- Serves: makes 20
- Cook Time: 5 minutes (per batch)
- Prep Time: 30 minutes plus 2 hrs 20 mins proving
- Effort: medium
- 60 g fresh yeast
- 80 ml cold water
- 440 g strong bread flour
- 2 large eggs
- 100 g granulated sugar, plus extra for coating
- 100 g unsalted butter, diced, plus extra for greasing
- vegetable oil, for deep frying
For the filling
- 250 g ricotta cheese
- 125 g mascarpone
- 1 vanilla pod, split and scraped out
- 100 g raspberry jam
1. Dissolve the yeast in a small bowl with the cold water.
2. Put the flour, eggs and sugar in the bowl of a mixer, fitted with the spade attachment. Pour in the dissolved yeast and mix for 2 minutes on medium speed - you can mix it by hand, but this will take longer.
3. When the dough is just combined, add the butter and mix for another 5-7 minutes, until it comes away from the side of the bowl.
4. Bring the dough into a ball at the bottom of the bowl, cover with cling film and leave to rest at room temperature for 20 minutes.
5. Take the dough out of the bowl and spread it onto a lightly floured baking tray, flattening it with your fingers until it is about 2cm thick. Cut circles out of the dough with a 5cm pastry cutter, keeping the cuts as close together as possible. Use any leftover dough to make more circles.
6. Place the doughnuts on a greased baking sheet 6cm apart. Loosely cover the baking sheet with cling film and let the doughnuts prove at room temperature for about 2 hours, until they have doubled in size.
7. Heat the oil in a deep fryer to 160C and fry the doughnuts in batches of 5 for about 4 minutes, turning halfway through, until golden brown. Drain well on absorbent paper, then toss in granulated sugar.
8. To make the filling, mix the ricotta with the mascarpone and vanilla seeds and whisk in the raspberry jam. Fill a piping bag with this mixture, make a little hole with a knife in the bottom of each doughnut and pipe a little of this mixture in. Serve the doughnuts while they're still slightly warm.
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