260 Jam donuts Oven setting: Dough proving, CircoTherm®, METHOD VarioSteam Place all dough ingredients except the extra flour into a mixing bowl and mix on a medium speed for 5 minutes, Serves: 8–12 spray the inside of a medium bowl and put the dough Preparation time: 1 hour 30 minutes inside. Place bowl in the oven on shelf level 1, select Cooking time: 20 minutes dough prove and adjust the time to 45 minutes. Level of difficulty: Easy Once the dough has doubled in size remove from the oven and place on alightly floured surface. Knock the INGREDIENTS air out and roll until the dough is 2cm thick (it might help to coat your fingers with spray oil as the dough FOR THE DOUGH can be sticky). 400g breadflour or high protein flour Using a medium to large cookie cutter cut into rounds 260ml milk and place on a universal tray lined with a sheet of 70g sugar baking paper. Place back into the oven and prove 7g dried yeast for a further 30 minutes before moving across to ½ tsp salt CircoTherm® at 200°C with a high level of steam. Bake 50g butter, softened for 20 minutes. Remove from the oven and set aside 1 tbsp flour, extra to cool. Once cool, heat the jam a little and put into the piping bag andinject the donut with the am. Sprayj OTHER each donut with oil and coat in the caster sugar. Serve. Spray oil 250g raspberry jam 1 piping bag 250g caster sugar THE NEFF AUSTRALIA COOKBOOK OTHER TREATS