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Apricot Jam Doughnuts with Rosemary sugar

Prep 60 mins Cook 15 mins Serves 12

Ingredients

  • Doughnut dough:
  • 500g bread flour
  • 1 tsp Robertsons Rosemary
  • 55g castor sugar
  • 10g (1 sachet) instant yeast
  • pinch of salt
  • 1 cup milk
  • 100g melted butter
  • 3 egg yolks
  • Vegetable oil, for deep-frying:
  • 1 cup (250ml) white sugar
  • 1 tbsp Robertsons Rosemary
  • 1 cup (250ml) smooth apricot jam

Instructions

  1. To make the dough, combine all the dough ingredients to form a soft dough.
  2. Knead for 8-10 minutes or until smooth.
  3. Cover and set aside for 1 hour.
  4. Sprinkle a clean surface with cake flour and roll the dough out to 1cm thick.
  5. Use a 8cm cookie cutter to cut out rounds then place on a greased baking sheet, leaving enough space for the dough to rise.
  6. Cover loosely with clingwrap and leave in a warm place until doubled in size.
  7. In the meantime, make the dusting sugar by combining the sugar and rosemary in food processor.
  8. Process until the rosemary is finely chopped and the sugar smells fragrant.
  9. Place in a large bowl and set aside.
  10. Heat the oil in a pot or deep-fryer until 180C (a cube of bread dropped into the oil should brown within 5 seconds), working in batches, fry the risen doughnuts on one side (about 3-4 minutes) until golden, then turn them over and cook on the other side for 2-3 minutes.
  11. Remove the doughnuts from the oil and drain on paper towel.
  12. Immediately coat the hot doughnuts in the sugar.
  13. Place the apricot jam in a piping bag or squeezy bottle.
  14. Use a sharp knife to make a hole in the side of the doughnut then pipe in the jam.
  15. Serve immediately.