Raspberry donuts

Ingredients – 8 servings – Donuts preparation:

1 egg
25 cl milk
2 Tbsp Bonne Maman Raspberry Preserve
1 tsp salt
60g butter
500g French white flour (hard-wheat white flour)
20g yeast powder

Preparation

In a bowl, dissolve the yeast in warm milk. Add the eggs and rasberry preserve.
Mix together the flour and salt in a separate bowl. Gently knead the milk mixture with the flour one, with a blender and a hook for 5 minutes. Add the butter.
Cover the dough and let it rise until it has doubled in size (approximately for 1 hour).

Knead the dough so as to remove the air from the first fermentation. Roll out the dough onto a worktop to approximately 2cm thickeness.
Cut donuts shapes with a pastry cutter and place on a slightly floured plate. Let donuts rise again. When they have risen to double of their size, carefully fry them in hot oil until slightly brown. Drain on absorbent paper.

Gently open the donuts like sandwiches and fill with raspberry preserve. Serve when still warm .

Finish

1L canola oil
Powdered sugar as a topping
200g Bonne Maman Raspberry Preserve

Cut donuts shapes with a pastry cutter and place on a slightly floured plate. Let donuts rise again. When they have risen to double of their size, carefully fry them in hot oil until slightly brown. Drain on absorbent paper.

Gently open the donuts like sandwiches and fill with raspberry preserve. Serve when still warm .