75g (+enough to cover outside of donuts) of caster sugar
2 eggs
7g dried yeast
1 vanilla bean pod
200mL milk
Oil to fry (vegetable or canola preferred)
Olive oil
METHOD
Heat up son milk on the stove top until it’s luke warm, in a bowl add to your yeast. Stir and leave to the side for approximately 10 minutes
Into a mixing bowl, add 350g plain flour, 75g caster sugar and 2 egg yolks
Start mixing together, intermittently adding your milk and yeast mixture
Once combined, leave to rest for 10 minutes
After it have rested, give it another mix for approximately 3 minutes until it becomes a dough like consistency
Spray or drizzle a bowl with olive oil
Shape dough into a ball, coat in the olive oil in the bowl. Cover bowl in cling film and leave to rise (preferably in a warm spot) for 2 hours
After 2 hours, tip your dough our onto a floured surface
Stretch your dough out into a rectangle (don’t use a rolling pin as you don’t want to knock too much air out)
Use a circular cutter to cut circles into your dough
Set your dough circles aside on an oven rack with a teatowel over the top for 30 minutes to rise again
Cover the bottom of a plate or shallow bowl with caster sugar
Scrape the vanilla seeds out of the pods and put through the caster sugar. Then set aside
Pour Bonne Maman Blackcurrant Conserve into piping back or make a DIY piping bag by pouring into the corner of a sandwich bag
Get oil in a pot up to 180C, add in donuts in small batches, continuously flip with 2 forks or a slotted spoon for they puff up and brown nicely on each side. This process should take approximately 2 minutes per donut
Once cooled a little bit, roll donuts in the vanilla sugar
With a knife make a hole in the side of the donut
Cut a small hole in the corner of the piping bag, put corner into the hole in the donut and fill with jam – enjoy!
Choosing a selection results in a full page refresh.
