A Sweet Celebration

... that raises money for a sweeter cause.

Get your fryers ready and your sprinkles poised, because International Doughnut Week is nearly upon us. Running from 16th to 24th May, this annual event is more than just an excuse for a sugar rush, it's a week with a serious heart. Founded in the UK in 1992 by baker Christopher Freeman, the week has raised over £1.1 million for The Children's Trust, a charity dedicated to helping young people with brain injuries.

Raspberry Beer Doughnuts

Looking to try something unusual this  upcoming Doughnut Week? These homemade doughnuts use raspberry beer in the dough and the jam, giving them a unique malty, fruity flavour.

Ingredients:

Makes 6-8

For the doughnuts

50ml milk

50g butter

2 tbsp caster sugar

1 tsp dried yeast

125g plain flour, plus 125g strong bread flour (or 250g plain flour)

100ml raspberry beer (Bacchus Framboise Raspberry Beer 375ml available from Sainsbury’s)

1 tsp vanilla extract

¾ tsp salt

Vegetable oil, for deep-frying

Caster sugar, for rolling (optional)

For the raspberry jam filling

200g fresh raspberries

6 tbsp white sugar

60ml raspberry beer

1 tsp vanilla extract 

Juice of ½ lemon

1 tbsp cornflour

Method:

1.  Make the dough: Gently heat the milk, butter, and sugar until the butter melts. Cool to hand temperature, then stir in the yeast. Leave for 5 minutes.

2.  In a bowl: mix the flours, raspberry beer, vanilla, and salt. Add the milk mixture and knead for 5 minutes (the dough will be wet). Place in a bowl, cover, and leave to rise for 1-2 hours.

3.  Shape the doughnuts: Roll the dough out to 1.5cm thick. Use a cutter to make rounds. Place on a baking tray lined with parchment, cover, and leave to rise for 45-60 minutes until doubled in size.

4.  Make the jam: While the dough proves, put the raspberries, sugar, beer, vanilla, and lemon juice in a pan. Simmer for 15 minutes. Mix the cornflour with a little of the jam liquid to make a paste, stir it back into the pan, and cook for one more minute. Set aside to cool.

5.  Fry: Heat oil in a deep pan to 180°C. Fry the doughnuts for 2 minutes per side until golden. Drain on kitchen paper. If you like, roll them in caster sugar while still warm.

6.  Fill: Once cool, poke a hole in each doughnut with the handle of a teaspoon. Fill a piping bag with the raspberry jam and pipe it into the centre. Serve immediately.

No time to make doughnuts? Why not take a trip to Bird’s Bakery and pick up a dozen as they’re taking part to help raise money for this special cause! www.nationaldoughnutweek.org/bakery-finder