For the doughnuts, add the water, butter, salt and sugar to a medium-sized saucepan. Simmer until well combined

Mix well and add the flour. Beat the mixture hard over the heat - when the mixture leaves the sides of the pan it is ready. Place on a tray and leave to cool

Put the mixture into a food mixer, pulse briefly and then gradually add the eggs, blending as you go, to form a velvety texture

Place the mixture into a piping bag. Line a tray with greaseproof paper and pipe bite-sized balls of the mix onto the prepared tray

Place the tray in the freezer and freeze until solid the dough is solid (about 2-3 hours)

While the doughnuts are freezing, make the raspberry curd: blend the raspberries to a purée in a blender, then pass through a fine sieve into a saucepan. Heat the raspberry juice for 2-3 minutes, or until reduced. Set aside to cool

Whisk the egg yolks, eggs and sugar in a heatproof bowl set over a saucepan of simmering water. Whisk in the raspberry juice and gelatine leaf until smooth and well combined. Continue to cook, whisking all the time, until the mixture is thick and custard-like

Gradually add the butter, little by little, constantly whisking until the curd has emulsified. Pour into a tray to cool

When the doughnut dough is solid, mix the cinnamon and sugar together in a bowl and sprinkle onto a plate

Heat the vegetable oil in a deep-fat fryer until a piece of bread sizzles and goes golden-brown. Fry the doughnuts for 8-10 minutes, or until puffed up and golden-brown. You may need to cook them in batches for even results

Use a slotted spoon to carefully remove the doughnuts from the hot oil. Roll the doughnuts in the cinnamon sugar

Place the raspberry curd into a piping bag. Push a hole into the side of each doughnut with the piping bag and pipe some of the curd into each doughnut. Any leftover curd can be piped into an airtight, sterilised jar, where it will keep in the fridge for about 2 weeks