2020-04-01 Good Housekeeping South Africa

Hot, fresh doughnuts? Now that’s our jam.

Make them at home with our fried-and-true recipe!

HOMEMADE

DOUGHNUTS

Class ic Jam

Doughnuts

68 GH SPECIAL RECIPE EDITION 2020

ONE RECIPE, MANY WAYS

Classic Jam Doughnuts

Active Time 45 minutes Total Time 2 hours

45 minutes Makes 15

¾ cup full-cream milk

35g instant yeast (2¼ tsp)

¼ cup white sugar

2 large eggs

2 tbsp unsalted butter, at room temperature,

cut into small pieces

1 tsp salt

1 tsp lemon zest

3 cups cake flour, plus more for work surface

1,9ℓ canola oil, plus more for greasing

1 cup icing sugar

2 cups raspberry or strawberry jam

1. In a small bowl, microwave milk until 38°C
   to 43°C (warm to the touch). Stir in yeast and
   white sugar. Set aside until frothy (about 5
   minutes). Transfer to large bowl of electric
   stand mixer. Add eggs; beat gently by hand
   to combine. Add butter and salt, mixing to
   combine. (Don’t worry if some lumps of butter
   remain.)


2. Add lemon zest and half of flour, stirring to
   form dough. Gradually add remaining flour;
   then, using electric stand mixer fitted with
   a dough hook, knead on lowest setting for
   5 minutes. (Dough will be sticky.)


3. Lightly oil a large bowl; transfer mixture to
   bowl. Cover with a damp towel and set aside
   to rise at room temperature until doubled in
   size (1 to 1½ hours or overnight in refrigerator).
   (It can be frozen overnight at this point.)


4. Lightly oil a large baking tray. Lightly flour
   work surface, turn dough out and lightly dust
   top with flour; press or roll until 0,3cm thick.
   With floured 6cm to 7cm round cutters, cut out
   dough and transfer to prepared baking tray.
   Gather scraps into a ball. Repeat rolling and
   cutting out rounds. Cover rounds lightly with a
   damp towel; let rise until puffed (30 minutes).


5. Meanwhile, place a cooling rack over
   another baking tray. Heat oil in a large,
   deep pot to 176°C to 182°C on a deep-fry
   thermometer. Working with 3 to 4 doughnuts
   at a time, carefully transfer to hot oil and
   cook until golden brown (about 1 minute per
   side). Use a large slotted spoon to transfer
   doughnuts to cooling rack; let cool. Transfer
   to a bowl with icing sugar and toss to coat.


6. Fill a large piping bag fitted with a 1,3cm
   round tip with jam. Cut a narrow slit in side
   of each doughnut. Push tip into each slit and
   gently squeeze in jam until it just comes out
   of hole.

SWITCH IT UP

Follow the Classic Jam Doughnuts recipe at left with a few tweaks for

these delectable variations

CHOCOCHURRO WITH

CARAMEL

For dough: in Step 2, reduce

flour to 2½ cups and add

½ cup cocoa. Omit zest. In

a large bowl, mix 1 cup white

sugar with 2 tsp cinnamon. After

frying, use a slotted spoon to

transfer doughnuts to bowl with

cinnamon sugar; toss to coat.

In Step 6, replace raspberry jam

with caramel. MAKES 12

COCONUTLIME

For dough: in Step 1, replace

milk with unsweetened coconut

milk. In Step 2, replace lemon

zest with lime zest. In Step 4, use

a 9cm doughnut cutter. Make

glaze: whisk 400g condensed

milk, ½ cup unsweetened

coconut milk, ½ cup evaporated

milk and 1 tsp lime zest. After

frying, pour glaze over cooled

doughnuts and sprinkle

immediately with lime zest.

MAKES 16

BLUEBERRYCARDAMOM

BALLS

For dough: in Step 2, replace

zest with 1 tbsp poppy seeds

and 2 tsp ground cardamom. In

Step 4, use a 4cm cutter. Make

glaze: cook 120g blueberries

and 1 tbsp water in a small pot

until syrupy; strain. Combine

syrup with 2 cups sifted icing

sugar and whisk until smooth.

After frying and cooling, dip

top halves of doughnut balls

in glaze. MAKES 65

Photography: Mike Garten. Food Styling: Nora Singley. Prop Styling: Cate Geiger Kalus

Blueberry-cardamom Balls

Choco-churro with Caramel

Coconut-lime

ONE RECIPE, MANY WAYS

ClassicJamDoughnuts

ActiveTime 45 minutesTotalTime 2 hours

45 minutesMakes 15

¾cupfull-creammilk

35ginstantyeast(2¼tsp)

¼cupwhitesugar

2 largeeggs

2 tbspunsaltedbutter,atroomtemperature,

cutintosmallpieces

1 tspsalt

1 tsplemonzest

3 cupscakeflour,plusmoreforworksurface

1,9ℓcanolaoil,plusmoreforgreasing

1 cupicingsugar

2 cupsraspberryorstrawberryjam

1.Inasmallbowl,microwavemilkuntil38°C

to43°C(warmtothetouch).Stirinyeastand

whitesugar.Setasideuntilfrothy(about 5

minutes).Transfertolargebowlofelectric

standmixer.Addeggs;beatgentlybyhand

tocombine.Addbutterandsalt,mixingto

combine.(Don’tworryifsomelumpsofbutter

remain.)

2.Addlemonzestandhalfofflour,stirringto

formdough.Graduallyaddremainingflour;

then,usingelectricstandmixerfittedwith

adoughhook,kneadonlowestsettingfor

5 minutes.(Doughwillbesticky.)

3.Lightlyoilalargebowl;transfermixtureto

bowl.Coverwithadamptowelandsetaside

toriseatroomtemperatureuntildoubledin

size(1to1½hoursorovernightinrefrigerator).

(Itcanbefrozenovernightatthispoint.)

4.Lightlyoilalargebakingtray.Lightlyflour

worksurface,turndoughoutandlightlydust

topwithflour;pressorrolluntil0,3cmthick.

Withfloured6cmto7cmroundcutters,cutout

doughandtransfertopreparedbakingtray.

Gatherscrapsintoaball.Repeatrollingand

cuttingoutrounds.Coverroundslightlywitha

damptowel;letriseuntilpuffed(30minutes).

5.Meanwhile,placeacoolingrackover

anotherbakingtray.Heatoilinalarge,

deeppotto176°Cto182°Conadeep-fry

thermometer.Workingwith 3 to 4 doughnuts

atatime,carefullytransfertohotoiland

cookuntilgoldenbrown(about 1 minuteper

side).Usealargeslottedspoontotransfer

doughnutstocoolingrack;letcool.Transfer

toabowlwithicingsugarandtosstocoat.

6.Fillalargepipingbagfittedwitha1,3cm

roundtipwithjam.Cutanarrowslitinside

ofeachdoughnut.Pushtipintoeachslitand

gentlysqueezeinjamuntilitjustcomesout

ofhole.

FollowtheClassicJamDoughnutsrecipeatleftwithafewtweaksfor

thesedelectablevariations

CHOCOCHURROWITH

CARAMEL

Fordough:inStep2,reduce

flourto2½cupsandadd

½cupcocoa.Omitzest.In

alargebowl,mix 1 cupwhite

sugarwith 2 tspcinnamon.After

frying,useaslottedspoonto

transferdoughnutstobowlwith

cinnamonsugar;tosstocoat.

InStep6,replaceraspberryjam

withcaramel.MAKES 12

COCONUTLIME

Fordough:inStep1,replace

milkwithunsweetenedcoconut

milk.InStep2,replacelemon

zestwithlimezest.InStep4,use

a9cmdoughnutcutter.Make

glaze:whisk400gcondensed

milk,½cupunsweetened

coconutmilk,½cupevaporated

milkand 1 tsplimezest.After

frying,pourglazeovercooled

doughnutsandsprinkle

immediatelywithlimezest.

MAKES 16

BLUEBERRYCARDAMOM
BALLS
Fordough:inStep2,replace
zestwith 1 tbsppoppyseeds
and 2 tspgroundcardamom.In
Step4,usea4cmcutter.Make
glaze:cook120gblueberries
and 1 tbspwaterinasmallpot
untilsyrupy;strain.Combine
syrupwith 2 cupssiftedicing
sugarandwhiskuntilsmooth.
Afterfryingandcooling,dip
tophalvesofdoughnutballs
inglaze.MAKES 65
Photography: Mike Garten. Food Styling: Nora Singley. Prop Styling: Cate Geiger Kalus

Blueberry-cardamom Balls

Choco-churro with Caramel

Coconut-lime