7g dried yeast
275g good quality white bread flour
1 tsp cinnamon
1 tsp mixed spice
125g caster sugar
50g unsalted butter
1 medium egg
750g frozen raspberries or mixed berries
200g light brown sugar
Put first four ingredients, plus 50g of the sugar into a bowl with a pinch of salt. Set aside. Gently heat the milk and butter in pan until milk is beginning to steam and butter has melted. Tip into jug and allow to cool slightly then beat in the egg. Pour liquid into the dough mixture and stir to make a soft dough. Tip onto a lightly floured bench top and knead for 5mins until smooth. Return to bowl, glad wrap and leave to rinse in a warm place for 1hr.
Meanwhile make the gin and berry compote. Put frozen berries in a large saucepan with sugar & slowly bring to simmer for 20mins. Remove from heat & allow to cool for 10mins before adding the gin. Set aside to cool completely.
Line baking sheet with parchment paper & tip dough back on light floured work top. Roll into sausage shape, then cut into 10 equal pieces. Using both hands, pull the edges of each dough underneath itself, pressing ends together at the base. Keep repeating motion to make a tight, smooth round, then roll the dough against the work surface to make a ball with no visible creases. Cover loosely with oiled glad wrap and leave to rise for up to an hour.
Fill a deep saucepan 1/3 full with oil and heat to 180degrees. Carefully lifting 3 to 4 doughnuts at a time into the oil fry until golden brown - about 3mins. Turning halfway.Lift on to kitchen paper and cool for 5mins. Put remaining sugar in a large bowl and toss the warm doughnuts into coat. Allow to cool, then transfer gin jam to a piping bag and pipe jam into each doughnut.
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