the idea for this recipe just seemed to come to me the other day, i love Eaton mess and doughnuts so why not mix them together.
i decided to bake them rather than fry them to try and make them a little less naughty.
traditionally Eaton mess is made with strawberries but i prefer raspberries so its up to you what you use. i froze the raspberries the day before so i could smash them up into small pieces so i could knead them into the dough.
375g strong white flour
75g caster sugar
1/2 sachet fast action yeast
2 tbsp melted butter
1 melted egg
125ml warm milk
40 ml plain yogurt
extra milk for brushing
50 g melted butter for brushing
1 cup of raspberries
60g icing sugar
broken up meringue
in a large bowl mix the flour, sugar and yeast together, in a separate dish, melt 2 tbsp butter, let cool slightly then whisk the egg and add the warm milk and yogurt,
make a well in the centre of the dry ingredients and then add half the milk/egg mixture and mix together then and add the rest and mix together, the tip out on to a lightly floured surface knead into a soft smooth dough.
place back into the bowl and cover and leave to double in size for an hour, then roll out.
take the frozen raspberries and smash them up and sprinkle half onto the dough and keep the other half for the icing,
knead the raspberries in and roll out again, use a circle cutter and cut out the doughnut shapes and then use a smaller cutter to cut out the centre ring, place on a lined baking tray and cover and leave to rise again for 45-60 minutes,
preheat the oven to 190c/375f and brush the doughnuts with milk.
bake for 8 to 12 minutes depending on the size, once cooked brush with melted butter then let cool.
to make icing mix the cream and icing sugar and add the rest of the crushed raspberries.
dip the doughnuts in the icing and then sprinkle the crushed meringue on top.
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