200g bread flour
50g soft butter
1 sachet instant bread maker yeast (or 8g of dried active yeast)
6tbps caster sugar
1 beaten egg
100g warm milk
some of your favourite jam (I used Tiptree’s loganberry)
Make the dough using all the above ingredients the normal way you make basic bread dough. Knead for about 10 mins until smooth, silky and elastic. Allow to double, knock back and shape into small balls. (Makes approx 18).
Fry until golden
To make a quick and easy disposable paper piping bag, you need a triangle of baking paper. The triangle must be equilateral – ie have two sides of the same length. I like to take the roll of paper and fold over one corner back to the length - then cut up where the two triangles join. That give me a large square with a diagonal fold up the middle. I then cut down the fold and end up with two indentical triangles.
Take one triangle. Put the long length to the top and the point facing towards you.Take the top left hand corner and bring it down to the point in the middle. Take the top right hand corner and bring it over the front and round behind to meet the front point at the back. You will now have a cone (as long as you don’t let go !)
Where the points all meet, fold the edge over a couple of times and the cone will stay in place.
You can now put the cone inside a glass whilst you spoon in some jam. Take care not to overfill. You will need to fold down some of the paper at the top – it wont gather like a plastic / nylon / silicone piping bag.
Once filled and ready, snip a little bit of the point off. You are now ready to pipe the jam. These paper piping bags work fantastically well with chocolate for line writing and decorating.
Once removed from hot oil, pierce a hole in the side of each one with a knife and pipe in your jam whilst still hot. Roll immediately in granulated sugar so it sticks to the hot doughnut.