Zingy Raspberry Doughnuts

Zingy Raspberry Doughnuts


1tbsp yeast

4tbsp caster sugar

150ml milk, warmed

225g plain flour

50g butter, melted

1 free range egg, beaten

300ml vegetable oil, for deep-frying

1 jar Zingy Raspberry Jam

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1.  Mix the yeast with half a teaspoon of the sugar and two tablespoons of the warm milk. Place in a warm place to rest for 15 minutes.

2.  Sift the flour and stir in one tablespoon of the sugar.

3.  Make a well in the flour and pour in the yeast mix, the remainder of the milk, the melted butter and the egg until it creates a dough. Knead and then cover the bowl and leave to stand for 45 minutes, or until the dough has doubled in size.

4.  On a floured work surface, knead the dough for five minutes, then divide into 12 balls and place in a warm place for 30 minutes, or until they have doubled in size.

5.  Heat the oil in a deep pan until it reaches 190°C (our oil was around 5cm deep, different pans may vary) - hot oil can be dangerous, do not leave unattended.

6.  Gently lower the dough balls into the hot oil in batches of three. Fry for 3 minutes or until golden-brown, and then carefully turn over. Remove from the hot oil with a slotted spoon and drain on kitchen paper.

7.  Roll the hot doughnuts in the remaining sugar. Make a small slit in the doughnut with the tip of a knife, and fill with a teaspoon of Zingy Raspberry Jam.



Makes twelve


Prep time: 2 hours    Cooking time: 10 minutes

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