Mary Berry Doughnut Food

JAM DOUGHNUTS

Steps:

• For the dough, place all ingredients into a large bowl holding back a quarter of the water.
• Stir with your hands until a dough is formed.
• Slowly add the remaining water and knead the dough in the bowl for four minutes. (Alternatively, you could mix with a stand mixer fitted with a dough hook).
• Tip dough onto a lightly floured surface and knead well for 10 minutes, until the dough is smooth and elastic.
• Place the dough into a clean bowl, cover with a damp tea towel and leave to rise for an hour.
• Tip the dough out onto a very lightly floured surface, and knock it back by kneading it a few times.
• Divide the dough into 10 equal portions and shape each portion into a ball.
• Place all balls onto a floured baking tray and allow to rise for an hour.
• Preheat a deep fat fryer, filled with sunflower oil, to 180C/350F.
• Lower each doughnut into the fryer, cooking each side for about five minutes or until golden brown. Remove the doughnuts from the oil with a slotted spoon and immediately roll in caster sugar so that the hot fat makes the sugar stick to the sides.
• Set aside and leave to cool.
• When completely cool, using a small, sharp, knife make a cut into the side of the doughnut, reaching to the centre.
• Spoon some smooth or sieved strawberry jam into a piping bag, or piping syringe.
• Pipe, or syringe, the jam generously inside.

BERRY-FILLED DOUGHNUTS

Steps:

• In an electric skillet or deep fryer, heat oil to 350°. Separate biscuits; press each to flatten slightly. Fry biscuits, a few at a time, until golden brown, 1 to 1-1/4 minutes per side. Drain on paper towels. , Cut a small hole in the tip of a pastry bag; insert a small pastry tip. Fill bag with jam. With a small knife, pierce a hole into the side of each doughnut; fill with jam., Toss with confectioners' sugar. Serve warm.