- 250g strong white bread flour, plus extra for dusting
- 4g salt
- 25g caster sugar, plus extra for rolling
- 5g instant yeast
- 70ml warm full-fat milk
- 2 large eggs
- 125g unsalted butter, softened
- 9 large raspberries
- 100g plain chocolate, 36% cocoa solids, broken into 9 squares
- sunflower oil for deep-fat frying
- To decorate:
- 50g white chocolate, melted
- 50g dark chocolate, melted
- Put the flour into the bowl of a mixer fitted with a dough hook. Add the salt and sugar to one side of the bowl and the yeast to the other. Add the milk and eggs and mix on a slow speed for 2 minutes, then on a medium speed for a further 6 – 8 minutes, until you have a soft, glossy, elastic dough.
- Add the softened butter and continue to mix for a further 4 – 5 minutes, scraping down the bowl periodically to ensure that the butter is thoroughly incorporated. The dough will be very soft.
- Tip the dough into a plastic bowl, cover and chill overnight or for at least 7 hours, until it is firmed up and you are able to shape it.
- Tip the dough out onto a very lightly floured surface, and knock it back by kneading it a few times.
- Divide the dough into 18 equal portions (approx. 30g each) and flatten each out slightly. Place a piece of chocolate or a raspberry in the center of each piece of dough. Gently fold the dough up and over the raspberry or square of chocolate and shape each portion into a ball. Place on a large baking tray in a plastic bag and leave to prove for 20 minutes.
- Preheat a deep fat fryer, filled with sunflower oil, to 340F. Lower the chocolate doughnuts carefully into the fryer, cooking each side for about 3 minutes, until golden brown. Remove from the fryer, drain on kitchen paper and leave to cool.
- Lower the raspberry doughnuts carefully into the fryer, cooking each side for about 3 minutes, until golden brown Remove from the oil with a slotted spoon and immediately roll in caster sugar so that the hot fat helps the sugar stick to the sides. Set aside and leave to cool
- Spoon the melted dark and melted white chocolate into two, small, disposable piping bags. Snip off the ends and using the dark chocolate, pipe a zig zag pattern over each chocolate doughnut. Repeat with the white chocolate and leave to set.
Tips/TechniquesNote: This recipe contains U.K. measurements and may require conversions to U.S. measurements. It has also not been professionally tested.