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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix water, eggs, and active yeast together.
Add the yeast mixture to the dry ingredients and combine until it forms a dough.
Gradually add softened unsalted butter to the dough.
Allow the dough to rest for 15 minutes.
Knead the dough well until smooth.
Allow to proof for at least 2 hours until doubled in size.
Knead the dough again and refrigerate overnight.
Divide the dough into 12 equal balls (50g each).
Allow the dough balls to proof on an oiled tray for at least 2 hours until puffed.
Fry in sunflower oil for 3 minutes on each side until golden brown.
Drop the fried doughnuts into caster sugar and fill with jam or cover in icing sugar.
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Ensure the butter is softened before adding to the dough for easier incorporation.
Can I use a different type of flour?
White flour is recommended for the best texture, but you can experiment with other flours at your own risk.
How do I know when the dough is proofed?
The dough should double in size and feel airy and light.
What oil is best for frying?
Sunflower oil is recommended for its neutral flavor and high smoke point.
Can I skip the overnight refrigeration?
Refrigerating overnight helps develop the dough's flavor and texture, but you can skip it if necessary.
How do I fill the doughnuts with jam?
Use a piping bag with a nozzle to inject jam into the center of each doughnut.
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