Ingredients

The following ingredients have 4 Servings
  • 125ml milk
  • 15g unsalted butter
  • 250g strong flour
  • 1½ tsp instant yeast
  • ¼ tsp salt
  • 25g caster sugar
  • 1 egg
  • 2lt rice bran oil for deep-frying
  • Granulated sugar for rolling the doughnuts
  • ½ cup raspberry jam

Instruction

  • <p>Warm milk and butter together in a saucepan, then take it off the heat when the butter is melting. Put flour, yeast, salt and sugar in a bowl. Beat egg into warmed milk and pour into bowl of dry ingredients.</p> <p>Using a dough hook or your hands, knead the dough until it is smooth and silky - about 10 minutes by hand.</p> <p>Place in a greased bowl, cover with clingfilm and allow to rise in a warm place until doubled in size, between one to two hours.</p> <p>Punch the dough down and knead again to make smooth. Cut in half and roll into two 25cm logs. Cut each log into 12 pieces, roll each into a rough ball and place on a baking paper-lined tray. Cover loosely and allow to rise for a further 15 minutes.</p> <p>Heat oil in the deep-fryer to 190C. Cook the doughnuts, a few at a time, for five minutes, flipping over halfway so they brown evenly. Remove and drain on a paper towel, then roll in sugar to coat.</p> <p>Place jam in a piping bag with a small nozzle (or use a sauce bottle with a plastic nozzle) and pipe a small amount of jam into the centre of each doughnut.</p>