For a gorgeous pink buttercream we've used beetroot puree resulting in star-baker worthy cupcakes!
Who can resist a warm, freshly made jam donut? These are ideal for weekend baking for when you're looking to treat yourself to something extra special and if you can bring yourself to share... for friends and family!
30g fresh yeast or 7g dried yeast
50g caster sugar plus 50g for dredging
150ml lukewarm milk
225g plain flour
¼ teaspoon salt
2 large egg yolks
6 mint leaves
Oil for deep frying
Baxters IngredientsClassic Raspberry Extra Fruity Jam
Mix the yeast with a teaspoon of the sugar and 50ml of the milk. Leave in a warm place for 10 mins until foaming.
Sieve the flour and salt into a large bowl and make a well in the centre. Pour in the yeasty milk, Melted butter, egg yolks, sugar and three quarters of the remaining milk Mix the ingredients together to make a dough, using the remaining milk to achieve a smooth, soft dough. Cover the bowl with a piece of cling film and leave to rise in a warm place for 1 – 1 ½ hrs until doubled in size.
In a blender blitz the sugar and mint. Sieve to remove larger pieces of mint. Set aside.
Knock back the dough and roll out on a lightly floured surface to about 2cm thick. Using a 5cm pastry cutter, stamp out the rounds.
Heat the oil to 170°C. Fry the doughnuts 3-4 at a time until evenly golden brown. Drain on a kitchen towel.
Roll in the mint sugar.
Put the jam in a piping bag with a small nozzle. Using the handle of a teaspoon, poke a hole in the side of the doughnut all the way to the centre and pipe in the jam to fill it.
Re-roll in the mint sugar and serve hot.
Alternatively fill with apple sauce and roll in cinnamon sugar or fill with marmalade and mix the sugar with orange zest.
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