I can’t think of a fruit that screams summer more than berries – and raspberries are my favourite. Only thing is, these soft fruits start to turn pretty quick!

If they’re looking a little sad in the fridge, here’s how to whip them up into a shortcut raspberry jam using chia seeds. I then filled fresh doughnuts with this tasty preserve, and used Dash Water as a secret ingredient in the dough (they infuse their fizzy waters with wonky fruit!).

Take your time making these doughnuts, then pipe and devour!

Serves 20

Cook time: 7hrs+

Special Equipment: Stand mixer, candy thermometer and piping bags

Ingredients

50ml milk

7g sachet fast action yeast

500g strong white bread flour

50g caster sugar

1 tsp sea salt

50ml raspberry Dash water (My secret ingredient for fruity, extra light and airy dough)

1 tsp vanilla extract

3 eggs

125g unsalted butter, softened to room temperature

2L vegetable oil

For the raspberry jam:

500g raspberries

2 tbsp chia seeds

3-5 tbsp honey – to taste

Make the doughnuts:

Step 1: Heat milk in the microwave at 10 second intervals, until warm but not hot. Add yeast sachet and set aside for 10 minutes until foamy. Add flour and caster sugar to the bowl of a stand mixer with a dough hook and mix briefly until combined. Add yeast mixture, Dash water, vanilla extract and eggs. Knead for 10 mins until smooth.

Step 2: With the mixer running, add butter a spoonful at a time. Beat ‘til combined. After the dough has loosened, stop and remove machine from hook. Add a few spoonfuls of butter, restart, repeat until butter is fully incorporated. Knead for 6 mins until the dough is smooth and shiny.

Step 3: Lightly oil a bowl and carefully transfer dough. Cover with a tea towel and leave in a warm place for an hour, until the dough has doubled. Once risen, use lightly oiled hands to make 20 even size balls (approx 45g). Leave to rise on oiled parchment on a lightly oiled baking tray for up to 4 hours, until doubled in size again.

Step 4: Heat oil in a heavy-based, lidded saucepan over a medium-low heat.  Carefully lower in doughnuts. Fry in batches for 2 mins each side until dark golden brown. Carefully place doughnuts on a baking sheet lined cooling rack to drain any excess oil. Dust with caster sugar.

Step 5: Once cooled, fill half of the piping bag with creme patissiere. Run your fingers along the bag’s seam, fill other half with peach puree. Skewer a hole in your doughnut, snip a small hole in the piping bag and pipe!

Rasberry chia jam (Make while dough is rising)

Step 1: Wash raspberries and add to a pan over a medium-low heat with honey. Simmer for 5 mins until fruit starts to break down and release juice.

Step 2: Stir and lightly crush the fruit. Add chia seeds and stir, simmering over a low heat for 10 mins until chia has swollen and absorbed the liquid. Its consistency should be jam like.

Step 3: Cool, then decant into a piping bag, ready to fill your doughnuts.