Deliciously fluffy and full of sticky, sweet strawberry jam, these homemade doughnuts will be snapped up by the family in no time. Learn how to make these sugary treats in just six easy steps
1 x 7g sachet fast-action yeast
500g strong bread flour, plus extra for dusting
50g caster sugar, plus 100g for coating
1 tsp salt
100g unsalted butter, chilled and cut into cubes
2 large eggs, lightly beaten
2ltr sunflower oil for deep frying, plus extra for greasing
1 x 340g jar smooth strawberry jam
Make the dough
Stir 7g yeast into 160ml warm water in a jug, until frothy. Sift 500g strong bread flour, 50g sugar and 1 tsp salt into a bowl. Add 100g chilled and cubed unsalted butter and rub into the dry ingredients with your fingertips until it resembles breadcrumbs
Dust a surface with flour. Knead the dough for 10 mins by hand (or in a mixer with a dough hook), until it springs back when pressed.
Tip out the dough onto a floured surface; knead for 2 mins. Divide into 16 equal pieces and roll into balls. Arrange the dough balls on 2 greased baking trays, spacing them well apart. Cover loosely with oiled clingfilm and set aside to prove for 1-2 hrs
Heat the oil
Pour 2ltr sunflower oil into a large deep pan and heat to 160°C. If you don’t have a kitchen thermometer, test the temperature by dropping in a cube of bread – if it turns golden in 30 secs.Fry for 2-3 mins, then carefully turn each ball over and cook for a further 2-3 mins, until golden all over. Remove with the slotted spoon and leave to cool for 5-10 mins on kitchen paper.
Fill with jam
Using a skewer, pierce a hole in each doughnut, wiggling to make space for the filling. Put 340g smooth strawberry jam in a piping bag fitted with a medium nozzle. Working one at a time, insert the nozzle in the hole of each doughnut and gently squeeze to fill with jam.