These doughnuts riff on Redskins - intense raspberry-flavoured lollies - with pink icing and a freeze-dried raspberry topping.
- 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
- 120 gm frozen raspberries, defrosted
- 240 gm pure icing sugar, sifted
- 1Combine 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).
- 2For 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.
- 3Roll 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.
- 4Heat 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.
- 5Dip 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.
Freeze-dried raspberries are available from select grocers and delicatessens or from fresh-as.com.