Lockdown baking recipe: raspberry jam doughnuts
The highs and lows of my doughnut journey
After a couple of weeks of baking in lockdown, I decided to crank it up a notch this week and make a batch of 20 doughnuts – of which only four made it to the Tupperware box, 1.5 were 'tested', and the rest, well... we won't even go there.
Having now had a go at these doughnuts, I've got a couple of tips for you: if possible, use a fryer (trying to control the temperature in a saucepan is not only difficult, but dangerous). I had to abandon my last five doughnuts (for the purpose of this piece of writing and to match my laziness, they shall now be referred to as Ds), which had to go in the bin as my oil was just far too hot and dirty. My other tip is to make your own jam. Why on earth go to the trouble of making 20 Ds if you don't stuff them with some succulent jam? Don't be lazy with the shop version – you can make your jam whilst you're waiting on one of the many proving times with these Ds.
Absolutely and categorically, do not rush the preparation. The whole way through this I was concerned that my dough was too elasticated and too sticky. But stick with it. If you haven't made D dough before, it will seem too light in comparison to a traditional bread dough or bun dough. This is due partly to the fact the recipe is heavy on eggs, low in traditional liquids such as milk and water, and has to be proved three times.