Juliette's
KITCHEN
New Zealand
Doughnuts
These delicious little doughnuts are not too sweet, a little chewy on the outside, and amazingly soft in the middle. They are suffed with freshly whipped cream and raspberry jam.
I have looked for a recipe for these beauties everywhere for years. I even emailed a bakery in Aussie who makes them, and asked for the recipe. They didn't reply, of course. Then, recently in a Facebook group for "Kiwi's In the USA" Shell Reeves Mackay changed my life! She found the recipe somewhere, made a batch, then shared the recipe with the rest of us. Thanks Shell!
I've cut the recipe down by 4, and it makes about 9 doughnuts. When I doubled it, my mixer died in a puff of smoke and fireworks, so be careful.
Makes : 9 ❤ Prep Time: 3hrs ❤ Cook Time: 15min
Ingredients
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7g (one packet) dry yeast
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140ml milk, warmed
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1 small egg
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250g flour
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25g sugar
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4g salt
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35g butter, melted
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peanut oil, for frying
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1/4 cup raspberry jam
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2 cups whipped cream
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icing sugar, for dusting
Directions:
Dissolve yeast in milk then stir in the egg. In a seperate bowl, combine flour sugar and salt. Mix in the yeast mixture unitl combined, then mix with a mixer for 10 minutes. Mix in butter until well combined. Cover with a tea towl and allow to rise until doubled in size.
Once doubled, turn it out onto a floured bench, then roll out to about 1-2cm thick. Cut out circles with a round cookie cutter, or shape into longer rolls. Re-roll any remaining dough and repeat. Cover with tea towl and allow to rise until increased by about 30 percent in size.
Heat oil in a saucepan over medium heat, to around 180 degress C (350F) and fry doughnuts four about 3 minutes per side.
Drain on newspaper then allow to cool completely.
When cool, cut almost in half, add a little raspberry jam, then pipe full of fresh whipped cream. Add a dollop of jam. Sift icing sugar all over, then try not to eat them all.
