- 250g/9oz strong white flour, plus extra for dusting
- 4g salt
- 25g/1oz caster sugar, plus extra for rolling
- 5g instant yeast
- 70ml/2⅓fl 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
- 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.