Jam Doughnuts

Raspberry Jam

Mix raspberries and sugar in a saucepan.
Cook over a medium high heat until the temp reaches 104°c

Doughnut Dough

Mix the flour, sugar, salt and instant yeast together.
Mix milk and eggs together
Add milk and egg to the dry mix and mix for 5 mins in a kitchen aid on speed 1.
Add butter and mix for 5 mins on speed 2 until fully incorporated
Put in a sealed container and proof the dough in the fridge overnight or minimum 3 hrs.
Remove from the fridge and portion to 60g balls, roll into balls, place on a square of parchment paper and prove until doubled in size.
Fry at 165°c, turning once. Remove and drain well.
Toss in caster sugar whilst warm.
Fill with raspberry jam.