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Rosie’s ‘No Restrictions’ Jam and Cream Donuts

After weeks and weeks and weeks of lockdown restrictions in Melbourne – I was so happy to see there’s finally light at the end of the lockdown tunnel for all my Squiz Kid friends in Melbourne. As Melburnians ran out this week to buy up all the donuts in town to celebrate the ‘zero’ new cases of coronavirus – I thought it would be a great idea to dedicate this week’s Rosie’s Recipes to the wondrous donut – and to all you amazing Melburnians for being so strong and patient. Because who doesn’t love a donut? Hope you enjoy eating them as much I enjoyed making them!

Ingredients:

For Donuts
4 cups plain flour
60g butter
¼ cup sugar
½ cup lukewarm milk
1 cup lukewarm water
7g dry yeast

For Glaze
1 egg yolk
1 teaspoon water

For Filling
Whipped Cream
Raspberry Jam

Recipe:

1. Add dry yeast to flour and sugar.
2. Rub in butter to form ‘breadcrumb-looking’ mixture.
3. Mix lukewarm milk and water and add to mixture.
4. Mix until it comes together to form a soft dough.
5. Using the dough hook on an electric stand mixer, knead for 5 minutes. (Otherwise knead the dough by hand on a floured surface until it becomes smooth).
6. Place dough into lightly oiled bowl, cover, stand in warm place for 1 hour.
7. Once dough had doubled in size, turn onto floured surface and knead for 5 more minutes.
8. Divide into about 12 balls (depending how big you want your donuts, you could double this amount and do mini donuts instead)
9. Place balls in a baking dish lined with baking paper and make sure you allow room for them to spread.
10. Cover and leave the donuts to rise again for about 10 minutes.
11. Brush the tops of the balls with combined beaten egg yolk and extra water.
12. Bake them in a 180 degree oven for 10 minutes, then reduce heat to 160 degrees and bake for a further 15 minutes or until the tops are golden brown.
13. When cold, slit open the tops really carefully. Try not to cut all the way through the donut.
14. Pipe or spoon in some freshly whipped cream and finish with a dollop of raspberry jam.
15. Dust with icing sugar.
16. Enjoy!

Rosie’s Tip of the Day – I like to rest my dough inside the oven. To do this, first turn the oven on just for 5 mins to get it a little bit warm. Once it’s turned off you can leave your dough in there to rise with the door wedged open. Don’t forget to turn the oven off though!! You don’t want it hot, just slightly warm.

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