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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Mix the flour, sugar, salt and yeast in a bowl. Mix the egg, milk and butter, add to the flour mixture and knead for approx. 10 mins. to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size. Divide the dough into 8 portions, shape into balls, place on a sheet of baking paper, cover and leave to rise at room temperature for approx. 30 mins.
Mix the rhubarb, raspberries and sugar in a wide pan, bring to the boil, then boil for approx. 4 mins. while stirring. Allow the rhubarb mixture to cool slightly, puree and leave to cool.
Fill a pot to ⅓ with oil and heat it to approx. 160°C. Flatten the dough balls by hand before deep frying. Using a slotted spoon, slide them into the pan in batches (bottom side up), deep-fry for approx. 4 mins. on each side. Remove and drain on paper towels.
Insert a straw two-thirds of the way into the doughnuts, work the straw backwards and forwards a few times until the hole is approx. 5 mm wide. Transfer the jam to a piping bag with a smooth nozzle (approx. 5 mm in diameter) and pipe into the doughnuts. Dust the doughnuts with icing sugar.
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