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Baked Doughnuts filled with Jam
For the dough:
2-1/4 cups all-purpose flour
1 envelope Fleischmann's® RapidRise Yeast
1/4 cup sugar
1/2 teaspoon salt
2/3 cup milk
2 tablespoons unsalted butter, cubed
1 egg, beaten
1 cup seedless raspberry jam
1/4 cup butter, melted
1/4 cup caster or superfine sugar
Combine flour, yeast, sugar and salt in a large mixing bowl, set aside. In a microwave safe bowl, add the milk and butter, microwave on HIGH in 15 second increments until very warm, but not hot to the touch (120º to 130ºF, butter does not need to be completely melted). Add the milk mixture and beaten egg into the dry ingredients, mix thoroughly with a wooden spoon.
Knead onto a lightly floured surface for 10 minutes (or use the dough hook attachment on your mixer). Transfer dough to a lightly greased mixing bowl, cover the bowl with a clean tea towel and leave to rise until doubled in size – up to 2 hours depending on how warm your kitchen is.
Once doubled in size, turn dough out onto floured surface, gently knead 5 times to get the air out. Shape dough into a flat disc and cut into 12 even pieces (use a weigh scale if you like). Individually knead each piece of dough, pinching sides together to create a smooth ball. Place rough side down, evenly spread out on lightly greased baking sheet, leaving room for them to grow.
Cover the dough balls with a clean tea towel and leave to proof until almost doubled in size. Preheat your oven to 375ºF, place a roasting pan full of boiling water on the base of your oven.
Once doubled in size, uncover and bake the doughnuts for 12-15 minutes until golden brown. Remove from oven, let the doughnuts cool for a few minutes then brush with the melted butter and roll in sugar. Fill a piping bag with raspberry jam, poke a hole in each doughnut with a skewer, then squeeze jam into the hole.
Best served warm.
**Tip : You can make you own castor sugar by blending regular white sugar in your blender!