top of page

Doughbloods |

Crispy, doughy, sweet - these heavenly doughnuts will make you happy its dark and cold outside, because it allows you to celebrate the delights you can create indoors.This recipe is from Tori Avey's traditional recipe for sufganiyot.

Prep time: 3.5 hours

Cooking time: 15 minutes

Makes: 7 plump doughnuts


5g dried yeast (3/4 sachet)

100ml milk

4tbsp sugar

1tsp vanilla extract

1 egg

30ml neutral oil (rapeseed, vegetable, canola)

250g flour (plus extra for dusting)

1/2tsp salt

1 tbsp vodka

280g Strawberry or raspberry jam with seeds (OR 140g seedless jam, OR any other filling that gets you going)

1.5 litres rapeseed oil

Granulated sugar or icing sugar for dusting

1. Liven up the yeast

In a mug or small bowl warm 30ml milk in the microwavé (I'm looking at you Delia fans) for about 10 seconds. Once tepid, add 5g yeast and 1/2 tbsp sugar. Leave for 10 minutes to get all turnt and bubbly.

Once frothy, warm a further 70ml milk in a separate mug or bowl in the microwavé. Mix into your yeast along with another 1.5 tbsps sugar, 30ml neutral oil (vegetable, canola, rapeseed) 1tsp vanilla extract and an egg. Whisk with a fork until it is combined. Your yeast's snack is ready.

2. You'll knead some flour

Weigh out 250 grams flour in a large bowl. Add 1/2tsp salt and mix in. If you have a stand mixer, well swish dish you a fancy bish - you can add your wet mix to the flour and mix using a dough hook for 10 minutes. If, like us, you're a peasant and only have god's kitchen utensils, your hook like fingers, then just pour your wet ingredients into the dry, stir with a spoon until mostly combined and tip onto your work surface.

Knead the dough for 10 minutes, it will be sticky like putty but keep working with it, avoiding using flour if you can. A dough scraper is very useful here (they are a wise investment, mostly because they make you feel like a professional chef).

After it's 10 minute knead it should be stretchy and elastic. At this point, add your 1tbsp of vodka to the dough. Knead it in for another couple of minutes. It will be very wet and a little unappetizing, but don't question the road to delicious doughnuts.

Oil a large bowl and pop your dough in. Cover with a plate or tea towel and let him rest for 2 hours. Whisper gently rest well sweet Prince, if you want the dough rise to do especially well.

3. The merry-dough-round

After 2 hours, return to your dough. We encourage you to express surprise at how big it's gotten. And then, beat it back down to size.

Lightly flour a baking tray for later. Pop the dough onto a lightly floured work surface and roll it to 1/2 inch thick (just smaller than the top half of your thumb).

Once rolled, use a pastry cutting round to cut the dough. Or, if like us, pastry cutters are too pretentious for you, use a glass with a rim the size of a doughnut.

Cut into as many circles as you can, trying to re-role the dough as little as possible. If there are any off cuts, roll them into mock doughnuts. Place the dough rounds on the floured baking sheet you have ready. They will be handy for testing whether the oil is hot enough later.

Cover the doughnuts with a tea towel or a sheet of lightly oiled clingfilm, and leave for a further 45 minutes to rise.

4. Blood bag

If, like us, you bought seeded jam, then brace yourself for some minor carpal tunnel symptoms. You're going to want to take the time while your dough is having its final rise to deseed and depulp your jam.

Hold a fine sieve over a clean bowl. Add 280g of jam, gradually, making sure it's not going to overflow and go everywhere like a jamnami. Push the jam through with a spatula, so that it comes out seedless, and shiny. Keep doing this until you've got all the 280g jam through. Alternatively, you can use a nut milk bag like Kate to get the seeds out, a method which is probably more enjoyable and easier.

To get the jam into the doughnut, you need a piping bag, or a freezer bag works just as well. So, pour the jam into a bag of your choosing (don't go wild, no Louis Vuittons). Make sure the end isn't cut.

Once the jam is in the bag, it will look disconcertingly similar to blood..

Make sure no jam can get out anywhere. Put this to the side for now.

5. Time to fry puny doughnuts!

Once the 45 minute rise time is up, get heating your oil. Pour 1.5 litres of rapeseed oil (or whatever type of oil you're using) into a large saucepan and started heating it. If you are a kitchen wizard and have a sweet thermometer, pop it in the oil and wait until it reaches 160°C, then add the doughnuts. If you are a kitchen peasant like us, you can test the oil temperature by putting the end of a wooden spoon in; if it bubbles as soon as the spoon is in, the oil is ready.

Drop one doughnut in to start with, so you can get a taste for cooking them. Let it cook until golden brown on the bottom, around 70-90 seconds then, gently, flip to the other side.

Remove from the oil with a slotted spoon and leave to cool and de-oil on some kitchen roll or a cooling rack.

Now you've got the hang of it, you can cook 2 doughnuts at a time. Keep going until they're all cooked.

6. Fill 'em and dust 'em

Once your doughnuts have cooled slightly, about 3 minutes, poke a straw or wiggle a cocktail stick into the center to make a hole large enough for the jam.

Steadily fill the hole you've made using your blood-jam bag.

Do the same with the rest. Then dust with icing sugar or granulated sugar.

Serve up your plump lil' dough boi. And dink and sink!

Food for Thought

Lizzy says: "These little lovelies were so, so delicious, and it was pleasantly surprising how easy they were to make. We rustled them within a few hours, and, added bonus, neither of us burned our respective houses down with boiling oil! The whole process felt like an enjoyable lesson, especially in how to deal with something so sticky it practically becomes you (I'm talking about the dough). The only thing I would change, is to buy seedless jam (even if its aimed at diabetics). Overall, I was marvelled at how much better these tasted than shop bought doughnuts! 9/10 "

Kate says: " Doughnuts always seemed to me to be incredibly intimidating, that couldn’t have been further from the truth with this recipe! These were such a perfect little treat and a joy of an adventure to make: Crispy and sweet with a sticky fruity filling. When they were fresh out of the pan with a little icing sugar they were absolutely perfect, but they weren’t so good the next day, and there was one that I took a hefty bite from only to find out it was still raw inside. I’d therefore assure I had a crowd of hungry people to feed next time, and work on perfecting my oil heating skills…. Nonetheless, a solid 9/10 delicious gasps from me"

9/10 Gasps


bottom of page