(16 doughnuts)

Nothing like a good doughnut. You could go all out and serve with cream! These are delightful numbers to serve at brunch and the good thing about the recipe is that you make the dough the day before and leave in the fridge overnight.


250ml (1 cup) milk 20g (2 tbsp) sugar 2 ½ tsp active dry yeast 65ml (¼ cup) warm water 490g-525g (3 ½ -3 ¾ cups) all purpose flour 30ml (2 tbsp) olive oil

2 eggs (lightly beaten) 1 tsp salt 125ml (½ cup) raspberry jam ( strawberry or apricot jam are also delicious) about 2 litres {8 cups} vegetable oil icing sugar


  • In a saucepan over a medium heat place milk and bring to a simmer. Remove from heat, stir in sugar and cool to lukewarm.
  • While milk is cooling dissolve yeast in water and let stand for about minutes or until foaming.
  • Pour milk mixture into a large bowl and add 350g (2 ½ cups) of flour, oil, eggs, salt and yeast. Stir until a soft dough forms.
  • Spread 140g (1 cup) of flour onto a clean work surface and drop dough on top. Knead dough, incorporating all the flour (if necessary) to keep the dough from sticking and knead for about 5 to 8 minutes or til smooth and elastic.
  • Transfer dough to a large bowl, sprinkle lightly with flour, cover with a clean tea towel and leave in a draught-free, warm spot for about 1+½ hours, or till double in volume. Cover with plastic wrap and leave in refrigerator overnight.
  • Turn dough out onto a floured surface and roll out to a 1.5cm thickness. Using a 5cm round cutter, or a glass of a similar size, cut out 32 rounds.
  • Using the palm of your hand press the rounds to a 6.5cm diameter.
  • Place a teaspoon of jam in the centre of 16 rounds and top with one of the remaining rounds. Pinch the edges together firmly. Finish the remaining doughnuts in the same manner.
  • Left over dough can be rerolled. If dough shrinks after re-rolling, let it rest for 10 minutes before proceeding with the recipe.
  • Using a floured 6.5cm cutter, cut doughnuts to neaten and help seal the edges.
  • Transfer rounds to a floured tea towel and cover with a second floured tea towel. Leave to rise for 30 minutes.
  • Pour oil into a high-sided, heavy based pot over a medium heat and heat oil til it reaches about 180ºC, or til a small piece of dough when put in the oil sizzles and rises to the surface of the oil.
  • Fry doughnuts 2 at a time, turning occasionally until puffed and golden brown, about 2-3 minutes per batch. Doughnuts will rise to the surface; hold them submerged with a slotted spoon to brown evenly.
  • Once cooked remove onto paper towels. Sieve icing sugar over both sides and serve warm.