Becky Excell's Fried Jam Doughnuts
Why on earth is it so hard to find a gluten-free jam doughnut? Well, the search is finally over. These little golden nuggets of joy are crisp on the outside, fluffy in the middle and oozing with raspberry jam. They’re a little like a cross between a seaside doughnut and a filled jam doughnut — the best of both worlds!
Half-fill a large, heavy-based saucepan with vegetable oil and place it over a medium heat until the oil reaches 170°C — test the temperature of the oil with your Thermapen.
You can happily leave the doughnut shapes on a tray in the freezer for as long as you like. Then simply continue the recipe from the point of frying whenever you fancy some!
Feel free to pipe the batter into rings before freezing to make fried ring doughnuts.
Making it vegan? Use dairy-free milk and a vegan alternative to butter. Replace the egg with 3 tbsp aquafaba (whisked until frothy).
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This recipe originally appeared in Becky Excell’s cookbook How to Make Anything Gluten Free.
Photography: Hannah Hughes.