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This is a delicious, simple way to make mini doughnuts at home, just don't expect them to last long enough to go stale.
200g strong white bread flour
50g butter
7g dried fast acting yeast
1 medium egg
4tbsp Caster Sugar
100ml luke warm whole milk
sunflower oil
Jam
Sift the flour with a pinch of salt and rub in the butter until the consistency is like breadcrumbs. Stir through the yeast and 1 tbsp sugar and make a well in the middle of the bowl. Mis the egg with the milk and pour into the well. Mix together to make a dough.
It is better if the consistency is hard to handle because it is too wet- the more flour you add the denser the doughnuts will be. Knead the dough until smooth and leave the rest for an hour.
Divide into 12 small balls and let rest again until they have slightly risen.
Heat sunflower oil until hot but not boiling and spitting. Add 2-3 balls at a time; any more and the temperature of the oil will be too low. Cook on each side for approximately 30 seconds or until golden brown and set aside on a piece of kitchen towel. Immediately after draining roll the doughnuts in caster sugar.
Make a piping bag out of a sandwich bag/banking parchment filled with jam and cut a small corner off with scissors. Slice a small hole through the doughnut and insert the bag deep inside the doughnut and squeeze until the jam starts to pour out of the hole.
Eat the doughnuts immediately as they go stale quickly.
You can also fill with cream or nutella or make the doughnuts into rings before cooking.
