Raspberry Jam Doughnuts

1. Pour the milk into a saucepan and add the split vanilla pod. Slowly bring to a simmer; once it begins to steam, remove from the heat and pour into a measuring jug. If it has reduced, top up to 130 ml with extra milk, then leave to cool until tepid.
2. Put the flour into the large bowl of a stand mixer. Stir through the sugar, salt and yeast. Using the dough hook, begin combining the dry ingredients, then add the vanilla-infused milk and eggs. Mix for 10 mins until you have a smooth, elastic dough. Add the softened butter in small spoonfuls, then continue mixing for a further 5–6 mins until well incorporated and the dough is sticky and stretchy.
3. Lightly oil a large bowl, add the dough, cover and leave in a warm place for 1 hr or until doubled in size.
4. Divide the dough into 20 equal pieces (about 45 g each). Roll into balls and place, well spaced, on two lightly oiled baking sheets. Cover with lightly oiled baking parchment or a light tea towel and leave for a further 1 hr 30 mins or until doubled in size.
5. Fill a large heavy-based saucepan two-thirds full with oil and place over low-medium heat, bringing it up to 170°C (340°F). Use a thermometer to check, then carefully lower each doughnut into the oil and fry in batches of about 5 at a time. Cook each batch for 5 mins, turning halfway, until dark golden brown. Remove with a slotted spoon and transfer to a tray lined with kitchen paper. Leave to cool completely.
6. Spoon the raspberry jam into a piping bag without a nozzle and snip a very small hole in the end. Use a skewer to poke a hole in the side of each doughnut, then pipe in a little jam. Set aside.
7. For the icing, mix the icing sugar with 4 tbsp water, then add a drop or two of food colouring to make it pale pink. Drop a dessert-spoonful of icing on top of each doughnut and spread evenly with a palette knife. Sprinkle with freeze-dried raspberries, if you like. Will keep in an airtight container for up to two days.

Tip: You can also bake the doughnuts, skipping step 5 — heat the oven to 200°C/180°C fan/gas 6, place on a lined baking sheet and bake for 8–10 mins until golden. Cool completely before icing.