40 raspberries (approximately 2 punnets)
1kg/2lb 4oz raspberries
500g/1lb 2oz strong plain flour
200g/7oz caster sugar
50g/1¾oz caster sugar
200g/7oz caster sugar, to coat the doughnuts
10 sheets gelatine, soaked in cold water for 5 minutes
10g salt
1 litre/1¾ pint vegetable oil, for deep frying, plus extra for greasing
7g sachet instant yeast
40g/1½oz butter, melted
1 litre/1¾ pint double cream
2 free-range eggs, beaten
150ml/5½fl oz milk