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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).

By Lisa Featherby
  • Serves 8
  • 30 mins preparation
  • 20 mins cooking plus proving
Redskin doughnuts
Redskin doughnuts

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.

Notes

Freeze-dried raspberries are available from select grocers and delicatessens or from fresh-as.com.