for 12 pieces

Yeast dough

200 g	white flour
¼ tsp	salt
3 tbsp	sugar
½ cube	yeast (approx. 20 g), finely crumbled
30 g	butter, cut into small pieces
1 ¼ dl	milk

To bake

20 g	butter, melted, left to cool

To fill

100 g	raspberry jam
	icing sugar to dust

How it's done

Yeast dough

In a bowl, mix all the ingredients up to and including the yeast. Add the butter and milk, mix and knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 1/2 hrs. until doubled in size.

To bake

Shape the dough into 12 equal-sized balls, place on a baking tray lined with baking paper, leave to rise for a further 30 mins. Brush the dough with the melted butter.

Bake for approx. 20 mins. in the centre of an oven preheated to 180°C. Remove from the oven.

To fill

Transfer the jam to a disposable piping bag, cut off the tip, pipe the jam into the doughnuts while still warm. Dust the doughnuts with icing sugar.

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