Prep time:
1 hour and 30 minutes
Cooking time:
20 minutes
Level of Difficulty:
Dough Proving, Circotherm®, VarioSteam



400g bread flour or High protein flour
260 ml milk
70g sugar
7g sachet of yeast
½ tsp salt
50g softened butter
1 tbsp extra flour


Spray oil
1 piping bag
250g caster sugar
250g raspberry jam


Place all ingredients except the extra flour into a mixing bowl and mix on a medium speed for 5 minutes, spray the inside of a medium bowl and put the dough inside. Place in the oven on the proving function on level 1 for 45 minutes.

Once the dough has doubled in size remove from the oven and place on a lightly floured surface. Knock the air out and roll until the dough is 2 cm thick (it might help to coat your fingers with spray oil as the dough can be sticky).

Using a medium to large cookie cutter cut into rounds and place on a universal tray lined with a sheet of baking paper. Place back into the oven and prove for a further 30 minutes before moving across to Circotherm® at 200 degrees with a high level of steam. Bake for a further 20 minutes. Remove from the oven and set aside to cool. Once cool, heat the jam a little and put into the piping bag and inject the donut with the jam. Spray each donut with oil and coat in the caster sugar. Serve.

Authors Bio:

Warren is a chef with over 20 years of cooking experience, ranging from Michelin Star Restaurants to 5 star Hotels. He is highly passionate about embracing technology to create food that is visually stunning, tasty and packed with a whole lot of nutritional goodness.

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