Ingredients

• 200ml/7fl oz full-fat milk
• 18g/½oz fine sea salt
• 90g/3¼oz white caster sugar
• 4 medium free-range eggs
• 7 limes
• zest only
• 25g/1oz fast-action yeast
• 875g/1lb 15oz strong white flour
• plus extra for dusting
• 105g/3½oz unsalted butter
• softened
• plus extra for greasing
• spray bottle filled with a little sunflower oil
• vegetable oil
• for deep frying
• 350g/12oz fresh raspberries
• 25g/1oz fresh mint
• leaves picked
• 1 tbsp lemon juice
• 300g/10½oz jam sugar
• knob of unsalted butter
• 2 tbsp white rum
• 170g/6oz icing sugar
• 2 limes
• juice only (3 tbsp juice required)
• 300g/10½oz fresh raspberries
• 50g/1¾oz fresh mint
• leaves picked

Directions

• For the dough
• warm the milk to 45C/113F on a cook’s thermometer. Place the salt
• sugar
• eggs
• lime zest
• flour and yeast in the bowl of a freestanding mixer with a dough hook attachment. Add 130ml/4fl oz water.
• Pour in two-thirds of the milk and begin to mix on a low speed using a dough hook. Gradually add more milk until all the flour has been incorporated into a dough
• you may not need all the milk.
• Increase the speed to medium and mix for about three minutes. Slowly add the butter and mix for another five minutes
• or until the dough is smooth and elastic. Place in a large bowl and cover with cling film. Set aside to prove in a warm place (ideally 27C/80F) for 45 minutes.
• Meanwhile
• make the raspberry and mint jam. In a food processor blend the raspberries
• mint leaves and lemon juice to a smooth purée.
• Pass through a sieve and weigh how much purée you have. Place the purée in a large saucepan and add the same weight in jam sugar (you may not need all 300g/10½oz of jam sugar). Heat gently until the sugar is melted.
• Add a knob of butter and increase the heat to bring the mix to a rolling boil. Boil for four minutes then pour the jam into a bowl to cool and set.
• For the doughnuts
• tip the dough out onto a lightly floured work surface. Knock the air out gently and stretch and fold the dough back onto itself a couple of times.
• Roll the dough out to around 1cm/½in thick and cut out the donuts using a plain round 9cm/3½in cutter for the outer ring and a 3cm/1¼in cutter to cut out the centre.
• Grease two large baking trays with butter. Place the circles of dough on the trays
• leaving room for expansion in between. Spray lightly with sunflower oil and prove for 20 minutes in a warm place.
• Preheat a deep-fat fryer to 180C/350F
• or alternatively heat a large
• heavy-based pan of vegetable oil until a piece of bread sizzles and turns golden-brown when added to the oil. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Fry the donuts in small batches
• turning frequently
• until golden-brown. It will take approximately three minutes per batch.
• Place the cooked doughnuts on wire racks covered with kitchen roll and leave to cool.
• When cool
• fill the donuts with the raspberry and mint Jam.
• Spoon the jam into a piping bag fitting with a filling nozzle and squeeze jam into each ring doughnut at four equally spaced points around the edge.
• For the white rum glaze
• add all the ingredients to a saucepan and bring to the boil. Cook until the sugar is dissolved then set aside to cool slightly.
• Place the doughnuts directly on wire racks set over kitchen roll (to catch any drips). Brush the glaze over each doughnut until evenly covered.
• For the decoration
• cut the raspberries in half and place four halves on the top of each doughnut. Set aside to allow the glaze to cool and set.
• When the glaze is set
• finish decorating the doughnuts with the mint leaves.