Prep time 10 mins Cooking time 15mins Makes 20 500g cake flour, plus extra 60g caster sugar 2 tsp baking powder 1 large egg 1 cup warm milk 50g butter, melted Oil, for lining and deep-frying 1 cup raspberry jam Icing sugar, for dusting
Sift the flour and a pinch of salt into a bowl and stir in the sugar and baking powder. Make a well in the centre. In a bowl, whisk together the egg, milk and butter, pour in the well and mix. Knead into a smooth dough. Place the dough in an oiled bowl, then roll out on a floured surface to 1cm thickness. Cut out 5cm discs. Heat oil in a saucepan and fry the doughnuts until golden. Remove, drain on paper towel and cool slightly. Spoon the jam into a piping bag. Witha skewer, make holes in the doughnuts and pipe jam in to them. Dust the doughnut balls with icing sugar and serve.