Raspberry Jam Heart Doughnuts

Step 1
Combine the flour, sugar, yeast, cinnamon and orange rind in a large bowl. Add the milk, butter and egg yolks and stir to combine. 

Step 2
Turn onto a lightly floured surface and knead for 5 mins or until a smooth dough forms. Transfer to a greased bowl. Cover and set aside in a warm, draught-free place for 1 hour or until the dough doubles in size.

Step 3
Line a large baking tray with baking paper. Turn dough onto a floured surface and gently knead until smooth. Roll out to a 1.5cm-thick disc. 

Step 4
Use an 8cm heart-shaped pastry cutter or 6cm round pastry cutter to cut out shapes from dough, rerolling the excess. Place the shapes on lined tray. Loosely cover and set aside for 30 mins or until dough doubles in size.

Step 5
Meanwhile, to make the quick raspberry jam, place raspberries, sugar and lemon juice in a medium saucepan over medium heat. Cook, stirring, for 5 mins or until the raspberries break down and the mixture thickens. 

Step 6
Combine the cornflour and 1 tbs water in a small bowl. Add to the raspberry mixture and cook, stirring, for 2 mins or until mixture thickens. Transfer to a heatproof bowl and place in the fridge for 30 mins to chill.

Step 7
Place extra sugar in a large shallow bowl. Add enough oil to a deep frying pan to reach 6cm up the side and heat over medium-high heat to 180°C (when the oil is ready, a cube of bread turns golden in 15 secs). Carefully add 3 doughnuts to the oil and cook for 1-2 mins each side or until golden and puffed. 

Step 8
Use a slotted spoon to transfer to a plate lined with paper towel. Toss in extra sugar to lightly coat and transfer to a plate. Repeat, in batches, with the remaining doughnuts and extra sugar.

Step 9
Place the jam in a piping bag fitted with a 1cm nozzle. Insert the nozzle into the side of 1 doughnut and fill with jam. Repeat with remaining jam and doughnuts. Serve warm.