Kitchener buns

Ingredients

• 300 ml milk, lukewarm
• 7 g instant yeast
• 25 g caster sugar, plus 1 cup for coating
• 1 egg
• 50 g butter, melted
• 3 cups (450 g) plain flour
• 1 tsp salt
• 1 litre vegetable oil, for deep-frying
• Raspberry jam, to serve

For the whipped cream

• 300 ml thickened cream
• 50 g icing sugar mixture
• 2 tsp vanilla paste

Resting time: 20 minutes

Instructions

1. Combine the milk, yeast and 25 g sugar in the bowl of a stand mixer fitted with the dough hook and allow to stand for 5 minutes to allow the yeast to activate. Add the egg and melted butter to the bowl and beat on low speed to combine. Add the flour and the salt and knead to a smooth dough.
2. Remove the dough from the bowl to a lightly floured surface. Divide the dough into 10 equal sized balls. Roll the balls on the surface to make them smooth, then flatten them gently with your palm. Place on a lined baking sheet and proof for 20 minutes until slightly risen.
3. In the cleaned bowl of the stand mixer with the whisk hook fitted, combine the ingredients for the whipped cream. Whip to soft peaks, then transfer to a piping bag fitted with a large star nozzle tip and refrigerate until needed.
4. Heat the oil for deep-frying in a large saucepan or deep-fryer to 160°C. Deep-fry the dough balls in batches for 6-8 minutes, flipping halfway through the cook time, until puffed and cooked through. Use tongs to transfer to a wire rack to drain of any excess oil and repeat until all the doughnuts are cooked. Once cooled, pour 1 cup caster sugar into a medium bowl. Roll the cooked doughnuts in the sugar, turning to coat on all sides.
5. Split each bun in half and spread generously with raspberry jam. Pipe some cream into the centre and serve.

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