FRUIT DOUGHNUTS

I like to keep doughnuts simple, without fancy icing. This version is slightly less sweet than usual.

Makes 20

For the dough

500g (1lb 2oz) strong white bread flour, plus extra for dusting

50g (1¾oz) caster sugar

10g (¼oz) instant dried yeast 7g (¼oz) fine salt

140ml (4½fl oz) warm whole milk 5 medium eggs

250g (9oz) unsalted butter, cut into small pieces, softened, plus extra for greasing

For the filling

50g (1¾oz) raspberries 50g (1¾oz) blueberries 1 fig, cut into small pieces

To cook and finish

Sunflower oil, for deep-frying Caster sugar, for dredging Put the flour and sugar into a food mixer fitted with the dough hook and add the yeast to one side and the salt to the other. Add the milk and eggs and mix for 8 minutes until smooth. Knead the dough on a slow speed for 5 minutes then add the butter, piece by piece, scraping down the side of the bowl. Once the dough is smooth and sticky, increase the speed and knead for a further 6 minutes. Tip the dough into a lightly greased large bowl, cover and refrigerate overnight.

Turn out the dough onto a lightly floured surface and fold the dough inwards repeatedly to expel the air. Weigh the dough and divide it into 20 equal pieces (55-60g each). Roll each piece into a ball and flatten out a little. In the middle of each, place a couple of raspberries, blueberries or fig pieces. Form the dough into a ball around the fruit, ensuring it’s well sealed. Roll each one lightly but firmly into a smooth ball by placing it on the work surface and moving your cupped hand around in a circular motion. Place the balls on a lightly floured tray, cover loosely with clingfilm and leave to prove for an hour, or until doubled in size.

Heat the oil in a deep-fryer, or a deep, heavy saucepan (no more than a third full) to 180°C, or until a cube of bread dropped in browns in a minute. You’ll need to cook the doughnuts 2-3 at a time. Gently lower them into the hot oil and fry, turning with tongs every few minutes. The doughnuts colour quickly but need 10-12 minutes to cook fully, when they’ll puff up and float. Keep the oil at a constant temperature. Remove the doughnuts with a slotted spoon and drain on kitchen paper. Coat in sugar while they are still hot and serve as soon as they are cool enough to eat. They’ll keep for a day or two, but are best eaten soon after cooking.