Dinky Jam Doughnuts

You can coat them in sugar, drizzle sauce over them, dip them in chocolate or fill them with soft warm apples. There are just so many different ways to enjoy doughnuts.

We were recently sent some new Robinsons Fruit Shoot jams to put to the test and the first thing I that came to mind was doughnuts - so we decided to make some!

Miniature in size these are perfect for picnics or parties. 

Silent Sunday

Raspberry and White Chocolate Roly Poly

Having seen the Great British Bake Off on Tuesday this week with its delicious pastries and suet puddings, I decided to make my own. I've used suet in dumplings before but never for a sweet dessert so I opted for a jam and chocolate filled version which the entire family really enjoyed!

Ingredients

300g self raising flour

90g sugar

135g suet

150ml milk

Raspberry Jam

100g white chocolate

Method

Preheat the oven to 180 degrees

Combine the flour, suet, sugar and milk together in a bowl to form a dough

Roll the mixture out to around 20cm by 30cm in size

Cover with the jam leaving an inch boarder and then sprinkle with the broken chocolate

Roll from the short side and press the end down firmly to seal the filling inside

Place onto a lightly buttered sheet of grease-proof paper and seal it around the roly poly (I used bulldog clips)

Bake for 45 minutes until golden brown

Allow to cool slightly

Scoff!

Delicious with ice cream or custard.

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Hosted by Jenny and Helen

Ring and filled doughnut recipe

Warm, soft and sweet these sugary doughnuts definitely hit the spot if you are after a delicious treat. They take a while to make due to the time the dough requires to rise, but they are worth the wait and taste just like shop bought ones!

Ingredients

(Makes 20)

460g plain flour

1 tsp salt

50g butter

50g caster sugar

7g fast action dried yeast

1 egg

130ml warm milk

90ml warm water

Oil for frying and greasing

Caster sugar for coating

 

 

 

• Combine the flour, salt and butter in a bowl.
• Mix in the sugar and yeast.
• Add the egg, milk and water and mix to form a soft dough.
• Knead for 5 minutes, either in a mixer with a dough hook or on a well floured surface, until it becomes elastic in texture and smooth.
• Place in a bowl, cover with cling film and leave in a warm place to rise for about an hour (it should nearly double in size).
• Gently knead the dough again for a few seconds, roll out to approx 1/2 inch and using a 7.5com cutter cut out 20 rounds. Remove the centres using a 4cm cutter to create the rings.
• Place the rings on a lightly oiled tray, cover again with cling film and leave in a warm place to rise for approx 40 minutes.
• Heat the oil for deep frying in a pan on a medium heat (you can use a deep fat fryer if you wish on 180 degrees). Place one doughnut in the oil once it is hot to test the heat. It should go golden brown in around 4 minutes being turned regularly. If it goes dark quickly the oil is too hot so adjust accordingly.
• Once the doughnuts are cooked, toss them in caster sugar.
• Scoff!

 

 

 

 

If you wish to make jam, chocolate or custard filled doughnuts you can form balls instead of rings. These take a few moments more to cook;  you can tell once they are done by tapping them as they sound hollow and they will also become lighter in weight.

 

Once cooked simply pierce the doughnuts with a skewer and insert the filling of your choice with a piping bag.

Scones - Savoury and Sweet

We like to have scones as an alternative to sandwiches for lunch or as a dessert with cream and jam - yummy! This is a basic recipe that you can have either savoury or sweet. They don't take long to make either so are perfect for a last minute picnic or party.

Ingredients

8oz self raising flour
2oz butter
150ml milk
2oz cheese/sugar

Method

• Preheat the oven to around 180 degrees.
• Combine the flour and butter in a bowl and add the milk gradually to form a dough.You can add the sugar OR cheese too here.
• Split the dough into 8 balls and place on a lightly greased baking tray.
• Pop in the oven for about 20 minutes until the scones are browned lightly.
• Scoff!