.
Heat oil for deep frying in a deep frying pan and fry the doughnuts for four to five minutes or until golden brown. Remove with a slotted spoon and immediately roll in caster sugar.
Set aside and leave to cool.
When completely cool, make a cut in the side of each doughnut with a small sharp knife, reaching to the centre. Spoon some smooth or sieved strawberry jam into a piping bag, or piping syringe. Jam the bag or syringe inside the doughnut and deposit a generous amount in each.