Mini Cinnamon Donuts Filled with Raspberry Jam
Cook Time 1 hour 30 minutes (+ proving)
1/4 cup caster sugar plus an extra 1/2 cup of dusting
300g plain flour, sifted
1 sachet (7g) instant yeast
1 tsp cinnamon
300g raspberry jam
Pinch of salt
Vegetable oil for frying
Heat 2-3 tablespoons of milk so it’s lukewarm. Add the yeast and allow to prove for 15 minute or until frothy.
Whisk the eggs and 1/4 cup of sugar until combined and then add the flour, the yeast mixture, remaining milk and a pinch of salt. Mix until a sticky dough forms.
Place the dough into a bowl and cover in cling film. Allow to prove in a warm environment (30-40°C) and prove for 1 hour. Once the dough has almost doubled in size, remove and place into a piping bag.
Add the oil to the cleaned bowl, select the Crust/Fry function (vegetable food type) and set time for 40 minutes.
Fill a another piping bag or syringe with the jam. In a shallow bowl combine the remaining sugar and cinnamon.
Snip the end of the donut dough piping bag with scissors. Pipe into the oil, snipping the dough with the scissors one at a time so they drop carefully into the hot oil. Alternatively, use two spoons to form walnut shaped ball of dough to drop into the oil. Fry until golden brown.
Once cooked and cooled enough to handle but still warm, roll in the sugar mixture. Pierce the base of each donut with a nozzle head or knife and fill the donut with the jam. roll into the cinnamon sugar and serve while still warm.