Zingy Raspberry Doughnuts


Prep time
2 hours
Cooking time
10 minutes
Serves 12
Our zingy raspberry doughnuts are made with our deliciously tangy and zingy raspberry jam. A real tea time treat!
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

Cooking Method

  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.

Don’t have Zingy Raspberry Jam?

If you don’t have any of the key Cottage Delight ingredients but love the recipe, perhaps you have one of these tasty alternatives in your kitchen cupboards instead?

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