Delight the little ones with this delicious tea time and after-dinner treat. Jam doughnuts are always best eaten on the day but there’s usually nothing left over anyway!

Ingredients

• 400 g cake flour
• 5 ml (1 t) salt
• 5 ml (1 t) sugar
• 1 x 10 g packet instant yeast
• 160 ml milk
• 45 ml (3 T) water
• 65 ml butter
• 1 egg
• sunflower oil for frying
• castor sugar for dusting
• 125 ml Rhodes Quality Strawberry Jam

Method

1. Sift the flour, salt and sugar into a large bowl, and sprinkle over the yeast.
2. Heat the milk and water and add the butter.
3. Stir until melted then remove from the heat and allow to cool until tepid. Whisk in the egg.
4. Add the milk mixture to the dry ingredients and work into a firm dough.
5. Knead the dough until smooth and elastic.
6. Cover the dough with a damp cloth and place in a warm spot to rise until it has doubled in size.
7. Roll the dough out on a floured surface about 2 cm thick and cut into rounds using a large cookie cutter.
8. Arrange on an oiled tray, cover and set aside in a warm spot to rise until doubled in size.
9. Half-fill a medium saucepan with oil, heat to 190°C (medium-high heat) and fry the doughnuts on both sides until they are golden and cooked through.
10. Drain the doughnuts on paper towels to remove excess oil, toss them in castor sugar and set aside to cool.
11. Then make a small slit in the top of the doughnut, press your finger into the slit to create a cavity and fill that with Rhodes Quality Strawberry Jam and serve.