20g fresh yeast,
125ml Lukewarm milk,
25g butter melted,
oil for deep frying and extra oil for greasing,
Mix the yeast with a little milk and then add the remaining milk, melted butter, and the egg yolks.
Sift flour into a bowl and make a well in the center, draw in the flour and mix vigorously with your hands, knead well then cover with greased cling wrap and leave to rise 1hr
Knead the dough on a floured surface, roll out to 2cm, cut out into rounds for jam doughnuts, use a smaller cutter to make an opening in the ring doughnuts,
Leave to rise for 10mins on a greased tray covered with cling wrap.
Deep fry doughnuts about 1minute on each side, until nicely browned, drain onto a paper towel and leave to cool, roll in caster sugar.
For jam doughnuts: warm abt 6Tblsp of jam, use a piping bag to inject the jam into the warm doughnuts.
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