Paul Hollywood showcased delicious iced raspberry doughnuts with raspberry sprinkles and homemade raspberry jam for a technical on The Great British Bake Off SU2C.

The ingredients for the dough are: 125ml warm milk, 1 large egg, 250g strong white flour, plus extra for dusting, 35g unsalted butter, at room temperature, 5g fast-action dried yeast, 5g fine salt, 25g caster sugar and vegetable oil, for greasing and frying.

For the jam: 150g raspberries and 150g jam sugar.

To decorate: 200g fondant icing sugar, ¼ tsp raspberry extract (optional), raspberry red food-colouring gel, red, pink and white sugar sprinkles.

See recipes by Paul in the book titled: A Baker’s Life: 100 fantastic recipes, from childhood bakes to five-star excellence, available from Amazon now.