Raspberry jam doughnuts



130ml whole milk

1 vanilla pod, split lengthways

500g strong white bread flour

40g golden caster sugar

1 tsp fine sea salt

7g dried fast-action yeast

3 medium eggs, lightly beaten

120g unsalted butter, softened

vegetable oil, for proving and deep-frying

350g raspberry jam

For the icing

400g icing sugar, sieved

pink food colouring

freeze-dried raspberries, to decorate (optional)

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