Ingredients:
2⁄3 cup milk
5 tbsp unsalted butter
1⁄2 tsp pure vanilla extract
1 (1⁄4oz/10g) package dried yeast
1⁄3 cup sugar
2 large eggs, beaten
21⁄4 cups all-purpose flour,
plus extra for dusting
1⁄2 tsp salt
1 quart (1 liter) sunflower oil or
vegetable oil, for deep-frying, plus
extra for greasing

For the coating and filling:
sugar, for dusting
3⁄4 cup jam (raspberry, strawberry,
or cherry), processed until smooth

Method:
1 Heat the milk, butter, and vanilla in a pan until the butter melts. Cool until tepid.

2 Whisk in yeast and 1 tablespoon of sugar. Cover and leave for 10 minutes. Mix in the eggs.

3 Sift the flour and salt into a large bowl. Stir in the remaining sugar.

4 Make a well in the flour and add the milk mixture. Bring together to form a rough dough.

5 Turn the dough onto a floured surface and knead for 10 minutes until soft and pliable.

6 Put in an oiled bowl and cover with plastic wrap. Keep it warm until doubled; about 2 hours.

7 On a floured surface, knock back the dough and divide into 12 equal pieces.

8 Roll them between your palms to form balls. Place on baking sheets, spaced well apart.

9 Cover with plastic wrap and a towel. Leave in a warm place for 1–2 hours until doubled.

10 Heat a 4in (10cm) depth of oil to 340–350°F (170–180°C), keeping a lid nearby for safety.

11 Slide the doughnuts off the sheets. Do not worry if they are flatter on one side.

12 Carefully lower into the hot oil 3 at a time, rounded side down. Turn after 1 minute.

13 Remove with a slotted spoon when golden brown all over. Turn off the heat.

14 Drain on paper towels, then, while still hot, toss them in sugar. Cool before filling.

15 Put the jam in the piping bag. Pierce each doughnut on the side and insert the nozzle.

16 Gently squirt in about 1 tablespoon of jam, until it almost starts to spill out. Dust the hole with a little more sugar, and serve. STORE These will keep in an airtight container for 1 day.

Jam Doughnuts Recipe