Greek style jam donuts with cinnamon sugar

Much to the distress of my other half, I made these on a Sunday night at about 10.30 and after knocking back 10 or so, getting to sleep that night was no easy feat ;)

These can be used as a sort of pre-dessert or a kids snack and should preferably be eaten warm. They make a great treat or dessert for a brunch style gathering but be sure not to make too many because trust me, if they’re hot…they’ll go, every single one…


The thing that gives these that real personality / homely type feel is their shape. I think they look great if they’re not that super perfect ball shape, but each to there own.

==========================================

Prep-time: 20 mins not including proving the dough

Ingredients:
- 200ml milk
- 50g unsalted butter, softened
- 40g caster sugar
- 2 eggs
- 2 cups, self raising flour
- Vegetable oil (for deep frying)
- Strawberry jam to fill
- Caster sugar & cinnamon for coating

How to work the magic:
1. Heat milk in a saucepan until tepid [approximately body temperature - 37°C].
2. Whisk in the butter, caster sugar and eggs.
3. Combine flour and ½ teaspoon of salt in a large bowl and make a well in the centre. Gradually pour in the milk mixture, whisking until smooth. Cover and set aside in a warm place to prove for about 40 minutes - 1 hour. Meanwhile mix in the cinnamon and caster sugar, approximately 1 part cinnamon to 4 parts sugar or to taste
4. Pour oil into a saucepan until one-third full. Heat over medium-high heat until approx. 160°C. Spoon donut mixture into 4cm round balls into the hot oil. Cook for about 4 minutes or until golden brown
5. Fill with jam using a piping bag.
==========================================
Hint: be sure to eat one as soon as you can, because if you have people hovering nearby, don’t expect leftovers.