Yields25 Servings
 275 ml milk
 50 g cold butter diced
 500 g strong white flour
 7 g dried yeast
 75 g caster sugar
 1 ½ tsp salt
 1 egg beaten
 A little oil for greasing
For the filling and topping
 100g melted butter
 100g caster sugar
 Raspberry jam or chocolate spread

Bring the milk to the boil, then remove from the heat and add the butter; leave to cool until it reaches hand temperature; mix the flour, yeast, sugar and salt in a big bowl; mix the milk and the beaten egg into the dry ingredients with a wooden spoon


Tip the dough onto a surface that has been dusted with flour and knead for 10 minutes; lightly grease the mixing bowl with some oil and return the dough to the bowl; cover with a clean tea towel and leave to rise until it has doubled in size – up to 2 hours


Knock back the dough by gently kneading just five times to get the air out; cut the dough into 25 even pieces, using weighing scales if necessary and roll into balls; place on to lightly greased backing sheets and leave enough space between each one to grow


Cover the doughnuts again with a tea towel and leave to prove until doubled in size; preheat the oven to 190C/Gas5; half fill a roasting tray with boiling water and place in the base of the oven


Bake the doughnuts for 12-15 minutes until risen and dark golden; let them cool for a few minutes, then brush with the melted butter and roll them in the sugar; spoon some raspberry jam or chocolate ganache into a piping bag; make a hole in each doughnut, push in the nozzle and squeeze in a little jam or chocolate inside; serve warm

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