Raspberry Gin Doughnuts

For the Doughnuts
300g Strong White Flour sifted
50g Caster Sugar
1 x 7g sachet fast-action Yeast
1tsp Salt
1 large Egg, beaten lightly
150ml Milk, gently warmed to about 38C
50g Unsalted Butter, melted and Cooled
Vegetable Oil, for deep-frying

For the Raspberry Gin Sauce
250g Raspberries plus a few to decorate
Zest and Juice of 1 Lime
300g Caster Sugar
100ml Berry Good Raspberry Gin Liqueur

For the Cream Filling
300ml Double Cream
150g Icing Sugar

Preparation time: Over 2 hours
Baking time: 30-40 minutes
Makes: 8-10 doughnuts

Place the flour, sugar and yeast on one side of a bowl and the salt on the other and then combine using a wooden spoon. Put the egg, warm milk and butter in and jug and mix well. Create a well in the centre of the dry ingredients and add the liquids. Mix well using a spoon before bringing together with your hands. 

Lightly grease a clean work surface with vegetable oil and knead the dough for 10 minutes using your hands, or use a free stand mixer to knead the dough until it is smooth and elastic.  Grease the inside of a large bowl with a little oil, put in the dough, and cover with cling film. Leave in a warm place to double in size. 

Once doubled in size, knead the dough for a minute to knock the air out. Divide the dough into 8 equal pieces and shape into balls. Place on a greased baking tray and cover with a piece of oiled cling film. Leave in a warm place until the dough doubles in size and the dough springs back when pressed with your finger.

Whilst the dough is proofing, make your raspberry gin sauce by adding the raspberries, lime zest and juice and sugar to a heavy-bottomed pan. Place over a very low heat stirring until all the sugar has dissolved. Bring the mixture to a rapid boil and cook for 3 minutes until the sauce begins to thicken. Add the Raspberry Gin Liqueur and cook for a further 2 minutes before removing from the heat and allowing to cool.

Once the dough has proofed, fill a deep, heavy-bottomed pan two-thirds full with vegetable oil and heat to 190C. Fry each doughnut for about 3 minutes on each side, moving them around in the oil. Remove the doughnuts from the oil and drain on kitchen paper. Toss them in caster sugar and set aside.

Make the cream filling by adding the double cream and icing sugar to a free-stand mixer. Whip until stiff peaks begin to form. Scoop into a piping bag ready to fill the doughnuts.

Using a knife, make a small cut into one of the doughnuts and wiggle it around to make a hole in the centre. Pipe in the cream filling until you see the sides of your doughnut expand slightly. Using a skewer, push the cream over a little then pipe in the raspberry sauce. Decorate with a raspberry and some fresh lime zest. Repeat with the remaining doughnuts and serve.

These doughnuts are best served on the same day, and are fantastic when served slightly warm.

Enjoy responsibly!

Cofaidh Panna Cotta

Serves 4-5 people

300ml double cream
75ml Berry Good Cofaidh Liqueur
75ml espresso coffee
50ml milk
2 sheets of leaf gelatin

Carefully measure out all the liquid ingrediants and place in a pot over a lot heat and slowly bring up to a simmer then remove. Whilst the liquid is heating place the 2 sheets of gelatin fully into cold water and allow to soak.

Once the gelatin has softened to jelly like feel remove all water and squeeze out any excess also. Mix in the soft gelatin to the coffee cream mix then pour equally amongst your moulds and place into the fridge allowing to set fully.

To remove from mould place into hot water for 5-10 seconds.

Serve with crushed amoretti biscuits, ice ream and dark chocolate sauce!