Course: Cakes & Cookies
350g Plain Flour
100g caster sugar
½ teaspoon salt
2 tablespoons sunflower oil
50g cup dried potato flakes
250ml warm milk
Oil for frying
Jam (of your choice) to fill
Caster Sugar for Dusting
Mix warm milk, sugar and yeast, set aside until the yeast forms a froth.
Add remaining ingredients (except jam and dusting sugar) and mix to form a soft dough
Knead dough and set aside, covered, in a warm place until doubled in size
Shape into 6 balls
Deep fry for around 5 minutes or until dark golden, turning the doughnuts to get an even cook.
Toss in sugar until the doughnut is fully coated.
Fill with jam, whilst still hot, using a doughnut filling nozzle or a sauce dispensing bottle with a long tip.
Allow to cool on a rack before serving.
These doughnuts freeze well.