Makes 8 doughnuts
1/2 quantity Japanese-Style Sweet Bun Dough
raspberry jam, sieved to remove seeds
1. Prepare the Japanese-Style Sweet Bun Dough as directed up to step 3. After rounding into balls, go straight to final rise until they are doubled in size (covered with cling film), no need for the 10 minutes resting time.
2. Heat a deep-fryer to 170°C.
3. Carefully lower a few of the risen dough balls into the deep-fryer, do not crowd the fryer. The dough balls will sit halfway on top of the oil (the middle part will create the typical pale ring around the doughnuts after frying). Deep-fry one side until lightly golden on the underside (do not fry too long on this first side, or the un-fried side on the top will start puffing up with large bubbles). Turn over and fry the other side until golden brown. After turning over, you may use a spatula to press the dough balls down to submerge them to finish deep-frying if you don’t want the typical pale ring colour on the doughnuts. Use a slotted spoon to remove the fried buns. Drain on a wire rack or on kitchen paper.
4. Roll the doughnuts in caster sugar to coat while they are still hot.
5. Fill the sieved jam into a piping bag fitted with a berliner nozzle (this nozzle looks like a funnel with a long tube end for piecing into the doughnuts); or use a sauce bottle to fill. Pipe the jam into each doughnut as soon as you can manage so the hole covers over before the doughnut cools and sets.
Kitchener Buns (South Australian version)
Instead of piping the filling into the doughnut, cut the fried bun on the side (but not cutting through), fill with jam and then whipped cream.
Taste: Soft, fluffy and light jam doughnuts
Consume: Best serve hot or at room temperature on the same day after deep-frying
Storage: Not suitable
Recipe Reference(s): ‘Berliner Buns’ from Simon Bryant as featured in Episode 27 of ‘The Cook & The Chef’ on ABC1 (August 12, 2009)