for 8 pieces

Dough

250 g	white flour
2 tbsp	sugar
1 tsp	salt
¼ cube	yeast (approx. 20 g, crumbled
1	egg, beaten
1 ¼ dl	milk
30 g	butter, soft

Rhubarb jam

100 g	rhubarb, cut into small pieces
40 g	raspberry
80 g	preserving sugar (Coop)

To deep-fry

oil, for deep-frying

To fill

2 tbsp

icing sugar *-*

How it's done

Dough

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.

Rhubarb jam

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.

To deep-fry

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.

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. Dust the doughnuts with icing sugar.

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