Raspberry jam doughnuts
MAKES 20 PREP 45 mins plus 2 hrs 30 mins proving time COOK 20 mins MORE EFFORT V
130ml whole milk
1 vanilla pod, split lengthways 500g strong white bread flour 40g golden caster sugar
1 tsp fine sea salt
7g dried fast-action yeast 3 medium eggs, lightly beaten 120g unsalted butter, softened vegetable oil, for proving and
deep-frying
350g raspberry jam
For the icing
400g icing sugar, sieved pink food colouring freeze-dried raspberries, to decorate
1 Pour the milk into a saucepan and add the vanilla pod. Slowly bring to a simmer and, once it begins to steam, remove from the heat and pour into a jug. If it has reduced, top up to 130ml with extra milk, then cool until tepid. 2 Put the flour in the bowl of a stand mixer. Stir through the sugar, salt and yeast. Using the hook attachment for the mixer, begin combining the dry ingredients, then add the milk and eggs. Mix for 10 mins until you have a smooth, elastic dough. Scoop small spoonfuls of the softened butter and gradually add to the dough. When all the butter has been added, continue mixing for 5-6 mins or until well incorporated and the dough is sticky and stretchy. 3 Lightly oil a large mixing bowl. Put the dough in the bowl, cover and leave in a warm place for 1 hr or until doubled in size.
4 Divide the dough into 20 equalsized pieces (they should be around 45g each). Roll the dough into balls and place them, well spaced apart, on two lightly oiled baking sheets. Cover with lightly oiled baking parchment, or a light tea towel (if it’s too heavy, it will keep the dough from rising) and leave for a further 1 hr 30 mins or until doubled in size. 5 Fill a large heavy-based saucepan two-thirds full with oil and place over a low-medium heat, bringing the temperature up to 170C. Use a cooking thermometer to check, then carefully lift each doughnut and gently lower into the oil to fry in batches of 5 at a time. Cook each batch for 5 mins, turning halfway, until the doughnuts are dark golden brown. Remove with a slotted spoon and transfer to a baking tray lined with kitchen paper. Cool completely. 6 Spoon the raspberry jam into a piping bag without a nozzle and snip a very small hole in the end. Use a skewer to poke a hole in the side of each doughnut, then push the end of the piping bag into each hole and pipe in a little of the jam. Set aside.
7 For the icing, mix the icing sugar with 4 tbsp water, then a drop or two of the food colouring to make it pale pink. Drop a dessert-spoonful of the icing on top of each doughnut, then use a palette knife to spread out the icing. Sprinkle each one with the dried raspberries. Will keep in an airtight container for two days.
PER SERVING 287 kcals • fat 6g • saturates 4g
• carbs 53g • sugars 34g • fibre 1g • protein 5g • salt 0.3g