Slowly warm the milk in a saucepan over a low heat until it reaches 37°C
125 g Whole Milk
In a large bowl, mix the flour and yeast to ensure they are evenly distributed.
250 g Strong Flour, 4 g Instant Yeast
Using your fingertips, rub the butter into the flour mix. Once you have a breadcrumb consistency, add the caster sugar, salt, eggs and then milk.
38 g Unsalted Butter, 20 g Caster Sugar, 5 g Salt, 1 Egg
Take a dough scraper and, using a cutting motion, slice through the mixture until a dough starts to form. This should take no more than two-three minutes.
Spray the worktop lightly with cold water and then gently allow the dough to fall from the bowl.
Use the slap & fold technique to knead the dough until it is soft and smooth. (This process will start fairly messy and you will think no progress is being made but stick with it, after 10 to 15 mins you will have the perfect dough.)
When the dough is ready shape it into a ball and place it into a clean bowl, cover with cling film and leave in a warm place to bulk ferment for 45 minutes (until just under double in size).
Gently tip the dough from the bowl on to your worktop and knock it back and return it to the bowl and leave for a further 10 minutes.
Lightly flour the worktop and using a rolling pin, roll the dough out to a thickness of 2cm. Then, using a 7.5cm ring cutter, cut out dough circles and place them on a sheet of baking paper.
Once you have cut as many as you can from the first roll, re-roll your dough and repeat. You will likely need to leave the dough to rest between re-rolling it and pinning it out or the dough will spring back.
When all of the dough is cut, cover the doughnuts with a tea towel and leave them to prove in a warm spot. You need them to be around double their original size. I usually judge if they are ready by putting my hand under the paper of one of the doughnuts, if it still feels a little heavy leave it longer
Heat the oil in your fryer up to 160°C, at the same time use a scalpal or knife to cut the baking paper around each of your doughnuts.
Next to your fryer lay a few sheets of kitchen towel and next to that have a bowl of caster sugar.
Take a single doughnut from the baking paper and carefully slide this into the hot oil (the paper will easily slide away in a few seconds
Fry each side of the doughnut for 90 seconds then using a slotted spider remove the doughnut from the oil and place it on the kitchen towel to absorb any excess oil.
Whilst the doughnut is still warm dip it in the bowl of caster sugar and thoroughly coat both sides then place on a wire rack to cool.
200 g Caster Sugar
When you have fried your doughnuts, fit a piping bag witrh a doughnut filling nozzle and fill with raspberry jam.
250 g Raspberry Jam
Take each doughnut and insert the nozzle into the side of the doughnut as far as the middle. Gently apply pressure to the piping bag and slowly pull the nozzle out as you will.
Dip the doughnuts in caster sugar again if required and enjoy while still fresh!
