Hot jam doughnuts :
250 g strong white bread flour
50 chilled unsalted butter, diced
7 g dried yeast or 21 g fresh yeast
4 Tbsp caster sugar
1 medium free range eggs
100 ml whole milk ( lukewarm)
Sunflower oil for deep frying
Method : Sift the flour and a pinch of salt into a large salt, then rub in the butter with your fingertips. Mix the yeast and a 1/3 of the lukewarm milk and 1 tbsp of sugar then stir through the flour. Make a well in the centre, mix the rest of the lukewarm milk and the eggs and pour into the well. Mix quickly and bring together into a soft dough.
Knead the dough on a lightly floured surface for 8 minutes or until smooth. Put in a lightly greased bowl and cover with cling film or a lightly wet towel and leave in a warm place for an hour or until double in size.
Divide the dough into 12 evenly size balls, and shape them into smooth balls using the palm of your hands. Place them well apart on a baking tray lined with baking paper then loosely cover them with a greased piece of cling film. Leave for 45 minutes or until doubled in size.
Heat the sunflower oil to 190 degrees. Carefully lower the doughnuts into the oil using a slotted spoon, in batches of 2 or 3. Fry for 30 seconds each side until golden and cooked through. Remove with a slotted spoon and drain a kitchen paper.
While the doughnuts are still warm, make a whole on the side of the doughnuts and pipe the ganache in the doughnuts. Use the cherry jam a dipping sauce.
Roll the doughnuts in the remaining caster sugar to coat them completely. Serve warm or allow to cool.
For the ganache:
300 ml thickened cream
300 g dark chocolate
Method: Boil the cream and pour it over the chocolate, leave for a few minutes, whisk and leave to cool.
For the cherry jam:
1 jar sour cherries
1 orange peel
1 teaspoon cinnamon.
Cook the cherries with the orange peels and cinnamon for about 15 minutes then blend and pass it through a thieve.