Name: Redskin doughnuts
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8
Ingredients: 600 gm (4 cups) plain flour; 50 gm caster sugar, plus extra for dusting; 10 gm dried yeast; 250 ml (1 cup) milk, warmed; 80 ml (⅓ cup) pouring cream; 50 gm chilled butter, grated; 1 egg, beaten; Raspberry icing; 120 gm frozen raspberries, defrosted; 240 gm pure icing sugar, sifted

Redskin doughnuts

Redskin doughnuts recipe - Combine flour, sugar and yeast in an electric mixer fitted with a dough hook. Add milk, cream, butter, egg and a pinch of salt, and knead lightly until a smooth dough forms (2-3 minutes).

Serves 8

Prep

30M

Cook

20M

Total

50M

These doughnuts riff on Redskins – intense raspberry-flavoured lollies – with pink icing and a freeze-dried raspberry topping.

Ingredients

600 gm (4 cups) plain flour

50 gm caster sugar, plus extra for dusting

10 gm dried yeast

250 ml (1 cup) milk, warmed

80 ml (⅓ cup) pouring cream

50 gm chilled butter, grated

1 egg, beaten

Raspberry icing

120 gm frozen raspberries, defrosted

240 gm pure icing sugar, sifted

Method

Main

1.Combine flour, sugar and yeast in an electric mixer fitted with a dough hook. Add milk, cream, butter, egg and a pinch of salt, and knead lightly until a smooth dough forms (2-3 minutes). Cover bowl with a damp tea towel and stand in a warm place until doubled in size (1 hour).

2.For raspberry icing, strain raspberries over a bowl, then discard pulp. Stir 80ml-100ml juice into sugar, adding extra water to achieve a thick icing consistency.

3.Roll out dough to 1.5cm thick, then cut out rounds with a 7.5cm cutter. Cut out centres with a 3cm cutter and place rounds and centres 5cm-7cm apart on a tray lined with baking paper, cover and leave to prove for 30 minutes.

4.Heat oil in a large saucepan or deep-fryer to 175°C. Deep-fry doughnuts in batches, turning occasionally, until golden and puffed (2-4 minutes; be careful, hot oil will spit). Remove with a slotted spoon and drain on paper towels.

5.Dip top of doughnuts and centres in icing, then scatter with freeze-dried raspberries. Allow icing to set (3-5 minutes). Doughnuts are best eaten warm or at room temperature the day they’re made.