I found this recipe in Aug/Sept 2009 issue of Vogue Entertaining + Travel. These doughnuts are yeast free and unfortunately very easy to make!
Mini Jam Doughnuts
Ingredients
200ml unsalted butter, finely chopped
1 1/3 cups plain flour
4 x eggs at room temperature
1 cup caster sugar
Vegetable oil to deep fry
355g jar strawberry, raspberry or plum jam
1. Place milk, butter and pinch of sea salt in saucepan and bring to boil over low-medium heat.
2.Add flour in one batch and stir vigorously with wooden spoon until smooth and mixture comes away from side of pan. Continue to stir for 1 minute.
3. Transfer hot mixture to an electric mixer and with motor running beat in eggs one at a time until smooth and glossy
4. Cover doughnut batter closely with plastic wrap and refrigerate for 1 1/2 hours.
5. With oiled hands, roll batter into small balls and place on plastic wrap lined tray. Place sugar on another tray.
fill saucepan 1/3 full with oil on small burner and heat to 160 C.
6. Fry doughnuts in small batches for 6 minutes or until golden and cooked through. Remove and roll in sugar.
7. Place jam i piping bag and squeeze into centre of doughnut.
8. Serve immediately while still warm.
9. Enjoy!
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