Ingredients
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Method
- 1
Mix the flour, yeast, sugar and salt. Add the warm milk, egg yolks, butter and vodka. Knead for 10 minutes until soft and silky. Cover and prove for 1 hour until doubled.
60 min - 2
Knock back the dough and roll out to 2 cm thick. Cut out 12 circles with a 7 cm cutter. Place on a floured tray, cover and prove for 30 minutes.
30 min - 3
Heat the oil in a deep pan to 175C. Use a thermometer, or test with a small piece of dough, which should sizzle and turn golden in 30 seconds.
- 4
Fry 3 or 4 doughnuts at a time, with a lid on, for 2 minutes. Turn and cook 2 minutes more without the lid until golden with a pale band round the middle.
4 min - 5
Drain on kitchen paper and cool a little.
- 6
Spoon the jam into a piping bag with a long nozzle, push it into the side of each doughnut and squeeze in a generous spoonful. Dust with icing sugar.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.