Rassbery Jam Douhnuts
540g white bread flour, plus extre for dusting
7g instant yeast
40g caster sugar
240ml lukewarm milk
80g very soft unsalted butter
So how to make raspberry jam doughnuts at home?
Place the flour, milk, beaten egg, melted butter, yeast, sugar in the large bowl or a in the bread machine.
To one side put the yeast and on the opposite side put the salt.
If using a free-standing electric mixer fitted with a dough hook, run it on a low speed for about 2 -3 minutes until everything is combined. Turn up the speed slightly and mix until a soft dough is formed, then cover with a clean tea towel and leave to rise at least doubled in size.
If using a breadmaker set the machine on the dough setting. Also, you can make the dough by hand, kneading for 10 minutes.
Place the risen dough on a floured surface and slightly knock out the air, then divide equally into either 12 large balls or 24 mini balls.
Arrange the ball and leave for 30-45 minutes until doubled in size.
Meanwhile, heat the oil in a saucepan or deep fryer until the oil reaches 150°C. If you do not have a thermometer, test the oil with a little piece of the dough. It is too cold if it does not start frying immediately. It is too hot if the dough turns brown right away.
Fry the doughnuts in batches. Carefully drop the doughnuts into the oil. Turn them over as soon as they become golden brown. Lift out with a spoon and place them on kitchen paper to drain.
When they have cooled you can roll them in caster sugar to coat them evenly if you like.
If you have not rolled them in caster sugar, you can make a glaze and drizzle the glaze over the top of the filled doughnuts.
It is absolutely fine not to fill your doughnuts with anything, but if you like jam, cream, nutella you can spoon the preferred filling in the piping bag, push a skewer to make a hole into the side of each dougnut and pipe the chosen filling into the hole.