Recipe from: 2/1/1996 12:00:00 AM
Ingredients 3
Servings 2


Serving Change


Punch dough down and cut into 18 equal pieces. Roll pieces to form neat balls.
Place balls on a tray lined with greaseproof paper, cover with cling film and leave in warm place to rise to double the size.
Carefully drop risen dough into deep oil over a medium heat and allow to fry, turning once, until golden on both sides. Spread sugar on a baking tray and remove doughnuts from the oil with slotted spoon and toss in sugar to coat.
Leave doughnuts in sugar when inserting jam. Fill a piping bag, fitted with a plain piping nozzle. Force the nozzle into the middle of the underside of the doughnut and pipe in jam.


Bacon Parmesan potato nests

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