Come on – who in their right minds doesn’t love this sweet, yeasty treat? I literally think it is impossible to dislike ‘em

I have never really been one for deep fat frying, it’s always really scared me. But I thought I would challenge myself and take the plunge – the results made me very, very happy indeed. I now have many plans for future doughnut bakes! As long as you prove the dough these will work a treat!

1 Sachet yeast dried or 15g fresh

4 tbsp sugar

150ml warm milk

225g plain flour

¼ tsp salt

50g butter, melted

1 egg, beaten

Oil for deep-frying

300g raspberry jam

Mix the yeast with 1/2 teaspoon of  sugar and 2 tablespoons of warm milk.Place it in a warmish room for 15 mins until frothy.

Mix the flour and one tablespoon of the sugar together

Warm the milk – don’t boil it. Take off the heat and add the butter, it will melt on its own.

Place all ingredients into a mixer or bowl and mix well until a dough forms.

Knead for 6 mins and then leave to prove in a warm place for an hour or until doubled in size

Once risen sprinkle flour on to a surface and roll the dough to about 1 cm thick. Use a cutter to cut shapes

Place on a grease proof paper and put in a cold oven – don’t switch it on! Boil a kettle and place a cup of boiling water  in the oven and shut the door – this will act like a proving drawer! Leave for 20 mins

Meanwhile sort your fat fryer out and heat the oil to about 190 degrees centigrade.

Remove the dough from the cold oven and place a couple at a time in the fryer basket and cook each side of 1 minutes

Drain on kitchen towel then repeat until all dough is used up. Roll in sugar

Grab a piping bag with any nozzle

Fill with jam and poke it into the doughnut being careful not to tear it

Serve straight away

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