Strawberry Doughnuts

Name: Strawberry Doughnuts
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12
Ingredients: 250 g (9oz) plain flour, plus extra to dust; 1 x 7 g sachet driedfast-action yeast; 100 g (3 1/2oz) caster sugar; 100 mL (3 1/2fl oz) milk; 25 g (1oz) butter; 1 medium egg; Sunflower oil, to fry; 175 g (6oz) strawberry jam - we used no bits' jam; 1/2 tsp ground cinnamon

Make bite-size versions of these sugary treats for a cute canapé

By The GH Kitchen TeamPublished: 05 March 2011

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Serveware, Food, Finger food, Cuisine, Dishware, Baked goods, Dish, Plate, Ingredient, Tableware,

Preparation Notes: plus rising

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Yields:

Prep Time:

25 mins

Cook Time:

20 mins

Total Time:

45 mins

Ingredients

250 g (9oz) plain flour, plus extra to dust
1 x 7 g sachet driedfast-action yeast
100 g (3 1/2oz) caster sugar
100 ml (3 1/2fl oz) milk
25 g (1oz) butter
1 medium egg
Sunflower oil, to fry
175 g (6oz) strawberry jam - we used no bits' jam
1/2 tsp ground cinnamon

Directions

1. Step 1
  Put flour, yeast and half the sugar into a bowl. Heat milk and butter in a pan until just warm, then tip into a jug and beat in the egg. Pour the liquid into the flour mixture and stir to make soft dough. Tip on to a lightly floured worktop and knead for 5min until smooth. Return to the bowl, cover with clingfilm and leave to rise in a warm place for 30-40min.
2. Step 2
  Line a baking sheet with parchment paper and tip the dough on to a lightly floured worktop. Pat into a rough rectangle 1cm (½in) thick and stamp out 12 rounds with a 5.5cm (2¼in) pastry cutter. Set rounds on baking sheet, cover with clingfilm and leave to rise for 20min.
3. Step 3
  Fill a large saucepan ⅓ full with oil and heat to 150°C. Fry doughnuts in batches of four until deep golden brown, about 7min, turning over halfway through. Lift the doughnuts on to kitchen paper to drain and leave to cool for 5min. Repeat with remaining doughnuts.
4. Step 4
  Fit a piping bag with a 5mm (¼in) plain nozzle and fill with jam. Use a skewer to poke a hole into the centre of each doughnut through the side, push in the piping nozzle and squirt in some jam. Mix the remaining sugar and cinnamon and tip on to a plate. Roll the doughnuts in the sugar mixture and serve warm.
  
  Churros with chocolate sauce

Oven-bake

To oven-bake, complete to end of step 2 and preheat oven to 200°C (180°C fan) mark 6. Bake doughnuts for 15min. Complete from step 4, brushing with oil before coating in sugar mixture.

Per Serving:

Calories: 261
Total carbs: 35 g
Sugars: 20 g
Total fat: 13 g
Saturated fat: 3 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time