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In a bowl add all your dough ingredients minus your butter and mix until a strong smooth dough has developed
Add the softened butter gradually and knead 8–10 minutes until smooth, elastic, and slightly tacky
Cover and rise for 1.5–2 hours until doubled, or cold proof overnight for deeper flavour
Turn dough onto a lightly floured surface, gently deflate and divide into 14 equal pieces, then roll into tight, smooth balls
Place onto parchment squares, cover, and proof for 60-120 minutes until puffy and airy
Heat neutral oil to 165–170°C and fry 2–3 doughnuts at a time for 1.5–2 minutes per side until deep golden colour
Drain briefly and toss in caster sugar while warm
Poke a small hole in the side and pipe in raspberry jam until just overflowing
Eat warm