Pudding Baking

Mini Raspberry Ripple Doughnuts

There is something about a sugar-coated, freshly-fried doughnut that's impossible to resist. Making your own is almost as satisfying as eating them

25 minutes, plus proving time prep, 25 minutes cook

Serves 18

Ingredients

250g strong white bread flour, plus extra for dusting

25g caster sugar

1 tsp fast action dried yeast (from a 7g sachet of dried yeast)

2 medium free-range eggs

Pinch of salt

55g unsalted butter, at room temperature (needs to be very soft)

2 litres vegetable or sunflower oil, for deep frying

100g caster sugar

150g fresh raspberries

300g vanilla yogurt

Method

1. Place the flour, sugar, yeast, eggs and salt with 75ml water in the bowl of an electric stand mixer fitted with the dough hook. Beat on a medium speed until the dough starts to come away from the sides, 7–8 minutes.

Add half of the butter and when well incorporated, add the rest. Beat on a high speed for 5-6 minutes, until smooth, glossy and elastic. Cover the bowl with clingfilm and leave in a warm place to rise, until doubled in size – about 1 hour.

Turn the dough out onto a lightly floured surface and knead a little to remove excess air. Divide the mixture into 18 x 25g balls. They will seem small, but will expand with a second prove and when fried.

Roll into small, tight balls and place on a lightly floured baking tray, leaving plenty of space between each one. Prove in a warm place for 2-3 hours, until doubled in size.

Heat the oil in a deep fat fryer or large, deep frying pan. If you can, monitor the heat of the oil so that it is around 180°C. Deep- fry each doughnut for about 11⁄2 minutes on each side.

Remove with a slotted spoon onto kitchen paper and then immediately roll in the caster sugar. Repeat with all the doughnuts.

Mash the raspberries into the vanilla yogurt and transfer to a piping bag fitted with a medium round nozzle. When the doughnuts are cool, use a knife to cut a deep incision in each. Pipe in the yogurt mix and then serve as soon as possible.