Raspberry Doughnuts
  1. In a stand mixer, place the flour, salt and sugar. Mix until incorporated for a minute.
  2. Meanwhile, dissolve the yeast in milk.
  3. Add this mixture to the mixer along with lightly beaten eggs. Mix until 80% gluten has formed. It should take around 6-8 minutes.
  4. Add the soft butter and continue to mix. The best way to know your dough is done is to do the windowpane test. How to do that? Take a small piece, roll into a ball and stretch it. If the gluten is well-developed, the dough will stretch into a paper-thin film without breaking.
  5. Rest the dough in the fridge overnight.
  6. The next day, take out your dough. Weigh 35g each piece. Roll into balls. Prove on the bench for about 40 minutes, covered with cling wrap. They should be a little bigger in size.
  7. In a deep fryer, heat oil until hot. Fry them for a minute on each side until golden brown.
  8. Fill your piping bag with raspberry jam.
  9. Make a small insertion in the doughnut and pipe until filled.
  10. Dust with icing sugar.