Doughnuts with Jam

Mix the yeast, milk, caster sugar and leave for ten minutes before adding the egg yolks.

Place the flour and salt into the machine bowl with a dough hook attachment, add the above and work the dough until it becomes loose from the sides. On a medium speed add the butter, let it come together and then turn it out onto the table and roll into a ball.

Set aside, cover with clingfilm and prove for 3 hours at room temperature. Knock back and scale at 50g and roll into balls. Place onto a greased parchment paper (leaving space between the doughnuts) and cover with a large “up turned” tray or in an open plastic sheet. Prove on top of the bench until they doubled in size.

Fry in veg oil at 165°C until golden brown and cooked in the middle. Leave to cool at room temperature, then stuff with jam and roll in the spiced sugar.