SERVES:  5-7

 

INGREDIENTS:

 

08 oz plain white flour

01 packet/6 g yeast

1/2 tsp salt

04 oz castor sugar

01 oz butter

75-120ml milk

01 large egg (beaten)

1 1/2 tablespoon raspberry/strawberry jam

grated rind of 01 lemon

oil for frying

 

UTENSILS:

bowl, pan for frying, spoons, cling wrap, round cutter or any round cap, big and small will do, baking sheet

 

METHOD:

 

First, sift the flour and salt in a large mixing bowl and stir in yeast and 1/2 oz of sugar.

 

Then, cut butter into small pieces and rub it into the flour until it resembles fine breadcrumbs.

 

Now, beat the egg and mix it in the dough. Also, warm milk and put it in the mixture.

 

Now, knead the dough on a lightly floured surface until smooth.

 

After that take a clean bowl, lightly oil it, and put the dough in it. Cover it either with a cling wrap or a wet towel and place it in a warm place for 1-2 hours until it rises or doubles in quantity.

 

when it has risen take the dough out and knead it on the floured surface until smooth. Now cut the dough in half. Roll it out and cut it round with whatever is available with you.

 

With the remaining half, roll out, make small balls and insert the jam in it and then close the balls.

 

Now place the doughnuts on a lightly greased baking sheet and cover them with a clean towel in a warm place until the size doubles for about 30 to 45 min.

 

Now, heat the oil in a deep frying pan. If you have a thermometer to check the temperature (375degree F), its good, or you can simply put a piece of bread and see if it turns brown. If it does, put a few donuts and fry for 2-3 minutes. Turn their sides with a spatula until they are golden brown.

 

Then take them out and put them on a sheet to cool.

 

mix the remaining sugar and lemon rind in a bag or in a plate and put the dried out donut in the bag for a complete toss around.

 

Serve the doughnut while still warm.

 

You can also serve them with whip cream or chocolate glaze with sprinkles.

 

It’s simply yummy…..

 

Happy Eating.

 

 

 

 

 

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