Paul Hollywood iced raspberry doughnuts with homemade raspberry jam recipe on The Great British Bake Off SU2C

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.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.