For the fig doughnuts, beat the eggs, yolks and sugar until foamy. Finely chop the figs and raisins. Add figs, raisins, nuts and flour to the yolk mixture.
Form small balls and roll them in granulated sugar. Place them on a baking tray lined with baking paper and press a hole in them with a wooden spoon.
Bake at 180°C until golden brown. Immediately squirt raspberry jam into the hole of the fig doughnuts.
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