490 g plain flour (extra for dusting)
60 g caster sugar (extra for dusting)
2 tsp dry yeast
100 g unsalted butter, melted
1 tsp salt
2 egg yolks, whisked
250 ml warm milk
200 g fresh raspberries
In a bowl, mix the dry ingredients except the icing sugar. Pour in the butter, milk and egg yolks. Combine thoroughly, then knead the dough on a bench dusted with flour until smooth. Return the dough to the bowl, cover with cling film and set aside until it doubles in size.
Once it has risen, roll the dough out to about 4 cm thick. With a medium-sized cookie cutter, cut out circles and then place a small cutter in the middle to make the hole. Leave for 20 mins or so, then deep fry until golden. Dust half the doughnuts with sugar.
In a pan, add the raspberries, lemon juice, 2 tbsp icing sugar and reduce to form a thick glaze. Strain the glaze into a bowl with 100 g icing sugar. Stir thoroughly and drizzle over the remaining doughnuts.