Sunday, 23 February 2014
Fresh and light bursting with raspberry jam delight!
The day started out well; I accidentally put salt into my son's coffee instead of sugar.
My husband's car wouldn't start and there was no fresh bread.
Do you ever have days like that?
When this happens there is only one thing to do - cook and create in the haven that is your kitchen.
My son forgave me for salting his coffee, the mechanic was summoned and the need for bread could wait.
|Gather your ingredients|
and make a strong cappuccino.
Much like fairy floss or a gentle souffle. Light as a whisper yet as tasty as a truffle.
|The melted butter, warmed milk and eggs.|
|This is the texture when the dough is combined.|
Just one advantage to living in the country is that you can leave your keys in the car
for the inspection whilst you remain happily cooking in the kitchen.
Sometimes, on days like this you just need some seriously comforting food.
(Remind yourself that you will be happy if this is the worst thing to happen this year.)
Jam filled donuts are a family delight.
Accompanied by a glass of cold milk or a hot steaming frothy coffee.
Gently knead the dough, lift and push with your fingers only.
Look at these puffy balls of dough.
Fry for a futher minute and remove with
a slotted spoon. These look quite brown
as they were fried in rice bran oil.
Drain on paper towel
then roll in castor sugar
and squirt the jam inside with a nozzle
fitted to a piping bag.
So tasty, fluffy, delicious and enjoyable.
Raspberry Jam Filled Donuts
500g plain flour60g castor sugar
3 teaspoons dried yeast
pinch of salt
100 grams butter
2 whole eggs
Rice bran, vegetable or canola oil for deep frying
1/2 cup raspberry jam (you could use strawberry instead)
Extra, 1 cup castor sugar
Combine flour, sugar yeast and salt in a large bowl
In another bowl combine melted butter, warmed milk and eggs together then mix into the flour mixture. You can do this in your mix master with a dough hook on low speed. You don't need to add more flour even though it seems a bit doughy.
Knead on a floured surface until it becomes smooth. Place in a greased bowl, cover and set aside for 1 hour, or until the dough has doubled in size.
Knead again on a floured surface, gently stretching and folding the dough for five minutes or until it is smooth and glossy. Roll out dough to 2.5cm thickness. Using a round cutter, approximately 7cm, cut out rounds and place on a lined baking tray. Cover lightly with a tea towel and leave to rise for another 30 minutes.
Heat oil in a saucepan until a cube of bread starts sizzling straight away when dropped in the oil.
Gently place the donuts, about four per time and turn over after 1-2 minutes. When puffed and light brown, remove and place on paper towel to drain, briefly, then roll in the extra castor sugar.
Place on a large tray and put the jam into a piping bag and insert into the middle of each donut, squeezing until sufficient jam is placed into each centre.
Buon appeitito, Enjoy Merryn