Damson jam doughnuts recipe
Jammy damson doughnuts are an indulgent dessert with a shot of hazlenut eggnog from chef Tommy Banks of The Black Swan restaurant
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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)
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