Raspberry Donuts: Homemade and Delicious! | Paul Hollywood's Easy Bakes

My Mini Raspberry Filled Donuts Recipe. For the full list of ingredients and instructions, see below...

500g Strong white bread flour
50g caster sugar
7g salt
10g yeast
1 medium egg
175ml-220ml warm milk
100g raspberries
Oil for frying
Caster sugar for coating

Put the flour into a large bowl. Add the sugar and salt to one side and the yeast to the other side. Add the egg and ¾ of the warm milk. Mix the ingredients together with a wooden spoon to form a soft dough. Add enough of the remaining milk if required.

Tip the dough onto a lightly floured surface and knead for 5 minutes until smooth. Place in a bowl, cover and leave to prove until at least doubled in size.

Tip the dough onto a lightly floured surface and knock back by folding the dough inwards repeatedly to expel the air.

Take a heaped teaspoon size of dough and roll it into a ball. Flatten slightly and place a raspberry in the middle, wrap the dough around the raspberry and roll into a ball ensuring the raspberry is well sealed. Repeat using all the dough.

Heat the oil in a deep fat fryer or a deep saucepan. Don't fill the pan with more than a 1/3 full of oil. Heat the oil to 170c or until a cube of bread browns in a minute. Cook the doughnuts a few at a time. They are ready when they turn golden brown and float. Remove with a slotted spoon and roll in the caster sugar while still hot.

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