Continue kneading until the dough is smooth and shiny. Transfer to a lightly oiled bowl with room for expansion, cover with a damp towel, and let rest at room temperature for 1 hour, or until doubled in size.

Once the dough has doubled in size, punch it down and divide it into 17 equal portions, about 50g each. Roll the dough into smooth balls then place on an oiled baking tray, cover with a damp towel, and let rest at room temperature for up to 1 hour, or until light and puffed.

While the dough is resting, make the raspberry sugar: In a small, shallow bowl, whisk together the granulated sugar and powdered freeze-dried raspberries. Set aside.

Make the cream filling: Whip the heavy whipping cream to soft peaks then gently fold in the jam. Transfer to a piping bag fitted with a medium round tip and keep in the fridge until ready to use.

About 15 minutes before the final proof ends, prepare the oil for frying: Fill a large saucepan with 7.5cm (3 inches) of oil and bring to 170°C (340°F) over medium heat. Line a baking tray with paper towels or a wire rack. Once the oil is hot, working in batches, carefully lower the doughnuts into the hot oil and fry, flipping once, for 1–2 minutes per side, or until golden all over — when the doughnuts stop bubbling, that’s a sign that they’re cooked in the middle.

Transfer to the paper towels or wire rack and repeat to fry the remaining doughnuts, adjusting the heat as needed to keep the oil at 170°C (340°F).

While the doughnuts are still warm, roll them in the raspberry sugar.

Set on a platter or tray and either eat straight away without the filling or let cool, stuff with the cream, and enjoy.