Damson jam doughnuts recipe | Sainsbury`s Magazine

Ingredients

• 50g blanched hazelnuts
• ½ tsp vegetable oil
• 500ml whole milk
• 5 large egg yolks
• 70g caster sugar
• 3-4 tbsp hazelnut liqueur or brandy, to taste
• 200ml whole milk
• 40g unsalted butter
• 1 x 7g sachet active dried yeast
• 50g caster sugar, plus 100g for coating
• 1 large egg
• 400g plain flour, plus extra for dusting
• ½ tsp fine sea salt
• about 1 litre vegetable oil, for deep frying
• 1 x 370g jar damson jam (or another jam of choice)