for 14 pieces

Dough

400 g	white flour
½ tsp	salt
4 tbsp	sugar
½ cube	yeast (approx. 20 g), crumbled
50 g	butter, cut into pieces
1 ¾ dl	milk
1	egg, beaten

To deep-fry

oil for deep-frying

To fill

150 g	raspberry jam (seedless), stirred until smooth
5 tbsp	finest sugar

How it's done

Dough

Mix the flour, salt, sugar and yeast in a bowl. Add the butter, milk and egg, mix and knead to form a soft, smooth dough. Divide the dough into 14 portions, shape into buns, place on a sheet of baking paper, cover and leave to rise at room temperature for approx. 1½ hrs.

To deep-fry

Fill a pot to 1/3 with oil and heat it to approx. 160°C. Using a slotted spoon, slide the dough buns into the oil in batches (bottom side up), deep-fry for approx. 2 mins. on each side. Remove and drain on paper towels.

To fill

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. Pour the sugar into a deep dish and roll the doughnuts in the sugar.

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