There are dozens of recipes for doughnuts .
Doughnut balls , doughnuts with holes , some with fillings , glaze , doughnut cakes and muffins .
We made chocolate and banana doughnut muffins and cake with a shiny chocolate glaze , and used a traditional German recipe to make jam doughnuts .A version of the berliner also called bismarck and krapfen .
JAM DOUGHNUTS
Combine 3/4 of a cup of lukewarm milk with a pinch of castor sugar in a medium bowl .
Sprinkle over 3 tsp of yeast .
Set aside for 6 minutes until foamy .
Then stir in a 1/4 cup of superfine castor sugar and 3 egg yolks .
Mix until well combined .
In a large bowl mix 2 and 1/2 cups of plain flour with a tsp of salt .
Use your fingertips to rub in 100gm of margarine until the mixture resembles breadcrumbs .
Now add the milk mixture .
Use a flat bladed knife to stir until a coarse dough begins to form .
Turn out onto a lightly floured bench and knead for 6 minutes .
You will achieve a smooth , elastic dough .
Place the dough in a lightly oiled bowl , turning the dough to coat in oil .
Cover the bowl with cling wrap and allow to sit in a draught free place for 1 hour or until doubled in size .
Knock the dough back and turn out on to a lightly floured bench .
Divide the dough in to 12 equal portions .
Roll the dough in a ball shape and slightly flatten .
Place on a lightly greased tray allowing room for the dough to spread . Cover with a tea towel .
Set aside for 50 minutes until risen .
Heat the oil in a medium saucepan to about 150deg C. ( rice bran oil )
Cook the doughnuts in batches for about 8 minutes , turning once during cooking .
Cook until golden in colour .
Remove with a slotted spoon and drain on kitchen paper towelling .
Inject the jam with a plastic syringe or piping bag , fitted with a plain nozzle .
Push the nozzle into the side of the doughnut and squeeze a little jam into each .
Roll the doughnuts in a little extra sugar .
