Top Menu

Subscribe to the Monday Morning Cooking Club Newsletter!
We used dry yeast from the supermarket. It is packaged in 7g sachets for easy use and measuring. — at MMCC kitchen.
The flour, sugar and salt is put in a large bowl, and a well is made in the centre.
The yeast is mixed with a little flour, sugar and water and it is allowed to sit for 20 minutes or so until frothy.
When the mixture becomes frothy and thick, you know that the yeast is fully active and will rise the dough properly.
Beat the yeast with the egg yolks in the well.
Add the melted butter and water to the well.
Whisk the liquids together in the well. Then, using a spatula or wooden spoon, gradually incorporate the surrounding flour.
When you have a smooth batter/dough, put it in a bowl, cover with plastic wrap and a tea towel and leave in a warm place to rise.
The batter/dough will double in size.
With floury hands, tip the dough onto a well-floured board, knead quickly until you have a smooth dough and then press out flat. The dough is about 1 cm high.
Cut out circles with a small (we used 4 cm) cookie cutter. Place half of these on another floured tray.
Spoon a little jam onto each. We used delicious Wild Damson Jam that Lisa bought at The Agrarian Kitchen.
Cover the jam with another of the dough circles and press the edges down lightly to seal. Allow to rise.
We cut out 2 'discs' of dough and let them rise - no jam in these ones. We fried them, and rolled in cinnamon sugar.
If you don't have a deep fryer, a wide saucepan and a thermometer will do. Aim for the oil to remain at 175C throughout the cooking time.
The donuts are fried in oil for only a few minutes until golden on the outside and cooked through on the inside.
The finished donuts, rolled, while still warm, in lots of caster sugar. Only one thing to say...Mmmmmmm.

Making donuts from scratch