Today is National Doughnut Day, traditionally celebrated in the United States on the first Friday of June of each year. The event was originally created by The Salvation Army in Chicago in 1938 to honour those of their members who served doughnuts to soldiers during World War
- 1 tbsp yeast
- 4 tbsp caster sugar
- 150ml/5¼fl oz milk, warmed
- 225g/8oz plain flour, plus extra for dusting
- ¼ tsp salt
- 50g/2oz butter, melted
- 1 free-range egg, beaten
- 300ml/10½fl oz vegetable oil, for deep-frying
- jam of your choice
Preparation time: 1 – 2 hours
- Cooking Time: Less than 10 mins
- Mix the yeast with half a teaspoon of the sugar and two tablespoons of the warm milk. Place in a warm place to rest for 15 minutes, or until frothy.
- Sift the flour and salt into a large bowl. Stir in one tablespoon of the sugar.
- Make a well in the flour and pour in the yeast mix, the rest of the milk, the melted butter and the egg. Mix to make a dough and then knead, cover the bowl and leave to stand for 45 minutes, or until the dough has doubled in size.
- On a floured work surface, knead the dough for five minutes, then divide into 12 balls and place in a warm place for 30 minutes, or until they have doubled in size.
- Heat the oil in a deep pan until it reaches 190C/375F, or a cube of bread dropped in sizzles and turns golden in 30 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
- Gently lower the dough balls one at a time into the hot oil, in batches of two or three, and fry for 3-5 minutes or until golden-brown, and then carefully turn over. Remove from the hot oil with a slotted spoon and drain on kitchen paper.
- Roll the hot doughnuts in the remaining sugar. Make a small slit in the doughnut with the tip of a knife, and fill with a teaspoon of jam. Serve.