I’m a bit obsessed with doughnuts. While I’d never say no to ANY type… chocolate-coated, plain, caramel.. for me the original jam doughnut is queen. I was put off making them for many years after seeing lengthy complicated recipes, but this one is really straightforward! Using sour cream keeps the doughnuts moist and fluffy. Squirt in whatever flavour jam you like – or even Nutella or caramel sauce!
- 7g active dry yeast (Edmonds yellow lid)
- 2 tbsp sugar
- 2/3 cup milk milk, lukewarm
- 3 1/2 cups plain flour
- 1/4 tsp salt
- 1 cup sour cream
- 1 egg
- 5 tbsp butter, melted
- Vegetable oil for frying
- Strawberry jam for filling (roughly a tsp per doughnut)
- Extra sugar for sprinkling
- Mix the yeast, sugar and milk in a small bowl. Leave for 15 mins until the yeast has dissolved and frothed up.
- In a large bowl, add flour, salt, yeast mixture, sour cream, egg and butter. Mix until well combined.
- Cover the bowl with a tea towel (or a clean shower cap works well) and leave in a warm place until the dough has roughly doubled in size. (Mine took an hour, but depends on the temperature).
- While the dough is rising, lightly flour the benchtop. Roll out the dough until roughly 1cm thick. Cut out rounds using a cookie cutter.
- In a frying pan, heat oil to medium. Lightly fry the dougnuts for a couple of minutes (flipping over halfway) until golden. Be careful of hot oil!
- Leave on a rack to cool.
- To fill: I like to use a chopstick to make a hole in one side – then squirt in a teaspoon of strawberry jam using a (clean!) plastic medicine syringe from the pharmacy (see photo). Alternatively, you could slit one side with a knife, and spoon in a teaspoon of jam.
- Sprinkle with sugar, and DEVOUR!
- Do check the expiry dates on the yeast.
- The yeast frothing up is a good sign – it means it’s working!
- The time to cook will depend on the size of the doughnut/size of the frying pan/amount of oil/ temperature of the pan. Do a test doughnut and check inside that the middle is fluffy and cooked through – not doughy!
- These are best eaten on the same day they’re (shouldn’t be a problem!)
- Nutella, caramel sauce or custard would all taste amazing as fillings too!
Made this recipe?
Tag @onehandedbaker on Facebook or #onehandedbaker on Instagram!