Raspberry-Glazed Laminated Cronut-Style Doughnuts

Make the dough. Mix the flour, sugar, yeast and salt in the mixer bowl, then add the cold milk, water, egg and soft butter. Knead on low for 4 min to a smooth, fairly firm dough. Press it into a 15 cm square, wrap and chill for 1 h.

Prepare the butter. Lay the cold butter between two sheets of baking paper, beat it flat with the rolling pin and roll it into a 14 cm square. Chill for 15 min; it should be cold but bend without snapping.

Lock in the butter. Roll the dough into a 22 cm square, place the butter on top turned like a diamond and fold the four corners of dough over it to meet in the centre. Pinch the seams so the butter is sealed in.

Fold. Roll the parcel into a 45 x 20 cm strip, fold it in three like a letter, wrap and chill for 30 min. Do this twice more, turning the dough a quarter turn each time, then chill for 1 h.

Cut. Roll the dough 1.8 cm thick, about 24 cm square, and cut 8 cm rounds with a 2.5 cm hole in each to make 9. Space them well apart on the floured trays.

Prove. Cover loosely and leave somewhere cool, no warmer than 25 °C, for 1.5-2 h, until puffy and the layers start to open at the sides.

Heat the oil. Fill the pan with oil to about 4 cm, no more than half full, and heat it to 175 °C.

Fry. Fry 2-3 rings at a time for 2-3 min a side at 170-175 °C, until deep golden and risen into tall layers. The centre should read about 90 °C on a probe, with no doughy streak between the layers. Drain on the rack and cool completely.

Glaze. Push the raspberries through the sieve to get about 30 ml of juice. Whisk it with the icing sugar and lemon juice to a thick pink glaze, adding a few drops of water if needed. Dip the top of each ring and leave for 15 min to set.