I must confess that I had every intention of making something Christmasy today, but these got the better of me. Having said that, when I glanced quickly at the photo I posted they almost looked Christmas like – the dusty white sugar with the ruby red of the jam? Anyway, who can resist a doughnut, especially the Italian version of a jam doughnut. They are delicious, quick and easy and very suited to a cup of strong, hot coffee.
Most doughnuts I have made in the past have contained yeast and although these have none they are still very light in texture. The eggs gives the dough a certain richness that your typical doughnut does not have – but remember these are Italian!
There are certain things that Italians do very well; shoes, clothes, pasta, wine, to name a few – I am now adding doughnuts to this list.
200 mls full cream (whole) milk
150 grams/5.3 ounces unsalted butter, chopped
200 grams/7 ounces (1 1/3 cups) plain flour (all purpose)
4 large eggs at room temperature
220 grams/7.8 ounces (1 cup) caster sugar
Vegtable oil, for deep frying
355 gram/12.5 ounce jar of strawberry jam
Place milk, butter and a pinch of salt in a saucepan and bring to boil over a medium-low heat. Add flour in one batch and stir vigorously with a wooden spoon until smooth and the mixture comes away from the side of the pan. Continue to stir to dry out a little. transfer the hot mixture to an electric mixer and with the motor running, beat in the eggs – one at a time, until smooth and glossy.
Pour batter onto a sheet of plastic wrap, wrap tightly and refrigerate for 1 1/2 hours until firmer. With oiled hands roll batter into 1 ” balls and place on a plastic-lined tray. Place the sugar on a second tray.
Fill a saucepan or a deep-fryer one third full of oil and on a small burner heat till 160c. Fry doughnuts in batches for 6 minutes or until golden and cooked through. Remove with a slotted spoon and roll in sugar. Repeat with remaining doughnuts.
Place jam in a piping bag with a 3mm (around 1/8 inch) nozzle, push the piping tip into the doughnuts and fill with jam. Serve immediately.
Notes: Use a thermometre to regulate the temprature of the oil.
Source: Adam Bunn for Sopra at Fratelli Fresh
© 2010 – 2011, Michelle. All rights reserved.
