Rum and Raisin Doughnuts

Beautiful crisp doughnuts with a rum and raisin filling

I find these a great alternative sweet or party food for those who don’t like the traditional Christmas pudding or cake.

You will need;

2 teaspoons (7 Gm) of fast acting yeast

4 table spoons – Caster Sugar

150 Ml – Warm Milk

300 Gm - Plain Flour

¼ teaspoon – Salt

50 Gm – Melted Butter

1 – Egg (beaten)

Oil for deep frying

For the Rum and Raisin Filling;

100 Gm – Raisins

75 Gm – Caster Sugar

100 Ml – Water

125 Ml – Dark Rum (use a good rum like Captain Morgan’s or similar)

50 Ml Coconut Milk

First of all let’s make the filling, it’s very simple just put all the filling ingredients (save 25 ML of the rum) into a pan and bring to the boil then simmer for 20 minutes.

Leave to cool a little then put in a blender and blitz until it is the consistency of jam.

Put back in the pan and warm gently while mixing in the coconut milk and the rest of the rum, then take it off the heat and let it cool.

 

Now for the doughnuts

Mix half a teaspoon of the sugar and about 40 Ml of the warm milk together with the yeast and put in a warm place for 15 minutes until frothy.

Sift the flour into a bowl and mix in the salt and 1 table spoon of the sugar then make a well and pour in the yeast mix, the rest of the milk, the melted butter and egg.

Mix into a dough then knead for about 5 minutes (this is generally a bit messy but stick with it and use plenty of flour to dust), cover the bowl and leave to stand for about 45 minutes by which time it should have doubled in size.

Flour your work surface and knead the dough for a further 5 minutes the divide into balls (don’t make them too big you should get around 13) and place in a warm place for 30 minutes or until they have doubled in size.

Heat the oil for deep frying to 180°c fry the balls in small batches for 3 to 5 minutes until golden brown.

 Remove them with a slotted spoon and place on kitchen paper to soak up the excess oil.

 Roll the hot doughnuts in the remaining sugar then make a slit and spoon in the filling.

Garnish with raisins and add more of the filling with the serving and of course, a glass of rum.

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The Artist Tony Rose