- 40g butter
- 500g strong plain flour (for bread making), plus extra for kneading
- 2 sachets instant yeast
- 250g caster sugar
- 125ml milk
- 2 large eggs
- 2 litres sunflower oil, for frying
- Good pinch ground cinnamon
- 300g raspberry jam
Rub the butter into the flour. Stir in the yeast and 50g of the sugar. Mix the milk with 100ml boiling water and test the temperature with your finger – it should be tepid. Add to the flour with the eggs and mix with a wooden spoon to make a soft dough. Flour your hands and gather the dough together.
Put the dough on a lightly floured surface and knead for at least 10 minutes. To knead, fold the dough in half, then push it firmly away from you with the heel of your hand. Fold it over again, turn it slightly on the board and repeat. Keep doing this until the dough is stretchy and elastic.
Put in a greased bowl, cover with cling film and leave in a warm place until doubled in size. Press the air out of the dough, and cut into 16 even-sized pieces. Shape into doughnuts. Place on 2 greased baking trays, cover with greased cling film and leave until doubled in size.
Fill a deep-fat fryer with oil or one-third fill a large pan. Heat to 160C or until a piece of bread browns in 70 seconds. Fry the donuts, a few at a time, for 5 minutes, turning once. Cool on a plate lined with kitchen paper for 5 minutes.
Fill a large bowl with the remaining caster sugar, add the ground cinnamon and mix together. Toss each doughnut in the sugar until well coated. Leave until completely cold.
Make a hole in the side of each doughnut with a sharp knife, twisting it around. Put the jam in a piping bag (or you could use a freezer bag with the corner snipped off) and pipe jam into the hole. Eat the same day.