Doughnuts

From Sainsbury’s

Everyone’s favourite teatime treat!

Serves: 4
Preparation time: 90 Minutes
Cooking time: 7 Minutes

Ingredients

225g strong plain flour
1/2 teaspoon ground cinnamon
55g butter
2 teaspoon fresh yeast
2-3 tablespoons plus 1 teaspoon caster sugar
2 large egg yolks, beaten
150ml buttermilk or milk
Sunflower oil for frying
2 teaspoons ground cinnamon
2-3 tablespoons warm raspberry jam

Method

Sift the flour, cinnamon into a large bowl.

Rub the butter into the flour until well mixed. Cream the yeast and 1 teaspoon of the sugar together and stir into the egg yolks and half of the buttermilk. Make a well in the centre of the flour and add the yeast and buttermilk mixture, draw in the flour, adding the remaining buttermilk until a smooth dough is formed.

Cover and leave the yeast to activate in the dough for 1 hour. Turn the dough onto a floured board, roll the dough to 1cm, cut into rounds with a cutter and shape into a neat ball. Arrange on a baking sheet and leave to prove for 15 minutes.

Deep-fry the doughnuts in hot oil for 5-7 minutes or until a rich golden brown.

They are nearly cooked when they bob to the surface of the hot oil. Lift onto draining paper and toss with the remaining sugar and cinnamon. Fill a piping bag with some warm raspberry jam, make a hole in the side of the doughnut and pipe a little jam into the middle.