Indulge your inner child with this delicious recipe from Ian Worley of the Sunton Sands Hotel for doughnuts filled with home-made strawberry jam
You will need
For the jam
- Fresh strawberries 1kg
- Lemon 1, juice and zest
- Preserving sugar 750g
For the doughnuts
- Strong plain flour 260g
- Melted unsalted butter 50g
- Castor sugar 50g
- Yeast 30g
- Milk 150ml
- Egg yolks 2
- Salt a pinch
- To make the jam, first sterilise the jam jars: fill with boiled water, and allow to stand for 10 minutes, then tip out the water and drip dry in an oven on a wire rack set at 140°c/gas 1
- In a pan, bring to a simmer the sugar, zest and juice, then add the strawberries, either halved or whole, and stir in.
- Bring the mixture to the boil and cook for 8-10 minutes. Skim off impurities.
- Leave to cool slightly before spooning into the sterilised jars.
- To make the doughnuts: warm the milk, and then add sugar and yeast. Then add butter, flour, salt and yolks and beat until smooth.
- Cover with clingfilm and prove until doubled in size, roll out into 30g balls, and prove again.
- Deep fry at 190˚c until golden brown. Put the jam into a piping bag, fitted with a small plain nozzle. Insert the nozzle into the bottom of a doughnut and pipe in the jam, then roll in castor sugar (this is especially good if the sugar is flavoured by vanilla pods).
Chef’s tip: ‘The proportion of sugar to fruit is important in jam making. Using equal quantities helps set the jam as well as preserve it, but I feel this leads to an overly sweet jam. By reducing the sugar by a quarter, the strawberry flavour becomes more apparent, and still gives a jelly-like finish,’ says Ian
Saunton Sands Hotel, Saunton, near Braunton, North Devon, EX33 1LQ