Filthy cheat's jam doughnut

Filthy cheat's jam doughnut

By
From
The Sugar Hit!
Serves
2
Photographer
Chris Middleton

This recipe is no joke. It is not kidding around. It’s go time. There is no better place to start the midnight snacks chapter than here, because it shows how serious I am about this category of foods. This filthy cheat’s jam doughnut is so deadly delicious, it can only be consumed in the dead of night. God speed to you, good luck and don’t forget to be super-careful while you deep-fry.

Ingredients

Quantity Ingredient
4 x 1cm slices brioche
4 teaspoons jam of your choice, (raspberry for me)
caster sugar, to coat
grapeseed or canola oil, for deep-frying

Batter

Quantity Ingredient
2 eggs
50g plain flour
80ml milk

Method

  1. First, make the batter by whisking the eggs in a small bowl, then whisk in the flour and finally the milk. You should have a batter the texture of pouring (single/light) cream, with maybe a couple of small lumps here and there.
  2. Next, cut the crusts off your brioche slices (you can cut them into a circle shape if you like). Take 2 of the slices and dollop half the jam into the centre of each, then top with the remaining pieces of brioche, lightly pressing around the edges so the jam doesn’t splodge out.
  3. Put the caster sugar on a plate.
  4. Pour about 5 cm of oil into a deep saucepan over low heat, and bring up to 170°C, or until a cube of bread turns brown in 20 seconds.
  5. Working quickly, take a brioche sandwich and dip it in the batter, making sure that the whole sandwich is sealed in batter. Carefully lower the sandwich into the oil, and cook for about 30 seconds to a minute per side, or until golden brown. Remove the sandwich with a slotted spoon, and let the oil drain into the pan, before tossing it in the caster sugar and turning it around carefully to coat. Repeat with the remaining sandwich, then try not to burn your mouth on the mega-hot jam!

Tip

  • See page 8 for instructions on how to deep-fry safely and simply.
Tags:
sugar
hit
cake
cakes
baking
sweet
sweets
dessert
sarah
coates
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