My Mini Raspberry Filled Donuts Recipe. For the full list of ingredients and instructions, see below...
500g Strong white bread flour
50g caster sugar
7g salt
10g yeast
1 medium egg
175ml-220ml warm milk
100g raspberries
Oil for frying
Caster sugar for coating
Put the flour into a large bowl. Add the sugar and salt to one side and the yeast to the other side. Add the egg and ¾ of the warm milk. Mix the ingredients together with a wooden spoon to form a soft dough. Add enough of the remaining milk if required.
Tip the dough onto a lightly floured surface and knead for 5 minutes until smooth. Place in a bowl, cover and leave to prove until at least doubled in size.
Tip the dough onto a lightly floured surface and knock back by folding the dough inwards repeatedly to expel the air.
Take a heaped teaspoon size of dough and roll it into a ball. Flatten slightly and place a raspberry in the middle, wrap the dough around the raspberry and roll into a ball ensuring the raspberry is well sealed. Repeat using all the dough.
Heat the oil in a deep fat fryer or a deep saucepan. Don't fill the pan with more than a 1/3 full of oil. Heat the oil to 170c or until a cube of bread browns in a minute. Cook the doughnuts a few at a time. They are ready when they turn golden brown and float. Remove with a slotted spoon and roll in the caster sugar while still hot.
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