Easy doughs it

These raspberry -filled faves will leave you wanting more!

Jam Doughnuts MAKES 16 PREPARATION 45 MINUTES (PLUS PROVING) COOKING 5 MINUTES PER DOUGHNUT

2 cups strong bread flour, sifted 2 eggs

1 / cup warm water 3 2 tablespoons caster sugar,

plus 1 cup extra 7g sachet dried yeast 1 teaspoon salt 75g butter, softened, cubed ¾ cup raspberry jam 125g punnet raspberries 1 teaspoon vanilla bean paste rice bran oil for deep-frying ½ teaspoon ground cinnamon

1. In an electric mixer fitted with a dough hook or strong paddle, combine flour, eggs, water, sugar, yeast and salt. Mix on low to combine. Then knead on medium for 4-5 minutes.

2. With the motor running, add butter, 1 cube at a time, kneading into dough between each addition (this should take about 5 minutes) until dough is smooth and shiny.

3. Transfer to a lightly greased bowl and set aside, covered, for 1 hour or until doubled in size.

4. In a small bowl, combine jam with half the raspberries and vanilla. Mash with a fork to crush raspberries. Transfer to a piping bag fitted with

a small, plain nozzle.

5. Punch dough down and transfer to a lightly floured surface. Roll out until about 1cm thick. Cut rounds using a 6cm cutter, then transfer to a lined tray. Cover with a clean tea towel and set aside in a warm place for 40-45 minutes or until puffed to an extra one-third of their original size.

6. Pour oil into a large saucepan until about two-thirds full. Heat oil until a small scrap of dough sizzles straight away (180°C). Working in 3 batches, deep-fry doughnuts for 30-40 seconds each side or until puffed and golden. Do not leave oil unattended. Drain on a paper towel.

7. On a lined tray, combine the extra sugar and cinnamon. Toss doughnuts in sugar mixture to coat.

8. Using a small, sharp knife, cut a small cross in the side of each doughnut. Insert piping nozzle into cross and squeeze in filling until weight of the doughnut increases slightly. Serve straight away or cool completely and store in an airtight container.