Ingredients

• 250g/9oz strong white flour
• plus extra for dusting
• 4g salt
• 25g/1oz caster sugar
• plus extra for rolling
• 5g instant yeast
• 70ml/2â…“fl oz full-fat milk
• warmed
• 2 large free-range eggs
• 125g/4½oz unsalted butter
• softened
• 9 large raspberries
• 100g/3½oz plain chocolate (36% cocoa solids)
• broken into 9 squares
• sunflower oil
• for deep-fat frying
• 50g/1¾oz white chocolate
• melted
• 50g/1¾oz dark chocolate
• melted

Directions

• For the doughnuts
• put the flour into the bowl of a freestanding mixer fitted with a dough hook. Add the salt and sugar to one side of the bowl and the yeast to the other. Add the milk and eggs and mix on a low speed for two minutes
• then on a medium speed for a further 6-8 minutes
• until you have a soft
• glossy
• elastic dough.
• Add the softened butter to the dough and continue to mix on a medium speed for a further 4-5 minutes
• scraping down the sides of the bowl occasionally to ensure that the butter is incorporated. The dough will be very soft.
• Place the dough in a plastic bowl
• cover with cling film and place in the fridge overnight (or for at least seven hours)
• until it has firmed up and you are able to shape it.
• Tip the dough out onto a very lightly floured work surface
• and knead it a few times.
• Divide the dough into 18 equal portions (approximately 30g/1oz each) and flatten each portion slightly. Place a piece of chocolate or a raspberry in the centre of each piece of dough. Then gently fold the dough up and over the raspberry or chocolate and shape each portion into a ball. Keep the two flavours separate and place on a large baking tray in a plastic bag and leave to prove for 20 minutes.
• Preheat a deep-fat fryer
• filled with sunflower oil
• to 170C/340F (CAUTION: hot oil can be dangerous. Do not leave unattended).
• Lower the chocolate doughnuts carefully into the fryer
• cooking each side for about three minutes
• or until golden-brown. Using a slotted spoon
• carefully remove the doughnuts from the fryer and set aside to drain on kitchen paper and cool completely.
• Lower the raspberry doughnuts carefully into the fryer
• cooking each side for about three minutes
• or until golden-brown. Remove from the oil with a slotted spoon and immediately roll in caster sugar so that the hot fat helps the sugar stick to the sides. Set aside and leave to cool.
• To decorate the chocolate doughnuts
• spoon the melted dark and white chocolate into two small
• disposable piping bags. Snip off the ends and pipe a zigzag pattern of dark chocolate
• then of white chocolate
• over each chocolate doughnut. Leave to set. Once set
• serve and enjoy.