Ingredients Checklist
- 14g dry yeast
- 250ml warm milk
- 500g plain flour
- 50g caster sugar
- 4 egg yolks
- 100ml vegetable oil
- ½ tsp salt
- 2 tsp dark rum
- Zest from 1 lemon
- Extra caster sugar for coating
- ½ cup sour cherry jam
- Vegetable oil for deep frying
Instructions
- Place warm milk and yeast into the bowl of a stand mixer, mix to combine and set aside to activate for 10 minutes.
- Add flour, sugar, egg yolks, oil, salt, rum and lemon zest and mix with a dough hook on low speed until combined.
- Increase speed to medium and knead for 10 minutes.
- Transfer to a lightly oiled bowl, cover with cling film and set aside for one hour or until doubled in size.
- Knock back dough on a lightly floured bench and portion into 12 equal sized pieces.
- Roll each piece of dough into a ball, place into a 7cm cutter and flatten into a disc to fill the cutter.
- Place dough discs onto an oiled tray and cover loosely with cling film. Set aside to prove for 30 minutes.
- Heat oil to 170°C in a heavy based saucepan or deep fryer.
- Fry doughnuts in batches for 3 minutes per side and allow to drain on paper towel.
- Roll doughnuts in caster sugar.
- Place jam into a pastry bag fitted with a 1cm nozzle and pipe about 1 tbsp of jam into the centre of the doughnuts.
- Doughnuts are best eaten on the same day.
