Doughnuts with berries and chia

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    Home baking is the ultimate in comfort, wouldn’t you agree? So surely a home-made doughnut, filled with Anathoth Farm Berry with Chia Preserve, and dusted with icing sugar is like a big warm hug. While this recipe does take a while because of the proving time, it’s not difficult and you don’t need a mixer.

    Recipe & Photo by Jana @the_macpherson_diaries


    INGREDIENTS

    • 3 ¼ cups white flour
    • ¼ cup caster sugar
    • 3 teaspoons dried yeast
    • Pinch of salt
    • 1 cup milk, warmed
    • 100 grams butter, melted
    • 3 egg yolks
    • Neutral oil to deep fry, I used canola oil
    • 200 grams Anathoth Farm Berry with Chia preserve
    • Icing sugar for dusting

    METHOD

    1. In a large bowl, combine flour, salt, yeast and sugar.
    2. Make a well in the centre and mix in milk, butter and egg until dough starts to come together, it can be sticky.
    3. On a well-floured surface, knead until smooth.
    4. Place dough into a greased bowl, cover and leave to prove for 90 mins or until doubled in size.
    5. Punch down the dough and knead again on a floured surface for 2 mins, or until smooth.
    6. With a rolling pin, roll out until 1 cm thick. Then leave the dough to relax for 2 mins before touching it again.
    7. Take a 7cm round cutter and cut out rounds of dough. (For these donuts, don’t cut out the centres as we will be filling them with jam later.) 
    8. Place rounds of dough on a lined baking tray. Set aside to prove again for 30 mins.
    9. In a large pot, add your oil and deep fry your doughnuts for around 1 minute each side, or until golden. Do a test one first and make sure it is cooked nicely.
    10. Rest the cooked doughnuts on a plate lined with a paper towel.
    11. Once cool enough to handle, take a piping bag and fill with jam, insert the nozzle into the side of the doughnut and pipe in some jam.
    12. Dust with icing sugar and serve.
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