with Dark Chocolate and Hazelnuts

Stella Jazzey's Raspberry Donuts

Prep time: 45 mins
Cook time: 10 mins
Serves: 4


Vegetable oil, for deep frying

Melted chocolate, to drizzle

Toasted hazelnuts, to decorate

Fresh raspberries, to serve

Raspberry Cream

125g punnet raspberries

1 tbs caster sugar

250ml thickened cream, whipped to firm peaks

Raspberry Sugar

50g caster sugar

50g freeze-dried raspberries


250g sour cream

75g caster sugar

1 egg

300g self-raising flour


1. To make raspberry cream, stir raspberries and sugar in a small saucepan over medium heat, using a spoon to break down berries and dissolve sugar. Pass through a fine sieve. Refrigerate until cold. Fold into cream. 

2. To make raspberry sugar, process ingredients to form coarse crumbs. Transfer to a shallow bowl. 

3. To make donuts, whisk sour cream, sugar and egg together. Stir in flour to form a soft dough.

4. Deep fry tablespoons of dough in small batches, until golden, crisp and cooked through. Drain on absorbent paper. Roll in raspberry sugar. 

5. Drizzle donuts with chocolate. Decorate with nuts. Serve with raspberry cream and fresh raspberries.