Warm the milk to around 40c.

To the mixer with dough hook add flour, yeast, salt, sugar. (Put the yeast on the opposite side to the salt)

Turn on to combine and while mixing, pour in the milk and egg. Allow to mix until it starts to form a ball.

Then add in the soft butter, knead for 10 minutes until soft and smooth.

Cover and leave to rise for 1 hour or until doubled in size.

Once risen, punch out the air gently, weigh the dough, then divide into 6 equal pieces.

In your hands, roll each piece into a ball, then roll on the counter into an oblong shape.

Place each one onto a small square of baking paper, then set on a tray to rise.

Now they need to prove for the second time, again to double in size, this can take anything from 30 minutes to an hour.

When they are almost ready, start to heat your oil to 180c.

When ready to fry, place the doughnuts into the oil, on the baking paper it's risen on, allow it to stay on the baking paper for about 20-30 seconds then gently remove the baking paper.

Allow them to fry for 2-3 minutes on each side until golden.

Carefully remove from the oil, then coat in the caster sugar while hot.

Once all are fried and cool, whip the cream until it's thick but not too stiff.

Slice each doughnut down the middle, spread or pipe jam in first, then fill with cream.

Decorate with fresh raspberries if you like or leave plain, and enjoy!